Innholdsfortegnelse for April 2019 i Food & Home Entertaining

winning letter saved by F&HE! Thank you, Food & Home Entertaining, for a beautiful and inspiring monthly foodie overload. Christmas could well have been my worst catering nightmare, as I had two confirmed carnivores, a vegan and myself – leaning more towards the vegetarian side – dining at my table. But, F&HE came to my rescue; from starters to mains and the beautiful vegan meringue for dessert featured in the January 2019 issue. How wonderful it is to find three different dietary lifestyles catered for in one magazine, with some fabulous presentation ideas, too! Lyn Prowse, Alberton EXPANDING my repertoire I really love the mustard-roasted beef recipe on your website. Beef, as an ingredient, is a favourite of mine; and having experimented with various recipes, I am looking to change…

Aremarkable concept, Infinity Culinary Training (ICT) school accepts up to 80 students per year – each on a full bursary. Since 2009, ICT has celebrated 434 graduates, of which 80% are holding down jobs and building careers. The fact that ICT was co-founded by Barry Berman, an American screenwriter, who – by his own admission – was wholly unqualified to pursue such a venture, makes the school’s story all the more extraordinary. In 2009, on one of Barry’s visits to South Africa, he struck up a conversation with a friend. “We both felt strongly about the dire unemployment situation in SA, and that’s when we came up with the idea of starting a cooking school that would train people from the townships,” he remembers. After receiving a donation from the…

SAVOURY HOT CROSS BUNS WITH MATURE CHEDDAR, THYME AND STICKY MAPLE BACON Serves 6 – 12 A LITTLE EFFORT 1 hr + 3 hrs, to rest WHAT YOU NEED 60g salted butter, cubed and at room temperature + extra, to serve 420g bread flour 1 tsp salt 50g soft brown sugar 1 tsp mixed spice 1 tsp ground cinnamon 1 tsp mixed peel (optional) 10g instant dry yeast 1 large egg, lightly beaten 200ml warm water 80g raisins/sultanas (optional) 200g mature Cheddar, grated 200g streaky bacon, cut in half lengthways maple syrup, to brush + extra, to serve fresh thyme sprigs, to garnish HOW TO DO IT 1 Grease and line a 23cm square roasting tray. Set aside. 2 Using the tips of your fingers, rub the butter into the…

YOU HAD ME AT MERLOT One lucky reader stands the chance to win a plunder of plush wines from the magicians of merlot, Oldenburg Vineyards. Included in the prize are: 2 x Oldenburg Merlot 2014 (R167 per bottle) 2 x Oldenburg Merlot 2015 (R180 per bottle) 2 x Rondekop Rhodium 2015 (R350 per bottle) The total prize is valued at R1 394) To enter, email your full name, physical address, cell and ID numbers with MERLOT in the subject line to foodhome@caxton.co.za by 15 April 2019) Competition is open only to South African residents who are 18 years or older)…

MILLET Traditionally grown mostly on a subsistence level in rural southern Africa, millet is a versatile grain with many health benefits. Believed to have originated in the western parts of the Sahara desert, about 4 000 years ago, millet thrives in hot regions with irregular rainfall patterns. However, according to 2014 statistics, India is the world’s largest producer of the grain with about 11 million tons produced each year. In Africa, however, Tanzania and Namibia are the highest producers, with each raking in about 27% of the crop. Different varieties like finger, pearl, foxtail and little millet exist, with pearl and finger millet being the most popular. Before the dawn of industrial farming, finger millet was one of the common grains produced in rural South Africa, particularly in Limpopo and…

Now, here’s a comprehensive canine cookbook if ever we’ve seen one! It’s been painstakingly compiled to include the correct and incorrect ways to feed your dog; along with a collection of vegetarian and meat-containing recipes for puppies, adults and seniors, with the nutritional values of all recipes in these three life-stage categories; and guidelines to your pooch’s overall dietary requirements. Author Liviana Prola – a doctor of veterinary science, research scientist at the Department of Veterinary Science at Turin University in Italy and the president of the Italian Society of Animal Nutrition – has even added sections on special diets, toxic foods and foods that lead to allergic reactions. Get your copy of Feed Me: 50 Home Cooked Meals For Your Dog (Phaidon) for R544 at exclusivebooks.co.za or in-store at…

SLOW-ROASTED EASTER LEG OF LAMB WITH TANGY CLOVER CREAM O’ NAISE DRIZZLE Serves 4 A LITTLE EFFORT 40 mins + 5 hrs, to slow-roast WHAT YOU NEED ROAST LAMB 2kg leg of lamb 6 garlic cloves, peeled and halved 2 handfuls fresh rosemary sprigs 2 tsp Dijon mustard handful fresh thyme sprigs 1 lemon, sliced 250ml (1 cup) white wine 500ml (2 cups) warm lamb/ beef stock DRIZZLE 110g Clover Cream O’ Naise 60g Clover Sour Cream zest of ½ lemon 1 tsp Dijon mustard handful fresh mint, finely chopped + extra, to garnish beetroot leaves, to garnish pomegranate rubies, to garnish cooked beetroot, to serve HOW TO DO IT 1 For the roast lamb, preheat the oven to 160°C. Place the lamb in a large, deep roasting tray and…

“April hath put a spirit of youth in everything,” said William Shakespeare. How true this is, and utterly fitting of the man who was one of the first playwrights to introduce the spirit of the Renaissance – which literally means “rebirth” – to the theatres of Elizabethan times. In so doing, Shakespeare brought to life the protagonists in his plays; they became human beings with often complex emotions, rather than two-dimensional characters. In addition, Shakespeare peppered his scripts with his knowledge of Greek and Roman classics. In this issue, we too are celebrating various forms of renaissance – such as in the Cape, where Hazendal Wine Estate in Stellenbosch has undergone an exquisite and significant transformation, the proverbial butterfly emerging from its chrysalis (page 62); and where Scot Kirton –…

Layita – the Xhosa word for “light-up” – is the perfect name for these luxurious candles that are made using a custom blend of natural hand-poured ingredients. Taking your dining and entertaining experiences to new levels, Layita Luxury Candles release beautiful, healing scents to turn your house into a home. Included in the prize are 3 x travel-sized lemongrass Layita Luxury Candles and 2 x standard-sized lemongrass Layita Luxury Candles. Visit layitacandles.com for more info.…

A CUT ABOVE THE REST Work Sharp Culinary has been producing innovative knife-sharpening tools for over 40 years. Their E5 Electric Knife Sharpener ensures that any knife is in tip-top condition at the touch of a button, using controlled speeds and timed sharpening cycles to keep blades sharp. Visit worksharp.co.za for more. TO ENTER SMS SHARP followed by your name, ID number, and email and residential addresses to 48405. Each SMS costs R1,50. Free SMSs don’t apply. Visit foodandhome.co.za for the full Ts&Cs. Competition closes on 30 April 2019. The prize is not transferable and cannot be redeemed for cash.…

13 – 14 APRIL PAARL Get your purple-and-white outfits ready, round up some friends and don’t miss out on this year’s Pinotage and Biltong Festival at Perdeberg Wines near Paarl. Look forward to tasting (and buying) about 30 Pinotages from 18 wineries, with traditional red variants, rosés, dessert wines and white Pinotages on offer. Participating wineries include Boland Cellar, Bonnievale Wines, Beyerskloof, Flagstone, Lanzerac Wine Estate and Grande Provence Heritage Wine Estate. Tickets are R230 pp via plankton.mobi and R250 pp at the gates. For more details, visit perdeberg.co.za. LAST FRIDAY OF EVERY MONTH JOHANNESBURG Looking for something to do on a Friday night? Head over to the Final Friday Foodie Market at Killarney Mall! If you’re a gourmand who lives for the weekend, then this event should be at…

Feasts of Veg – Vibrant Vegetarian Recipes For Gatherings by Nina Olsson (Kyle Books, R429) With more and more people choosing to incorporate greens into their diets, you might find yourself wanting to jump on the bandwagon, too. Not sure where to begin? Bestselling author Nina Olsson gives you a head start with her selection of heart-warming vegetarian dishes that are easy to prepare. Made to cater to different needs, each recipe comes with handy tips on how to adapt the ingredients list for various dietary requirements. Also compiled with a list of occasions in mind, Feasts of Veg boasts nine chapters – from midsummer feasts to sweet endings – each comprising a collection of recipes developed to help you serve show-stopping dishes for whichever gathering you’re planning around your…

SMOOTH operator “If ever there were a red answer to chardonnay, merlot is it,” said the famed British wine critic, Jancis Robinson. Much like chardonnay, wine lovers are drawn to merlot for its round, soft mouthfeel and velvety texture. It’s one of the most widely planted grapes in the world, and is often blended with cabernet sauvignon, most famously in the case of a Bordeaux blend. One of the grape’s most appealing aspects – due to its thin skin – is its smooth tannins. This attribute is also what puts the wine firmly in the easy-drinking camp. Offering fruit-driven flavours, expect red and dark berries, cherries, plums and (when there has been some oak as well as some age) mocha, chocolate and cloves. Because of this friendly flavour profile, merlot…

Seasoned winemaker Nic van Aarde calls Oldenburg Vineyards home. He lives on the farm – situated in Stellenbosch’s Banghoek Valley – with his wife, Renche and their two daughters, Nicola (four) and Alexa (two). “Both my daughters were born during harvest time,” Nic smiles. “We also have two dogs – Pippa, a black Labrador, and Cooper, a Weimaraner – who both love farm life.” HOW DO YOU INTERPRET THE FLAVOUR OF CHOCOLATE IN WINE? The taste ranges from sweet milk chocolate to dark bitter chocolate. Normally, this character comes from barrel ageing and extended skin contact. YOUR THOUGHTS ON WINE AND CHOCOLATE AS A PAIRING? I’ve found that certain red wines pair well with chocolate – I have paired merlot-based Bordeaux-blends with chocolate fondant before, which was a great success.…

ITALIAN CANNELLINI-BEANAND-LAMB-KNUCKLE SOUP Serves 4 EASY 2 hrs WHAT YOU NEED 500g lamb knuckles 100g cake flour, seasoned with salt and freshly ground black pepper 2 tbsp canola oil 1 onion, peeled and finely chopped 3 carrots, peeled and diced 2 celery stalks, diced 10 cherry tomatoes, halved 2 fresh rosemary sprigs 500ml (2 cups) lamb stock 125ml (½ cup) white wine 1 x 400g tin cannellini beans, drained fresh thyme sprigs, to garnish HOW TO DO IT 1 Lightly dust the lamb knuckles with the seasoned flour. Set aside. Heat the canola oil in a large pot over medium heat. Add the lamb knuckles in small batches and brown on all sides, about 2 minutes per batch. Using a slotted spoon, remove the lamb knuckles from the pot and…

“Avant-Garde means to be forward-looking in respect of art, culture and society,” says chef Michélle Theron, explaining the thinking behind Hazendal’s new restaurant of the same name. “We want to push boundaries with our contemporary interpretation of South African and Russian recipes, and celebrate the coming together of these two cultures.” Michélle always looks as if she’s ready to spring into action – she has an intrinsic energy and a warm, open face, much like the sun that’s pouring down on the recently restored farm. The restaurant, which operates only for lunch service (though the space is available for evening functions), officially opened on 26 December 2018. “We literally built the restaurant from the ground up,” Michélle shares. Prior to her appointment here as executive chef, she held the same…

BY SARAH-JANE WILLIAMS what you need 3 empty wine bottles pot scourer sponge paintbrush acrylic gesso large, flat paintbrushes matte chalk-finish acrylic paint in 3 colours and hues of your choice print-out of bunny silhouettes scissors pencil white acrylic paint small paintbrush craft glue string/wool/twine in 3 colours of your choice tuft of cotton wool twigs, vines, greenery and flowers, to decorate how to do it... STEP ONE Remove any collars and labels from the bottles, then soak them in warm, soapy water. Use a pot scourer to gently scrub off any residue and label glue. Set aside until completely dry. Once dry, use the sponge paintbrush to prime the bottles by applying a layer of acrylic gesso. Allow to dry before moving on to the next step. STEP TWO…

CARROT HUMMUS WITH FRIED TOFU AND CRUNCHY VEGGIES Serves 2 EASY 50 mins WHAT YOU NEED HUMMUS 2 tbsp olive oil + extra, to serve 3 carrots, peeled and chopped 3 garlic cloves, peeled and crushed 1 tsp salt 1 tsp ground cumin 125ml (½ cup) water 60ml (¼ cup) olive oil 100g plain double-cream/ Greek yoghurt 60g tahini 1 x 400g tin chickpeas, drained and rinsed 2 tbsp lemon juice TOFU 2 x 297g blocks firm tofu pinch salt 1 tbsp Cajun spice ½ tsp chilli flakes 2 tsp fresh thyme + extra, to garnish 1 tbsp olive oil + extra, to fry CRUNCHY VEGGIES 3 celery stalks, julienned handful string beans 200g sugar snap peas 1 red pepper, seeded and julienned HOW TO DO IT 1 For the…

TO ENTER SMS AQUILA followed by your name, email address, ID number and postal address to 48405 . Each SMS costs R1,50. Free SMSs do not apply. Competition closes on 30 April 2019. THE PRIZE DAY 1 • Welcome drinks• Lunch buffet• Private Big 5 safari• Spa access and 30-minute treatment for guests older than 16• Buffet dinner• Stargazing and marshmallow braai (weather permitting) DAY 2 • Sunrise safari• Breakfast buffet• Horseback safari• Lunch buffet• Spa access• Buffet dinner DAY 3 • Breakfast buffet• Check out Situated in the historic town of Touws River, in a valley between the Langeberg and the Outeniqua Mountains in the southern Karoo, the Aquila Private Game Reserve Safari & Spa is home to the Big 5 – elephant, lion, buffalo, rhino and leopard –…

SAFFRON RISOTTO Bistrot del Duca’s signature dish Serves 4 A LITTLE EFFORT 1 hr WHAT YOU NEED 2 tbsp olive oil 1 tbsp salted butter + 1 tbsp extra, chilled, to serve 1 shallot, peeled and chopped 320g arborio rice 1,2L hot vegetable stock 125ml (½ cup) dry white wine ½ tsp saffron threads, toasted in a dry non-stick frying pan for 60 seconds before bashed to a powder between two sheets of baking paper 1 tbsp grated Taleggio/Parmesan fresh mint leaves, to garnish HOW TO DO IT 1 Heat the olive oil and butter in a large, deep frying pan over medium heat until the butter has melted. Add the chopped shallot and fry until slightly browned, about 10 minutes. Add the rice and stir continuously until coated well.…

BLUEBERRY-AND-SULTANA EASTER LOAF Serves 8 EASY 1 hr 20 mins WHAT YOU NEED 200g almond flour 50g flaxseeds 4 tbsp psyllium husk powder 1½ tsp bicarbonate of soda 1 tbsp ground cinnamon 2 tbsp xylitol 2 tsp vanilla essence 4 dates, soaked in boiling water then drained once rehydrated 3 eggs 2 tbsp canola oil 3 ripe bananas, sliced 60ml (¼ cup) soya milk 50g sultanas 75g frozen blueberries + extra, to serve tahini/nut butter, to spread HOW TO DO IT 1 Preheat the oven to 180°C. Grease and line a standard-sized loaf tin with baking paper. Set aside until needed. 2 Combine the almond flour, flaxseeds, psyllium husk powder, bicarbonate of soda, ground cinnamon and xylitol in a medium bowl. Set aside. 3 In a separate bowl, mix the…

• SAUCY SPLURGE When making a batch of butterscotch sauce, infuse the cream with a pinch of ground saffron for a touch of luxury. • SOMETHING SWEET In the mood for fresh koesisters? Add a pinch of ground saffron to the dough and syrup for a lavish take on this much-loved Cape Malay doughnut. • TAKE THE CAKE Saffron makes for a great addition to vanilla cake. Simply infuse a pinch of ground saffron in 1 tbsp hot water and add it to the wet ingredients when making your favourite vanilla-cake recipe. EXTRA SPECIAL Wow your guests with roast potatoes bursting with saffron’s rich colour and flavour. Simply parboil your potatoes in a pot of saffron-infused water. Drain and toss the potatoes with saffron-infused olive oil before roasting.…

MY LOVE FOR FOOD IS INFLUENCED BY… My mother – she has always been able to whip up the most delicious feasts in a matter of minutes. MY EARLIEST MEMORY OF FOOD AND BAKING… Is of myself as a little kid, in the kitchen, whipping up all kinds of concoctions and using my sister and cousin as guinea pigs. MY CURRENT OBSESSION IS… Iced chai lattes. MY MOST TREASURED POSSESSION IS… My KitchenAid Professional Stand Mixer. EASTER TASTES LIKE… My mom’s carrot cake and Lindt chocolate bunnies. ONE INGREDIENT I FIND VERY EXCITING IS… Figs! I love trying out different flavour combinations with them and they always look beautiful. MY TOP HOLIDAY DESTINATION I just returned from an epic adventure in the Himalayas; so, I would definitely rate Nepal as…

CHOCOLATE PANCAKE WITH FROZEN BERRIES AND WHITE CHOCOLATE SAUCE “CHOCOLATE IS NOT CHEATING! AFTER A SALTY MEAL, YOU NEED A LITTLE BIT OF SWEET. THIS IS LIVING, NOT CHEATING.”ALI LANDRY Serves 2 EASY 45 mins WHAT YOU NEED PANCAKE 30g cake flour, sifted 25g castor sugar 2 tbsp cocoa powder 2 large eggs, at room temperature 80ml (⅓ cup) full-cream milk ½ tsp vanilla extract/essence 1 tbsp salted butter, at room temperature 200g frozen berries, to serve WHITE CHOCOLATE SAUCE 180ml (¾ cup) fresh cream 100g good-quality white chocolate, finely chopped icing sugar, to dust (optional) HOW TO DO IT 1 For the pancake, preheat the oven to 200°C. Place a 15cm-round cast-iron pan (with an ovenproof handle) in the oven to preheat for about 20 minutes. 2 In the…

A TASTE OF THE MED Looking to keep healthy this season? Try the new Olive Pride Whole Kalamata and Nocellara Olives in Brine. Ideal for snacking and adding to your favourite dishes, Olive Pride Olives comprise only the best olives. Now available in single-serve packs and new reusable, resealable and stackable tubs, Olive Pride olives carry the Clover endorsement to ensure top-quality products with every purchase. Available at leading retailers for a recommended retail price of R9,99 per 120g single-serve pack and R22,99 per 280g tub (featured). For more information, visit clover.co.za. KICK-START YOUR DAY Be up and out the door in minutes – with a full tummy – thanks to Rude Health’s delicious Soft & Fruity Bircher muesli. Made from a recipe originally invented by Dr Bircher, Rude Health’s…

1 SIP ’N STEEP Viva Tea Egg Infuser in Mint, R99,95, peacockteaandcoffee.co.za 2 FOR THE LOVE OF ITALY SMEG Dolce and Gabbana Kettle (1,7L), R10 999, premierhomeware.co.za 3 BRING ON THE ROAST Hotel Collection Copper Roaster Pan (28cm), R1 299,95, edgars.co.za 4 IT’S MAGIC! Wonderbag Heat Retaining Slow Cooker Traditional (Medium) in Duck Egg, R399, yuppiechef.com 5 WHAT’S COOKIN’? SMEG 900mm 5-Burner Gas/Electric Stove in Burgundy, R20 999, makro.co.za 6 SUGARY SWEET Sweetly Sachet Box (36 x 4,5g), R75,95, nomu.co.za 7 SIMPLE SOLUTIONS Zeller Cotton Bread Basket in Brown/Creme (25 x 13cm), R440, musika.co.za 8 BOWLED OVER Maxwell & Williams Positano Round Footed Bowl (16cm), R97,95, binuns.co.za 9 SQUEAKY CLEAN Eetrite BBQ Cleaning Brush with Wooden Handle, R106,95, binuns.co.za 10 FLOWER POWER Maxwell & Williams Hanoi Ceramic Round Coaster in…

LOVE ME SOME LOCAL Showcasing a round-up of the Eastern Cape’s finest fare – in one of PE’s historical structures, the Tramways Building – Locally Yours Market has just celebrated its first anniversary. Hasmita Amtha sips on a hazelnut latte from Munros and makes her way around, taking in all that is on offer. THE VIBE Locally Yours is a true reflection of the friendly Bay’s energy, with smiling faces at every turn and a helping hand at a moment’s request. There’s a healthy mix of young and old – from moms with toddlers to couples out on dates. The market also complements its surroundings and offers visitors all the comforts of an indoor facility, including wheelchair access. INDULGE IN… Since it’s a balmy Saturday, ice cream is on the…

At Tonka Bean Bakery, it’s about creating on-demand confections and delicious baked goods customised to suit personal orders, rather than keeping a store of product. Owned and run by husband-and-wife team, Shakil and Nazeema Khan, this startup business – which is now three years old – is a favoured supplier to local coffee shops and is gaining ground at local markets, too. To Shakil – who is also the chief baker – Tonka Bean Bakery is “all about the order”. While the facility in Fourways is not a walk-in-and-buy space, the bakery will cater to any demand, whether it’s one brownie or 400 doughnuts. No order is too big or too small for the Khans and their staff’s “live-to-please” business ethos. Featuring at popular hang-outs like the Fourways Farmers’ Market,…

5 – 6 APRIL NELSPRUIT This year, the 10th Mpumalanga Wine Show is taking place at the Emnotweni Arena for two days of wine lovers’ bliss. Taste more than 250 of South Africa’s best wines, which will be available to both sample and purchase via Shop@Show. Tickets are R200 pp at the door and include unlimited tastings, as well as a tasting glass. 26 – 28 APRIL STELLENBOSCH SA’s biggest outdoor culinary event, the South African Cheese Festival, celebrates its 18th anniversary this year! While tasting a wide variety of cheese and wine is of course the highlight, there is plenty more to look forward to on the programme, like food theatres, presentations, live music and fun activities. Tickets are R180 pp via computicket.com. Visit cheesefestival.co.za for more information. 27…

HEALING FROM WITHIN I trained as a doctor at Wits [University of the Witwatersrand, Johannesburg], so I absolutely don’t discount the role of modern medicine. In some situations, such medicine is completely essential; but I believe it generally deals with symptoms and not the root cause – you can’t expect a drug to cure diseases that have been brought on by long-term problematic lifestyles. If the core issue revolves around the way a patient lives, then lifestyle changes – including dietary modifications – need to be part of the treatment approach. Ancient African ingredients have many health-giving properties with a role to play in such change. THE FOOD OF OUR PEOPLE Through my company, Modern Traditions, I sell raw indigenous and heritage ingredients, as well as a range of cooked…

SCHOOL-NIGHT DINNERS 1 Roasted pumpkin and balsamic tomatoes with butterbean mash 2 Pumpkin, parsnip and lentil soup with crispy salami 3 Fennel-and-Parmesan flatbreads 4 Cheesy chicken breasts wrapped in Parma ham with fresh sage IT’S THE WEEKEND, BABY! 5 Slow-roasted pork ragù with fettuccine 6 Lime, pomegranate and raspberry whisky sours 7 Portuguese-style steak with egg and chips 8 White chocolate and salted caramel tart ROASTED PUMPKIN AND BALSAMIC TOMATOES WITH BUTTERBEAN MASH Serves 4 EASY 45 mins WHAT YOU NEED ROASTED PUMPKIN AND TOMATOES 1 medium (800g) pumpkin, skin on 300g ripe vine tomatoes 4 garlic cloves, peeled and crushed 1 tbsp balsamic vinegar handful fresh sage leaves 1½ tsp olive oil salt and freshly ground black pepper, to taste BUTTERBEAN MASH 1 tbsp salted butter 1½ tsp olive…

With all its new offerings, Hazendal now employs more than 150 people; in this, the farm offers fully serviced and renovated accommodation for more than 40 residents (over 20 employees and their families), as well as a fully equipped after-school village crèche for 15 children. On that note, Hazendal is equally committed to the planet as it is to its people. Managing director, Shlomi Azar says, “Hazendal is treading as lightly as possible on its little corner of the planet. As such, the farm has installed solar panels to reduce its carbon footprint, and we’re carefully managing the property’s entire water cycle. We source water from a borehole and treat effluent and wastewater before feeding it into the reservoir, which is then used for irrigation. Every drop is valued. “In…

DOUGHNUT-SHAPED BIRD FEEDERS You’re bound to get feathers aflutter over these delightful doughnut-shaped bird feeders for your garden Makes 12 EASY 20 mins + 1 hr or overnight, to set WHAT YOU NEED 20g powdered gelatine 125ml (½ cup) cold water 125ml (½ cup) boiling water 2 tbsp honey 300g birdseed mix ribbon, in a colour/design of your choice HOW TO DO IT 1 Place the powdered gelatine in a small, microwave-safe bowl (about the size of a teacup) and add the cold water. Set aside to soak for 5 minutes. Once soaked, add the boiling water and stir until the gelatine has dissolved. 2 Add the honey and birdseed mix. Stir until well combined. 3 Spoon the mixture into 2 lightly greased 6-hole doughnut baking tins, pressing the mix…

Once you reach the top, where do you go? Back to the beginning.  Accomplished, award-winning, JHP Gourmet Guide three-plated chef Scot Kirton of La Colombe fame has reached the pinnacle of his career. His current challenge, with gratifying rewards, is recognising young talented chefs and giving these protégés the opportunity to put themselves on the map. Protégé, at Le Quartier Français hotel, in the culinary hub of Franschhoek, is where head chef Stephen Raaff is showing his mettle. He cut his teeth in the La Colombe group, involved in both Constantia-based restaurants – La Colombe and Foxcroft – since 2013. “Stephen completed his culinary studies at Silwood, where he was a very eager student always wanting to learn and understand the process of making something. He did his third-year block…

Shadowy tunnels and formidable doorways lead off the vaulted brick passageway under the medieval walls of Città della Pieve, a commune in Italy, about 50km south-west of Perugia. The place could be the setting for a scary episode in a television series about historical rivalries, like The Last Kingdom . In fact, the Duke of Valentinois, Cesare Borgia, had some of his enemies strangled in 1503 in a fortress at the heart of this Umbrian hill town, the layout of which dates back to 1250. The atmosphere feels eerie and, just as my imagination begins to run riot, I see a gleam of gold – it’s a discreet notice next to a door, welcoming visitors to La Casa dello Zafferano (The House of Saffron). Located on…

Here at F&HE , we get eggstra egg-cited when Easter rolls around. So, join us online as we show you how to throw the perfect Easter feaster with everything from starters to desserts (expect loads of chocolate!). And, since American humourist Evan Esar once said, “Easter is the only time when it’s perfectly safe to put all of your eggs in one basket,” we’re doing just that by weaving little holders for our Easter treats. We’re also ringing in the cooler weather with the season’s most delicious comfort food. Tuck into moreish melkkos with burnt caramel and sip on heart-warming Amarula-spiked white hot chocolate to get you in the mood. It’s going to be an awesome autumn! you loved... THIS FABULOUS RECIPE ON OUR WEBSITE These herby…

With prices ranging from R60 to R90 for one gram of threads, it’s not surprising that saffron is known as “red gold”. Once you discover how it’s made, however, the cost of saffron is reasonable: the flower from which it comes blooms only for one to two weeks a year and needs to be hand-harvested before dawn. What an effort! When purchasing this red gold, make sure you get it in whole strands and not ground, as ground saffron can be adulterated with other inferior ingredients. Although it is a versatile product, saffron does require a few extra steps before use to maximise its punch: one method is to grind the threads down to a powder then steep it in warm water to release its flavour. Adding a drop of…

1 How many Easter eggs are sold in the UK each year? 2 In the Jewish faith, where does the world’s largest seder (a ritual feast marking the start of Passover) take place? 3 Where is the largest Easter-egg museum located and how many eggs are on display? 4 This soft, plaited bread is mainly eaten by Greeks over Easter. 5 The German tradition of decorating trees and bushes with Easter eggs. 6 For how many years do hens lay eggs in their lifetime? 7 During the Easter holidays, Americans consume more than 16 million ________. 8 What is the meaning of the Greek Easter greeting and reply, “Christos anesti” and “Alithos anesti”? 9 Which American president started the annual White House Easter Egg Roll in 1878? 10 Some countries,…

PASTÉIS DE NATA Makes 12 EASY 1 hr WHAT YOU NEED 1 x 400g roll store-bought puff pastry, defrosted in the fridge 500ml (2 cups) Clover Classic Custard 2 large egg yolks icing sugar, to dust HOW TO DO IT 1 Preheat the oven to 200°C. Lightly grease a shallow 12-hole muffin tin. Set aside. 2 Roll the puff pastry out onto a clean work surface. Cut 12 rounds, each 6cm in diameter, out of the pastry. Line the prepared muffin tin with the rounds of pastry. Set aside. 3 Whisk the custard and egg yolks together in a medium bowl until well combined. Divide the mixture among the 12 pastry cases. 4 Bake in the preheated oven until the pastries are golden brown, about 30 – 40 minutes. Remove…