Innholdsfortegnelse for January 2019 i Food & Home Entertaining

I hope one of the aspects of this issue you find most striking is the kaleidoscope of colour we’ve injected into it. From the breath-of-fresh-air dish on our cover all the way through to the ever-popular Trivia column (page 106), there is nothing “beige” about our message for the kick-off to 2019. And what better time than being on the brink of a new beginning to remind ourselves that colours are silent influencers in our daily lives, so much so that brands all over the globe have invested huge amounts of money into researching the psychological effects colour has on consumers. In the article, “The Value of Colour Research in Brand Strategy”, published in the open-access journal Scientific Research Publishing , author Meagan K. Cunningham says: “The value of colour…

NEXT MONTH’S WINNING LETTER WRITER WILL RECEIVE 12 BOTTLES OF WINE FROM AVONDALE VALUED AT R3 000! Committed to preserving the environment, Avondale makes low-sulphur, vegan wines through their dedication to promoting living things. Their ethos, terra est vita (which means “soil is life” in Latin), summarises the view of Avondale Estate as a dynamic living system that upholds the key principle of life: to constantly create conditions that are conducive to more life. For more details, visit avondalewine.co.za.…

According to SBCWC director, Bernadine Bachar, the centre has assisted over 190 000 people to date. “We operate in an area that has very high crime rates; there’s gangsterism, domestic violence, child abuse and substance abuse all around us, but our motto is ‘violence ends here’”, she shares. And to prove this, residential programme manager, Dorothea Gertse, oversees the 24-hour crisis response shelter – or Residential Programme, as it’s formally known – which is almost always full to capacity. Within this safe space, up to 120 women and children have access to holistic social work and support, which includes free psychosocial care, legal advice, economic development training, substance abuse rehabilitation and early childhood development programmes. Historically, a high percentage of women who leave abusive relationships return to them. Many say…

BEETROOT AND CREAM-CHEESE TERRINE WITH SUNFLOWER-SOYA PRALINE AND HERB OIL This recipe is an adaptation of an equally delightful terrine created by award-winning cookbook authors and caterers, Jasmine and Melissa Hemsley Serves 8 – 10 A LITTLE EFFORT 45 mins + 8 hrs/ overnight, to set WHAT YOU NEED TERRINE 300g purple beetroots (about 4), scrubbed well 300g golden beetroots (about 4), scrubbed well 500g full-fat cream cheese, softened salt and freshly ground black pepper, to taste finely grated zest of 1 lemon 2 garlic cloves, peeled and finely crushed PRALINE 100g white sugar 1 tbsp water 1 tbsp soya sauce 60g sunflower seeds HERB OIL 125ml (½ cup) extra-virgin olive oil 5g fresh mint 5g fresh parsley 5g fresh coriander salt and freshly ground black pepper, to taste microherbs,…

• SO CHEESY Serve quince purée with your next cheeseboard as a sweet accompaniment. The flavours will absolutely sing! • SPECIAL SARMIES Spread quince purée onto toasted ciabatta slices and top with slivers of creamy Gorgonzola, some toasted walnuts and a drizzle of olive oil. • CHILL OUT Swirl quince purée through home-made or store-bought vanilla ice cream for a fruity twist. • SIMPLY SIZZLING Brush chicken breasts, ostrich fillets or steak kebabs with quince purée in the last 2 minutes of cooking. It makes for a wonderful basting.…

Pop, fizz, clink! Let’s raise a glass to 2019! Visit us online throughout the month of January for a selection of the hottest drinks to ring in the New Year. From sweet sangrias to sparkling mimosas and virgin cocktails, our bar is fully stocked! Celebrating with friends and family? We’ve got you covered with an array of party foods that will keep everyone satisfied. Hosting vegans or vegetarians? Don’t worry! Having a few meat lovers in your group? Don’t fret! We have recipes to suit each and every taste. If you’re looking to ease in the New Year instead, make sure you visit our website for a selection of dishes that are perfect for simple, relaxed get-togethers. From salads to ice lollies and refreshing drinks, we’ve got everything you need…

THE YARD Don’t be misled by the industrial space of The Yard restaurant. Situated directly opposite the Zeitz MOCAA, this concept store and restaurant founded by retailer Abigail Bisogno has something for everyone, from gift shoppers to sit-down diners and takeaway tourists. While the on-site boutique offers a curated collection of stylish homeware and clothing – you’ll also find a coffee bar run by one of Cape Town’s best-known coffee roasteries, Rosetta – rather leave a little more time to see what’s on offer at the deli counter, where an ever-changing selection of fresh bakes, salads and sweet treats is on display. With that said, the core attraction is certainly the vast sit-down menu, which wanders across Europe, blending global flavours with a twist. There’s a strong Indian influence here,…

“Looking for new opportunities.” With these four simple words, Delia Harbottle updated her LinkedIn profile in early 2018 and waited for the universe to answer. After a year in the private catering business, this accomplished chef was yearning for the buzz of a busy restaurant kitchen. “I missed the adrenaline rush,” Delia says. “Chefs thrive on adrenaline, because no two days are the same.” Before long, the universe answered through one of SA’s most experienced hoteliers Nigel Pace. Together with his wife, Sarah Ord, Nigel is the owner of Cape Town’s leading private members’ club, The Stack, which is also home to a public brasserie and bar. Nigel was well acquainted with Delia’s talent in the kitchen: in 2004, he had been the one to hire her as head chef…

Serves 1 EASY 10 mins + 3 hrs/ overnight, to chill and rest WHAT YOU NEED LEMON OLEO SACCHARUM 1 lemon 50g white sugar COCKTAIL 1 tbsp lemon oleo saccharum (from above) 60ml (¼ cup) Ginologist Citrus Gin 25ml (5 tsp) freshly squeezed lemon juice 8 large basil leaves 1 extra-large egg white handful ice cubes cold-pressed basil spray (find at woolworths.co.za ) HOW TO DO IT 1 For the lemon oleo saccharum, use a vegetable peeler to peel the rind off the lemon, leaving white pith behind. Place the rind in a medium bowl and toss with the sugar. Cover the bowl with cling film and set aside to rest, about 3 hours or overnight. Remove the rind and strain the liquid through a fine-mesh sieve.…

When Martin Jakoby and his sister Christa Ansell joined forces with Christa’s husband, Grant, and childhood friend Thomas Hughes to open Perron, one of Joburg’s favourite Mexican hang-outs, they hit on the perfect recipe for superb food and great fun. They’ve tweaked the formula slightly to create their latest establishment, A Streetbar Named Desire, and in the process managed to open “the kind of space we would want to hang out at with friends,” as Christa says. Situated between Parkwood and Rosebank, this is Joburg’s latest go-to for weekend lounging as you watch the sun set. Low tables and plush chaises make it an inviting spot to linger over a tantalisingly exotic menu (anyone for Turkish lamb gözleme [a traditional savoury Turkish flatbread dish], Iraqi spiced chicken breast with almond-and-parsley…

FIRST IMPRESSIONS Arriving with the morning, we make our way from the airport to a breakfast spot in the heart of the old city. Travelling from the outskirts, we pass through the morning rush; I say ‘rush’, yet there’s a cool and calm nature to the city as its people go about their business – all in unison with the utmost respect towards one another. “Does everyone cycle around town?” a fellow South African tourist asks our Danish travel companion, Ditte Furstrand Nytofte – travel trade and PR project manager at Wonderful Copenhagen, the tourism organisation for the Capital Region of Denmark – as the rest of us glance over a rather indulgent breakfast menu. We’re at one of Ditte’s favourites: Conditori La Glace. One of the oldest (and believed…

LET’S DINE The epitome of modern Scandi design, the simplistic 70/70 Table by Muuto (R26 000) is ideal for those lazy Sunday family lunches that bring a week of happiness. Available through Créma Design, the 70/70 Table comes in three sizes: extra-large (255 x 108 x 73cm), large (225 x 90 x 73cm) and small (170 x 85 x 73cm). Visit the Créma Design store in Cape Town or head over to cremadesign.co.za for more info. PATTERN PLAY A visual delight! The Contemporary Kelim rug in Staggered Blocks (from R2 400 per square metre) from Gonsenhausers Fine Rugs will help create the perfect space where you can kick off those shoes after a long day. It’s all about surrounding yourself with the things you love, and we know you’ll be…

• SMART COOKIE Add 1 tsp finely ground long pepper to your favourite shortbread cookie dough for a kick. • LET’S SALSA Combine 1 chopped preserved lemon with 1 peeled and chopped garlic clove, a handful each chopped fresh parsley and mint, 60ml (¼ cup) olive oil, 3 ground long peppers and salt, to taste. Serve over grilled steak – the flavour combination will tantalise your taste buds! • SPICE IT UP Tuck into a dessert with a twist by sprinkling fresh strawberries with freshly ground long pepper – it’s kind on the waist yet packed with flavour. • RUB IT IN When compiling your next cheeseboard, grind 4 long peppers with a large pinch of salt until fine. Roll a 200g log of goat’s cheese in the spice mix…

SAY CHEESE! Save yourself time by packing snacks that don’t require any prep work, like Clover Cheddar Full-Flavoured Pre-Packed Portions. Delicious and nutritious, these bite-sized cheeses will keep little tummies fuller for longer. THE MAIN ATTRACTION A good sandwich goes a long way, but, instead of sticking to one go-to spread, why not spruce things up with a lunch box-friendly version of the classic BLT? Simply layer a few slices of pastrami, sliced tomato, fresh lettuce and a dollop of mayonnaise onto a slice of brown bread. Place another slice of bread on top and voilà! Your youngster has a filling lunch that will fuel them through the rest of the day. To make it extra special, use a large star-shaped cookie cutter to cut the slices of bread into…

In mid-2018, six F&HE readers were selected to partake in the ultimate #MixLikeaBosch cook-off, where their culinary skills were put to the test in the state-of-the-art BSH Brand Experience Centre in Kramerville, Johannesburg. Each participant had to prepare a main dish, as well as a delectable dessert without any prep work or help from home. Once the timer started and the cooks untied their aprons, our carefully selected panel of judges had the difficult task of choosing a winner and, in the end, Wendy Flemming won them over with her simple yet oh-so-impressive watermelon cake. When asked about her creation, Wendy said: “This cake is deceptively easy to make, but always evokes a wonderful response from guests. You can finish this dessert on your own and…

This month, one lucky reader and their partner will win a two-night stay worth R17 920 in a Tankwa Chalet at Inverdoorn Private Game Reserve. The prize includes welcome drinks, a buffet breakfast and lunch, pre-dinner drinks and tapas at the pool, as well as an intimate plated dinner for each day of the stay. GREAT SURROUNDS Situated about 2½ hours’ drive from Cape Town, Inverdoorn Private Game Reserve is surrounded by towering acacia trees on vast riverbeds and magnificent golden mountains for the ultimate Big 5 safari experience. With luxurious accommodation offered in the premier Ambassador Collection (suites and chalets), Tankwa Chalets or the variety of lodge rooms, guests are spoilt for choice. TO ENTER SMS INVERDOORN followed by your name, ID number, email and postal addresses to 48405.…

A LEISURELY OUTING Set in the heart of Sandton, the weekly Market on the Square transforms the buzzing Nelson Mandela Square into an oasis of delicious fare and artisan offerings. Nicole Kemp donned her Sunday best for a mooch around. STANDOUT FEATURES • Small and intimate the market boasts a handful of exhibitors with offerings that range from gourmet eats to traditional African crafts. Swing by the coffee station for a quick pick-me-up, then wind down at the wine bar as you peruse your market finds. • Apart from the vibey ambient music that welcomes morning visitors, a stage set up at the rear end of the market promises a different kind of entertainment come afternoon. The large seating area gives this part of the market a festival-esque atmosphere; yet,…

Whiskey in a Teacup – What Growing Up in the South Taught Me About Life, Love, and Baking Biscuits by Reese Witherspoon (Simon & Schuster, R479) Dedicated to her southern heritage, as well as to her paternal grandmother, Dorothea, and other figures who touched her life, award-winning American actress Reese Witherspoon shares different recipes and the stories that go with them. From her grandmother’s Sun Tea (a beverage her gran prepared every morning) to the perfect book-club menu, Reese not only shares her precious dishes but also gives advice on decor, table settings, friendships and “do-gooding”. With every chapter, she invites you into her world where she infuses her southern style with the traditions she loves – all with a touch of contemporary flair and charm. Jampacked – Mouthwatering Relishes,…

GET YOUR sparkle on! There’s something to be said for celebrating the ultimate celebratory drink. At the 2018 Amorim Cap Classique Challenge awards ceremony – which was held at the Nederburg estate in Paarl mid-August last year – glasses were raised and charged with some of the shining méthode cap classique (MCC) stars in the fizz business. This was the 17th year South African bottle-fermented bubbly took part in the competition – which is sponsored by Portugal-based cork company Amorim – and, according to Cape Wine Master and chairman of the judging panel, Heidi Duminy, SA’s bubbles are on the rise with this having been their best showing yet. She expands: “The record-breaking 127 entries for last year’s competition were both exciting and encouraging and, as a panel, we were…

HUMBLE BEGINNINGS I don’t have formal chef’s training but, right from when I was a young boy, I always helped out in the kitchen. I am the ‘laatlammetjie’ in my family and my mother died when I was only 9 years old, so, my dad and I just sort of muddled through and made a plan in the kitchen. We didn’t cook anything fancy, but it was good, hearty food; comforting and fresh, like cottage pies and generous meaty stews. Over the years, my food style has matured, but you can still see the ethos of those dishes in some of the items on Bellgables’ menu. Things like our creamy potato-and-leek soup with garlic croutons are elegant, but also just what we all want on a cold night; and our…

SCHOOL-NIGHT DINNERS 1 Barbecue chicken with cheesy pull-apart garlic bread 2 Colourful beef kebabs with creamy polenta 3 Vegetable lasagne 4 Crispy tofu salad IT’S THE WEEKEND, BABY! 5 Pork-belly salad 6 Champagne-and-watermelon cocktail 7 Rack of lamb with salsa verde baby potatoes and minty yoghurt 8 Carrot, banana and beetroot cake with honey-and-yoghurt icing BARBECUE CHICKEN WITH CHEESY PULL-APART GARLIC BREAD Serves 4 EASY 1 hr + 30 mins, to marinate WHAT YOU NEED CHICKEN 250ml (1 cup) store-bought barbecue sauce 2 tbsp soya sauce salt and freshly ground black pepper, to taste 2 tsp Robertsons Steak & Chops Spice 2 tsp smoked paprika ½ tsp cayenne pepper 3 tbsp tomato sauce 5 each chicken drums and thighs, skin on GARLIC BREAD 120g salted butter, melted handful each chopped…

Clover Krush is not only a delicious, refreshing fruit juice blend, it’s also synonymous with caring for and sharing with the South African community. In January 2018, 10 000 pairs of brand-new school shoes were given out by Clover Krush to various schools in Gauteng, Mpumalanga, Limpopo, KwaZulu-Natal and the Western Cape. These shoes equipped scholars around the country to face their school year with confidence. Through this campaign, Clover Krush has shown that just by doing a small act of kindness, you can change someone else’s world. And that’s why, in January 2019, Clover Krush will double its contribution to 20 000 pairs of school shoes, which will be given to scholars in even more provinces! To celebrate this special occasion, various SA celebrities and role models, including Leanne…

CRISPY-SKIN TROUT WITH STRAWBERRY DAIQUIRI SALSA Serves 4 EASY 25 mins WHAT YOU NEED TROUT 1 medium (1,5kg) rainbow trout olive oil, to fry salt and freshly ground black pepper, to taste SALSA 1 x 200g punnet strawberries, chopped + extra, to garnish zest and juice of 1 lime + extra limes, to serve 2 tbsp chopped fresh mint + extra, to garnish 2 tbsp rum HOW TO DO IT 1 For the trout, rub the fish with the olive oil and season to taste. Set aside. 2 Heat a frying pan over medium heat. Place the fish in the pan and cook on one side until crispy, about 5 minutes. Turn the fish over and cook on the opposite side for another 5 minutes. Remove from heat and set…

• South African nationals need a Schengen visa to travel to Denmark Visit vfsglobal-denmark.com/southafrica for more information on how to apply. • Hop online and browse through visitcopenhagen com for tips on planning your trip to this beautiful city. • Once you arrive( be sure to get yourself a Copenhagen Card( which will give you access to 86 museums and attractions in the city, as well as unlimited public transport throughout the entire capital region, including to and from Copenhagen Airport.…

1 In this European country, it is a tradition for people to wear red underwear on New Year’s Day for good luck in the coming year. 2 Which ancient culture gave eggs as New Year’s gifts to symbolise productivity? 3 A typical 750ml bottle of Champagne has around 49 million bubbles, with 30 additional bubbles created each second. True or false? 4 In Spain, it is customary to eat 12 _______ at the stroke of midnight on New Year’s Eve. 5 This maroon-coloured vegetable is believed to be a great hangover cure. 6 In Brazil and Italy, eating lentils on New Year’s Day is meant to symbolise… 7 In Japanese households, families eat _______ at midnight on New Year’s Eve to bid farewell to the year gone by and to…

winning letter A VEGAN feast As a subscriber to Food & Home Entertaining , it is always with great anticipation that I open each issue of the magazine. The November 2018 edition, in particular, was such a surprise when I saw a whole section on vegan recipes. With November being my mom’s birthday month, I planned a special occasion and made these delicious dishes for her to show my love and respect. Having tried the recipes beforehand, I knew she would enjoy them just as much as I had. She was even happy to add the recipes to her repertoire! Thank you, F&HE – you always deliver. Melanie Levy, Cape Town bravo! The Ed’s Letter in the August 2018 issue of Food & Home Entertaining was one of the most…

EVERY DOG MATTERS Hand-made with African shweshwe fabric and animal-friendly pleather, Benlu Collars’ unique slip-collar design is super-simple to use and comfortable for any breed of dog to wear. The main founder of Benlu is Carmen Bekker, who presented the TV series Hondehuis on Via (DStv Channel 147), in which the focus was to find shelter dogs the right owners and allow the public to see the benefits of adopting rescue animals. Says Carmen: “Benlu is a South African-based initiative that was created in 2018 to empower underprivileged women in our community. We are extremely passionate about every dog, whether in a home or a shelter – we have initiatives where we donate collars to pet adoption centres in need and support them regularly in any way we can.” Benlu’s…

Uncompromising in quality and singular in flavour, it’s no surprise that Chaloner products have captured a growing local and international market. “If you are not willing to risk the usual, you will have to settle for the ordinary,” – the words of American entrepreneur Jim Rohn – is a quote that speaks volumes about Perry and Karen, and the journey they have taken to establish the Chaloner brand, their signature range of hand-crafted olive products, preserves and sauces. In 1992, the Chaloners moved from Cape Town to a 14-hectare farm hugging the base of the Stellenbosch Mountains in the Blaauwklippen Valley. “There was nothing here apart from an expanse of land overgrown with alien vegetation,” Karen recalls, telling me about how they worked with a bricklayer to build a tiny…

TAKE HOME THE GOLD One lucky reader stands the chance to win a hamper featuring four of the 2018 Amorim Cap Classique Challenge’s winning MCCs, valued at R5 120! Included in the hamper is: • 2 x Domaine des Dieux Claudia Brut MCC 2012 • 2 x Woolworths Simonsig Pinot Noir Rosé 2016 (no added sulphur) • 2 x Colmant Brut Chardonnay (non-vintage) • 2 x Pongracz Desiderius 2009 To enter, email your full name, physical address, cell and ID numbers with AMORIM in the subject line to foodhome caxton(co(za by 15 January 2019( Competition is open only to South African residents who are 18 years or older.…

QUINCE PURÉE This purée can be used in the duck breasts with quince glaze and pickled radishes on the facing page Makes 4 cups EASY 1 hr WHAT YOU NEED 500g quinces, peeled, cored and chopped 1 tsp vanilla paste zest and juice of 1 lemon 1L (4 cups) water approx. 300 – 500g white sugar HOW TO DO IT 1 Place the chopped quinces, vanilla paste, lemon zest and water in a medium pot and bring to a simmer over medium heat. Continue to simmer, uncovered, until the quinces are soft, about 40 minutes. Remove from heat. 2 Using a slotted spoon, remove the cooked quince pieces from the pot and transfer to a tall jug. Discard the poaching liquid. Using a stick blender, blitz the quince pieces until…

GOAT’S CHEESE “CIGARS” WITH HONEY AND THYME Makes 12 EASY 1 hr WHAT YOU NEED 2 x 100g logs plain goat’s cheese 2 tbsp honey + extra, to serve 3 sheets filo pastry, defrosted 80g salted butter, melted handful fresh thyme leaves HOW TO DO IT 1 Preheat the oven to 180°C. Line a baking sheet with baking paper. Set aside until needed. 2 Mix the goat’s cheese and honey together in a medium bowl. Set aside. 3 Roll out a sheet of filo pastry onto a clean work surface. Cut the sheet in half lengthways, then cut the two pieces in half widthways to create 4 rectangles. Generously brush each rectangle with the melted butter. Repeat with the remaining filo sheets to make 12 rectangles in total. 4 Sprinkle…

what you need  medium grit sandpaper (100 – 150 grit) stainless steel non-stick baking sheet, washed and dried damp cloth craft paper metal-primer spray paint spray paint in 3 colours of your choice small recycled glass jars with lids (we used empty baby food jars) pot scourer coloured/scrapbook paper in hues and designs of your choice ruler pencil scissors clear craft glue plain cardboard sheets in colours of your choice fine black marker strong superglue super-strong round magnets (large enough to cover the base of each glass jar’s lid) dried herbs/spices of your choice large 3-pin picture hooks cotton twine how to do it... BEFORE YOU START Test to see if your baking sheet is magnetic by placing a fridge magnet on it – if the magnet sticks, then you’re…

No regular bar, this little gem (which is also the home of Craft Link Distillers – you may have tried their award-winning Ginologist Gin) is tucked away inside the 1Fox Market Shed – which is part of the 1Fox Precinct, a space that was one of the first mining camps formed during the Witwatersrand Gold Rush of the 1880s, and which now houses a group of dynamic businesses. Its close proximity to the distillery means you can watch the spirits being distilled before they’re mixed into your drink, points out beverage operations director, Gareth Wainwright. Gareth – whose palpable passion for what he does manifests in the stories he serves up along with his delicious drinks – adds that another advantage of this set-up is the fact that patrons can…

Serves 1 EASY 15 mins WHAT YOU NEED 50ml Havana Club Añejo 3 Años rum 25ml (5 tsp) blue curaçao 25ml (5 tsp) Monin Coconut Syrup (find at bottleshop.co.za , onlinebeveragestore.co.za  and coffeeandtea.co.za) 50ml freshly squeezed lime juice 50ml fresh pineapple juice (find at faithful-to-nature.co.za  or make your own by blitzing a few pineapple chunks in a strong blender) 50g fresh pineapple, cut into chunks 100g ice cubes fresh pineapple wedge, to garnish pineapple leaves, to garnish glazed cherries, to garnish HOW TO DO IT 1 Place all of the ingredients in a strong blender and blitz until smooth, about 1 minute. 2 Pour the mixture into a long-stemmed wine glass. Garnish with the pineapple wedge, pineapple leaves and cherries.…

108: Strandgade 108, 1401, Copenhagen; +45-32-96-32-92; 108.dk Brdr. Price: Tivoli/ Vesterbrogade 3, 1630; +45-38-41-51-51; brdr-price.dk/Tivoli Conditori La Glace: Skoubogade 3, 1158, Copenhagen; +45-33-14-46-46; laglace.dk Gro Spiseri: Æbeløgade 4, 2100; grospiseri.dk Hotel SKT. Annae: Sankt Annæ Plads 18 – 20, 1250; +45-33-96-20-00; hotelsktannae.dk Meet the Danes: wwinfo@meetthedanes.dk; meetthedanes.com Restaurant Palægade: Palægade 8, 1261, Copenhagen; +45-70-82-82-88; palaegade.dk SimpleRAW: Gråbrødretorv 9, 1154, Copenhagen; +45-35-35-30-05; simpleraw.dk…

While not as famous as the spice that has a place on every dinner table and kitchen counter, long pepper has a taste that’s similar to, but more fragrant than, its close relative: the black peppercorn. Aptly named after its peculiar appearance – groups of tiny berries clumped together that resemble long, narrow pine cones – the long pepper grows on a low shrubby vine and is sold dried. With its roots tracing back to ancient Roman times – where it was widely used until the commercialisation of black pepper – it is still a much-loved spice in cuisines the world over, like in Morocco, where it is used in the spice mix ras el hanout; or India, where it’s added to lentil stews. Available in different variants – including…

IN MY PANTRY, YOU’LL ALWAYS FIND... Whole coffee beans – I have a coffee every day, so I grind them myself for optimum freshness. MY MOST TREASURED POSSESSIONS ARE Pictures of my late dad – he was my best friend. We look so much alike. I enjoy having photos to look back on. MY TOP HOLIDAY DESTINATION IS... The Amalfi Coast. I could go there every summer. I ALWAYS CARRY… Too much! In fact, I carry so much stuff around that I designed a belt bag with Cape Cobra Leathercraft to put it all in. MY GUILTY PLEASURE IS… Reality cooking shows. I don’t own a TV, so I never watch the shows at home; but every few months, when I visit Joburg, I trawl through recordings on my best…

MOSTLY As – JELLY AND CUSTARD You’re straightforward, down to earth and don’t like to make a fuss. In short, you prefer the simple things in life – that’s why jelly and custard is the perfect dessert for you. So, sit back and enjoy a bowl of wobbly jelly drenched in Clover Classic Custard. Pure bliss! MOSTLY Bs – MALVA PUDDING WITH CUSTARD Sweet, kind and traditional, you are the person everyone confides in because you feel like home…. much like the humble malva pudding. Ideally served with a glug of Clover Classic Custard, this feel-good treat will warm your heart just like you warm the hearts of those around you. MOSTLY Cs – CUSTARD AND ICE CREAM Always the first in line to try something new, you never shy…