Innholdsfortegnelse for August 2016 i Food & Home Entertaining

The common denominators that I’ve always noticed about truly admirable and inspiring people are that they don’t seem to realise the magic they’re working, as they’re so focused on their task at hand; and they stay the course, despite the pitfalls. As one of the leading ladies of this issue – the late, great Julia Child (page 101) – said, “Find something you’re passionate about and keep tremendously interested in it.” While this advice may seem obvious, the challenge it presents is considerable – surely no one can say they’ve never entertained the temptation to deviate from a chosen path when it gets a little too rocky; and isn’t this test of character one of life’s ultimate challenges? In the words of another wise woman of our time – journalist,…

A MOTHER-IN-LAW'S LEGACY OF LOVE I was a nervous wreck when I got married – let’s just say my husband comes from a home where his mom would rival a Michelin-star chef. That’s what I was up against, and my drab cooking style could not compete with her saffron-infused creations. So, it was a food war, and armed with my gift-subscription of F&HE , a battle of note ensued – game on. My husband has been on the receiving end of enjoying the fruits of my labour, thanks to this marvellous culinary magazine. I have been able to create food that’s delicious and beautiful, and a silent nod from my mom-in-law would make me smile. When she passed away recently, I was devastated as she really was kind to me…

People are longing for the farm feeling and, quite nostalgically, return to African soil, crops and cattle as their surrounds. On the outskirts of Silver Lakes, Pretoria East, down a gravel road, past enthusiastic mountain bikers and cows... wait, when you see the cows you’ve gone too far! On the banks of the Pienaars River, you’ll find Hazeldean Farm (since the 1940s), home to the old barn that is the Cowhouse Market. Ever visited a good ol’ cattle auction? Then you’ll know what I’m talking about. I like a decent market, but parking and seating almost always cause headaches! Ha! Not here – think farm, open air and rolling veld... If the barn could house 640 dairy cows, the barn can host you! Kiddies’ horse laps, a mountain bike track,…

A two-hour road trip from Cape Town, the Robertson Wine Valley offers abundant opportunities to visit the very source of good food and wine. Start the weekend at leisurely pace at the Van Loveren Family Vineyards. Drop off your luggage, learn how winemakers devise their famous blends and explore a rainbow of flavours with Van Loveren’s innovative food and wine pairings. Taste olives and olive oil in Marbrin’s tank room or collect honey fresh from Farmer Redbeard’s beehives. Once you’ve done your rounds, witness how ingredients become the orchestra of fine cuisine with lunch at Christina’s bistro or dinner at Reuben Riffel’s restaurant. For more information on the Van Loveren Family Vineyard, visit vanloveren.co.za . THE PRIZE One couple will get to enjoy the full splendour of…

THE CAPE TOWN CLICQUOT ARROW With their latest packaging, French Champagne Veuve Clicquot, celebrates Cape Town. A twist on traditional road signs, the Cape Town Clicquot Arrow joins 29 other global destinations that got the royal yellow treatment. The distance, calculated in kilometres from Reims (the centre of the bubbly’s production) is also inscribed on the case. As Madame Clicquot wrote to one of her grandchildren, “The world is in perpetual motion, and we must invent the things of tomorrow.” Available nationally from selected retailers at R629,95. SXOLLIE CRAFT CIDER Just like with wine, ciders can also be made from single varietals. Sxollie makes craft cider using Granny Smith and Golden Delicious apples, as well as Packham pears. This local brand – run by Laura Clacey and husband Karol Ostaszewski…

Estelle Lourens has been the winemaker at the Uitkyk Wine Estate in Stellenbosch for 16 years. In 2011 she made Uitkyk’s maiden Méthode Cap Classique (MCC), Glass Memoires. This MCC is named for the historic glass etchings in the windowpanes of the estate’s Georgian manor house, and is said to capture the romance and opulence of times gone by. A blend of chardonnay and pinot noir, it’s been aged on the lees for up to four years. To enter, email your name, postal address and ID number with MEMOIRES in the subject line to foodhome@caxton.co.za by 15 August 2016.…

Crunchy asparagus, filo and Parmesan cigars Serves 6 – 8 EASY 50 mins THE FLAVOUR COMBINATIONS ASPARAGUS 300g long asparagus spears 3 sheets filo pastry 100g butter, melted 150g Parmesan, grated 15ml (1 tbsp) sesame seeds DIPPING SAUCE 200g good quality mayonnaise zest of 1 lemon salt and freshly ground black pepper, to taste fresh mint, to garnish lemon wedges, to squeeze HOW TO DO IT 1 For the asparagus, preheat the oven to 180°C. Line a baking tray with baking paper and snap off the tough ends of the asparagus. Cover the filo with a damp kitchen towel to keep it from drying out. Brush each sheet of filo with melted butter. Cut the pastry sheets into 20cm squares and brush with melted butter. Place one asparagus spear per…

At the end of a tree-lined gravel lane, Le Lude is where excellent bubbly is made. A family trio of women form the creative force behind its decor, food and gardens. When your feet crunch on pebbles in front of a mountain-framed white building with classic proportions, it’s hard to believe that seven years earlier this Franschhoek property was an overgrown plum orchard. Le Lude’s split-level cellar was built in 2012 when the Barrow family’s first sparkling wine was made. The top section is now adjacent to the Parisian-green tasting room and the white Orangerie restaurant – these opened in November 2015. Lunch guests look out past white benches on neat paving, and over low walls with creeping tendrils and pergolas. A rippled fountain near elegant shrubbery hides the vineyard…

“Golden moments” cocktail Serves 6 EASY 15 mins THE FLAVOUR COMBINATIONS 750ml (1 bottle) dry Méthode Cap Classique (we used Môreson Miss Molly) 340ml (1 bottle) blonde ale (we used Long Beach Brewery) 5ml (1 tsp) sugar 4 fresh lemon/lime wedges HOW TO DO IT 1 Stir together the Méthode Cap Classique, blonde ale, sugar and the juice of one of the lemon or lime wedges. 2 To serve, garnish with the remaining lemon or lime wedges. Beery berry lemonade Serves 6 EASY 20 mins THE FLAVOUR COMBINATIONS 350g frozen raspberries 220g (1 cup) sugar 250ml (1 cup) fresh lemon juice 1L (3 bottles) pale ale (we used Woodstock Brewery Bings Bru) crushed ice, to serve 2 chopped rose-geranium leaves, to garnish HOW TO DO IT 1 Combine the raspberries,…

It’s not every day that you find two siblings following in the footsteps of their parent, the Curry Queen of Bling – celebrity chef and cookbook author, Yudhika Sujanani. These budding young chefs, Tanvi (13) and Rushil (12) – one known as Mom’s right hand and the other as the assistant recipe developer who eagerly takes notes while Yudhika tries out new recipes and adds her signature twist – are two kids who enjoy spending time in the hot kitchen of Yudhika’s Joburgbased restaurant, Holi Cow. Both Tanvi and Rushil have grown up helping both their mom and gran cook up meals for not only their family, but also friends and visitors to the café. As Tanvi fondly thinks back: “I remember when I was little, sitting on top of…

“PEOPLE WHO LOVE TO EAT are always the best people” Born on 15 August 1912 in Pasadena, California, Julia Child grew to be over six feet tall. Towering above the standard kitchen counter, this culinary legend was also blessed with a booming, warbling voice that gave life to dishes like boeuf bourguignon and sole meunière, and with her infectious personality and bubbling amounts of butter, she introduced French cuisine to the American public in the ’60s. Julia’s first encounter with French cuisine in 1948, while she and her American diplomat husband (Paul) were stationed in Paris, sparked a love affair that led her to join Le Cordon Bleu in 1949. A few years later and with her diploma in hand, she opened a cooking school with new acquaintances, Simone Beck…

Flora is endorsed by the Heart and Stroke Foundation of SA and is made with natural oils from canola, sunflower and linseeds. These seeds are very good sources of omega-3 and 6 – essential fats – which we need for our bodies to function optimally. However, as we cannot produce them ourselves, we need to get them from our diet. The omega-3 and 6 found in these seeds contributes to normal cholesterol levels and good heart health. Superfood muffins Makes 12 EASY 30 mins 115g Flora Regular, melted 225g self-raising flour 70g white sugar 125g seed mix (we used pumpkin, linseed, sesame and sunflower seeds) 2,5ml (½ tsp) salt 120g oat bran 140g banana, mashed 125g (½ cup) yoghurt 2 eggs, lightly beaten 125g blueberries 1 Use 25g (2 tbsp)…

BREAKFAST PARTY Golden milk PAGE 14 Breakfast toast with poached egg and creamed spinach PAGE 42 Savoury waffles PAGE 34 Grilled pineapple, choc-chip granola, creamy salted caramel and vanilla yoghurt parfaits PAGE 53 SAMANTHA “Why not kick-start the weekend with this nourishing meal? And with breakfast parties trending, it’s the perfect excuse to impress guests at the same time!” LAST OF WINTER Glühwein PAGE 76 Lamb and Guinness pot pies PAGE 64 Smoky mashed potatoes with crispy prosciutto and cream PAGE 39 Roasted red cabbage wedges with a Parmesan and herb oil, poached eggs and chive hollandaise PAGE 51 Greek honey-cake golden squares PAGE 100 CLAIRE “Celebrate the last of cosy winter days spent indoors by cooking up a feast for the girls! Soon, we’ll yearn to be pottering in…

Golden milk Although turmeric has been used for centuries in Chinese medicine, it has only recently garnered popular attention in the West for its health benefits – these are widely reported to include antioxidant, anti-inflammatory and anti-cancer properties and a cup of “golden milk” is the perfect way to harness them all. Interestingly, a pinch of ground black pepper taken with turmeric is alleged to increase the absorption of turmeric into our bodies Serves 2 EASY 10 mins THE FLAVOUR COMBINATIONS 250ml (1 cup) milk 250ml (1 cup) coconut milk 5ml (1 tsp) ground turmeric 2,5ml (½ tsp) ground cinnamon 7,5ml (1½ tsp) honey pinch freshly ground black pepper 2,5ml (½ tsp) fresh ginger, grated pinch cayenne pepper cinnamon sticks, to garnish (optional) HOW TO DO IT 1 Add the…

Meet Carey. She loves to experiment with cooking and enthuses: “I’m pretty versatile when it comes to cooking and styling; but what I’m mostly drawn to is comforting, salt-of-the-earth food that brings about a bit of nostalgia.” As a child I loved food and had an enquiring mind as I watched my mom and gran cook like machines in the kitchen. Cooking (and eating) just came naturally to me. I knew from a young age that I’d have a career involving food. So, I studied Food Science and Nutrition and I’ve been in the restaurant and retail industry as a development chef and food consultant for over a whopping 12 years. I am now fortunate enough to work in my own capacity as a freelance food consultant, where I offer…

Coconut-vanilla caramel MAKES 1 JAR 30 MINS Heat 100ml golden syrup, 75g coconut oil and 150g demerara sugar in a medium pot and bring to a boil. Remove from heat and stir in a pinch of salt, seeds from 1 vanilla pod and 125ml (½ cup) double-thick cream. Return to medium heat and simmer until the sauce is golden and thickened, about 5 minutes. Pour into a sterilised glass jar (the sauce will keep in the fridge for up to 3 months). Serve over vanilla ice cream (or eat straight from the jar!). Coconut-butter coffee MAKES 1 CUP 10 MINS For a frothy, energising start to the day, begin by adding 1 cup (250ml) hot black coffee to a jug. Add 10ml (2 tsp) coconut oil and 10ml (2 tsp)…

I HAVE VISITED INDIA BEFORE. This time around, my sister and I spent a good two weeks in Mumbai and I would return in a heartbeat! I never tire of India. A highlight is always the manner in which guests are treated. If you embark on a culinary journey of India’s melting pot, your taste buds will be tantalised by the street food, the Indo-Chinese and vegetarian varieties, numerous side cafés and high-end restaurants. MUMBAI BOASTS A DELICIOUS VARIETY OF STREET FOOD – you will find many stalls and food carts on the roadside and patrons enjoying a quick savoury chaat (snack), right there on the street. The Mumbai grilled veg sandwich is very popular among locals and visitors alike, and comprises fresh white bread, generously buttered, smeared with…

“I was basically dying,” recalls Sally-Ann Creed matter-of-factly. It’s hard to believe. Sally-Ann is a vision of health. “I had chronic asthma and serious sinus complications that saw me in and out of hospital at least 12 times a year.” We’re in Sally-Ann’s Constantia home-cum-office. She wears many hats, though all of them are health-orientated. She’s a nutritional therapist, product developer, author, researcher and speaker. Her doctors addressed her various health issues with different drugs, which would then sometimes react against each other, contributing towards her developing anxiety disorders and ulcers. “I was taking things to go to sleep and then taking things to stay awake. My mother died at age 39, so I knew if I didn’t do something soon...” Then, one day while listening to a radio talk…

We have viticulturist Rosa Kruger to thank for cataloguing all the old vineyards in South Africa on iamold.co.za . When not travelling to vineyard sites all over the world, you’ll find Rosa at home in Riebeek Kasteel with her “many dogs”. WHAT IS IT ABOUT VITICULTURE THAT DRAWS YOU TO IT? Working in nature. Seeing the spoor of mongoose, porcupine or rooikat in the soil after rain. Watching the jackal buzzards patrol their skies. Talking nonsense while pruning. Working with the people of the land. WHAT MAKES SOUTH AFRICA’S OLD VINES SO IMPORTANT? Wine made from old vines have a certain quality, depth and structure that gives the wines a unique character. Not all old vineyards make good wine, but most of them do. The wines have…

Any meal, any time Perfect your pizza, burger or sandwich by topping it off with thick slices of avo, or smash it up and add it as the crowning glory to your grilled steak or chicken breast… mmm! And remember, a salad isn’t a salad if it doesn’t have generous avo chunks resting atop fresh, crisp lettuce. Loads of goodness Avos are perfect partners for a low-carb lifestyle. Incorporating them into your meals boosts* your daily intake of monounsaturated fats and essential nutrients like magnesium, folic acid and vitamin C. The best test To test for ripeness, green-skinned avos should yield to a gentle squeeze in the palm of the hand, or the fruit stalk should easily fall off when nudged with your thumb. Testing the Hass variety is even…

Coconut, sweet potato and chickpea curry Serves 4 EASY 45 mins Heat 15ml (1 tbsp) coconut oil in a medium pot over medium heat. Add 2 peeled and crushed garlic cloves and 1 peeled and diced onion and fry, 5 minutes. Add 10ml (2 tsp) ground cumin, 10ml (2 tsp) ground coriander, 5ml (1 tsp) paprika, ½ finely chopped red chilli and 1 stick crushed lemongrass and cook, 5 minutes. Add a 400g tin chopped tomatoes, 400g tin coconut milk and 600g cubed sweet potato. Bring to a simmer and cook, 30 minutes, or until the sweet potato is tender. Add a 400g tin drained chickpeas and season to taste, before stirring through a large handful fresh chopped coriander. Serve warm with charred vine tomatoes and fresh mint leaves. Bacon,…

Berry, rose and cherry lattice pie with cream cheese pastry Serves 6 – 8 A LITTLE EFFORT 1 hr 15 mins + 30 mins, to chill THE FLAVOUR COMBINATIONS PASTRY 160g butter, at room temperature and cubed 240g block cream cheese, at room temperature 110g double-thick cream 500g cake flour + extra, to dust 30ml (2 tbsp) castor sugar 5ml (1 tsp) salt FILLING 1kg mixed frozen berries 250g butter 15ml (1 tbsp) vanilla essence 15ml (1 tbsp) rose water pinch salt 200g muscovado sugar juice of ½ lemon 60ml (¼ cup) cornflour, sieved and mixed with enough boiling water to create a smooth paste 2 x 425g tins black cherries, drained 1 beaten egg, to brush roses, to garnish (optional) strawberry plant leaves, to garnish (optional) HOW TO DO…

“We wanted a chef who could be inventive, but also create a plate of honest,produce-driven food” – KARINE DEQUEKER-VAN DER MERWE Makaron restaurant is well hidden. Down, past the strawberry fields of Annandale Road, left, onto the R44 through the outskirts of Stellenbosch and right, into the leafy suburb of Paradyskloof. Pass the oak trees and vineyards, and eventually you’ll find yourself in the secluded enclave that is Majeka House boutique hotel, the home of stylish restaurant, Makaron. The eatery achieved great acclaim under chef Tanja Kruger, but when she hung up her knife roll earlier this year, Majeka House owners, Lloyd and Karine Dequeker-Van der Merwe, saw the opportunity to shift the focus of Makaron. “It’s a beautiful venue, but it was seen as a special occasion destination; a…

Dinner on your doorstep dailydish.co.za “Fresh, easy weekday dinners for busy people.” In the hustle and bustle we call our daily lives, this is certainly a tagline that will draw most of us in. DailyDish creates new menus every week so you don’t get bored and, even better, they deliver fresh ingredients straight to your front door! Their menus promise to create a delicious feast in under 30 minutes, without the supermarket schlep – just the ticket for anyone with a demanding lifestyle. Editor's pick lovilee.co.za Having won “Best Lifestyle Blog” at the Africa Blogger Awards according to Webfluential last year and true to its name, this site was created by Joburg-based Karen Kelly – a mathematician who craved a creative outlet. An online haven of thematic inspiration for…

Compiled by South Africa’s most established food magazine, Food & Home Entertaining – A Year of Seasonal Dishes features chapters for each month of the year, using seasonal ingredients. What’s more, this indispensable cookbook for chefs, students, home cooks and all lovers of food and cooking, comes with the ultimate quantity conversion chart to smooth your way in the kitchen and ensure failproof cooking and baking. Also included is a handy guide to South African seasonal fresh produce to help you support local industry.…

Baked maple syrup, coconut and cinnamon-glazed chickpeas A sweet and crunchy nibble that’s much healthier than store-bought snacks Serves 4 EASY 1 hr THE FLAVOUR COMBINATIONS 2 x 400g tins chickpeas, drained 45ml (3 tbsp) maple syrup 45ml (3 tbsp) desiccated coconut + extra, to sprinkle 5ml (1 tsp) olive oil 5ml (1 tsp) brown sugar 5ml (1 tsp) ground cinnamon seeds from 1 vanilla pod pinch salt fresh mint leaves, to garnish HOW TO DO IT 1 Preheat the oven to 160°C. Line a large baking tray with baking paper. Rinse and dry the chickpeas. Scatter them in an even layer on the baking tray and bake, 45 minutes. Whisk the rest of the ingredients together in a mixing bowl. Add the chickpeas and toss to combine. Return to…

1 Which popular SA-based TV chef has a blog called A Foodie Lives Here? 2 More than 20 000 South African women marched to this building to protest against the Urban Areas Act of 1950. 3 This British domestic goddess’s second name is Lucy. 4 What is the well-known Mexican drink named after 1950s American socialite, Margaret Sames? 5 This Australian opera singer from the 1890s put a personal twist on toast. 6 Which two sisters created the upside-down French dessert, tarte Tatin? 7 Which wine label has a girl-powered winemaking team, made up of Bonny van Niekerk, Annelie Viljoen (viticulturist) and Eliza Coetzee? 8 Name one of the female judges on Chopped SA. 9 This vegan blogger turned author suffers from the rare illness known as Postural Tachycardia Syndrome.…

HOW DID YOU GET INTO THE INDUSTRY? When I graduated in the UK in 1983, I wasn’t sure what I wanted to be when I grew up. So, I moved back home to Burton-on-Trent and while looking for a career worth pursuing, I took a temporary job as a lab technician with Bass Brewery – at that time one of the biggest breweries in the UK. I’d always enjoyed drinking beer but, as a scientist, I became fascinated with the brewing process – infusing art and science and turning a hobby into a career! WHAT HAVE BEEN SOME OF THE HIGHLIGHTS? Being part of a team commissioning and building a new brewery on the Isle of Man. Being at the forefront of craft brewing in the UK with 35 microbreweries,…

HASMITA AMTHA Managing editor Inspired by lifestyle trends, both locally and internationally, I am a lover of beautiful design and decor, and most importantly: good food! I’m totally obsessed with novels set in India, and find myself drawn to the East, whether it’s in the form of literature, fashion, food or design. Having been in the magazine industry for over six years, I’m happiest when conceptualising and working on new projects, creating content that will inspire readers to adopt something new in their life. I love honey with my coffee and I can’t live without something sweet. IMKA WEBB Digital editor Growing up in an Afrikaans household meant that food was always celebrated. My first memories are of my mom and I baking cookies in the kitchen. Our Sunday feasts…

“I just to bake CHOCOLATE CAKES and anything unhealthy. IT MAKES ME VERY POPULAR”HELENA MATTSSON Warm, melty and decadently chocolatey, these lush puddings are other-worldly enjoyed straight from the oven, either all on their own or with a dollop of cream or ice cream Serves 6 EASY 1 hr THE FLAVOUR COMBINATIONS PUDDINGS 300g self-raising flour 60g cocoa powder pinch salt 160g treacle sugar 250ml (1 cup) milk 10ml (2 tsp) vanilla essence 2 eggs 120g butter, melted but cool SAUCE 60g cocoa powder 220g brown sugar 450ml boiling water 50g ( 1 cup) hazelnuts, toasted and roughly chopped, to garnish double-thick cream/vanilla ice cream, to serve (optional) HOW TO DO IT 1 For the puddings, preheat the oven to 180°C. Grease 6 ovenproof ramekins of 250ml (1 cup) capacity…

5–9 August 2016. For our Joburg readers, book a day of your long weekend, if you’re considering updating your home, as Decorex comes to town. In keeping with its new theme, “Take it Home, Make it Home”, the exhibition promises visitors infinite takeaway ideas and inspiration for their interior and exterior spaces. Covering every aspect of your home and offering the ultimate shopping experience, this year’s theme taps into the very latest global design and decor trends – among these, a fresh focus on the quality, detail, layering and timelessness of the “Considered Home”. Ticket prices are R110 pp for adults and R90 pp for kids and pensioners. thebereed.co.za/decorex 6–8 August 2016. Join the Hermanus Wine & Food Festival in celebrating its 18-year anniversary. Treat yourself to premium wine and…

EXUDING LUXURY, EMERALD GREEN BRINGS IN THE FRESHNESS OF NATURE IN A PLAYFUL YET STYLISH WAY. PATTERNED CUSHION COVER, R129, HM.COM/ZA; ZAHARA PHOTO FRAME, R180, WOOLWORTHS.CO.ZA; OCTO OCCASIONAL CHAIR, R9 661 (EXCLUDING FABRIC), LEONAT219.COM THE PLAYFULNESS IN CITRINE IS WHAT MAKES THIS COLOUR SO LOVEABLE. CREATING AN UPLIFTING FEEL, CITRINE OFFERS THE PERFECT INJECTION OF YOUTHFUL ENERGY. PATTERNED CUSHION COVER, R79,99, HM.COM/ZA; ANNE ARMCHAIR, R6 999, ZA.SOFACOMPANY.COM; GONSENHAUSERS RELOADED RUG, R4 200 PER SQUARE METRE, FINERUGS.CO.ZA SAPPHIRE BLUE, UNLIKE ANY OTHER JEWEL HUE, CAN BE DRESSED DOWN WITH NEUTRALS OR STYLED UP WITH A POP OF A CONTRASTING COLOUR. BONITA LOUNGER, R11 395 (EXCLUDING FABRIC) LEONAT219.COM; VELOUR PETRO FOOTREST, R4 799, ZA.SOFACOMPANY.COM; RECYCLED GLASS VASE, R650, CORICRAFT.CO.ZA RUBY RED, AS BOLD AS ITS NAME, ALLUDES TO POWER AND WEALTH. THIS…

I AM WOMAN. HERE, ME POUR Let’s turn the spotlight to the women of the Winelands. Not only is the number of female winemakers on the rise, they are moving in on all facets of the industry, from the boardrooms to the vineyards. Rosa Kruger (see Q&A on facing page) is one of the few female viticulturists working in South Africa. “Female vineyard farmworkers still don’t earn as much as their male counterparts on average, but they earn more than what their mothers and grandmothers working in the vineyards did,” says Rosa. And, with initiatives like Premium Independent Wineries of South Africa’s Women in Wine – a wine-mentoring programme aimed at women working in the wine industry – as well as other scholarships and internships, we will only see this…

9 August 2016. The Cape Fynbos Grande Provence Tea Ceremony takes place on National Women’s Day at the Grande Provence Heritage Wine Estate (established in 1694) in the beautiful valley of Franschhoek. An elegant affair, the event is hosted in the estate’s Jonkershuis and is a 90-minute tea journey through more than just honeybush, Rooibos and buchu – the very best of our indigenous flora, their remedies and uses will be showcased. The tea tasting takes place from 11am to 1pm and will be accompanied by a tantalising display of both sweet and savoury canapés. Book at R650 pp by email: events@grandeprovence.co.za or call 021-876-8600. 1824 August 2016. Taste rare, individually crafted wines at the Nedbank Cape Winemakers Guild Auction Showcase held at the CTICC, Cape Town, on Thursday and in…

Although we love a waffle drenched in maple syrup, we gobbled up this savoury update of the waffle with even more enthusiasm! Delicious for lazy weekend brunches, the deep flavours of sun-dried tomato, haloumi and thyme perfectly complement a soft-yolk fried egg. To make your savoury waffles, add 250ml (1 cup) milk and 80g cubed butter to a pot. Bring to a boil and remove from heat when the butter has melted. Into a large bowl, sift 250g cake flour, 10ml (2 tsp) baking powder and 3ml (½ tsp) salt. Whisk 3 egg yolks (reserving the whites) into the warmed milk mixture. Add the milk mixture to the dry ingredients and fold through gently. Whisk the reserved 3 egg whites until stiff peaks form and fold into the batter. Stir…

MASHED PEAS WITH AVOCADO, MINT AND THYME Place a pot over medium heat and pour in 500ml (2 cups) vegetable stock. Add 500g frozen peas and cook, 10 minutes. Remove from heat and allow to cool, 5 minutes. Using a potato masher, mash the peas and flesh of 1 avocado, and add a small handful chopped mint leaves and a small handful thyme leaves. Stir to combine all of the ingredients. Season to taste with salt and freshly ground black pepper. Serves 8 MASHED CARROT WITH BUTTER, DILL AND PARSLEY Boil 3 cups (750ml) vegetable stock and 1kg carrots in a large pot over medium heat, about 30 – 40 minutes, or until a knife can easily be inserted and removed from the carrots. Drain the stock and return the…

“ BE A PINEAPPLE: STAND TALL, wear a crown and be sweet on inside ”AUTHOR UNKNOWN Creamy turnip, cauliflower and lentil soup with ricotta Turnips become silky smooth when blitzed to a purée in soups. A wonderful, no-fuss recipe Serves 4 EASY 1 hr THE FLAVOUR COMBINATIONS SOUP 15ml (1 tbsp) butter 1 (120g) medium onion, peeled and chopped 2 (700g) large turnips, peeled and diced 130g (1 cup) cauliflower florets, chopped 15ml (1 tbsp) garlic, finely chopped 2 bay leaves 500ml (2 cups) warm vegetable stock 250ml (1 cup) full-cream milk 250ml (1 cup) fresh cream 60ml (¼ cup) Parmesan, finely grated 5ml (1 tsp) honey 1 x 410g tin lentils, drained salt and freshly ground black pepper, to taste GARNISH 15ml (1 tbsp) butter 5ml (1…

“In wine there is truth,” reads the chalkboard alongside the kitchen pass at Bouchon Bistro in Cape Town’s city centre. It’s a fitting welcome to diners wandering into the charming bistro and wine bar that sits right alongside the cellar of Dorrance urban winery. A partnership between Dorrance winemaker Christophe Durand and Faisal Khakoo – the restaurateur behind Sea Point favourites Engruna Eatery and La Boheme – it’s a cellar-style restaurant brimming with personality and charm. And, as winter eases its grip on Cape Town, it’s proving to be a perfect bolthole for discovering the delightful dishes flying out of head chef Caron van Wyngaardt’s kitchen. “From sauces to fresh pasta, we try to make as much as possible from scratch,” enthuses the ever-smiling Caron, who trained at the prestigious…

Honey The Greeks, Romans, Egyptians and even the Babylonians couldn’t get enough of this sweet, sticky, golden substance! Made by bees from flower-foraged nectar, honey was not only used as a sweetener, but it was also used to cure almost everything in ancient times. Turns out, it was with good reason! It’s reported that this liquid gold’s antibacterial properties were far superior for burns and wounds than those of the other two widely used remedies of the day: dung and rust. What’s more, it appears that honey never expires, as was discovered by archaeologists who found still-perfect 2 000-year-old bottles of honey in ancient Egyptian tombs. Greek honey-cake golden squares Makes about 20 squares EASY 1 hr + time, to cool THE FLAVOUR COMBINATIONS HONEY CAKE 150g cake flour 7,5ml…