Innholdsfortegnelse for February 2019 i Food & Home Entertaining

They say we often don’t see what’s staring us in the face. This was certainly true when I was reminiscing the other day about the most meaningful romances of my life. In thinking about these often complex and colourful experiences, I came to the realisation – with a nostalgic tear here and a self-reprimanding head shake there – that I clearly didn’t have a particular “type” when it came to (sometimes unsuitable) suitors and that, like the famous poem says, there really is “a reason, season and lifetime” when it comes to affairs of the heart. At the time of having this moment of reflection, I was in my favourite space in the world: my kitchen, where – in the midst of tasting my beef short-rib ragù gently bubbling away…

winning letter tasting NOSTALGIA I’ll never forget my friend’s reaction when she walked into our home while I was making a pot roast one day. “It smells just like my grandmother’s house!” she exclaimed. “Teach me how to make it, please.” This made me realise that the sight, smell and taste of food can evoke such powerful and happy thoughts by transporting us back to our grandparents’ homes, reminding us of the good times we’ve had with friends or helping us remember those special holidays we’ve been on. Although we might also recall some of the hard times we went through, the smell of a certain dish (no matter how humble) can bring back a flood of good memories. What a responsibility we have then – in this age of…

A DOSE OF AFRICANISM Inject a bit of drama in your home with these wooden figurines from the Fringe Girls range by Durban-based Dutch designer Manoushka Kraal. Lovingly carved by hand from jacaranda wood, these works of art are derived from the popular African Clonette dolls, which are believed to be angels that look after your loved ones. Retailing at R1 350 per doll, you can place your order by emailing noushkraal@gmail.com. SWEET TREATS ARE MADE OF THESE We all need a treat now and again, and what better way to indulge your sweet tooth than by tucking into a box of Jennings Fine Foods’ delicious new range of bonbons and fudge? The perfect gift or treat to share with friends and family, each piece is hand-made and individually wrapped.…

Life on a Table – Stories from my Namibian Kitchen by Antoinette de Chavonnes Vrugt (Venture Publications, R478) Shining the spotlight on Namibian cuisine, Life on a Table showcases Antoinette’s love for cooking as she guides you through her homeland’s culinary offerings. In every chapter, Antoinette invites you into her kitchen where she uses different flavours, exotic combinations and strong tastes to make gourmet meals that are perfect for sharing with loved ones. Focusing on no-frills, no-fuss homely meals, this cookbook aims to inspire readers to cherish the people in their lives as they gather around the table. And with the personal photographs and amusing anecdotes shared in the book, it will feel as if Antoinette is dining with you. The Little Swedish Kitchen – Over 100 Recipes to Celebrate…

The first thing that rises up to meet you as you enter the Barry Callebaut Chocolate Academy South Africa in Johannesburg’s suburb of Fourways, is the mouth-watering aroma. The second is the warm, welcoming and knowledgeable team – that’s when you realise you’re at the heart of chocolate innovation, inspiration and education on the continent. This is a safe space for both culinary professionals and enthusiastic home chefs to explore the world of chocolate solutions, be inspired by the latest trends and learn everything from the basics right through to the advanced skills of working with chocolate in confectionery, pastry and beverages. But let’s not kid ourselves; it’s a chocolate lover’s dream! Your inner Willy Wonka will be itching to come out and play in this version of Roald Dahl’s…

HERE’S TO LOVE One lucky reader stands the chance to win a case (12 bottles) of Krone Vintage Rosé Cuvée Brut, valued at R1 706. To enter, email your full name, physical address, cell and ID numbers with KRONE in the subject line to foodhome@caxton.co.za by 15 February 2019. Competition is open only to South African residents who are 18 years or older. HERE’S A RIESLING WHY… One lucky reader stands the chance to win a Paul Cluver Wines hamper comprising three bottles of Estate Wine Riesling, as well as three bottles of Noble Late Harvest Riesling, with a total prize value of R1 230. To enter, email your full name, physical address, cell and ID numbers with PAUL CLUVER in the subject line to foodhome@caxton.co.za by 15 February 2019.…

RED CABBAGE AND PRAWN SPRING ROLLS WITH SPICY DIPPING SAUCE Makes 10 EASY 1 hr 15 mins WHAT YOU NEED PRAWNS 100g panko breadcrumbs 2 large eggs, lightly beaten 50g cake flour 1 tsp paprika salt and freshly ground black pepper, to taste 200g queen prawns, peeled and cleaned canola oil, to deep-fry DIPPING SAUCE juice of 1 lime 2cm piece ginger, peeled and grated 2 tbsp honey 1 red chilli, seeded and finely chopped 2 tbsp fish sauce juice of 1 orange salt and freshly ground black pepper, to taste SPRING ROLLS 100g rice noodles 10 rice-paper sheets 1 each red, green and yellow pepper, seeded and julienned ½ medium red cabbage, shredded 1 small cucumber, julienned 1 avocado, thinly sliced 1 handful each fresh mint and coriander leaves…

POTATO SALAD WITH CURRIED CLOVER CREAM O’ NAISE Serves 6 EASY 1 hr WHAT YOU NEED CURRIED CREAM O’ NAISE 170g Clover Cream O’ Naise 1 tbsp medium curry powder 30ml (2 tbsp) water juice of ½ lemon salt, to taste SALAD 1kg baby potatoes, peeled, cooked and halved 350g exotic tomatoes, quartered 100g caperberries olive oil, to drizzle chopped fresh dill, to garnish fresh basil leaves, to garnish HOW TO DO IT 1 For the curried Cream O’ Naise, combine all of the ingredients in a medium bowl. Mix until well combined. Set aside. 2 Place the halved baby potatoes on a large serving platter. Pour over the curried Cream O’ Naise and toss to coat. Top with the tomato quarters and caperberries. Drizzle with the olive oil. Garnish…

Ritrovo, the Italian word for “hangout”, was an apt name for the all-embracing former eatery in Pretoria’s Waterkloof Heights where, for many years, Forti sharpened his knife skills alongside his much-loved “papa”, Giovanni. While Giovanni’s prolific culinary career forged a path that Forti has continued to tread with tireless devotion, he also inherited his penchant for the hospitality industry from his mother Valerie’s side. “My mother is a born and bred Londoner, who grew up on Clapham Common. Her father, Reginald Fresle, retired in 1977 as head of catering at the House of Commons,” he says. It’s little wonder though that Forti feels “100% Italian”. Of growing up in the Mazzone household, he says, “I can’t remember my house without music. My parents both love opera. Apparently, I would not…

Of course, a leisurely lunch or dinner with an enthusiastic sommelier filling your glass means staying over at LQF boutique hotel makes sense. What’s more, its central location puts village eateries and bars within safe walking distance, even at night. Another reason to visit is the fact that the hotel completed a R72-million expansion and refurbishment in September 2017. “We gave the rooms and suites a contemporary country style, using fabrics with eye-catching pops of colour, customised furniture and South African art,” Beverley says. Art and sculptures can also be found throughout the property. Come evening, if a chilled glass of BAS (the initials – and nickname – of Leeu Collection owner, Bhai Analjit Singh) Cap Classique and finger food is all you feel like, I can vouch that a…

1 How many seeds does the average strawberry contain? 2 This fruit is an Aztec symbol of love and fertility. 3 Who was the inventor of the world’s first heart-shaped box of chocolates for Valentine’s Day during the Victorian era? 4 In the 1800s, physicians used to advise patients to eat __________ to calm their pining for lost love. 5 Cocoa and cacao are the same thing. True or false? 6 This dish, which contains insects, is also known as Mexican “caviar”. 7 In which country would you find a museum dedicated to strawberries? 8 Potatoes can absorb and reflect Wi-Fi signals. True or false? 9 Not as American as it may seem, the first recorded recipe for apple pie was written in 1381 in which country in the UK?…

CARAMELISED WHITE CHOCOLATE AND CARDAMOM CHEESECAKE Serves 10 – 12 A LITTLE EFFORT 1 hr + 2 – 3 hrs, to set WHAT YOU NEED CARAMELISED WHITE CHOCOLATE 350g good-quality white chocolate, finely chopped 1 – 2 tbsp vegetable oil + extra, to grease pinch salt CRUST 200g amaretti biscuits (find at faithful-to-nature.co.za  or yuppiechef.com) 50g salted butter, melted FILLING 600g full-fat cream cheese, at room temperature 225ml crème fraîche, at room temperature 135g castor sugar 30g cake flour 3 large eggs, at room temperature 150g caramelised white chocolate (from above) + remaining 200g, for the chocolate curls pinch ground cardamom zest of 1 lemon…

NEXT MONTH’S WINNING LETTER WRITER WILL RECEIVE A DIANA CARMICHAEL BREADBOARD AND KNIFE SET, VALUED AT R3 420, FROM THE CHEETAH AFRICA COLLECTION! Diana Carmichael’s range of designer tableware draws inspiration from life in Africa. Greatly influenced by the forms and textures of this extraordinary continent, each piece captures the elusive spirit of our beloved homeland. Hand-finished with the greatest attention to detail and quality, Diana Carmichael’s creations are functional works of art. For more information, visit dianacarmichael.net.…

EVERY FRIDAY JOHANNESBURG Looking for something to do on a Friday night? Head over to the Final Friday Foodie Market at Melrose Arch! If you’re a gourmand who lives for the weekend, then this event should be at the top of your social calendar. Bringing you your favourite gourmet foods, sweet treats and delightful delicacies, the Final Friday Foodie Market at Melrose Arch is the perfect place to pick up some sustenance for the weekend before popping into the adjacent shopping centre for your weekly shop.Visit facebook.com/FinalFridayMarket for more information. 12 & 13 FEBRUARY CAPE TOWN Enjoy two whole days of networking at the launch of food design agency Studio.H’s latest venture, FOOD XX, a movement that delivers life-changing and empowering content for women by women in the South African…

Big-wave surfer, South African champion lifesaver and stand-up paddle boarder, Greg Bertish underwent open-heart surgery at the age of 31. He says: “It was tough, but through determination and positive thinking, I was able to change my perceived reality. If the doctors told me to try and do something, I would always try and do more. This way, I learned to shift not only my own but also other people’s and some doctors’ perceptions of what a heart patient is and can do.” Greg feels it was his passion for the ocean that allowed him to overcome his medical trials and tribulations. “Through my work with The Heart and Stroke Foundation, The Children’s Hospital Trust and The Friends of the Children’s Hospital Association at the Red Cross War Memorial Children’s…

spice IT UP This just in: a study has found that spicy food can increase your perceived attractiveness! Researchers at St. Cloud State University in Minnesota, USA, showed that women who ate spicy food found men one fifth better looking than the participants who had bland or sweet food. The academics coined this “embodied cognition”, or when sensations affect thoughts; and the official finding of the study read: “a spicy flavour was found to increase romantic interest as well as physical attractiveness ratings.” There must be something to the phrase “spice up your love life” after all. The ultimate wine for spicy food? The fragrant, zippy and refreshing riesling. Originally a white-grape variety that originated in Germany’s Rhine region, riesling can now be found across the globe from France and…

The F&HE team is celebrating the month of love in the only way we know how – with food! That’s why we’re sharing a round-up of dishes that will put a smile on the dial of your “butter” half this Valentine’s Day. Simply head over to our website… it’ll rock your world. Celebrating Singles’ Awareness Day instead? Don’t fret; we’ve got something for you, too! Whether you’re treating the girls to delicious canapés and Champagne or having the boys over for a braai, you’ll find all the recipes and creative ideas you need to turn that frown upside down. Just looking for good food and a great time? Then, be sure to follow us on Facebook, Instagram and Twitter to stay up to date on our…

AVOCADO, PRAWN AND SMOKED TROUT “BURGERS” WITH YOGHURT-MAYO DRESSING Serves 2 EASY 20 mins WHAT YOU NEED DRESSING 60g double-cream plain/ Greek yoghurt 100g mayonnaise squeeze fresh lime juice ½ tsp wholegrain mustard salt and freshly ground black pepper, to taste BURGERS 180g hot-smoked trout, flaked 200g queen prawns, cooked and chopped (keep a few whole) 2 spring onions, finely chopped 2 avocados, halved lengthways lemon juice, to drizzle 3 baby fennel bulbs, thinly sliced 1 small cucumber, chopped 35g microherbs black sesame seeds, to sprinkle HOW TO DO IT 1 For the dressing, place all of the dressing ingredients in a small jug. Mix until well combined. Refrigerate until needed. 2 For the burgers, mix the flaked trout, cooked prawns, chopped spring onions and ½ of the dressing together…

how to do it... STEP ONE Place 3 of the recycled tins next to each other and measure their combined length using the ruler. Next, measure the height of one of the tins and add an extra 2cm. Using the hand/electric saw, cut the pinewood sheet to size. Sand the entire sheet with sandpaper to create a smooth surface. STEP TWO Soak the tins in warm, soapy water until the labels are soft. Use a pot scourer to gently scrub off the labels. For more stubborn labels, boil the tins for 5 minutes before scrubbing to loosen the label glue. Set aside to dry. If the edges around the openings of the tins are too sharp, lightly sand them with the sandpaper until smooth. Place the tins on a work…

Date syrup – also known as date honey or date molasses – is a thick, dark brown fruit syrup extracted from dates (the fruit is heated in water, then blended and strained before being heated again until all the moisture has evaporated). Because date syrup retains most of the vitamins and minerals of the dates from which it is made, it’s one of the most nutritious sweeteners available. Also, when compared to table sugar, date syrup is lower in kilojoules and contains less sugar per 100g. Date syrup has been used in North African and Middle Eastern cooking for thousands of years and, thanks to its better-for-you qualities, has been making its way into Western kitchens, too. Today, the growing popularity of healthier baking sees many home cooks swopping white…

HOW TO TEMPER CHOCOLATE 1 Finely chop the chocolate (the larger the pieces, the longer it will take). 2 Place ⅔ of the chocolate in a microwave-safe, plastic (not glass) bowl and microwave on the defrost setting until it reaches 40°C on a sugar thermometer (it should nearly be melted yet still chunky). Remove from microwave and stir until all of the chocolate has melted. 3 Add the reserved chopped chocolate, give it a stir and allow it to melt, undisturbed, for a few minutes. Check the temperature of the chocolate until it reaches 26°C. 4 Once it’s cooled to the correct temperature, briefly microwave the chocolate until it reaches 28°C. 5 Your chocolate is now tempered and ready to be used.…

1 OFF THE HOOK Country Road Heritage Logo Tea Towel (75 x 50cm) in Dust Pink, R99, woolworths.co.za 2 WHAT’S UP, BREW? Morphy Richards Accents Red Pour Over Filter Coffee Maker, R1 499,99, hirschs.co.za 3 BAKE WELL Anzo Inspire Silicone Square Pan in Blue, R219,95, edgars.co.za 4 CIRCLE OF LIFE Mepal Cirqula 3-Piece Shallow Bowl Set in Nordic Berry, R499, yuppiechef.com 5 IN SAFE HANDS Classic Stainless Steel Tongs in Silver Grey, R129,99, mrphome.com 6 THAT’S A WRAP Safari Sunset Plastic-Free Dish and Bowl Cover (Large) in Roasted Red, R115, spazastore.com 7 RIGHT ON TIME Chef Timer, R49,99, mrphome.com 8 IN HOT WATER DeLonghi Avvolta Electric Kettle (1,7L) in Red, R1 649, yuppiechef.com 9 BOLD AND BEAUTIFUL Maxwell & Williams Pete Cromer Mug (375ml) in Parrot, R61,95, binuns.co.za 10 WHAT’S…

STICKY CHICKEN DRUMSTICKS WITH ROASTED POTATO WEDGES  chicken drumsticks, store-bought sweet-and-sticky marinade, potatoes and white sesame seeds Serves 4 EASY 50 mins + 2 hrs, to marinate Place 8 chicken drumsticks and 125g store-bought sweet-and-sticky marinade in a large bowl. Toss until the chicken pieces are coated. Cover with cling film and refrigerate to marinate, about 2 hours. Preheat the oven to 200°C. Line a baking sheet with baking paper. Transfer the chicken to the prepared baking sheet. Reserve the remaining marinade. Arrange 500g potato wedges on the baking sheet and season to taste with salt and freshly ground black pepper . Bake in the oven until cooked, about 35 – 40 minutes. While the chicken is baking, transfer the leftover marinade to a pot and bring to a simmer…

Talk about a meow-vellous idea! If you’re looking for a little more affection from an otherwise aloof feline, this recipe is a sure-fire way to get it Makes 50 EASY 10 mins + 2 hrs, to dry WHAT YOU NEED 225g whole whitebait, frozen (find at your local fishmonger) HOW TO DO IT 1 Place the whitebait on kitchen cloth and leave to defrost. 2 Preheat the oven to 120°C. 3 Arrange the defrosted whitebait on a wire rack placed in a baking tray. Be sure to leave enough space between the fish for the air to circulate. Place in the preheated oven, keeping the oven door ajar with a wooden spoon, and leave to dry completely, about 1 – 2 hours. 4 Once dry, store the fish biltong in…

2 FEBRUARY FRANSCHHOEK The Franschhoek Summer Wines festival taking place at Leopard’s Leap Family Vineyards is the ideal way to kick off the Month of Love. The wines on show have been selected by winemakers to match the hot summer days; think white, rosé, méthode cap classique and light red wines. Relax on the sprawling lawn, dine on delicious food and enjoy the live music with your loved one. Tickets are R280 pp via webtickets.co.za and include a tasting glass, wine tastings and discount vouchers to be used for wine purchases on the day. Be sure to secure your tickets as soon as possible since the numbers are limited. 24 FEBRUARY CONSTANTIA Taking place for the 10th time on the green lawns of the beautiful Buitenverwachting wine farm in Constantia,…

NATURAL ENCOUNTERS I grew up moving between Khayelitsha and Willowvale in the Eastern Cape. Whenever I was in Willowvale, I worked in my mother’s garden – I was not very enthusiastic about gardening, but I had to help out because, back then, we children would get spanked if we didn’t lend a hand. Apart from this, my grandfather used to take me up the mountains to show me wild animals and indigenous medicinal plants. It was during this period of my life that I developed an appreciation of the beauty and power that resides within the natural world. A DIFFERENT PATH Even with these experiences, my child self didn’t think gardening or farming would be part of my adult existence – I used to love taking batteries apart and designing…

SCHOOL-NIGHT DINNERS 1 Spicy ostrich dan-dan noodles 2 Blueberry-and-beetroot salad with crispy tofu and mixed seeds 3 Crumbed pork cutlets with fennel-and-plum salad 4 Asian-inspired cherry-and-ginger chicken IT’S THE WEEKEND, BABY! 5 Chipotle and cherry beer short ribs with jalapeño, plum and cherry pickle 6 Coconut seafood curry with plum sambal 7 Lamb tagine with chickpeas and cherries 8 Strawberry sangria SPICY OSTRICH DAN-DAN NOODLES Serves 4 – 6 EASY 25 mins WHAT YOU NEED MINCE 4 tsp Sichuan peppercorns (find at yuppiechef.com  or woolworths.co.za) 1 tbsp chilli-flavoured olive oil 500g ostrich mince 4 spring onions, sliced 4 tsp rice wine 4 tsp soya sauce…

With over 10 years’ experience as a food stylist, food photographer and recipe developer, Katelyn Williams’ expertise cannot be disputed. Alongside her baking and dessert blog, TheKateTin.com  – which scooped Best Food Blog in South Africa at the 2014, 2015 and 2017 SA Blog Awards – Katelyn has now released her first-ever cookbook, Chocolate. But, why chocolate? Katelyn says, “I think chocolate is quite a magical ingredient. To think something that’s completely inedible in its natural state can be turned into something that brings so much joy after going through about 12 processes is quite miraculous; it deserves to be celebrated!” Katelyn adds that chocolate has been central to each significant moment of the past 27 years of her life, amounting to almost two decades’ worth of memories…

Coco Safar is the brainchild of co-founders Wilhelm Liebenberg and Caroline Sirois. Wilhelm, who was born in South Africa, spent the best part of 20 years abroad, working in branding, marketing and luxury design for everyone from boutique hotels to fashion brands and even Cirque du Soleil. “I’ve always been on the luxury side of design and branding, which has given me a very good understanding of high-end hospitality. I also realised there’s a huge gap in the market for a luxury coffee and café experience,” explains Wilhelm, who splits his time between New York, Toronto and Cape Town. “We saw an opportunity to create the Hermès of coffee, café and pâtisserie.” It’s a global perspective – and ambition, as we’ll see later – that makes its presence felt at…

There were many sensory dining triggers during lunch at La Petite Colombe, but my most memorable was leaving our table to “meet the  chefs”. As a diner settling in for nine courses, it’s refreshing to stretch your legs – and senses – mid-menu. “It’s the talking point of La Petite Colombe,” says chef and restaurant co-owner James Gaag. And it is part of the dining experience, even during the five-course reduced menu. “Today, you’re having traditional Japanese ramen,” explains chef Kieran Gatenby as we stand at the chef’s table’s marble countertop facing the open kitchen. A sphere-like bowl holds an earthy, soya-based reduction and a dainty roll of noodles topped with a soft-boiled quail’s egg, spring onions, toasted sesame seeds and pickled celeriac. Kieran pours over a juiced celeriac broth,…

A. WONG 70 Wilton Road, Victoria, London; +44-207-828-8931; awong.co.uk BRIGADIERS 1 – 5 Bloomberg Arcade, London; +44-203-319-8140; brigadierslondon.com CORE BY CLARE SMYTH Notting Hill Brasserie, 92 Kensington Park Road, London; +44-203-937-5086; corebyclaresmyth.com DARJEELING EXPRESS Top Floor, Kingly Court, Carnaby Street, London; +44-207-287-2828; darjeeling-express.com DINNER BY HESTON BLUMENTHAL Mandarin Oriental Hyde Park, 66 Knightsbridge, London; +44-207-201-3833; dinnerbyheston.co.uk HONEY & CO. 25A Warren Street, London; +44-207-388-6175; honeyandco.co.uk HOPPERS SOHO 49 Frith Street, Soho, London; info@hopperslondon.com; hopperslondon.com HOPPERS ST CHRISTOPHER’S PLACE 77 Wigmore Street, Marylebone, London; +44-203-319-8110; hopperslondon.com KILN 58 Brewer Street, Soho, London; bookings@kilnsoho.com; kilnsoho.com SMOKING GOAT 64 Shoreditch High Street, London; shoreditchbookings@smokinggoatbar.com; smokinggoatbar.com ST. JOHN BREAD AND WINE 94 – 96 Commercial Street, London; +44-207-251-0848; stjohnrestaurant.com THE CLOVE CLUB Shoreditch Town Hall, 380 Old Street, London; +44-207-729-6496; thecloveclub.com THE LANGHAM LONDON…

• POWER UP Mix 1 tbsp tahini with 250g double-cream plain/Greek yoghurt. Drizzle with date syrup and sprinkle with sesame seeds for a delicious, energy-packed start to the day. • SWEET SIPPIN’ Fill a cocktail shaker ⅔ of the way with ice cubes. Add 3 tbsp dry sherry, 3 tbsp gin, 1 tbsp date syrup and 2 dashes of bitters. Shake vigorously until the cocktail shaker feels chilled. Using a fine-mesh sieve as a strainer, pour the mixture into a cocktail glass. Garnish with an orange peel twist. Enjoy! • MAKE IT SPECIAL Instead of using corn syrup, opt for a drizzle of date syrup over your next batch of home-made pancakes, flapjacks or granola.…

MY MOST TREASURED POSSESSION IS… My Mamiya RB67 Pro S medium-format film camera. MY CAREER IDOL IS… Legendary photographer Irving Penn – he’s known for his fashion photography, portraits and still lifes that include some beautiful food images. MY FAVOURITE FOOD IS… A thin-crust pizza. THE MOST-USED ITEM IN MY KITCHEN IS... My Bialetti Moka Express pot. THE MOST-PLAYED ARTIST ON MY PLAYLIST IS… Ben Howard. A ROMANTIC MEAL I WOULD ENJOY WITH MY WIFE Roast rack of lamb with crushed garlic potatoes and some veggies. AND THE WINE TO GO WITH IT... Springfield Estate Whole Berry Cabernet Sauvignon.…

DECADENT CHOCOLATE MILKSHAKES Serves 2 EASY 15 mins WHAT YOU NEED 6 scoops store-bought vanilla ice cream 2 x 300ml bottles Super M Chocolate Flavoured Milk store-bought chocolate sauce, to drizzle 1 x 250g can Clover Whipped Cream, to top malted milk chocolate balls, to decorate milk chocolate shavings, to decorate salted pretzels, to decorate HOW TO DO IT 1 Place the ice cream and Super M Chocolate Flavoured Milk in a blender/jug (if using a stick blender). Blitz until smooth and combined. Set aside. 2 Drizzle the chocolate sauce down the insides of 2 milkshake glasses. Divide the milkshake mixture between the glasses. Top with the whipped cream and decorate with the chocolate balls, chocolate shavings and pretzels. Serve immediately. Super M Flavoured Milk is available in four delicious…

WHAT IS LACTOSE INTOLERANCE? Contrary to popular belief, lactose intolerance is not an allergy to cow’s milk; instead, it is a deficiency of the lactase enzyme, which breaks down lactose – the main sugar in milk and other dairy products. Most people are born with the ability to digest lactose but approximately 75% of the world’s population loses this ability at some point, while others can digest lactose into adulthood. WHAT ARE THE SYMPTOMS? Not all cases of lactose intolerance are the same: some people might suffer from serious symptoms and reactions – like stomach cramps, bloating and feelings of sickness –after the consumption of dairy products, while others experience only mild discomfort. These symptoms usually appear within 30 minutes to 2 hours of dairy intake. WHAT SHOULD YOU DO?…