Innholdsfortegnelse for August 2018 i Food & Home Entertaining

BAKED CAMEMBERT WITH PAN-FRIED PEAR HALVES, THYME AND HONEY Serves 4 EASY 30 mins WHAT YOU NEED PAN-FRIED PEARS 27g (2 tbsp) SPAR Butter 1 x 410g tin SPAR Pear Halves, rinsed and drained handful fresh thyme leaves salt, to taste BAKED CAMEMBERT 2 x 125g SPAR Marksbury Select Traditional Camembert ½ garlic clove, peeled SPAR Extra Virgin Olive Oil, to drizzle handful fresh thyme sprigs fresh thyme leaves, to sprinkle SPAR Honey, to drizzle fresh purple basil leaves and flowers, to garnish (optional) SPAR Crackers, to serve HOW TO DO IT 1 For the pan-fried pears, melt the butter in a nonstick frying pan over medium-low heat. Place the rinsed and drained pear halves, cut side down, in the pan. Fry until golden brown, about 5 minutes. Carefully turn…

The innovative OXO Good Grips range pioneered the application of user-centred design in their durable products – like the OXO POP 2 Containers – made to perfectly fit any kitchen. Designed for modular use, the range of OXO POP 2 Containers can be stacked in a number of ways to fit your countertop, pantry or fridge. What’s more, each container comes with a button mechanism on the lid that creates an airtight seal with just one click. For more product information, visit edisonstone.com/oxo.…

APPLE LATTICE PIE Serves 6 – 8 A LITTLE EFFORT 2 hrs 30 mins WHAT YOU NEED CREAM-CHEESE PASTRY 160g cubed salted butter, at room temperature 1 x 230g tub cream cheese 110g double-thick/thick cream (weighed) 500g cake flour + extra, to dust 24g (2 tbsp) castor sugar pinch salt 1 beaten egg, to brush 4g (1 tsp) white sugar, to sprinkle FILLING 60g salted butter 7 Granny Smith apples, peeled, cored and cubed 60g white sugar 5ml (1 tsp) vanilla essence 1g (½ tsp) ground cinnamon pinch ground cardamom pinch salt 1g (½ tsp) ground ginger 9g (1 tbsp) cornflour 80ml (⅓ cup) water fresh roses, to decorate (optional) freshly whipped cream/vanilla ice cream, to serve HOW TO DO IT 1 For the pastry, place the 160g cubed butter,…

ON THE RIGHT SIDE OF THE TRACKS Busy week? Relax and get back on track at the Elgin Railway Market. Malu Lambert explores all that this brand-new fair has to offer – from tempting food stalls to beautiful jewellery and clothing. And what better venue than a grand, vintage train station to take in these delights! STANDOUT FEATURES Wine lovers- rejoice• The market boasts a quaint little wine shop, SóVinhos, on the upper level, which stocks wines from across the Overberg region. They also do tastings and sell wines by the glass. Not many markets allow you to travel there by train! I say, make a day of it and take a train from the Cape Town station, which departs at 8am. It takes about three and a half hours…

Although we are on the cusp of spring, chilly nights are still around to make us shiver. The same goes for our pets. Did you know that keeping your four-legged friends warm and snug at night will have a tremendous impact on their health? This is not only true for older, sick or injured dogs, but for all pets in general. During the colder months, our veterinary clinic sees an enormous increase in arthritic and joint pain-related cases among dogs. Although a lot of pet owners provide quality dog beds or baskets for their furry babies to sleep in, they are placed outside or in the garage/pantry where the temperature drop still has a major impact on the dogs and their health. To combat the cold, rather move your doggy’s…

In celebration of Women’s Day on 9 August, we’re raising our glasses to the wine industry’s female power players. These ladies have broken the vine-leaf ceiling with their innovative and progressive work in winemaking, wine-farm management and even the science of wine analysis. This month, we’re trying out the wines of some of our favourite doyennes of the industry. WENDY APPELBAUM, OWNER AND CHAIRWOMAN OF DEMORGENZON ESTATE The philanthropist “My philosophy is strategic – money alone doesn’t solve problems. I don’t believe in the kind of giving that can only be termed as ‘charity’. I believe in tackling major societal problems and funding initiatives that stand a chance of effecting real change in women’s lives.” DEMORGENZON RESERVE CHARDONNAY 2016, R375 Total decadence – rich aromas of baking brioche with lashings…

TOMATO SOUP BUDDHA BOWL Serves 4 EASY 30 mins WHAT YOU NEED SOUP 20ml (4 tsp) olive oil 1 onion, peeled and chopped 2 garlic cloves, peeled and crushed 14g (1 tbsp) smoked paprika 5ml (1 tsp) hickory liquid smoke (find at smokedflavours.co.za  or woolworths.co.za) 2 celery stalks, chopped 500g Rosa tomatoes, roughly chopped 250ml (1 cup) vegetable stock 2 bay leaves salt and freshly ground black pepper, to taste 60ml (¼ cup) fresh cream TOPPINGS 225g chorizo, sliced into thin rounds and pan-fried until crispy 2 large carrots, scrubbed and shaved into ribbons using a vegetable peeler 100g bulgur wheat, cooked according to packaging…

It all started in the early 1800s when Henry Fancourt White built his home, Blanco House – now the exclusive Manor House – on the Fancourt grounds. During that time, he was an engineer who worked on building the Montagu Pass over the Outeniqua Mountains. Although Henry started out as a wealthy man, he died poor due to the economic depression in 1860. After his death, the estate was auctioned off. Having had three owners since then, the property was eventually purchased by Henry’s son, Ernest Montagu White. He spared no expense on updating the venue, tailoring it to his taste. However, tragedy struck when Ernest hosted his half-sister and her friend – after foraging for mushrooms on the property grounds, they all succumbed to poisoning. Once more, the estate…

A Jack (or should we say, Jill) of all trades, Tamsin Snyman has an expansive list of culinary feats under her belt. A qualified food stylist, consultant and critic, she’s been in the industry for more than a decade. She started out working alongside her late mother, Lannice Snyman, at their family-owned publishing business. Tamsin is also the chief executive officer (CEO) of the South African Barbecue Association and she runs a successful Hout Bay-based catering business, Bay Gourmet, which specialises in high-end catering and event creation. VELVETY CHOCOLATE ICE CREAM A tribute to Lannice Snyman Serves 8 A LITTLE EFFORT 1 hr + 4 hrs/overnight, to freeze WHAT YOU NEED 90g (¾ cup) cocoa powder 100g dark chocolate, roughly chopped 225g (1 cup) castor sugar 125ml (½ cup) freshly…

Qunu and Grei – the Saxon hotel’s two spectacular eateries – are home to two equally spectacular ladies. With a host of accolades to fuel their success, Jane-Therese Mulry and Candice Philip have made their respective marks on the restaurant industry. Having set their sights on the Joburg culinary scene, local patrons are in for a treat when dining at the hands of this dynamic duo. AN AUSSIE GIRL WITH A GREAT TASTE FOR AFRICA Heading up the kitchen at Qunu, Australian-born chef Jane-Therese Mulry has worked her way around the culinary world, with stints at Tasmania’s Cradle Mountain Lodge, The Siam hotel in Bangkok and Kenya’s Segera Retreat. It was after a two-year stretch working for Marco Pierre White in London that she made her way to South Africa.…

1 What is the fear of an empty glass called? 2 This expensive dessert is made from the saliva of the aerodramus bird. 3 Who created a beer bottle in the 1960s that could also be used as a brick to build sustainable housing? 4 Potatoes can absorb, reflect and even improve Wi-Fi signals. True or false? 5 Which famous British chef said: “You could probably get through life without knowing how to roast a chicken, but the question is, would you want to?” 6 How many cups of coffee are consumed around the globe on a daily basis? 7 This feel-good hormone is released when you think about your favourite food. 8 Who was the first member of The Beatles to follow a vegetarian diet? 9 What chemical compound…

• When making energy balls, replace some or all of the added honey with molasses – it acts as both a binding agent and a mild sweetener. - Brush root vegetables like carrots sweet potatoes and parsnips with a glaze made from equal parts molasses and melted butter before roasting. Yum! - Drizzle whole apples with molasses and bake in a preheated oven at 180°C until soft, about 15 minutes. It’s the perfect winter treat! - Add a large dollop of molasses to your favourite barbecue sauce for super-sticky ribs.…

QUICK AND EASY SEAFOOD CURRY Serves 6 EASY 35 mins WHAT YOU NEED 15ml (1 tbsp) olive oil 1 onion, chopped 1 garlic clove, peeled and minced ½ red chilli, seeded and finely chopped 5cm fresh ginger, peeled and grated 6g (1 tbsp) garam masala 1 x 400g tin whole peeled tomatoes, mashed with a fork in the juices 1 x 400g tin coconut cream 30g (2 tbsp) peanut butter pinch salt 400g fresh hake fillet, cut into 6 equal portions 350g West Coast half-shell mussels 500g large prawns, deveined, shell on small handful each fresh coriander and mint leaves, to garnish Manhattan Ice Tea, to serve 50g (⅓ cup) roasted peanuts, to serve HOW TO DO IT 1 Heat the olive oil in a medium saucepan over medium heat.…

When I first began working at F&HE in 2011, the editor at the time – as well as a mentor and friend of mine – Rosanne Buchanan, often referred to S.J.A. de Villiers when talking about the local culinary industry. At around the same time in my life, I visited an aunt who, excited by my first foray into food journalism, thrust a copy of S.J.A. de Villiers’ Cook and Enjoy into my hands; its scratched cover, loosening pages and yellowed sticky tape patches testimony to its pre-loved life. I took these events as a cue to find out more about the lady and her wonderful legacy. I learned that Stoffelina (Ina) Johanna Adriana de Villiers (née Van Schalkwyk) was born in 1919 and studied Home Economics at the University…

It’s often said there are two types of people – those who live to eat and those who eat to live. I’ve never understood the ethos of the latter… how could someone go through life without appreciating the significance of good food and its link to major life events? To me, celebrations, tragedies, milestones, holidays and everything in between have always been amplified by food! To prove this point, our Freedom Day weekend in Ballito was no exception – I saw it as the ideal opportunity to enjoy a delicious meal with friends and family. We kicked things off with the chicken curry recipe that was featured in the May 2018 issue of F&HE. Accompanied by naan bread and a bottle of good white wine, it was the perfect start…

1 CAFFEINE KICK Nespresso Lattissima One Automatic Espresso & Latte Machine in Silky White, R3 250, za.buynespresso.com 2 WARM AND TOASTY DeLonghi Dolce Vita Vintage Icona 4-Slice Toaster in Cream, R2 495, takealot.com 3 SAY CHEESE! Laguiole Cheese Board with Flip Knife, R599, woolworths.co.za 4 BOWLED OVER Stone Serving Bowl, R495, weylandts.co.za 5 LET’S GET BAKING Artisanal Muffin Pan (6-cup), R399, woolworths.co.za 6 A JUICY STORY Smeg 50s Retro-style Citrus Juicer in Cream, R1 999, yuppiechef.com 7 STEP ON IT Eko Luna Step Bin (3L) in Cream, R548,80, bankskitchenboutique.co.za 8 MIX IT UP Mason Cash Cane S9 Mixing Bowl (32cm), R539,99, hirschs.co.za 9 GOOD VIBES Ceramic Script Canisters (set of 3) in White, R269,99, mrphome.com 10 CHEERS! Hammer Highball Glass (set of 6), R495, weylandts.co.za 11 WHISKED AWAY KitchenAid Hand…

What’s for Lunch? A Culinary Life by Ann Christodoulou (New Media Publishing; exclusively available at ambeloui.co.za for R450) From the vineyards of the Ambeloui wine estate in Hout Bay, Cape Town, comes Ann Christodoulou’s first publication, What’s for Lunch? A Culinary Life. Based on your favourite get-togethers like family lunches, picnics, celebrations and tea-time in the garden, this book is an amalgam of Ann’s Afrikaans heritage and her husband, Nick’s, Greek culture – featuring authentic recipes that hail from both spheres, the book also offers loads of quirky DIYs, from making your own serviettes and crocheting multicoloured table mats to crafting your own recycled gift bags and knitting beautiful throws! A truly unique publication that will get your creative juices flowing in no time. Le Creuset – A Collection of…

WHAT YOU’LL NEED: (serves 4) • 2 chicken breasts • Balsamic reduction • 12 slices fresh pineapple • 1 red onion thinly sliced • 2 Tbls fresh coconut roughly chopped • 2 red chillis thinly sliced • 2 Tbls roasted cashew nuts • 1 cup watercress leaves • 2 Tbls Greek yoghurt • 1 teaspoon smoked paprika • Pinch of salt • Knorr Pineapple and Balsamic Vinaigrette CHICKEN: • 2 skinless boneless chicken breasts • ½ cup Knorr Pineapple and Balsamic Vinaigrette • ½ cup buttermilk • Pinch of salt Combine these ingredients in a bowl and leave to marinade for at least an hour in the fridge. HOW TO PREP IT: • ½ cup flour seasoned with salt and pepper • 2 Tbls sunflower oil Remove chicken from marinade…

Bent over a freshly baked macaron, Melissa painstakingly coats her creation with meticulous golden brushstrokes. “Gold leaf makes everything look amazing,” she enthuses. And judging from her artwork, I completely agree. When I ask Melissa if she’s naturally artistic, she bursts out laughing and exclaims: “Not at all! You should see my handwriting… it’s terrible.” I find this admission hard to believe as I watch her place macarons and sugar crystals atop a perfectly iced cake, standing back every now and again to assess her work of art. “I used to tell people that I’m not at all creative, but somehow with cakes, it just comes to me,” she says. “My sister sums it up well – she claims you first have to find your specific art form and, once…

16 & 22 AUGUST CAPE TOWN & JOHANNESBURG The Nedbank Cape Winemakers Guild Auction Showcase is taking place in both Cape Town (16 August) and Johannesburg (22 August). This public tasting gives wine enthusiasts the chance to sample wines that were crafted for the prestigious 2018 Nedbank Cape Winemakers Guild Auction, which will be held on 29 September. Guests will also be able to enjoy other flagship offerings and attend tastings hosted by the winemakers themselves. Tickets for the Cape Town and Joburg showcases are R350 pp via webtickets.co.za. 29 – 31 AUGUST DURBAN This year, Durban’s favourite wine festival and SA’s longest-running wine event, the Mercury Wine Week, celebrates its 40th anniversary. Sporting a brand-new venue – the Sibaya Casino and Entertainment Kingdom – this year’s event is set…

Studies have shown that yoghurt consumption is associated with improved nutrition and overall metabolic profiles in adults. What’s more, consuming a diet that’s rich in plant foods provides a healthy dose of phytochemicals for an added health kick. Fruit and vegetables contain an abundance of phenolic compounds, terpenoids and natural antioxidants, which have all been associated with the protection from and treatment of conditions like hypertension. BERRIES Having three or more servings of blueberries or strawberries per week is shown to improve heart health. A large study conducted among women aged 25 – 42 years showed that participants who regularly ate these berries were 34% less likely to suffer from a heart attack than those who didn’t consume them often enough. Get your daily dose of delicious berries with Clover…

SCHOOL-NIGHT DINNERS Teriyaki rib-eye pork steaks with stir-fried vegetables Grilled endive and walnut salad Home-made meatballs in Napoletana sauce Carrot and ginger soup IT’S THE WEEKEND, BABY! Chicken and mushroom pot pies Lamb knuckle and apricot stew Chai hot toddy Date and walnut self-saucing pudding TERIYAKI RIB-EYE PORK STEAKS WITH STIR-FRIED VEGETABLES Any leftover honey from this recipe can be used in the chai hot toddy on page 64, and in the grilled endive and walnut salad alongside. The remaining ½ red onion can also be used in the grilled endive and walnut salad. Any leftover ginger can be used in the soup on the facing page Serves 2 EASY 30 mins WHAT YOU NEED PORK STEAKS 50ml teriyaki sauce 25g (1 tbsp) honey 1 garlic clove, peeled and crushed…

what you need  empty cereal boxes (large enough to fit a magazine) scissors ruler pencil corrugated cardboard sheet carpet knife adhesive spray coloured/scrapbook paper in hues/ designs of your choice craft/washi tape foam board/felt sheet how to do it... STEP ONE Use the scissors to neatly cut off the flaps that cover the opening of the cereal box. Working on the back of the box, use a ruler to measure 10cm from left to right on the top. Mark this point using a pencil. Measure 7cm up the right-hand side of the box, starting at the bottom-right corner. Mark this point as well. Use the ruler and pencil to draw a straight line between the two markings. Repeat these steps on the front of the box, working on the left-hand…

Trained as a Cordon Bleu chef and a proud member of the renowned South African Chefs Association (SACA), Dorah Sitole is a force to be reckoned with. Best known for her recipe book, Cooking from Cape to Cairo: A Taste of Africa , which was named the Best African Cuisine Book during the Gourmand World Cookbook Awards of 2009, Dorah has also been lauded with the highly esteemed accolade of the South African Chefs President’s Award in 2006. Along with being an icon in the local food industry, Dorah is also a loving mother of three and grandmother of one. SPANISH CHICKEN A tribute to Gail Glover Serves 4 EASY 1 hr 15 mins WHAT YOU NEED 38g (¼ cup) cake flour 9g (2 tsp) smoked…

ROASTED BEETROOT AND CLEMENGOLD SALAD WITH SAVOURY GRANOLA Serves 4 EASY 40 mins WHAT YOU NEED SALAD 3 golden beetroots, trimmed and scrubbed 3 candy-striped beetroots, trimmed and scrubbed 15ml (1 tbsp) extra-virgin olive oil 200g baby salad leaves 1 fennel bulb, thinly sliced 150g goat’s cheese, crumbled microherbs, to garnish (optional) fresh purple basil, to garnish (optional) GRANOLA 15g sesame seeds 20g each sunflower and pumpkin seeds 20g flaked almonds 10g salted butter 50g (2 tbsp) honey DRESSING 3 ClemenGold mandarins, peeled 22,5ml red wine vinegar 7g (1 tsp) Dijon mustard 5g (1 tsp) honey 25ml (5 tsp) extra-virgin olive oil salt, to taste HOW TO DO IT 1 For the salad, preheat the oven to 190°C. Place the golden and candy-striped beetroots in the centre of a large…

birthday celebrations TOMATO SOUP BUDDHA BOWL PAGE 49 SPANISH CHICKEN PAGE 82 APPLE-CRUMBLE CHEESECAKE PAGE 95 ZERILDA My family celebrates loads of birthdays at this time of year, so we always have a big lunch to honour the lot. This year, it’s my turn to play host and, boy, do I have a grand menu planned! I know everyone is going to especially love the dessert – my family cannot say no to a good cheesecake. weeknight wonders RUSTIC TOMATO-CHILLI JAM WITH FIOR DI LATTE PAGE 53 TERIYAKI RIB-EYE PORK STEAKS WITH STIR-FRIED VEGETABLES PAGE 60 DATE AND WALNUT SELF-SAUCING PUDDING PAGE 65 DANIELA I love how these dishes are all so comforting and indulgent. On a cold day, I enjoy capping off a good meal with something sweet and…

AN AMAZING BLUE DIAMOND ALMONDS HAMPER WORTH R1 483 Looking for the perfect on-the-go snack? Look no further than the recently launched Blue Diamond Almonds snack nuts. Naturally cholesterol free and packed with calcium and vitamin E, the nuts are deliciously crunchy and perfect for curbing mid-afternoon cravings. Look out for their trio of irresistible flavours: Lime and Chilli, Roasted Salted and Smokehouse. Available at select Dis-Chem, Food Lover’s Market and Wellness Warehouse stores nationally. For more information, visit bluediamondalmonds.co.za. THE PRIZE Three lucky readers will each win a Blue Diamond Almonds hamper valued at R1 483! Each hamper includes a case (12 tins) of Blue Diamond Almonds Lime and Chilli snack nuts; a case (12 tins) of Blue Diamond Almonds Roasted Salted snack nuts and a copy of Sarah…

Longing for the return of warmer weather? So are we! To bid farewell to the final chill of winter, we’re digging into warm(er) salads and filling up on nutritious broths. Join us online as we transform the best of the season’s harvest into hearty dishes the whole family will love. We can’t wait to dig in. We’re also thinking out of the bottle this International Beer Day on 3 August... visit our website for the most delicious beer-inspired dishes. And with it being Women’s Month, don’t forget to spoil all the fabulous ladies in your life! We’ve got you covered with an array of delectable treats and bakes to make any woman feel extra special and pampered. PINTEREST.COM/FOODANDHOMEMAG FACEBOOK.COM/FOODANDHOMEENTERTAININGMAGAZINESA TWITTER.COM/FHEMAG INSTAGRAM.COM/FOODANDHOMESA cheers! Our wine editor, Malu Lambert, shares her favourite…

the tools Having grown up on a farm in George, along the beautiful Garden Route, Katelyn Allegra (née Williams) discovered her love for baking during her teenage years. Working her way up from the bottom, Katelyn studied Advanced Cooking & Advanced Pâtisserie at the renowned Institute of Culinary Arts (ICA) in Stellenbosch, after which she worked in the industry for a few years. In 2010, Katelyn took the plunge and started her own food blog, TheKateTin.com , where she entices her followers with delectable recipes, ranging from cakes and cupcakes to tarts and pies, and even a few frozen treats. “While I started the blog with all sorts of recipes, I quickly realised that readers loved the sweet stuff just as much as I did. Especially now…

BACK IN THE DAY During her childhood, Glenda knew exactly where her food came from. “When I was a little girl, we had so much more direct contact with farmers than most people have today. I had a sense of who produced what, and I knew how much effort it took to grow the food I ate. I learned this during visits to the vegetable market; the farmers were always there, selling their produce straight from the farm,” she reminisces. THE MISSING LINK Today, not many consumers have the chance to meet the farmers who are responsible for growing their food. Glenda noticed this issue and decided to use the Bryanston Organic & Natural Market as a place where customers can learn about the produce and the people involved. “Meeting…

FRENCH-FRY COOKIES If you don’t have a corrugated knife, crinkle cutter or a mandoline slicer, use a paring knife and make yourself a French fry-shaped template to cut strips out of the dough Makes 40 EASY 40 mins WHAT YOU NEED COOKIES cake flour, to dust 250g store-bought cookie dough of your choice STRAWBERRY COULIS 60ml (¼ cup) water 60g white sugar 250g fresh strawberries, roughly chopped LEMON DIP 80g cream cheese, at room temperature 110g (⅓ cup) store-bought lemon curd HOW TO DO IT 1 For the cookies, preheat the oven to 180°C. Line a baking sheet with baking paper. Set aside. 2 On a lightly floured work surface, roll the cookie dough out to 0,5cm in thickness. Using a corrugated knive, crinkle cutter or a mandoline slicer, cut…

The Garden Route food scene is constantly evolving as suppliers and top destinations, like the Fancourt hotel and estate in George, collaborate to showcase what Fancourt’s executive chef, Desmond Morgan, refers to as our country’s unique “South Africanism”. With that said, Fancourt has always been on the map thanks to its stunning location. So, naturally, after being lucky enough to have tasted a few exceptional creations by their former executive chef, Viktor Malek, I was thrilled to go back. And may I just say, when it comes to exploring this beautiful estate, one thing is for sure: there’s so much more to Fancourt than golf. FIRST IMPRESSIONS To any novice traveller, the simple pleasure of a hotel stay is enough to create fond memories for years to come, but for…

TURNIP, ONION AND BEETROOT JAM WITH CHEESE AND CRISP BREAD The turnips give this jam a deeply earthy flavour, which works well with the cheese. However, if you don’t enjoy the taste of turnip, simply substitute it with another beetroot. Any turnip, beetroot and onion leaves left over from this recipe can be used in the Asian bowls on page 77 Serves 6 – 8 EASY 1 hr + 1 hr, to cool WHAT YOU NEED JAM ½ onion, peeled and diced 1 garlic clove, peeled and minced 1 medium-large beetroot, scrubbed and grated + extra beetroot leaves and halves, to garnish 1 medium turnip, scrubbed and grated 125ml (½ cup) red wine vinegar 125ml (½ cup) water 90g white sugar salt, to taste CRISP BREAD 4 store-bought wraps 80g…

Trained chef, broadcaster and cookbook author Anna Trapido has taken the local and international culinary scenes by storm. Best known for her award-winning book, Hunger for Freedom: The Story of Food in the Life of Nelson Mandela , Anna has also co-authored numerous publications like To the Banqueting House: African Cuisine – an Epic Journey , which scooped a gold medal in the Culinary History category at the 2006 World Gourmand Cookbook Awards. Be sure to keep an eye out for her latest collaboration, Eat Ting: Lose Weight, Gain Health, Find Yourself , which she jointly wrote with Mpho Tshukudu. GREEN CHUTNEY A tribute to Yasmin Alibhai-Brown Makes 250g (1 cup) EASY 15 mins WHAT YOU NEED zest…

It did not take long for Capetonians – and other foodies around the globe – to recognise Bree Street as a burgeoning hub of excellent cuisine. From delicatessens offering innovative vegan products to freshly roasted coffee available on every corner, it was only a matter of time before someone added seafood to the mix. Enter SeaBreeze Fish & Shell – a unique venture that’s dedicated to all things seafood. Run by husband-and-wife duo, Alex and Ruth Grahame, SeaBreeze Fish & Shell is the pinnacle of their life’s work – the hero of a story peppered with hospitality experience and a love for exquisite food – especially that of the ocean. Their journey began with a visit to Cape Town and falling in love with the city. Here, they discovered the…

Also called blackstrap molasses, treacle or black treacle, molasses is the dark, liquid by-product of the sugar-making process. When juice is extracted from sugar cane, it is boiled down until sugar crystals form. The crystals are then removed from the juice, leaving a thick syrup behind, otherwise known as molasses. Recent culinary trends have seen molasses being used as a sugar replacement due to its lower sugar content, and it’s been hailed as the healthier option, given that it contains trace amounts of vitamins and several important minerals that boast vital health benefits. What’s more, its intriguingly rich colour and flavour make molasses equally useful in both sweet and savoury dishes. SPICED PEAR AND MOLASSES LOAF CAKE WITH OAT CRUMBLE Makes 1 loaf EASY 1 hr + 1 hr, to…

GIRLS JUST WANNA HAVE FUN Girls’ night out? No, have a girls’ night in! Why not make yourselves some home-made face masks, and sit back and relax while watching your favourite rom-com? Share a pizza and a bottle of wine for extra indulgence – you’ll forget about your stress in no time. Not sure how to make a face mask from scratch? Try this: combine 125ml (½ cup) hot – not boiling – water and 40g (⅓ cup) rolled oats. Set aside until the oats have absorbed most of the water, about 2 – 3 minutes. Add 30g (2 tbsp) plain yoghurt (try Clover Bliss Double Cream Plain Yoghurt), 50g (2 tbsp) honey and 1 small egg white. Apply a thin layer of the mask to your face. Allow to…