Innholdsfortegnelse for September 2018 i Food & Home Entertaining

BOOK CLUB gastronomy As my turn to host the ladies in my book club draws near, I find myself facing a self-imposed challenge to wow them with my culinary offerings – seeing as they are all well-travelled, avid readers with exceptional cooking skills. Fortunately, thanks to Food & Home Entertaining, I need not worry. I love following recipes and find that I can draw on the knowledge of the recipe developers and testers in your magazine. I laud you for your innovative creations and how perfectly they are suited to our South African conditions. Now, brimming with inspiration, I can’t wait to follow your July 2018 Menu Suggestions (page 11) and astonish the ladies with the delicious cauliflower soup and the boeuf bourguignon. As for the dessert? That will have…

Visiting Stelle Restaurant was like dropping in on a favourite aunt and uncle… the door was wide open and the sounds of laughter and lively banter tinkled through the house. Having relocated to Sandhurst from Parkview last year, this Italian eatery welcomes a following of loyal patrons, as well as new customers in search of an authentic experience – and that’s exactly what they get. Hailing from Torino in northern Italy, co-owner Alda Porelli is also the executive chef who delivers simple yet elegant fare that bursts with flavour. The menu offers a comprehensive range of courses, including antipasti (starters), primi (first courses) and secondi (main courses). I started with a special of the day: carciofi alla Romana (Roman-style braised artichoke hearts) and moved on to pasta al salmone e…

The short answer is no! People regularly ask me why they can’t feed their dog a bone if canines in the wild eat them. Here is my theory: A dog in the wild doesn’t live as long as its domestic counterpart, so if a wild dog has a stuck bone causing problems, it will get sick and die with no one being any the wiser. But if it’s your favourite pooch, you would know! It’s true that dogs often eat bones without any harm caused, but occasionally issues arise and the dogs can get extremely sick – there isn’t a vet who has not lost a dog due to a bone-related issue. Instead of feeding your dog a bone every now and again, rather invest in quality dog food that…

Pinotage, the grape we South Africans can proudly claim as our own, was first planted in 1925 by Professor Abraham Izak Perold – the first Professor of Viticulture at Stellenbosch University – who created this signature variety by crossing pinot noir and cinsault. This month, we’re celebrating its diversity. From crisp Cape blends to fortified wine and even red sparkling wine, pinotage is fast becoming known for the number of forms it can take on. We are particularly fascinated by the classic and New Wave styles of pinotage, and the contrasting results both options bring to the table. Where classic pinotage offers flavours of black cherry, juicy plum and blackcurrant on a medium to full-bodied palate, the so-called New Wave style draws on the grape’s pinot noir heritage, resulting in…

GRANADILLA AND TOASTED MARSHMALLOW ICE CREAM Makes 1L EASY 30 mins + 4 hrs, to freeze WHAT YOU NEED 1 x 150g packet mini marshmallows 1 x 385g tin sweetened condensed milk 250ml (1 cup) double-thick/ thick cream 250ml (1 cup) fresh cream, whipped to soft peaks 250ml (1 cup) fresh granadilla pulp + extra, to swirl zest of 1 lime pinch salt sugar cones, to serve (optional) HOW TO DO IT 1 Spread the mini marshmallows out on a lined baking sheet. Using a blowtorch, toast the marshmallows until golden. If you don’t have a blowtorch, place the marshmallows under a very hot grill. Be sure to keep an eye on them as they can burn easily. Set aside to cool completely. 2 Use a free-standing mixer or an…

CHEESY ROASTED SWEET POTATOES Serves 4 EASY 2 hrs WHAT YOU NEED 6 medium sweet potatoes, scrubbed 30ml (2 tbsp) extra-virgin olive oil 9g (2 tsp) coarse salt 200g Clover Cheddar Flavoured Medium Fat Processed Cheese, sliced 16g (¼ cup) fresh parsley, chopped 16g (¼ cup) fresh coriander, chopped 6 spring onions, thinly sliced HOW TO DO IT 1 Preheat the oven to 200°C. 2 Using a sharp knife, cut slices at 0,8cm intervals into each sweet potato. Be careful not to cut all the way through. Place the sweet potatoes in a large roasting dish, drizzle with the olive oil and sprinkle with salt. 3 Bake in the preheated oven until the sweet potatoes are cooked through, about 1 – 1½ hours. Remove from oven. Place the slices of…

what you need empty plastic bottles, rinsed and dried ruler fine black marker masking tape carpet knife sandpaper (360 grit) canvas primer paintbrushes acrylic paint in colours of your choice wooden ice-cream sticks (find at craft stores, or re-use leftover sticks from your favourite store-bought ice lollies) scissors 2-hole paper punch/metal skewer aerosol lacquer spray paint white river stones/pebbles potted herbs of your choice cotton twine in colours of your choice how to do it... STEP ONE Working on one side of the bottle, use the ruler to measure 7cm from the bottom. Mark this point with the fine black marker. Turn the bottle over and measure 11cm up the opposite side. Mark this point as well. Connect the two points with a strip of the masking tape, wrapping it…

Held at the Soweto Theatre in Johannesburg, the third instalment of Slow Food South Africa was a frenzy of vendors and visitors darting between stands. The mood was celebratory and for many of the farmers, the opportunity to meet fellow growers and speak about their produce was an invaluable experience. Inside the theatre a series of open talks invite market-goers to listen in, with the goal being to improve the public’s understanding of complex food systems. “We aim to give people an opportunity to raise questions and grasp the challenges, solutions and features that are presented in our local agriculture,” said Slow Food South Africa coordinator, Dr Naudé Malan. Apart from offering great networking opportunities, the event also celebrated the launch of the Slow Food Chefs’ Alliance in South Africa…

Ring in the warmer weather with sizzling hot copies of your favourite foodie mag. Take advantage of our subscription offer this month and keep abreast of our delicious recipes, hot kitchen tips and advice, features on favourite culinary idols, rising stars, local producers and the trendiest new spots on the block. Plus, there are always amazing prizes to be won! The best way to ensure you don’t miss out on a single tasty morsel is by subscribing! As an added bonus, you’ll receive free early delivery of each issue every month. By taking out a subscription to F&HE or renewing an existing one, you’ll also receive 35% off our new cover price – making it only R25,03 per issue! Set in the Robertson Valley, Excelsior Wine Estate prides itself on…

1 What is the main ingredient found in borscht? 2 This much-loved African drink is made from fermented mealie meal and malt. 3 It is believed that Vasco da Gama – Portuguese explorer and the first European to reach India by sea – started importing this Indian commodity that was considered to be more valuable than gold at the time. 4 The Malay expression, “terima kasih”, loosely translates to ____________. 5 Renowned SA-born CEO of SpaceX and Tesla Motors, Elon Musk, has a preference for which alcoholic drink? 6 The popular Indian fried chilli bites, pakoras, are known as ____________ in the Cape Malay community. 7 While risotto is more commonly made around the world with arborio rice, which highly prized and less common rice is actually the “king” of…

Amasi (the Zulu and Xhosa word for fermented milk) has a similar taste to plain yoghurt. Like many other forms of fermented dairy, amasi is made through the controlled growth of microorganisms and, as a result, contains live microbes that increase the diversity of one’s gut microbiota. In addition, amasi contains low levels of lactose, making it safe for those with lactose intolerance to enjoy. Consuming fermented dairy like amasi can also help to lower the risk of developing health issues like type 2 diabetes, cardiovascular disease and breast cancer.…

Imagine you had no recollection of the food that defined your childhood, not even a memory of its aromas… what would that be like? It’s not as if you wouldn’t know delicious food when you tasted it today and, as I’m sure many of us have experienced, there are exotic cuisines and exciting new flavours we’ve tried for the first time as an adult, with which we’ve fallen in love and often crave. It was this train of thought the other day that sparked my realisation that I was lucky enough to have eaten wonderfully memorable meals as a child, but even if they had all been as forgettable as watered-down milk, I have no doubt all that surrounded them – where I’d been at the time, who had fed…

NEXT MONTH’S WINNING LETTER WRITER WILL RECEIVE A HUMBLE & MASH HAMPER WORTH R2 690! From storage solutions and acrylic glassware to prep tools and knife sets, the Humble & Mash range of practical yet stylish homeware was created around a simple philosophy of bringing design, function and value to your kitchen. Included in the prize is 1 x table-top spiraliser, 1 x Mara 24-piece cutlery set, 1 x Mara 6-piece soup spoon set, 4 x textured mugs, 1 x sugar bowl with bamboo lid, 1 x 500ml milk jug and 1 x 30cm round platter. Visit edisonstone.com/humble-mash for more product info.…

ONE LUCKY READER WILL WIN A BOSCH COFFEE MAKER VALUED AT R15 500, SPONSORED BY ONEDAYONLY.CO.ZA OneDayOnly.co.za is South Africa’s leading online retailer for unbeatable deals on big brands like Smeg, Siemens, Puma and Nike. With savings of up to 80% on product ranges from kitchenware to sporting equipment and travel, you’re bound to find something that suits your needs and your pocket. New deals go live at midnight every day and last for 24 hours, making it imperative to sign up for the OneDayOnly.co.za newsletter to ensure you never miss out on a great deal. Visit onedayonly.co.za for more information. THE PRIZE A Bosch VeroAroma 500 Automatic Bean-to-Cup Coffee Maker valued at R15 500. TO ENTER SMS VEROAROMA followed by your name, ID number, email and postal…

FARMSTYLE The Garden Route is known for its many hidden gems, like the wonderful Harkerville Market, which takes place every Saturday. Hasmita Amtha explores this local hotspot and finds out why you should add it as a pit stop during your next meander along the beautiful south-east coast. STANDOUT FEATURES Surrounded by the lush landscape of Harkerville Forest, the weekly market houses a variety of producers. A major drawcard is the abundance of fresh fruit and vegetables always on offer, with a plethora of herbs, marrows, citrus and leafy greens to choose from. Shop with the seasons at vendors like Welgeluksalig, Rik’s Veg and Buzy Bee Organic Vegetables. All locally grown, you won’t need to visit your grocer after this. THE VIBE A friendly market that keeps its promise of…

Spring has sprung! This month, we’re getting our groove back with sizzling hot recipes on our website. We’re sharing everything from fruity cocktails and mocktails to delicious party foods, salads, indulgent picnic spreads and so much more. In the words of the late American actor and comedian Robin Williams: “Spring is nature’s way of saying, ‘Let’s party!’”, so grab your apron and join us in celebrating the turn of the season. What’s more, our annual recipe index is available online. With this, you’ll be able to reference all of the recipes we published in the magazine over the past year – issues and page numbers included! PINTEREST.COM/FOODANDHOMEMAG FACEBOOK.COM/FOODANDHOMEENTERTAININGMAGAZINESA TWITTER.COM/FHEMAG INSTAGRAM.COM/FOODANDHOMESA…

THE BEST OF THE BEST From the hallowed barrel cellars of Kanonkop Wine Estate comes the rare chance to sip and savour the estate’s top-performing wine, their Pinotage 2014 vintage, which was named the Best Pinotage at the 2015 International Wine and Spirit Competition. One lucky reader will win two magnums (1,5L bottles) of the Kanonkop Pinotage 2014 vintage, both presented in beautifully branded gift boxes. The total prize is worth R1 480. To enter, email your full name and surname, postal address and ID number with KANONKOP VINTAGE 2014 in the subject line to foodhome@caxton.co.za by 15 September 2018. This competition is open only to South African residents who are 18 years or older.…

Abrie Beeslaar, head winemaker at Kanonkop Wine Estate, has thrice been named the International Winemaker of the Year during the International Wine and Spirit Competitions of 2008, 2015 and 2017. He lives on the Kanonkop estate – in the same house his predecessors, Jan Boland Coetzee and Beyers Truter, did – with his wife, Jeanne, and children, Ben (9) and Emma (7). They also have a Ridgeback named Max HOW IS PINOTAGE DEFINED THESE DAYS? We are increasingly focusing on what it takes to make an exceptional red wine before we start looking at varietal typicity. When it comes to quality, pinotage remains the only South African variety that can distinguish us from the rest of the world. HOW WOULD YOU DESCRIBE A CLASSIC PINOTAGE? A classic pinotage has a…

BULGUR WHEAT AND GREEN PEA SALAD  bulgur wheat, green peas, fresh mint and double-cream Greek yoghurt Serves 4 EASY 30 mins Place 200g bulgur wheat in a large bowl. Cover with 375ml (1½ cups) chicken stock . Cover the bowl with cling film and set aside to soak until tender, about 15 minutes. Once tender, tip the bulgur wheat into a sieve to drain the excess chicken stock. Transfer to a large bowl. Add 200g fresh/frozen green peas (defrosted, if frozen), a handful freshly chopped mint leaves and a squeeze of lemon juice . Toss until well combined. Transfer the salad to a serving platter. Serve with a dollop of double-cream Greek yoghurt . GRILLED CHICKEN, SPINACH AND STRAWBERRY SALAD  skinless and boneless chicken breasts, baby spinach, strawberries and walnuts…

UNICORN SPRING ROLLS Makes 8 EASY 40 mins WHAT YOU NEED SPRING ROLLS 1 small red cabbage, roughly chopped 150g rice noodles 8 rice-paper sheets 1 small butter lettuce, roughly chopped 2 carrots, peeled and julienned 1 each red, green and yellow pepper, seeded and julienned 2 avocados, sliced 1 handful fresh coriander, chopped MULTICOLOURED DIP 150g cream cheese, at room temperature 60ml (¼ cup) fresh cream pink, green and yellow gel food colouring HOW TO DO IT 1 For the spring rolls, bring a large pot of water to a boil over medium heat. Add the chopped cabbage and boil until the water takes on a purple/violet hue, about 15 minutes. Remove from heat. Use a slotted spoon to remove the cabbage from the pot. Reserve the leftover water…

Boerekos with a Twist by Annelien Pienaar (Human & Rousseau, R343) Just in time for Heritage Day, Boerekos with a Twist simplifies the art of home cooking with 140 recipes ranging from heart-warming soups to dishes that include locally sourced vegetables, meat and fish. More than just a cookbook, Annelien Pienaar uses her publication as a practical guide to making healthy, proudly South African dishes with fresh, seasonal ingredients. Not only that, she also offers useful information by explaining cooking terms and providing handy advice, shortcuts and substitutes to help her readers find their way around the kitchen. Pasta Reinvented – Gluten-free Pastas, Alternative Noodles, 80 Creative and Delicious Recipes by Caroline Bretherton (Dorling Kindersley, R352) Offering a fresh take on pasta, Caroline Bretherton focuses on healthy substitutes to wheat-based…

A PASSION FOR PERMACULTURE, ENVIRONMENTAL PROTECTION AND COMBATTING FOOD WASTE My grandmother had a beautiful herb garden in Pietermaritzburg with roses in the front and fruit trees at the back. It was only when I started working with seeds that I realised why she had set up her garden the way she did – each plant strategically placed to benefit the small ecosystem she had created. To add to this, when I was in primary school, we would collect discarded vegetables from the local Pick n Pay and Checkers, which my granda then took to a local soup kitchen to cook for the less fortunate. It was like a treasure hunt – I felt like a superhero by saving the vegetables and using them to help those in need. This…

• Call 087 405 2002, fax 0866 704 101, email subs@magsathome.co.za or subscribe online at foodandhome.co.za or magsathome.co.za. • Cheques/EFT/direct deposits payable to: CTP Ltd t/a MAGS HOME Nedbank account number: 1232 073 059; branch: Business Banking Southern Peninsula; branch code: 123209(00). Use your surname and subscription- or contact number as a reference. Fax proof of payment with address details to 086 670 4101 or email to subs@magsathome.co.za. • SMS the words CAXTON FH to 47098 (standard SMS rates apply) • Offer is valid for South African residents only. For foreign subscriptions, call (+27) 21-045-1809 • Allow time for processing and delivery of your monthly copy. • This offer is valid only for hard-copy subscriptions. • For digital subscriptions, go to foodandhome.co.za. • This offer is valid until 30 September…

Peppermint extract is a herbal mixture made from the essential oils of fresh or dried peppermint leaves, as well as the flowering tops of peppermint plants. Fresh leaves and flowers are harvested when the plants are in full bloom and the leaves are at their most flavourful, after which the oils are extracted using alcohol. Not to be confused with peppermint essence – an artificial substance made to mimic natural peppermint flavours – peppermint extract is an organic product made from raw ingredients. Widely acclaimed for its medicinal properties, peppermint extract can be used to relieve toothaches, tension headaches and various digestive issues. CHOCOLATE PEPPERMINT SQUARES Makes 18 – 20 EASY 1 hr 30 mins WHAT YOU NEED BASE 200g salted butter, melted 165g soft brown sugar 225g (1½ cups)…

MY NAME IS… Joao, which is Portuguese for John. Although it happens to be one of the most common names in Portugal, no one could pronounce it in South Africa; so I settled for J’Something. I LOVE COOKING WITH… Fresh tomatoes. MY FAVOURITE CHEF AT THE MOMENT IS... David Chang, who founded the Momofuku restaurant group in the USA – I just love his approach to, and passion for, food. MY BRAAI DAY MENU… Comprises pap and tomato relish with steak or fillet, chimichurri, charred corn and “roosterbrood”. This will pair perfectly with a gin and tonic. MY PERFECT DATE IS... When I take my wife, Coco, to Banchan in Parkmore for some Korean barbecue or fried chicken. A COUNTRY I’D LIKE MY BAND, MI CASA, TO PERFORM IN IS...…

THE MAIN ATTRACTION When it comes to arranging cheeseboards, it’s all in the name. But don’t be fooled! As easy as it may seem, choosing the right selection of cheeses is no mean feat. Start off slow with a traditional cheese – the key is not to overpower the cheeseboard with too many strong flavours. We say, go for Clover White Cheddar or Clover Cheddar. Add to that semi-hard cheeses like Clover Gouda and Clover Tussers for sharper tastes that are still crowd favourites. Top it off with a soft cheese like Clover Feta, and you’ll be well on your way to creating the perfect cheeseboard. A word to the wise: always include cheeses of different shapes and sizes for enhanced visual appeal. IT’S ALL IN THE DETAILS The allure…

SPRING CHICKEN SALAD Serves 4 EASY 2 hrs WHAT YOU NEED ROASTED CHICKEN 1 large (1,2 – 1,6kg) whole free-range chicken 4g (1½ tsp) cumin seeds, lightly crushed in a mortar and pestle 3g (1½ tsp) coriander seeds, lightly crushed in a pestle and mortar 50g salted butter, melted 4g (1 tsp) Dijon mustard salt and freshly ground black pepper, to taste CHICKPEAS 2 x 400g tins chickpeas, drained and rinsed 3g (1½ tsp) ground coriander 4,5g (1½ tsp) ground cumin salt and freshly ground black pepper, to taste extra-virgin olive oil, to drizzle pinch freshly minced garlic zest of 1 lemon CARROTS 2 x 200g punnets baby rainbow carrots, washed and peeled (some cut in half, for variety) salted butter, to dot handful fresh thyme leaves salt, to taste…

NEW LOOK, SAME TASTE! Knorr has relaunched its salad dressings with a great new look that makes the products pop. Designed to inspire you to create mouth-watering signature salads, the full range has a variant for everyone in the family to enjoy – from rich and creamy to light and tangy. These dressings are also super-versatile – drizzle them over bean, potato, pasta and garden salads or use them as a basting for pork and chicken or as a marinade for fish and meat. The full range is available at supermarkets nationwide for a recommended retail price of R27,99 for 340ml. Visit knorrwhatsfordinner.co.za for additional product details. A TOUCH OF PRIDE Do away with tasteless food by incorporating Olive Pride Extra Virgin Olive Oil into your meals. This locally produced,…

1 LIQUID ASSETS Cape Town The Pink Lady Gin (750ml), R329, makro.co.za 2 EFFORTLESS MIXING KitchenAid Artisan Stand Mixer in Cranberry, R8 899, premierhomeware.co.za 3 KEEPING GUARD Kitchen Craft Colourworks Silicone Splatter Screen in Pink, R185, premierhomeware.co.za 4 PUMP IT UP Cuisipro Foam Pump in Pink, R269, livinstore.com 5 NEAT AND TIDY Neat Freak Dish Diva Washing Up Brush in Pink, R44,95, binuns.co.za 6 INDULGE YOUR SWEET TOOTH Pastiglie Leone Retro Chic Pink Gift Tin Jelly 100g, R179, fineandfabulous.co.za 7 THE CUTTING EDGE Victorinox SwissClassic 3-piece Paring Knife Set, R233,95, binuns.co.za 8 UNDER PRESSURE Kitchen Craft Colourworks Garlic Press with Soft Touch Handle in Pink, R289, greenleafhome.co.za 9 ERGONOMIC EASE Zak Ice Cream Scoop & Water Well in Pink, R269, premierhomeware.co.za 10 VINTAGE FLAIR Dholi Floral Napkins 4-pack, R150, woolworths.co.za…

ROOIBOS AND BUCHU TREATS These grain-free treats are made with coconut flour for a soft, easy-to-chew texture. The Rooibos and buchu are great for digestive issues and will help boost your pets’ immune systems. What’s more, the treats will keep for three weeks in an airtight container Makes 24 EASY 35 mins WHAT YOU NEED 85g coconut flour 40g chia seeds 100g apple, peeled, cored and puréed 14g (1 tbsp) coconut oil, melted 3 large eggs 30ml (2 tbsp) freshly brewed Rooibos tea, cooled 30ml (2 tbsp) freshly brewed buchu tea, cooled HOW TO DO IT 1 Preheat the oven to 180°C. Line a large baking sheet with baking paper. Set aside until needed. 2 Mix the coconut flour and chia seeds together in a large bowl. Set aside. 3…

WHAT YOU’LL NEED: (serves 4) • 4 slices of bread • 75ml KNORR Creamy Blue Cheese Salad Dressing • Robertsons Atlantic Sea Salt • Robertsons Black Pepper • 470g raspberries • 5g sugar • 12 figs • 240g pea shoots • 240g mint leaves • 30g roasted, chopped pistachio nuts HOW TO PREP IT: 1. Heat the oven to 180°C 2. Slice the crusts off the bread, cut into 4 triangles each and brush both sides of each triangle with a little Knorr Creamy Blue Cheese Salad Dressing. Sprinkle with salt and pepper and bake in the oven at 180°C until crisp (about 6-8 minutes). 3. For the raspberry coulis, gently cook half the raspberries in a small saucepan with the sugar until soft and relatively smooth. Add a little…

1 – 2 SEPTEMBER BOT RIVER During this year’s Bot River Spring Weekend, the Bot River Wine Route is embracing its bull logo, with each of the participating wine farms celebrating the first weekend of spring with their own bull-inspired offerings. Activities include clay bull shootings, a scavenger hunt for adults, a farmers’ market, yoga in the vineyards, a special winemakers’ dinner and loads of delicious food, fine wine and local deli delights. Tickets are available at quicket.co.za for R100 per person, which includes a wine glass and tastings at the various partaking wine farms.…

“IT WAS EASY TO START A BUSINESS WITH NICOLE BECAUSE WE SHARE THE SAME VISION .”NICK MSIBI HUMBLE BEGINNINGS “When I was a little girl, my dad worked as a chef at the Sandton Sun hotel in Johannesburg, while I stayed with my mom at our home in Loskop, just outside Estcourt in KwaZulu-Natal. I don’t have any brothers, so there was no one to look after the family’s livestock, except for me,” Nicole shares. During her days spent in the field, Nicole would catch birds or go hunting for rabbits and then cook them over an open fire. Rural as it may seem, these experiences sparked her love for cooking. “Your beginnings influence your palate forever. Many years before Nicole was born, I also herded my family’s livestock. That’s…

SCHOOL-NIGHT DINNERS Curried mince with crispy rotis Heirloom tomato tart Chilled cucumber and mint soup Chicken kebabs and tricolore salad IT’S THE WEEKEND, BABY! Gin and tonic cocktail Butterflied leg of lamb with roasted aubergine and mint pesto Roasted kingklip with crispy kale and baby carrots Hertzoggies CURRIED MINCE WITH CRISPY ROTIS Any leftover Cape Malay curry powder from this recipe can be used in the chicken kebabs and tricolore salad on the facing page Serves 4 EASY 45 mins WHAT YOU NEED CURRIED MINCE 30ml (2 tbsp) extra-virgin olive oil 1 onion, peeled and finely chopped 2 garlic cloves, peeled and crushed 8g (1 tsp) fresh ginger, finely grated 12g (2 tbsp) Cape Malay curry powder 500g beef mince 100g sultanas 36g (2 tbsp) chutney salt and freshly ground…

Taking the reins at The Restaurant – Grande Provence Heritage Wine Estate’s striking eatery – executive chef, Guy Bennett, always knew what his future would entail. “Growing up, I loved food and enjoyed hanging around the kitchen with my mom and grandma. I knew since primary school that I wanted to become a chef. During my teenage years, I happily took over the task of cooking dinner at home,” Guy reminisces. After finishing school in 2005, a gap-year stint in the kitchen of a London-based café fuelled his passion. More determined than ever, Guy returned to South Africa where he did a diploma in Advanced Food and Wine at the Hurst Campus Culinary Academy in Stellenbosch. After this, he honed his skills through internships under Peter Pankhurst at Cape Town’s…

HOME-MADE GINGER BEER If there’s one thing my grandma is known for, it’s her deliciously sweet, home-made ginger beer. Over the years, it’s become something of an institution – and a requisite for the festive season – as she only makes it once a year, for Christmas. Trust me, no December is complete without litres of Ouma’s brew to go around Makes 7L EASY 10 mins + overnight, to ferment WHAT YOU NEED 7L (28 cups) cold water 1kg white sugar 2g (1 tsp) ground ginger 5g (1 tsp) tartaric acid 5g (1 tsp) cream of tartar 85g (½ cup) raisins 1 x 10g packet instant dry yeast HOW TO DO IT 1 Place all of the ingredients in an extra-large glass jar. Mix until well combined. Cover with a…

MARINATED MARROWS WITH LABNEH, LEMON AND MINT If you don’t have time for your labneh to drain, you can buy the ready-made version from speciality cheese shops or Middle Eastern delis Serves 4 – 6 EASY 1 hr WHAT YOU NEED LABNEH 500g double-cream plain yoghurt 3g (½ tsp) fine salt zest of ½ lemon 15ml (1 tbsp) extra-virgin olive oil salt and freshly ground black pepper, to taste DRESSING 45ml (3 tbsp) extra-virgin olive oil 30ml (2 tbsp) white wine vinegar small handful fresh mint leaves, roughly chopped + extra, to garnish 1 garlic clove, peeled and minced ½ red onion, peeled and thinly sliced 5g (1 tsp) sea salt flakes 1g (½ tsp) dried chilli flakes freshly ground black pepper, to taste MARROWS 45ml (3 tbsp) extra-virgin olive…

Green vegetables are nutritional powerhouses packed with various nutrients, including vitamins K, C and E, as well as minerals like calcium, iron, potassium and magnesium. On top of this, green veggies also offer endless bounds of phytochemicals like flavonoids, lutein beta-carotene and zeaxanthin – all of which have been shown to reduce the risk of developing various chronic diseases like macular degeneration. To add to that, green vegetables are key to bulking up any healthy meal, as they are very low in calories yet high in fibre.…

• TEATIME Add a few drops of peppermint extract to hot water or freshly brewed green tea for an invigorating drink. • DESSERT Spruce up your chocolate mousse by mixing in a few drops of peppermint extract. Your guests will revel in the tantalising taste. • NICE AND COSY Keen to try something new? Stir a few drops of peppermint extract into your hot chocolate to warm up a chilly night. • CHEERS! Add a dash of peppermint extract to strawberry daiquiris or watermelon margaritas to boost the fruity flavours. The perfect drink to welcome spring!…

CREAMY VANILLA CUSTARD TARTLETS Serves 6 EASY 1 hr + 1 hr, to chill WHAT YOU NEED PASTRY 110g (½ cup) salted butter 100g castor sugar 1 large egg, beaten 250g (1⅔ cups) cake flour FILLING 1 x 1kg carton Clover Classic Custard Vanilla Flavoured fresh gooseberries, to serve edible flowers, microgreens and mint leaves, to garnish (optional) HOW TO DO IT 1 For the pastry, preheat the oven to 160°C. Grease 6 fluted loose-base tartlet tins of 12 x 10cm diameter. Set aside until needed. 2 Place the butter and castor sugar in a food processor and blitz until combined. Add the egg and continue to blitz until creamy. Add the flour and pulse until a ball of dough forms. 3 Turn the dough out onto a lightly floured…