Innholdsfortegnelse for September 2019 i Food & Home Entertaining

Where does your mind take you when you need to visit a happy place? Back to one of the best times of your life or forward to a bucket-list goal? I tend to drift off to surreal moments at destinations I’ve visited, some of my favourites being a hotel terrace in Mauritius, where a warm breeze filtered over me while a singer crooned “Georgia On My Mind”; boating down the Perfume River in Huế, Vietnam and stopping off at an elegant tearoom, where flawless ladies in long silk tunics greeted us with cocktail-style parasols; or sipping Champagne at sunset on the deck of New York’s famed The River Café, mesmerised by the light-dappled East River under Brooklyn Bridge. The thrill I’ve felt at travelling to these lands has been as…

CAPPY® MANGO ORANGE FRENCH TOAST WITH CRISPY BACON AND HONEY Serves 4 EASY 1 hr 30 mins WHAT YOU NEED FRENCH BREAD 240g cake flour pinch salt 2 tsp baking powder 1 tsp bicarbonate of soda 110g butter, at room temperature 100g white sugar 125ml (½ cup) Cappy® Sparkling Mango Orange 100% Fruit Juice Blend 3 large eggs 1 tsp ground cinnamon 1 tsp vanilla extract 50g tinned mango slices, drained and chopped FRENCH TOAST 4 large eggs 160ml (⅔ cup) milk 60g cake flour 100g white sugar 2 tsp vanilla extract 1 tbsp ground cinnamon French bread (recipe alongside), thickly sliced TO SERVE crispy bacon rashers honey, to drizzle butter (optional) HOW TO DO IT 1 Preheat the oven to 180°C and lightly grease an 18 x 16cm loaf…

Fast becoming a South African tradition, a leisurely, fun-filled day spent with family and friends at a KAMERS/ Makers event is not to be missed – check out the upcoming dates scheduled for the rest of 2019... 1 Time Anchor Distillery Mirari Limited Edition Celebration Gin, R400 2 Liberty Bespoke Banyan Tree Collection Stationery, from R95 per pack 3 Native Decor Deep Frame Round Clock in Turquoise, R599 4 Calico Ceramics Wildlings Wall Hanging, from R850 5 Kiewiet Resin Dipped Pizza Board, R600 6 Restraw Bent Set – 4 Restraws, hemp sleeve and cleaning brush, R345 TICKETS: R70 at plankton.mobi or R100 at the entrance; includes a limited edition KAMERS/Makers shopper bag, Consol Glass water bottle and magazine Multi-entry tickets: R130. Group discounts available Pensioners & students: R70. Under 18s:…

Angola, Botswana, Comoros, Eswatini (formerly Swaziland), Lesotho, Madagascar, Malawi, Mauritius, Mozambique, Namibia, South Africa and Zimbabwe comprise the southernmost part of mainland and island Africa. Typified by cities and super-highways, as well as villages and mud tracks, they also have forests that merge into grasslands and deserts that become mountains, while rivers flow into seas. The region’s human history is equally layered as First Nation Bushman inhabitants were subsequently joined by Bantu-speaking people migrating from further north in Africa, then by European and Asian settlers. As such, the resulting food cultures are infused with a variety of influences and ancestry but, for every point of difference, there is also a striking similarity. Across southern Africa, sorghum and millet were the original indigenous grains. In the modern era, maize has become…

One lucky reader will win a case (six bottles) of Cape blend wines by Beyerskloof, to the value of R1910. The prize is comprised as follows: • 2 x Faith 2015, worth R700 per bottle • 2 x Traildust 2017, worth R155 per bottle • 2 x Synergy 2017, worth R100 per bottle To enter, email your full name, physical address, cellphone and ID numbers with CAPE BLEND in the subject line to foodhome@caxton.co.za by 15 September 2019 Only South African residents who are 18 years or older may enter.…

BOUCHARD FINLAYSON SAUVIGNON BLANC 2018, R120 Hailing from the famed Hemel-en-Aarde winery, the Bouchard Finlayson Sauvignon Blanc 2018 is beautifully fragrant with a palate of tropical fruit, granadilla, guava and litchi. BOSJES CHARDONNAY RESERVE 2018, R270 It’s a showstopper. Delectable stone fruits like tangerine, peach and apricot play against a backdrop of citrus. Creamy and mouth-coating, it has a dry finish with a lime-tinged acidity. DE WETSHOF LIMESTONE HILL CHARDONNAY 2019, R95 Calling all oyster lovers! One of South Africa’s most loved unwooded chardonnays, it was recently named “Oyster Wine of the Year” by an organisation of Japanese sommeliers. It’s a beautiful expression of the varietal in its purest form, with no oak to mask it. It has pure fruit flavours, a creamy, leesy, chalky texture and a lingering finish.…

POTATO, ROSEMARY, HONEY AND ROASTED GARLIC FLATBREAD Serves 4 EASY 30 mins WHAT YOU NEED cake flour, to dust 400g ready-made bread dough (find at the bakery counter of your local supermarket) 3 potatoes, finely sliced into rounds using a mandolin slicer 1 tbsp chopped fresh rosemary leaves + extra sprigs, to garnish olive oil, to drizzle salt, to taste 1 garlic bulb, top sliced off and bulb roasted in an oven preheated to 180°C for about 30 minutes honey, to drizzle HOW TO DO IT 1 Preheat the oven to 200°C. On a lightly floured, clean work surface, press and stretch the ready-made bread dough into an oval shape of about 1cm in thickness. Transfer to a floured baking sheet. Arrange the potato slices on the dough, sprinkle with…

Sunshine on a Plate by Shelina Permalloo (Ebury Press, R494) In this book, Shelina – the 2012 MasterChef UK winner – showcases recipes that remind her of the people in her life: her mother, brother, sister, husband and late father. Born to Mauritian immigrant parents in Southampton, England, Shelina says the cookbook is in response to the many requests from fans on how to cook the food she prepared on MasterChef . From seafood, meat and vegetables to rice, noodles and pasta as well as desserts and cold drinks, Shelina honours her Mauritian heritage and beckons you to share in it, too. Go ahead; grab yourself a copy of Sunshine on a Plate , invite family and friends over and bring smiles to their faces this Heritage Day. Tastes of…

Parkhurst’s trendy 4th Avenue, also known as “the strip”, is the go-to spot for epicurean occasions, from ladies’ lunches to date nights. And since October last year, there’s been a new reason to visit: Kolonaki Greek Kouzina! With a bamboo canopy that hangs over a white-washed deck, a fringe of greenery adding to the aura of freshness, the restaurant’s frontage instantly sets it apart from its neighbouring bistros and bars. During the day, the bamboo casts tiger-stripe shadows over the Mykonos benches, and at night, fairy lights twinkle festively – all that’s missing is a light sea breeze! It’s no wonder curious patrons have been flocking to the restaurant to find out what delights might be dished up inside. “We’ve been fully booked since we first opened late last year,”…

Eccentric Su-yen was born in Hong Kong in 1974 to a Chinese mother, Fanny, and Scottish-South African father, Michael Thornhill. Her youth was  brimming with culinary culture. “Mom is a cook. She always cooked, and tells us she was trained by some Cordon Bleu dude at some point. She’s very strict with her recipes, so she gets a bit stroppy with me when I just throw together whatever I feel like. She cooks Cantonese food, but also has very good European knowledge, so we had a full range growing up. Never fusion though – if it was English, it was English; if it was French, it was French.” Su-yen’s not-so-accidental foray into cooking started early on in her life, when her mother lay down and announced dramatically: “I’m going to…

MY MOST TREASURED POSSESSION? Definitely my DeLonghi Nescafé Dolce Gusto Piccolo coffee machine. A GADGET I CANNOT DO WITHOUT IS… My phone – mostly because my music is on it! I LOVE… Travelling, music and good wine. I’M SO EXCITED ABOUT… The translation of my cookbook, Armand Kook Kaal , into English! Find Nude: A Banting and Keto Cookbook at leading bookstores. ON HERITAGE DAY... I recommend serving my Lazy Oxtail recipe – it’s a proudly South African dish; and oxtail is one of my favourite cuts! MY DREAM HOLIDAY DESTINATION IS... Iceland! During my 2006 gap year post-matric, all I wanted was to go to Iceland but I couldn't afford it ... I think I should prioritise it now. MY CULINARY INSPIRATION? When it comes to actual cooking, Martina…

THIS SPRING IN CAPE TOWN, FOOD JOURNO ILANA SHARLIN STONE IS COMMITTING TO A COUPLE OF HOURS OF PREP AND COOKING AT THE BEGINNING OF EACH WEEK. SHE WILL PREPARE BEANS, GRAINS AND STOCK IN ADVANCE, SO THAT MAKING HEALTHY MEALS WITHIN TIME CONSTRAINTS IS POSSIBLE. IN THIS ISSUE, SHE TELLS US ABOUT THE ABALOBI APP (PAGE 22). THE FOOD THAT CONNECTS ME TO MY HERITAGE IS an onion bagel with a thick schmear of cream cheese, and thinly sliced lox (smoked salmon). WRITING THE ABALOBI ARTICLE INSPIRED ME to see first-hand how the right combination of compassion, brains, collaboration and tech can improve lives, almost overnight. JOBURG-BASED FOOD AND LIFESTYLE PHOTOGRAPHER ROELENE PRINSLOO LOVES PEOPLE, NATURE, CHEESE, ALL THINGS COLOURFUL, MUSIC AND DANCE. WITH A STRONG CULINARY HERITAGE, A…

“A NATION’S CULTURE RESIDES IN THE HEARTS AND IN THE SOUL OF ITS PEOPLE”MAHATMA GANDHI GRANADILLA FRIDGE TART WITH WHITE CHOCOLATE GANACHE Serves 8 EASY 30 mins + 4 hrs, to chill WHAT YOU NEED CHOCOLATE GANACHE 200ml fresh cream 100g good-quality white chocolate, chopped pinch salt CRUST 1 x 200g packet Bakers Tennis Biscuits 75g butter, melted FILLING 385g full-cream sweetened condensed milk 125ml (½ cup) lemon juice 1 x 250g tub plain full-cream cream cheese, at room temperature 2 x 110g tins granadilla pulp HOW TO DO IT 1 For the chocolate ganache, heat the fresh cream in a saucepan over medium-high heat and, as it starts to boil, scatter the white chocolate on top. Stir the creamy chocolate mixture until all of the chocolate has melted. Mix…

CHOCOLATE FIX Looking for something to fill the gap before your next meal? Clover Super M Chocolate is just the answer! The medium fat milk comes in a 300ml bottle that’s easy to pop open quickly as you dash to a meeting just before lunch or when stuck in traffic. Also available in a 1L pack, Clover Super M Chocolate is suitable for the whole family to enjoy – hot or cold – while watching your favourite movie. You can also add it to your tea, coffee or cereal for extra flavour. Find it at leading retailers for the recommended price of R12,99 (300ml) and R29,99 (1L). For more product info, visit clover.co.za. MEAT AND GREET If you haven’t already planned a braai with family and friends on 24 September,…

1 SMELL THE COFFEE SMEG Retro Drip Filter Coffee Machine, R3 499, yuppiechef.com 2 ALL CONTAINED OXO Good Grips POP containers (1L – 5,7L), from R211, bankskitchenboutique.co.za 3 MEASURE UP! 6-Piece Plastic Measuring Spoons in Blush Pink, R39,99, mrphome.com 4 OUT OF THE PAN Serious Cook Non-stick Frying Pans in Champagne and Charcoal, R399 (28cm) and R480 (32cm), woolworths.co.za 5 SERVE IN STYLE Studio W Enamel-Coated Bowl, R475, and Studio W Enamel Wooden Tray, R550, woolworths.co.za 6 IT’S FOR KEEPS Kitchen Craft Ceramic Garlic Keeper, R249, bespokehome.co.za 7 FLORAL WONDER Painted Botanical Oven Glove, R199, poetrystores.co.za 8 IT’S A WRAP Progressive Bee’s Wrap Bread Single, R249, home.co.za 9 BOTANICAL BLISS Maria Flor Hollyhock Bowl, R300, bordallopinheiro.co.za 10 A TOUCH OF ELEGANCE Gaia Butter Dish, R350, poetrystores.co.za…

Seafood with a story has landed in South Africa. Walk into one of nearly 150 Cape restaurants that serve responsibly caught fish from Abalobi, and along with the freshest fish you’ve ever eaten (unless you’re an angler, of course), you get a human story, captured in a QR code and shared by your server. The code connects the fish on your plate to the fisher who caught it. It contains information about its species, and tells you where and how it was caught. Abalobi’s story begins with the collaboration of traditional fishers with its founder and managing director, Dr Serge Raemaekers. The fisheries scientist-turned-social entrepreneur grew up in urban Europe; but from an early age, he was fascinated by oceans: by the age of 10, he could recite all dolphins…

Signature STYLE Just what is a Cape blend? At a glance, it’s a red blend that contains a percentage of Pinotage. Simple, right? Not quite. There is much debate in the South African wine industry as to how much Pinotage in the blend classifies it thus and it is so far unlegislated. A Cape blend can contain anything from 10% to 70% of Pinotage. The term is also occasionally used for chenin-led white blends. “All over the world you find blends that typify a country, specific region in a country or a style – for example, Bordeaux, Rhône or Australian shiraz [syrah] blends,” explains winemaker Beyers Truter on the importance of the category. “No matter where in the world you are, these blends are known for their uniqueness, composition and…

Most people know that Pinotage is a cross between two different grape varieties, namely pinot noir and cinsaut (also known as heritage grapes), but it’s fairly unusual for hybrid cultivars to be created this way. The process of vine grafting is generally employed rather than cross-pollination, which is from seed. One of the world’s most famous and successful grape varieties was also born this way – cabernet sauvignon is a cross of cabernet franc and sauvignon blanc – and Pinotage is hot on its heels.…

A visit to HTA School of Culinary Art in Randburg, north-west of Joburg, is a juxtaposition of old and new. Students learn to cook using the latest equipment, crafting their culinary skills to become top chefs of the future. And yet they are surrounded by hundreds of years of history in the form of vintage, antique and pre-loved items on every wall and surface, inside and outdoors, across the premises, reminding them that once upon a time, the daily conveniences they take for granted looked quite different. Chef, educator, businessman and HTA’s founder, Stephen Billingham, has a fascination for copper pots, pans and kettles; mincers, grinders, slicers and cutters; pepper mills; scales; tins; milk cans; signage; piping nozzles, cookie cutters, cake tins and measuring cups; cutlery, chef’s knives and lifters;…

BASIL, LEMON AND PISTACHIO ICE CREAM Makes 1L EASY 20 mins + 5 hrs, to chill and freeze WHAT YOU NEED 3 egg yolks 200g white sugar 500ml (2 cups) full-cream milk 375ml (1½ cups) fresh cream 1 tsp vanilla extract pinch salt squeeze fresh lemon juice 2 handfuls fresh basil leaves zest of 1 lemon 30g raw, shelled pistachio nuts HOW TO DO IT 1 Combine the egg yolks and white sugar in a medium saucepan. Whisk in the milk and fresh cream, and bring to a boil over medium heat. Remove from heat and add the vanilla extract, salt and lemon juice. Mix until well combined, then set aside to infuse, about 5 minutes. Strain the mixture through a fine-mesh sieve. Set aside. 2 Bring a medium pot…

• SNACK ATTACK Preheat the oven to 200°C. Spread 380g Bambara groundnuts out on a large baking sheet. Drizzle with 2 tbsp olive oil and sprinkle with 2 tbsp smoked paprika. Season to taste with salt and freshly ground black pepper. Roast in the preheated oven until crunchy, about 30 minutes. Enjoy as a snack. • SALAD SEASON Combine 400g cooked Bambara groundnuts with 50g chopped fresh parsley, 2 tbsp finely chopped chives, 1 tbsp freshly squeezed lemon juice and 1 tbsp olive oil. Season to taste with salt and freshly ground black pepper. Serve with braaied fish, chicken or lamb chops as a nutritious side salad. • BULK UP Add soaked Bambara groundnuts to oxtail, beef or lamb stews to not only lend a nutty flavour, but also to…

Why not reach for a Clover Active Drink to sustain you through the day? Not only is it high in energy, it’s loaded with 18 amino acids to help maintain healthy tissue in your muscles, bones, skin and hair. In addition, it has 12 vitamins and five minerals that are beneficial for your body’s optimal functioning. CHOOSE CLOVER ACTIVE DRINK BECAUSE IT’S… High in energy A good source of vitamins, minerals and protein Low in cholesterol Low in fat Low GI to keep you fuller for longer Now in new, blue packaging. Fresh look, same great taste! Clover Active Drink is the ideal option when you’re on the go – delicious and high in energy, it contains 50 nutrients, 18 amino acids and 12 vitamins; it’s also a source of…

winning letter SIMPLY THE BEST Growing up in a Lebanese home - where our mother was an outstanding cook and in which family, food and faith were paramount - is the reason for the foodie in me. That's also why I've become the best "armchair critic", with the pleasurable ability to taste the dish as I read the recipe. Therefore, I can confidently rate your magazine as the best culinary publication in the country - it is inspirational on all levels. Loaded with variety, from unpretentious simplicity to exciting novelty, there is something for everybody; and your front cover is always an eye-catching winner! Nelson Restom, East London A REAL PAGE-TURNER! When it comes to the choice between reading a print edition of F&HE or finding recipes on the mag’s…

Check your calendars, Food & Homies, ’cause the turn of the season is here. We’re so excited, we can’t hide the spring in our step – and to celebrate, we’re breaking out our finest tableware (and recipes) for an al fresco party of note! Head over to our website for an all-you-can-eat feast of canapés, salads, braais and desserts, not to mention a range of handy recipes that will make great picnic grub – hot dogs, fruit skewers, cheeseboards and much more. To cool down while savouring the warm weather, we also have a selection of cocktails, smoothies, ice cream, sorbet and popsicles. you loved... THIS FABULOUS RECIPE ON OUR WEBSITE “SPRING HAS RETURNED. THE EARTH IS LIKE A CHILD THAT KNOWS POEMS”RAINER MARIA RILKE This spring onion and Cheddar-stuffed…

NOON GUN BREWERY BOMBARDIER LIGHT LAGER This fairly new microbrewery in Muizenberg offers a range of light and refreshing brews. The light lager is pure refreshment. Available for a recommended retail price of R18 per 340ml bottle. Find it at select liquor stores in Cape Town and Durban. Visit noongun.net for a list of stockists. HERMANUS BREWERY OLD HARBOUR BEER DOUBLE GOLD LAGER As the name suggests, this delicious beer has brought home the gold – and then some! In 2017 and 2018, it came out tops at the South African National Beer Trophy awards as the best craft lager in South Africa, making it the only brewery in the country to win back-to-back golds. It’s everything a lager should be: light but layered and oh-so refreshing. Available for a…

Springtime makes us think of apple blossoms and sweet scents in the air, which is why Frankie’s Candy Apple Crush is going to be high on our shopping list this September! The latest flavour to join Frankie’s delicious selection of yesteryear-themed carbonated soft drinks, sipping on Frankie’s Candy Apple Crush makes for a fruity and tangy way to kick off the season. And don’t forget about the other five tempting options in the Frankie’s range: Cinnamon Cola, Original Cream Soda, Traditional Ginger Beer, Old Style Root Beer and Cloudy Lemonade. Available at leading supermarket retailers nationwide for a recommended retail price of R9,99 per 400ml. For more product details, visit clover.co.za.…

6 SEPTEMBER CAPE TOWN The Grape Escape Wine Festival hosted by Wine Concepts takes place at The Vineyard Hotel for the second time. Guests will be treated to a novel selection of wines, from chenin blanc to viognier, grenache blanc, gamay noir, mourvèdre, rousanne, clairette blanche, carignan, shiraz and more from 40 of the country’s top producers. Delicious snacks will be served with the wine through the course of the evening. Only 200 tickets are available at a cost of R200 pp, which includes entrance, a wine glass and light snacks. Purchase tickets via webtickets.co.za or at either of the Wine Concepts stores in Newlands and Kloof Street, Cape Town. Visit wineconcepts.co.za for address details. 6 – 8 SEPTEMBER SOWETO The 2019 Soweto Wine & Lifestyle Festival marks the 14th…

PIÑA COLADA MOCKTAIL Makes 4 EASY 15 mins WHAT YOU NEED 375ml (1½ cups) Tropika Pineapple Flavoured Dairy Fruit Mix/Tropika Piña Colada Flavoured Dairy Fruit Mix 2 small pineapples, peeled, cored, cut into chunks and frozen 250ml (1 cup) coconut milk juice of 2 limes ice cubes, to serve fresh pineapple slices, cut in half, to garnish glacé/maraschino cherries, to garnish HOW TO DO IT 1 Place the Clover Tropika Pineapple Flavoured Dairy Fruit Mix/Tropika Piña Colada Flavoured Dairy Fruit Mix, frozen pineapple chunks, coconut milk and lime juice in a blender/food processor. Blitz until smooth. 2 Place ice cubes in 4 glasses of your choice, pour the mocktail mixture over the ice, and garnish with the fresh pineapple slices and glacé/maraschino cherries. Serve immediately. WIN WITH THE TROPIKA ISLAND…

SCHOOL-NIGHT DINNERS 1 Tuna steaks with chakalaka and avo 2 Pumpkin fritters with pawpaw relish 3 Peach chutney and mayonnaise chicken with mealie salsa 4 Rump steak with creamy potato and sweet-potato salad IT’S THE WEEKEND, BABY! 5 Three-cheese broccoli pasta 6 Lamb and coconut bunny chow with beer 7 Beer brownies with caramel, hazelnuts and pretzels 8 Ginger-beer cocktail TUNA STEAKS WITH CHAKALAKA AND AVO Serves 4 EASY 1 hr WHAT YOU NEED TUNA 2 tbsp olive oil + extra, to sear salt and freshly ground black pepper, to taste 4 x 340g tuna steaks CHAKALAKA 60ml (¼ cup) sunflower oil 1 onion, peeled and finely chopped 2 garlic cloves, peeled and crushed 2 tbsp mild curry powder 1 green pepper, seeded and chopped 5 large carrots, peeled and…

Food has always been a part of Anna’s life, having been born and bred on a farm in eMkhondo (Piet Retief) in Mpumalanga. It was here that she learned the value of pure, unprocessed food. Lovingly known to her friends and peers as Caro, the 30-year-old farm girl-turned-city slicker pursued her passion and love for food by studying to be a chef at Steyn’s Culinary School in Hatfield, Pretoria. An advocate for plant-based food and eating healthily, Caro did her internship at the acclaimed Le Quartier Français in Franschhoek, Western Cape, before going back to Mpumalanga to run a bistro. After two successful years, Caro moved to Cape Town to pursue a career as a chef, food stylist and writer. And now – with the publication of Butter & Love…

CHICKPEA AND CARROT BURGERS Serves 4 EASY 1 hr WHAT YOU NEED BURGER PATTIES 2 x 400g tins chickpeas, drained and rinsed 1 large carrot, grated handful fresh coriander, chopped handful fresh mint, chopped ½ onion, peeled and finely chopped 1 tsp ground turmeric 1 tsp cumin seeds 2 red chillies, seeded and finely chopped olive oil, to brush GARNISH 4 hamburger buns, cut in half and brushed with olive oil tahini/vegan mayonnaise (optional) 1 – 2 large tomatoes, sliced 1 red onion, peeled and sliced handful fresh rocket vegan cheese (optional) HOW TO DO IT 1 For the burger patties, line a baking sheet with baking paper. Set aside until needed. 2 Use a potato masher/stick blender to mash/blitz the chickpeas until semi-smooth. Add the carrot, coriander, mint, onion,…

1 What is the English name for snoek? 2 Which South African-born chef recently landed the role of chef de partie at Atelier Crenn in San Francisco, USA, working under Michelin three-star chef-patron, Dominique Crenn? 3 The 130g size option of this chocolate – which is uniquely produced in South Africa – was discontinued earlier this year. 4 Who is the first South African-born and trained chef to be elected as the president of the South African Chefs’ Association (SA Chefs)? 5 This widely loved local snack is packed with protein and is low in fat and carbohydrates. 6 The Cape Malay curry dish pinangkerrie is based on which two key ingredients? 7 Hexrivier farm in Olifants River Valley has an original seedling tree that still bears which fruit some…