Innholdsfortegnelse for January 2020 i Food & Home Entertaining

We’ve thought out of the box and the glass in this issue… the pizza box and Champagne glass, that is – our intriguing selection of dishes made with Méthode Cap Classique (MCC), SA’s version of Champagne, produced in the same style as the original French bubbly (page 38); and our five recipes for making nontraditional pizza bases with a range of nutritious ingredients (page 90) – plus toppings with a difference – are good reason to enjoy two of SA’s favourite treats in a whole new way. The fresh inspiration doesn’t end there! In the spirit of embracing all tastes and preferences at your New Year’s Eve soirée, make sure you have platters of our oh-so delicious vegan canapés (no, that’s not an oxymoron) to hand round – trust me…

FUEL UP As the new year begins, most of us are looking for ways to lose the weight we gained over the festive season. How better than by picking up an exercise regimen? And to help you along the way, Clover Active Drink will keep you hydrated and full. High in energy and a source of calcium, 12 vitamins and 18 amino acids, this on-the-go dairy snack is made from milk and a combination of specialised non-GMO starches. Available in a 250g bottle for the recommended price of R11,99 at leading supermarket retailers, the nutritionally complete active drink comes in Vanilla Caramel, Strawberry & Banana and Milky Chocolate. Visit clover.co.za for more information. STICK TO IT Good news! If you’re looking for a better-for-you natural and delicious treat, Frost Popsicles…

Tapi Tapi is the brainchild of Zimbabwean-born, Shona molecular biologist Dr Tapiwa Guzha, who is also concluding a postdoctoral fellowship in genetics at Stellenbosch University. With flavours derived from wild African fruits like baobab pods (known as mawuyu in Shona), tree-hibiscus (matohwe), loquat, as well as peanut butter and imphepho, Tapi Tapi’s frozen confections use palates and flavour to act as a cross-cultural exchange. “Ice cream is universal; it makes people feel nostalgic,” says Tapiwa. “But, in my context, if I just had normal ice cream, there’s nothing special about it. However, when I add these flavours, it opens up a whole other world and has a special resonance for Africans.” The name Tapi Tapi comes from the colloquial Shona word for “yum” but only when referring to sweet…

24 – 25 JANUARY WESTERN CAPE The 7th annual Hemel-en-Aarde Pinot Noir Celebration encompasses inspiring talks, wine tastings, vineyard tours and unforgettable dining experiences. Local chefs will delight with food stations paired with themed Hemel-en-Aarde wine bars. It will indeed be two days of pinot paradise, with world-renowned winemakers and wine lovers enjoying both local and international examples of this wine variety. Visit pinotnoircelebration.com for details and to purchase tickets – a full weekend pass is R2 995 per person. 25 JANUARY STELLENBOSCH The Delheim Harvest Festival rings in the new vintage as the whole Cape Winelands area begins its annual harvest. There will be grape stomping, tractor rides in the vineyards, food, plenty of wine, live music and a kids’ entertainment area. Tickets for children are R280, which gives…

KRONE KAAIMANSGAT BLANC DE BLANCS 2016, R500 This blanc de blancs is inspired by the grower Champagne movement in France, where the focus is on the vineyard and site rather than conforming to a house style. It’s made from chardonnay grapes sourced from the famous high-altitude Kaaimansgat Vineyard, which is located in a blind valley in the Overberg. Flinty, cool and precise, this elegant MCC tastes as good as it looks. ANNA-CARIN MCC 2015, R180 Négociant Anna-Carin Hart of Anna-Carin Wines has put both her dreams and bubbles in the bottle with her first MCC, produced from dryland chardonnay vineyards in Durbanville. “The wine industry is saturated with stories,” shares Anna. “Whether a vineyard has been passed down through five generations or a winemaker discovered a plot of land with…

When Gina and Graham Neilson, owners of Durban’s multiple award-winning 9th Avenue Bistro, announced they were relocating the restaurant, their website received so many hits – around 90 000 – it kept crashing. “One of the biggest lessons I learnt from moving is that I hadn’t realised how much we meant to Durban,” says Gina. The move was necessary though. “We were a neighbourhood bistro but a lot of our customers and many local businesses were moving out of Berea and going north to Umhlanga and beyond.” The couple knew that in the challenging restaurant arena, if they were to grow their business, they too would have to move from the space they’d long occupied in a shopping centre on 9th Avenue in Morningside. “The bistro was purely about…

Aflexitarian and self-taught chef, Adele says she has numerous friends who are either  vegan or vegetarian, and they encouraged her to produce this cookbook. And, with vegan and vegetarian diets fast gaining momentum, it seemed to be the perfect time to do just that. “It is not my intention to convert carnivores, but rather to broaden the horizons of every braaier – the ones who enjoy preparing meals for their families and friends, as well as those who will look at the photographs and say ‘I can make that’,” Adele explains. In this regard, through My Vegetarian Braai, Adele aims to bring new ideas and delicious recipes to satisfy the taste buds of every guest at your table. Hence, she encourages every cook to give them a try, including self-confessed…

winning letter pride & joy Growing up on remote forestry plantations at the foot of the Drakensberg, our homestead was quite isolated. This meant family gatherings were a tremendous occasion involving amazing feasts. Feasts that were a vibrant celebration of traditional South African cuisine – recipes lovingly handed down through generations, shared between neighbours with great pride and all laid out on the farmhouse dinner table, for everyone to marvel at and devour! It is with these rich childhood memories that I relish SA’s annual commitment to Heritage Day, when dazzling cuisine takes centre stage. From home-cooked bobotie (done Ouma’s way) to our passion for a great braai, I burst with pride at our nation’s absolute love of good food. This is how I felt when I read the September…

1 Once your ice cream base has been chilled in the fridge, transfer it to the freezer. 2 Remove the ice cream from the freezer every 2 hours and mix well with a whisk/spoon to crush any ice crystals that will have formed. Repeat this until the ice cream has firmed up and is ready for serving. 3 Alternatively, pour the ice cream mix into any long and thin freezerproof containers you have (tumblers, cups or popsicle moulds) and insert a lolly stick in the middle for hassle-free popsicles. The texture will be icy, but barely noticeable if you lick through the lollies.…

SEVEN UP! There are seven days of the week, seven colours in the rainbow, seven notes on a musical scale, seven seas and seven wonders of the world. And now, thanks to master mixologist Kurt Schlechter of Cause Effect Cocktail Kitchen & Cape Brandy Bar in Cape Town, seven of the most delicious cocktails – one from each of the seven continents. Chin-chin! ASIA EASTERN MARY Asia’s answer to everyone’s favourite breakfast cocktail, the Bloody Mary Serves 2 EASY 15 mins WHAT YOU NEED thumb-sized piece fresh ginger, grated ½ red chilli, seeds removed + extra, cut into strips, to garnish handful fresh coriander + extra, to garnish 2 tsp lime juice 500ml (2 cups) tomato juice 50ml Crystal Head Vodka 4 tsp Sherry 2 tsp soya sauce 4 drops…

South Africa has its very first wine in a can! Uncanny Wines offers a red and a white: No Sulphur Added Chenin Blanc 2019, which hails from the Swartland, and No Sulphur Added Merlot 2018, from a Stellenbosch vineyard. “The smaller volume allows consumers to enjoy wine without having to open a whole bottle,” explains owner, Arnold Vlok. Uncanny Wines are vegan friendly and packaging the wine in 100% recyclable aluminium cans significantly lowers their carbon footprint. The wines are R45 per 250ml can or R180 for a four-pack from takealot.com and Norman Goodfellows.…

Get your oomph back with Red Bull’s newly launched limited edition can featuring South African Brad Binder. This special release is in celebration of Brad’s ascension from Moto3 to MotoGP (Grand Prix motorcycle racing) for the 2020 season – he will be the first South African to compete at this level and the first to be part of the premiere class since 2000. A 250ml can of Red Bull Energy Drink contains the same amount of caffeine as a home-brewed cup of coffee. For more information, visit redbull.com/za-en/energydrink.…

VEGAN ASPARAGUS AND PEA RISOTTO Serves 2 EASY 30 mins WHAT YOU NEED 3 tbsp olive oil 1 red onion, finely chopped 2 garlic cloves, peeled and finely chopped 4 sprigs fresh thyme, leaves picked 210g (1 cup) arborio rice 250ml (1 cup) vegan MCC brut rosé (we used Graham Beck) 750ml (3 cups) vegetable stock salt and freshly ground black pepper, to taste 100g peas 100g asparagus tips 100g dairy-free Cheddar flavoured cheese, grated (find at select health stores) HOW TO DO IT 1 In a medium pot, heat the olive oil over medium-low heat. Add the onion and garlic and sauté until translucent and cooked through, 2 – 3 minutes. 2 Add the thyme leaves and arborio rice and fry for another minute. 3 Add the MCC and…

KOREAN BLACK BEAN AND WALNUT MEATBALLS WITH CHILLI BARBECUE SAUCE Makes ± 20 EASY 1 hr WHAT YOU NEED MEATBALLS 1 tbsp Sriracha sauce 4 tsp soya sauce 1 x 400g tin black beans, drained 50g toasted walnuts, finely chopped 4 spring onions, chopped + extra, to serve ½ red pepper, finely chopped 1 tbsp chia seeds, soaked in 50ml cold water for 15 minutes 100g oat bran/oats 2 tsp grated ginger 2 garlic cloves, peeled and crushed 1 tbsp peanut/sunflower oil, to coat CHILLI BARBECUE SAUCE 2 tsp peanut/sunflower oil 1 onion, peeled and finely diced 2 tbsp Sriracha sauce 1 tbsp soya sauce 100ml tomato passata 2 tbsp brown sugar 3 tbsp rice vinegar 1 garlic clove, peeled and crushed salt and freshly ground black pepper, to taste…

VEGAN GREEN GODDESS TORTILLA PIZZA Makes 4 EASY 40 mins + overnight, to soak WHAT YOU NEED VEGETABLES 4 spring onions, trimmed 1 large zucchini, ribboned with a vegetable peeler 100g broccolini, washed olive oil, to brush sea salt flakes, to taste TAMARI SUNFLOWER SEEDS 70g (½ cup) sunflower seeds 1 tbsp tamari sauce SPINACH PESTO 90g whole almonds 2 garlic cloves, finely grated zest and juice of 1 lemon 50g baby spinach 15g fresh basil leaves 60ml (¼ cup) olive oil sea salt flakes and freshly ground black pepper, to taste VEGAN CREAM CHEESE 1 tbsp lemon juice 150g raw cashews, soaked overnight and drained 1 tbsp apple cider vinegar PIZZAS 125g vegan cheese, grated 8 x soft flour tortillas 50g toasted pine nuts/almond flakes, to garnish (optional) 100g…

One of South Africa’s “miracle plants”, buchu has been consumed by the Khoisan for centuries as a cure for ailments, from stomach aches to urinary tract infections. The leaves can be steamed to extract oils, which have a slight blackcurrant flavour when added to food. However, when buchu leaves are fresh or dried, they have a strong peppermint-like taste. Today, you can easily find buchu at supermarkets and health stores in teabags and as loose tea leaves for hot tea. It is also a popular ingredient in commercial beverages, from iced teas to kombucha – it’s even used in some craft beers. This incredible plant claims many health benefits, but is especially prized for its anti-inflammatory, antibacterial, antiseptic and antifungal properties. SALTED SPINACH, FENNEL AND BUCHU CRACKERS Makes ± 16…

HAVING RETURNED TO THE MOTHER CITY AFTER A FEW YEARS SPENT IN JOBURG, FOOD STYLIST THULISA MARTINS DESCRIBES HERSELF AS AN AMBITIOUS, STRONG AND FUN-LOVING WOMAN, WIFE AND MOM. A FOODIE INSIDE OUT, SHE ALWAYS COOKS WITH SALT AND OLIVE OIL. SHE STYLED OUR INTRIGUING “BUSINESS WATCH” ARTICLE ON PAGE 20 OF THIS ISSUE. CAPE TOWN-BASED RECIPE DEVELOPER SARAH DALL IS OUTGOING AND ALWAYS UP FOR A GOOD TIME! PASSIONATE ABOUT HER WORK, SHE ALWAYS PUTS 100% INTO ANYTHING SHE DOES. IN THIS ISSUE, SHE DEVELOPED THE RECIPES FOR OUR “6 WITH 1” FEATURE ON PAGE 38. MY EXPERIENCE WHILE WORKING ON THIS ISSUE’S “BUSINESS WATCH” WAS epic! Tapi Tapi ice cream is delicious; I felt really humbled to be able to work with the man behind this craft, while…

Life in Balance – A fresher approach to eating by Donna Hay (HarperCollins, R479) As the year begins, we all yearn to feel refreshed and more relaxed. Not one to advocate dieting, Donna believes in eating well, and in this book she encourages everyone to find balance in their eating through a myriad feel-good recipes enriched with superfoods. Think super greens, power proteins, power snacks and forgotten African grains. Life in Balance – A fresher approach to eating is super-packed with recipes for an energised, happy you. Get cooking! Vegan Dairy – Making milk, butter & cheese from nuts & seeds by Emelie Holm (Pavilion Books, R292) With plant-based diets and veganism taking hold around the world, more and more people are looking for specialist products in this food category.…

JAPANESE PANCAKES Debuting in Osaka, Japan, in 2014, these soufflé-esque delights have since made their mark on the café scene around the world. They’re springy to the touch, with light, bubble-filled sponge inside. When it comes to toppings, we’ve opted for classic berry coulis and whipped cream, but you can let your imagination run riot! Makes 6 EASY 30 mins WHAT YOU NEED PANCAKES 4 large eggs 60ml (¼ cup) buttermilk 1 tsp vanilla extract 1 tsp fresh lemon juice 120g cake flour 1½ tsp baking powder pinch salt 80g castor sugar oil, to grease icing sugar, to dust maple syrup, to drizzle 250ml (1 cup) fresh cream, whipped BERRY COULIS 200g strawberries, cubed + extra, to garnish 80g raspberries + extra, to garnish 3 tbsp icing sugar 80ml (⅓…

IF YOU LIKE sauvignon blanc... Then you’ll love colombard An aromatic variety, sauvignon blanc is perhaps one of the most distinct wines around with its green and herbaceous flavours, or in warmer regions, more tropical fruit. SIP-SWAP: BON COURAGE ANDRÉ’S FAME COLOMBARD, R58 This award-winning wine – it was a top performer at the Novare SA Terroir Awards 2019 – offers incredible value. A delicious summer wine with punchy aromas of guava and pineapple, tropical flavours abound on the palate, and it finishes perfectly crisp. OTHER AROMATIC VARIETIES TO TRY: • SAURWEIN CHI RIESLING 2019, R200 Bright and refreshing with the distinct lime characteristics of the cultivar. • ALTYDGEDACHT GEWÜRZTRAMINER 2017, R120 Displays the classic litchi and rose petal aromas that set the varietal apart. IF YOU LIKE shiraz... Then you’ll love…

Fitch & Leedes Grapefruit Tonic is the colour of summer. Expect classic grapefruit zest with hints of bitterness, delicious with a wide range of spirits, including gin, vodka, tequila and rum. “We love it with our African Botanical Gin, where it adds a fresh citrus tanginess to balance the fynbos botanicals,” says Lucy Beard of Hope on Hopkins. Available at Pick n Pay, Checkers, Makro and other leading retailers at R55 for a six-pack of 200ml cans or R50 per four-pack of 200ml glass bottles.…

Award-winning bartender Kurt Schlechter is a cocktail superstar! He was named one of the world’s bar industry top 100 influential people for 2019 by Drinks International magazine. Kurt owns Cause Effect Cocktail Kitchen & Cape Brandy Bar in Cape Town’s V&A Waterfront, has completed his whisky masters in Scotland, has previously won the World Margarita Championship and has a passion for promoting Cape brandies. “I grew up in Durbanville and have been a professional bartender since I was 18, and self-employed in the drinks industry since I was 24,” shares Kurt, who lives with wife, Ruzaan, daughter, Olivia, two crazy Weimaraners and two cats. SHAKEN OR STIRRED? Stirred all the way. A cocktail like a martini should be delicate, balanced, crispy cold and crystal clear. Shaking a drink makes it…

SCHOOL-NIGHT DINNERS 1 Chicken biryani with cumin yoghurt 2 Baked trout with peach salsa 3 Pork fillet with onion rings and strawberry salsa 4 Green shakshuka with Danish feta, sourdough and edible flowers IT’S THE WEEKEND, BABY! 5 Oxtail in Guinness with chickpeas and spinach 6 Green melon and mint mojito 7 Roasted veggie deep quiche 8 Creamy cheese stack with Port syrup, dried figs and pecan nut brittle CHICKEN BIRYANI WITH CUMIN YOGHURT Serves 6 – 8 EASY 1 hr 30 mins WHAT YOU NEED 10 chicken thighs, cut into 3cm cubes 4cm piece fresh ginger, peeled and finely grated 4 garlic cloves, peeled and crushed 1 tbsp ground coriander 1 tsp ground turmeric 1 tbsp garam masala canola oil, to fry 1 large onion, peeled and thinly sliced…

SALMON TACOS WITH CORIANDER AND SPRING ONION Serves 6 EASY 45 mins WHAT YOU NEED 500g sustainably sourced salmon (about 4 portions) 4 tbsp hoisin sauce 1 bunch spring onions, finely sliced + extra, to garnish 40g fresh coriander, chopped + extra, to garnish 6 hard taco shells 250g cream cheese 1 butter lettuce, washed and dried 300g baby exotic tomatoes, halved salt and freshly ground black pepper, to taste limes cheeks, to serve HOW TO DO IT 1 Preheat the oven to 200°C. Place the salmon on a non-stick baking tray, skin side down, and brush each portion with a tablespoon of hoisin sauce. Sprinkle spring onion and chopped coriander on top. Bake for 8 – 10 minutes. Set aside. 2 Arrange the taco shells on a separate baking…

Isn’t it wonderful to be filled with anticipation about what’s to come in 2020? We say beginning with a clean slate (or rather, a clean plate) is a good idea… With this in mind, we’ve uploaded an intriguing and moreish selection of better-for-you, plant-based dishes for every palate. “THOUGH NO ONE CAN GO BACK AND MAKE A BRAND-NEW START, ANYONE CAN START FROM NOW AND MAKEA BRAND-NEW ENDING”CARL BARD We’re also getting the year off to a smooth start by serving our best round-up of delicious (and oh-so-healthy) smoothies and smoothie bowls, which are perfect for breakfast on the go. On another note, if you’re still in holiday mode, we’ve catered for that too – check out our favourite party eats, treats, snacks and drinks for any special occasion. DIGITAL…

BUCKWHEAT NOODLES WITH WALNUT PESTO, CHILLI MUSHROOMS AND AMARANTH You can use any combination of mushrooms you like Serves 4 – 6 EASY 40 mins WHAT YOU NEED WALNUT PESTO 125ml (½ cup) olive oil 150g walnuts 2 garlic cloves CHILLI MUSHROOMS olive oil, to fry 300g oyster mushrooms, sliced 1 tsp chilli flakes (optional) 1 lemon wedge 320g buckwheat (soba) noodles, cooked according to packaging instructions 3 tbsp toasted hemp seeds, to garnish handful amaranth microherbs, to garnish (find at speciality grocery stores) HOW TO DO IT 1 In a blender, place the 125ml (½ cup) olive oil with the walnuts and garlic cloves. Blitz to form a pesto. Set aside. 2 For the mushrooms, pour a drizzle of olive oil in a frying pan on medium heat. Sauté…

• SMOKIN’ HOT FLAVOUR Soak 150g loose buchu tea leaves and 100g wood chips overnight in cold water. Discard the water and buchu. Use the soaked wood chips to smoke chicken or white fish. • DRESS IT UP Mix 1 tbsp buchu tea leaves with 250g (1 cup) plain yoghurt and a squeeze of fresh lemon juice. Serve as a dressing over roasted vegetables. • THIRST QUENCHER Infuse 50g buchu tea leaves or 4 buchu teabags in 750ml (3 cups) boiling water. Allow to steep for 4 – 6 minutes, depending on how strong you like it. Strain the tea leaves and discard. Pour the tea into a clean, lidded bottle and refrigerate until well chilled. • GUILTLESS PLEASURE Add 2 tbsp buchu tea leaves to your favourite gluten-free cookie…

1 Who said: “Too much of anything is bad, but too much Champagne is just right”? 2 Jigger and pony refer to units of measurement for what? 3 While this product is Asian in origin, the USA has long been the world’s largest exporter of it. 4 French novelist Alexandre Dumas said, “There is no good vinegar without _____________.” 5 Which cocktail classically consists of coffee liqueur and vodka? 6 Once emptied of its seeds, this flower’s head makes for a tough and biodegradable scouring pad for kitchen pots. 7 In which year did the UK-based, non-profit organisation Veganuary begin encouraging people to adopt a vegan lifestyle during the month of January? 8 The ball that famously descends down a pole during New Year festivities in New York’s Times Square…

I CAN’T DO WITHOUT… My Sonos speaker. I always have music on at home – in the kitchen, bedroom, everywhere! THE INSPIRATION BEHIND MY LOVE FOR FOOD My brother and I started working at a family friend’s restaurant when we were very young. Watching them run a great business inspired us to start our own. I LOVE… Collecting cookbooks from around the world. TOP DESTINATION ON MY BUCKET LIST French Polynesia. GO-TO PEOPLE FOR ADVICE My parents – they always know what to say! AFTER A LONG DAY, I RELAX BY… Listening to music on my couch while playing with my cats, Sid and Nancy. ON NEW YEAR’S EVE, I’LL BE POPPING An ice-cold bottle of Martini Prosecco! THE MOST POPULAR MEAL AT OUR RESTAURANT, SHUCKED, IS... Fresh oysters with…