Innholdsfortegnelse for November 2016 i Food & Home Entertaining

I confess to being a carnivore whose heart would start palpitating at the thought of having to eat a dish without meat… and just like Aunt Voula in My Big Fat Greek Wedding, my response to any vegetarians coming round to our house for lunch would be: “Oh, that’s okay. I make lamb.” It’s not that I don’t love my greens… more that I always saw them as a supporting role to the main act. That was until I experienced the VegTable Private Dining Room (vegtable.co.za) in Rheenendal on the outskirts of Knysna, which we featured in our March 2014 issue. Here, Joburgborn Brett Garvie weaves and spins enchanted vegetarian dishes with the help of a grande old dame, his vintage Defy Jewel woodstove… I can still taste the dukkah-crusted…

2 – 3 November Yes, it is indeed that time of year! And preparation is key to surviving the holiday season. Visit one of the most cause-worthy markets in KZN, the Christmas Fair Fund, for all your festive needs and wants. This year’s theme is a “Fair with Flair” and there is a wonderful selection of over 85 local creatives selling their wares. Enjoy two days of early Christmas shopping in the leafy garden surrounds of Collisheen Estate. All funds raised by the country fair are distributed to KZN North Coast charities. Tickets are sold at the gate for R65 pp.christmasfairfund.wordpress.com 22 November Running until 4 December, the Cape Gift Market (previously the Sea Point Gift Market) is held at the Sea Point City Hall, on the corner of Main…

Regularly served on the beaches of Mexico, ceviche is best eaten from a takeaway container with sandy toes and salty locks. Make this recipe for a quick and easy summer dinner or refreshing weekend starter to eat outdoors. It’s essential to get your hands on the freshest fish you can find, as the fish isn’t cooked over heat; rather, the acids in the lime juice “cook” the fish during the marination, so you really get a taste of the sea Serves 2 EASY 20 mins + 1 hr, to marinate THE FLAVOUR COMBINATIONS  juice of 3 limes large handful fresh coriander, roughly chopped large handful fresh flat-leaf parsley, roughly chopped + extra sprigs, to garnish 2,5ml (½ tsp) dried oregano 1 red chilli, finely chopped 30ml (2 tbsp) white wine…

GINspired There’s not much chance of the gin craze waning anytime soon. Gin distilleries are as commonplace as craft breweries – and just like with beer, the styles are varied. Traditionally, gin is made using three main ingredients: juniper berries, coriander and citrus. Though this rule book clearly has been thrown out the window, it’s universally agreed that to make an authentic gin you need to have juniper as the backbone aromatic. Another maxim being challenged is the idea that gin should only be mixed with tonic; bars dedicated solely to the spirit are schooling the public on a brave new world of gin cocktails. Try one of these: JORGENSEN’S GIN, R300 This craft gin is made with African aromatic botanicals, including SA-grown juniper and grains of paradise from West…

This may come as a surprise, but most wines (and some ciders) aren’t actually vegan-friendly. Why? Well, the process used to clarify wines is called “fining”, which most frequently uses animal-based products – without doing this, the wines would have a hazy appearance. The proteins causing this hazy appearance attach to the fining agents and collect at the bottom of the tank, where it’s easy for the winemaker to draw this section out, with the result being a crystal clear wine. Most wines are made with non-vegan clarifying agents. White, rosé and sparkling wines are generally fined with isinglass (a fish by-product), while it’s common in red wines to use egg whites or casein (a milk protein). Tips on how to pick a vegan wine If you can, ask the…

Editor’s Pick handmadebyme.co.za Sera Holland is the founder of this oh-so-cute and quirky online retail store, showcasing her range of aprons, cushion covers, napkins, wallpaper and more, including baby gear. A Cape-based graphic-and textile designer, Sera works with high-quality natural fibre textiles that are either screen- or digitally printed with eco-friendly, water-based inks. Her interior decor and fashion accessories are definitely statement pieces with their bold and cheerful prints that celebrate Africa’s natural gifts... think indigenous flora like African aloes, prickly pears and proteas and her “Big 5” Buffalo, Elephant and Leopard. Sera also offers bespoke services for clients requiring custom-made designs. aramexglobalshopper.com Hold on to your credit cards! A whole new world of online shopping just opened up. Aramex Global Shopper is an international shopping service that allows you…

Almond gazpacho with grapes A refreshing summer soup that is served chilled. It is dairy free, rich and delicious! Serves 4 EASY 45 mins + 4 hrs, to chill THE FLAVOUR COMBINATIONS 1L (4 cups) vegetable stock, warm 150g blanched almonds 80ml (1 cup) olive oil + extra, to drizzle 1 (10g) baby leek, finely chopped 15ml (1 tbsp) red wine vinegar 5ml (1 tsp) garlic, finely chopped 6 (165g) slices white bread TO SERVE 24 (190g) green grapes, halved 60ml (¼ cup) flaked almonds, toasted ground pink peppercorns (optional) handful chopped chives, to garnish baguette (optional) HOW TO DO IT 1 Place the vegetable stock, almonds, olive oil, baby leek, red wine vinegar and garlic in a pot. Bring to a boil and simmer, 5 minutes. Remove the…

Chef Oliver Cattermole is no stranger to the leafy streets of Franschhoek. While he has cooked in illustrious kitchens, from Michelin-star Maison Novelli to England’s elegant Hotel du Vin Cannizaro House Wimbledon, it is in this charming Winelands town where he first cut his teeth in the kitchen, slicing and dicing as a junior chef at Haute Cabrière. That was more than a decade ago though, and today Oliver finds himself back in the valley as executive chef of the most exciting new hospitality offering the village has seen in years. When Indian tycoon Analjit Singh happened to pass through Franschhoek in 2010, he immediately fell in love with the village. And, ever the wily businessman, he saw an opportunity. Fast-forward six years and today Analjit has made his mark…

“ I want to be a chef,” states Thomas Doherty (11). He’s wearing goggles as he slices onions. “A pilot rather,” chimes in his mom, Margot Janse (who also happens to be the award-winning executive chef of The Tasting Room at Le Quartier Français). The blonde duo is in their sunny Franschhoek kitchen; three dogs weave around them (Dexter, Gypsy and Padkos), their paws clattering on the tiles. Thomas is making us a favourite from when he was younger: Parmesan gnocchi with crispy skinned trout and the all-important Shrek sauce (a green pea sauce). Thomas has always been surrounded by food; his dad Duncan Doherty is also a chef. Plus, he gets a masterclass daily from one of South Africa’s top chefs. “Thomas often sits at the kitchen counter doing…

URBAN HARVEST IS A SOCIAL ENTERPRISE that establishes and manages beautiful and productive organic food gardens in homes, businesses and community projects. Since 2006, Urban Harvest has installed 303 harvest gardens in and around Cape Town. As a result, I believe we have played an important role in putting urban food gardens on the map both literally and figuratively. Furthermore, we are proud to know that through our projects, thousands of people have learned how to “grow their own” and are eating fresh, travel mile free, packaging free, organic food daily. What sets Urban Harvest apart is our combined commitment to the aesthetics, productivity and sustainability of every unique garden we create. A key offering is our Edumaintenance programme, which provides ongoing maintenance and resource support and, over time, up-skills…

JANE GRIFFITHS Author of Jane’s Delicious Garden I am a television producer, writer, artist and traveller. I started growing vegetables in 1995 after travelling in the USA for a year. I had fallen in love with Mexican food and the only way to get the anchos, habaneros and pasillas in my kitchen back home in Johannesburg was to grow them. It was the beginning of a passion that has never abated and has led me to write four best-selling titles that have sold more than 30 000 copies all because I wanted to cook with interesting chillies. TARYN DAS NEVES Writer A passionate foodie, I love keeping an eye out on the South African culinary stage and I’m first in line to try new spots. A lover of…

Born in Canada, Emily von Euw is at peace outdoors. She eats raw plants because she loves her body. Sharing her mainly uncooked, easy and enjoyable plant-based recipes with the world, she often leaves us wondering, “how on earth could something that looks so naughty be so good?” Sarah Britton moved from Toronto to Copenhagen and shares incredible knowledge from her education in Holistic Nutrition through appealing recipes on Instagram. She calls herself a “whole-food lover” and says that nothing makes her feel, think and look better than whole, organic foods! Amy Anstey is a South African-born artist, vegan and island dweller. Her Instagram account is filled with striking and colourful vegan dishes, raw foods, illustrations and glimpses of her new life in Thailand. We have to admit, her vegan,…

| 1 Beacon Fruit Salad Sparkles 125g, R14,29* | 2 Simba Doritos Sweet Chilli Pepper Flavoured Tortilla Style Corn Chips 45g, R5,99* | 3 Nabisco Oreo Original Cookies 176g, R19,99* | 4 Brutal Fruit Lavacious Lemon 275ml, R12,50 at Liquor City | 5 Sxollie Granny Smith Cider 330ml, R29,99 at Liquor City | 6 Nando’s Hot Peri-Peri Sauce 250g, R31,99* | 7 Ina Paarman’s Kitchen Vegetable Stock Powder 150g, R38,99* | 8 Marmite Yeast Extract 250g, R39,99* | 9 Thistlewood Diabetic Strawberry Jam 310g, R40,99* | 10 Woolworths Gelatine Free Fantasy Galore 125g, R16,95 | 11 Beacon Dark Chocolate TV Bar 80g, R11,99* | 12 Simba Lay’s Salted Potato Chips 36g, R5,99* *Recommended retail price. Available at leading supermarkets Prices are correct at the time of print, are subject to…

GLENDA’S With famed local legend The Patisserie in Illovo and Katarina’s at Kurland Hotel (Plett) under her belt, it’s no wonder Glenda Lederle has once again been welcomed into Johannesburg’s dining scene. Situated in Hyde Park, Glenda’s is the perfect ladies-who-lunch spot, with a delicate menu and delectable pâtisserie offering. The decor is fresh and vibrant with floral wallpaper and colonial wicker fans inviting patrons to recline in conservatory chairs at glass tables. Open for breakfast, lunch and dinner (Wednesday to Saturday), expect the menu to change often and seasonally with offerings like croque-monsieur, salt and pepper calamari, beef tartare, duck and waffle with slaw and a beautiful roast chicken served with all of the necessary accompaniments. I loved tucking into the super sprout salad – crunchy with radishes, sunflower…

Nick Koumbarakis has made a career out of raising the bar. An award-winning bartender and ambassador for leading spirit brands, he flies the flag for South Africa at international competitions. As a day job, he hosts cocktail workshops across the globe, among other spirited endeavours. YOUR THOUGHTS ON THE GIN SCENE IN SA? I think it’s fantastic. There are some incredible “New World” gins being made, especially in the Western Cape, which are truly making their mark within the category. ANY NEW TWISTS ON CLASSIC GIN COCKTAILS TO TRY AT HOME? The Negroni (recipe overleaf) comes to mind! Manipulate its structure [equal parts gin, vermouth and bitters]. There is a variety of gins, vermouths and bitters in terms of style, which will result in different flavour profiles. Delicious and easy…

The distinct crème brûlée crunch and a vanilla macaron, all neatly wrapped in a single bite? Sign us up! Serve these as a fuss-free, aprèsdinner sweet treat (prepare them a day ahead and simply store in an airtight container). To make your own crème brûlée macarons, sprinkle good quality bakery-bought vanilla macarons with a generous layer of castor sugar. Brûlée the castor sugar with a kitchen blowtorch until melted and golden brown... et voilà! One sure-fire tip: should the macaron catch alight, simply pat the small flames with the back of a teaspoon to extinguish.…

Grilled plum salad with popcorn chicken Serves 4 – 6 EASY 40 mins THE FLAVOUR COMBINATIONS POPCORN CHICKEN 250ml (1 cup) buttermilk 1 egg 500g panko breadcrumbs small handful fresh thyme leaves salt and freshly ground black pepper, to taste 4 chicken breasts, cubed sunflower oil, to deep-fry BASIL DRESSING 2 handfuls fresh basil leaves 2 garlic cloves, peeled and crushed 100ml olive oil 30ml (2 tbsp) golden syrup squeeze of lemon salt and freshly ground black pepper, to taste SALAD 4 plums, halved and chargrilled 200g goat’s cheese 2 handfuls fresh basil leaves 2 handfuls fresh microherbs 100g roasted and salted cashew nuts HOW TO DO IT 1 For the popcorn chicken, whisk the buttermilk and egg together in a mixing bowl until combined. In another bowl, combine the…

With the added title of number 22 in San Pellegrino’s The World’s Best 50 Restaurants 2016 awards, it’s no surprise that Luke Dale-Roberts of The Test Kitchen fame is expanding his empire and finally giving Jozi diners a taste of what all the fuss is about. Speaking in a strong English accent, this tall and charming London-born chef is at the helm of South Africa’s culinary scene. When the news came that Luke Dale-Roberts was partnering with the Saxon Hotel, Villas and Spa to open a three-month pop-up of The Test Kitchen in what was once Five Hundred, there was no doubt that Johannesburg was ready to experience the creative cuisine that had placed The Test Kitchen as Africa’s number one restaurant. After a resounding success, and with a new…

Lemony cauliflower and sweet potato salad with crunchy mange tout peas A lighter, fresher update of the classic South African potato salad. The sweet potato is creamy and comforting, while being crammed with fibre, as well as vitamins A and C. The mange tout peas and cauliflower lend a satisfying crunch, along with a nourishing boost. Instead of rich and creamy mayo alone, the dressing is yoghurt-based and packed with zingy flavours from the lemon, capers and fresh green herbs. This side dish is the ideal accompaniment to a hot-off-the-coals braaied spatchcock chicken, or make a batch to keep in your fridge and package for energising lunches on the go Serves 8 EASY 1 hr THE FLAVOUR COMBINATIONS VEGETABLES 800g sweet potatoes, unpeeled and cut into 2cm cubes 1 head…

ALL THINGS NEW & WONDERFUL I’m a newly-wed and seem to be forever wondering what to cook up (being from a family who jumps at any chance to braai). I found your magazine on our local SPAR shelves and fell in love with the spring theme cover. I’m a September baby and birthdays in my circles are non-stop in spring. With the help of your lovely publication, I’ve not only been persuaded to host my 20th birthday bash, but it will be done with glam and pizzazz. I also found great new hot spots that I would never have known about if it wasn’t for your fun-packed mag. I’ll be sure to keep on adding the F&HE to my shopping basket beyond a glimmer of doubt. Thank you for inspiring…

EACH MONTH, THE F&HE TEAM PICK THEIR FAVOURITE DISHES FROM THE ISSUE AND OFFER SOME INSPIRED MENU OPTIONS FOR YOU TO RECREATE AT HOME AND ON SPECIAL OCCASIONS. WITH MEAT FREE MONDAY INSPIRATION TO WOW AND WOO, AND WITH BURGER FRIDAY BECOMING VEGAN FRIENDLY TOO, WE ARE READY TO RAISE THE FLAG THIS WORLD VEGAN DAY ON 1 NOVEMBER. WE’VE COMPILED FARE FOR EVERY DIET DENOMINATION, CRAVING AND PALATE TO BE AS NAUGHTY OR AS NICE AS THE MOOD PRESENTS VEGAN DAY CELEBRATION Butternut, fennel and ginger soup with toasted pumpkin seeds PAGE 64 Cannellini bean and courgette burgers with roasted cashew mayo, pickled beetroot and shaved carrot PAGE 12 Lentil and herb tabbouleh PAGE 48 Rose water, raspberry, coconut and plum sorbet PAGE 62 CLAIRE “Celebrate World Vegan Day…

Sometimes the internet catches wind of a trend and for one reason or another, said trend becomes a sensation – almost overnight. In the case of the sweet potato “toast” craze, we can totally see why this tendency has gained such momentum. Most of us are trying to limit the amount of gluten and processed foods we eat, while at the same time we all still love and crave a warm slice of toast every now and then. Less of a recipe, and more of a guide, here is the solution to the above dilemma: Sweet potato “toast” 1 Slice a sweet potato lengthways into 1cm-thick slices and pop into your toaster. You’ll need to tap the toaster down about 3 times (depending on your toaster) to properly toast your…

I love discovering new ways of capturing and showcasing my favourite subjects. I’m a literary soul with a particular fondness for taking pictures of the sea, boiled eggs, Brutalist architecture and seagulls... It was between mid-2015 and now that I’ve devoted my current blog almost exclusively to food. My recipes gained enough traction when I shared them on social media that I realised I needed to document my creations on a more permanent platform. Food is my greatest love , so after a while writing about anything else just seemed contrived. Food is a wonderfully evocative ingredient that not only sustains life, but makes it worth living. Food is my therapy – my answer to achieving ultimate relaxation. I cook when I’m sad, I cook when I’m jubilant, I cook…

“The Vegan Hippie Connection Market’s profit is donated to animal rescue shelters...” The sun is out and our calendars are quickly filling up with events that celebrate the season. There’s nothing quite like enjoying a lazy summer Sunday at the park among friends with a picnic basket and a chilled glass of wine in hand. This exact feeling is what makes the Vegan Hippie Connection Market so alluring, with ample lawn space to lay out a blanket and lie low while enjoying a healthy vegan breakfast, brunch or lunch to kick-start the week ahead. With over 50 stallholders, the market has a welcoming community feel as vendors are happy to offer some insight and advice into the vegan lifestyle. To name but a few, regular food vendors at this market…

Being the first female DJ on 5FM to host a daytime show, Zuraida Jardine is not only a familiar voice on radio, but a well-known face on TV too, who hosted (among other shows) Clover’s Little Big Cook Off on SABC3. This multifaceted talent recently took a brave step and went back to university as a full-time student to study clinical psychology. A mom of two, Zee firmly believes that “we are put on Earth to find ourselves, hence the many changes and insecurities we experience at various times; to get to know who we are; find our gifts; and live a life of fulfilment”. I LOVE TRAVELLING. Nothing in this world enriches one more than the experience of travel. I have been to Turkey, Indonesia, Australia, Namibia, Zanzibar, America,…

What is it about ice cream that has the ability to evoke sentiments of excitement, comfort and indulgence, all at the same time? Perhaps it’s the combination of maternal milkiness and satisfying sweetness. Whatever it is, taste one spoonful of Pete’s Super Natural Ice Cream and those emotions amplify tenfold. Made slowly and lovingly with natural ingredients and the rich milk of pasture-fed, free-range cows – open a tub of this out-of-this-world treat and you’ll find yourself, with childlike wonder, living only for instant gratification and your spoon hitting tub-bottom. It all began as a love affair on the side in the central Joburg suburb of Killarney. Peta Frysh made ice cream for her friends, they told their friends and pretty soon everyone was screaming for more ice cream. She…

5 November The Franschhoek Craft Festival Get out of hand at the inaugural Franschhoek Craft Festival this summer. This one-of-a-kind festival takes place at Franschhoek wine farm, Môreson. Think specially curated, handcrafted food and drink, as well as limited edition pieces, including art, jewellery and luxury leather goods. Tickets cost R180 pp.webtickets.co.za We’re giving away 10 double tickets to this hands-on festival. Visit foodandhome.co.za  to enter. 12 – 13 November Annual Bosman Wines Release Celebration This understated and relaxed country event takes place on the eighth-generation Bosman family estate, Lelienfontein in Wellington. It marks the annual release of new vintages from their signature Bosman Family Vineyards wines. Tickets are R200 pp. Bosman Wine Club Members can enjoy complimentary entry and exclusive wine releases. Children under the age of…

Naan pizzas with buffalo mozzarella, smoked trout and capers Serves 2 EASY 20 mins Preheat the oven to 180°C. Place 2 store-bought naan breads on a baking sheet and drizzle each with olive oil . Top the naans with 2 x 150g drained and torn balls buffalo mozzarella/fior di latte and sprinkle with 45ml (3 tbsp) drained capers . Season well with salt and freshly ground black pepper and pop in the oven, 10 minutes, until the mozzarella is melted. Top the pizzas with 100g trout ribbons , fresh basil leaves and a side of lemon wedges for squeezing. Butternut, fennel and ginger soup with toasted pumpkin seeds Serves 2 EASY 50 mins Add a drizzle of olive oil to a medium-sized pot and heat over medium heat. To the…

Spicy tomato and poached egg shakshuka Serves 2 EASY 50 mins THE FLAVOUR COMBINATIONS SHAKSHUKA 30ml (2 tbsp) olive oil 1 onion, peeled and diced 2 garlic cloves, peeled and crushed 15ml (1 tbsp) ground cumin 15ml (1 tbsp) ground coriander 15ml (1 tbsp) ground cinnamon 15ml (1 tbsp) paprika 1 x 410g tin cherry tomatoes 1 x 410g tin chopped tomatoes 30ml (2 tbsp) tomato paste 1 bird’s eye chilli, finely chopped 15 cherry tomatoes salt, freshly ground black pepper and sugar, to taste POACHED EGGS 15ml (1 tbsp) vinegar 2 extra large eggs TO SERVE 4 sprigs thyme, to garnish salt and freshly ground black pepper, to taste 2 slices toasted ciabatta vine tomatoes, to garnish (optional) HOW TO DO IT 1 For the shakshuka, heat the…

Apricot jam and mustard- ››››››››››››››››››››››› ›››››››››››X›X›››››››› tomato salsa Delicious ribs with a sweet and sticky sauce – this calls for alfresco dining Serves 4 EASY 2 hrs 15 mins THE FLAVOUR COMBINATIONS RIBS 20ml (4 tsp) coriander seeds 20ml (4 tsp) mustard seeds 15ml (1 tbsp) ground cumin 15ml (1 tbsp) smoked paprika 10ml (2 tsp) salt 150g (½ cup) apricot jam 30ml (2 tbsp) Dijon mustard 5ml (1 tsp) garlic, finely chopped 2,5ml (½ tsp) dried chilli flakes 1kg smoked pork belly ribs 125ml (½ cup) water POTATOES 30ml (2 tbsp) olive oil 15ml (1 tbsp) butter 3 (730g) large potatoes, diced 15ml (1 tbsp) fresh rosemary, chopped 5ml (1 tsp) garlic, finely chopped pinch chilli flakes salt and freshly ground black pepper, to taste SALSA 1 (180g) large…

TRY THESE... Make a sophisticated vinaigrette for salads by combining 1 part Champagne vinegar with 2 parts olive oil and a dash of truffle oil. Add some chopped fennel leaves, a little seasoning and a pinch of sugar. Slowly roast thin slices of carrot and beetroot with thyme to make vegetable chips. Season with a splash of Champagne vinegar and a dash of sea salt. ›››››››››X›››››››› Champagne vinegar, lemon, mint and horseradish Use either fresh or frozen oysters for this dish. If using frozen, simply defrost your oysters at room temperature for an hour or so, and they will open on their own as they defrost. Delicious as a summer evening snack Serves 2 EASY 20 mins THE FLAVOUR COMBINATIONS 20ml (4 tsp) Champagne (Reims) vinegar (available at La Marina…

Melon and Galbani Mozzarella salad with prosciutto and basil Galbani Mozzarella is perfectly smooth and light. The Italians have been celebrating its great texture and taste for more than 130 years! Serves 4 EASY 20 mins THE FLAVOUR COMBINATIONS SALAD 1 spanspek 100g prosciutto crudo 250g Galbani Mozzarella DRESSING 2,5ml (½ tsp) wholegrain mustard 30ml (2 tbsp) balsamic vinegar 60ml (4 tbsp) olive oil salt and freshly ground black pepper, to taste handful fresh basil leaves HOW TO DO IT 1 For the salad, halve the melon and remove the pips, slice the skin off and discard. Cut the melon into thick wedges. Wrap the wedges with prosciutto and arrange on a serving platter. Break the Galbani Mozzarella into chunky pieces and scatter around and over the melon wedges. 2…