Innholdsfortegnelse for June 2015 i Food & Home Entertaining

Love is where the food is! When they say the way to a man’s heart is through his stomach, they weren’t kidding! I decided to spoil my boyfriend with a delicious meal. I’m not a very good cook, but I can follow a recipe, so I tried to make his favourite Asian blackened ribs (October 2014 issue, page 111) with my own Asian dipping sauce. But, boy, was it worth it! I’ve never seen him so impressed and he gobbled up enough for a small giant! Food is the best way to express love. Even if I had burnt those ribs, he would have eaten them without a word as I’m pretty sure it was the love he was tasting. Georgie Goullee, Cape Town Needless to say, I managed to…

ON A ROLL, CPT On A Roll was started in 2012 by owner and chef, Peter Ayub. Since then, it has become one of South Africa’s best 1950s American-diner restaurants and bars. They serve gourmet hot dogs as well as fantastic milkshakes, slow-roasted pork belly, eisbein and Philly steak cheese sarmie. On A Roll also offers its customers a feel-good space suitable for hosting birthday parties and year-end functions. BOOKINGS: 021-685-9916; 082 578 9029; chef@dogkitchen.co.za BOILER ROOM CAFÉ, DBN The Boiler Room Café is owned and run by husband-and-wife team Graham and Gina Neilson. The Boiler Room is a trendy daytime eatery that serves as a residential canteen for the offices at the iconic Durban landmark, the Lion Match Factory Office Park. Using the same real food philosophy as its…

Morné Vrey is the winemaker at Delaire Graff in Stellenbosch. Having completed harvests in France, Germany and New Zealand, he aims to create elegant and naturally expressive wines. He has just launched Sunrise Brut, SA’s first Loire-style bubbly. Your winemaking philosophy? I want the wines to be site-specific. We keep everything separate to show what the different parcels of land give to the wine. For example, our standard sauvignon blanc is crisp and bright and focused on minerality, while the coastal cuvée, which uses grapes from Darling, Stellenbosch and Durbanville, is more tropical. How did your stint in the Loire affect your views on sauvignon blanc? I make sauvignon blanc to age as, for me, it’s a more interesting wine after two or three years in the bottle. The idea…

17 June. ‘Pinot pioneer’ Peter Finlayson of Bouchard Finlayson kicks off the estate’s Tutored Tasting series in Stellenbosch. The tasting will be accompanied by canapés. R250 pp; info@bouchardfinlayson.co.za 26 June. Grande Provence estate in Franschhoek runs a themed tasting of its own cabernet sauvignons alongside wines from Neil Ellis, Thelema and Spier. R525 pp includes a six-course menu paired with the wines; restaurant@grandeprovence.co.za 28 June. Kick back on a Sunday afternoon at one of Delheim’s Jazz & Cheese Fondue events. Held in the cosy tasting cellar, the meal is accompanied by a glass of glühwein. R200 pp; restaurant@delheim.com…

THE BIG BIRD BURGER  This lean, mean ostrich burger is bulked up for the boys with crisp bacon and lashings of sweet red onion marmalade. And don’t forget the to-die-for side of skinny sweet potato shoestring fries Makes 4 burgers EASY 1 hr THE FLAVOUR COMBINATIONS RED ONION MARMALADE 15ml (1 tbsp) olive oil 2 medium red onions, peeled and thinly sliced 30ml (2 tbsp) brown sugar 45ml (3 tbsp) balsamic vinegar sea salt and freshly ground black pepper, to taste OSTRICH BURGER PATTIES 500g ostrich mince 15ml (1 tbsp) garlic, peeled and chopped 15ml (1 tbsp) ginger, grated 15ml (1 tbsp) chilli, chopped sea salt and freshly ground black pepper, to taste oil, to fry TO SERVE 4 large hamburger buns 8 strips streaky bacon, fried until crisp sweet…

These Crêpes with a twist are a real delight. combine 5 big dollops of Flora Gold with 50g melted dark chocolate, 50g lightly toasted chopped almonds, 5ml (1 tsp) ground cinnamon and 5 sprigs chopped fresh mint. Spread spoonfuls of the decadent Flora Gold mixture onto warm crêpes, sit back and enjoy! Visit foodandhome.co.za  for great basic crêpe recipes. "Look out for the new 1kg Flora Gold! For more recipe ideas, visit florastrongheart.co.za."…

I met Joshua on my first day of primary school, all the way back in Grade 1. So, when we decided to join forces and start up a business, we knew we had made it through the worst! After school, we both went to London. Even though we ran out of money, we wanted to stay in London for as long as possible, so we went bar-hopping (to try and find a job, of course!). Before we knew it, we were both employed and working behind the bar. We quickly fell in love with the industry. We had always wanted to open up a bar – somewhere we would enjoy going to ourselves and could take our friends and family. We were tired of going to the same places over…

Dr Anna Trapido Chef with doctorate in epidemiology I was trained as an anthropologist at King’s College Cambridge and a chef at the Prue Leith College of Food and Wine. I won the Gourmand World Cookbook Award twice first, in 2007, for To the Banqueting House: African Cuisine an Epic Journey (written in collaboration with Chef Coco Reinarhz) and in 2008 for Hunger for Freedom: The Story of Food in the Life of Nelson Mandela. I am in favour of champagne socialism and once swallowed a digital watch by mistake! Craig Scott Photographer I am a Durban­based photographer. After a position assisting a top local photographer, I started my photography career in the fashion and advertising industry, and soon discovered food photography as a soothing balance to this. This year,…

Next month’s winning letter will receive this pocketable PowerShot S200 from Canon, worth R3 399. The PowerShot S200 delivers stunning image quality and easy access to manual settings in a modern, pocketable design – with a host of creative features for those seeking their next step in photography. Combining an ultra-wide angle bright f/2.0 lens, a higher-sensitivity 10.1 Megapixel CCD sensor and a PureColor II G screen with tempered-glass layer, the PowerShot S200 lets you capture the moments meant to last a lifetime and relive the experiences again and again with high-quality images. Share your favourite shots on social networks with its integrated Wi-Fi or conveniently back up your images to cloud services, including Flickr and Google Drive™. Write to F&HE and share your food experiences.…

We asked you: “The world of food is a mix of brilliant men and women contributing to our culinary eats. But what about at home? If we’re getting serious about ‘dude food’, what is a man’s favourite food to make in the kitchen? Shameem Modack: He’s easy – just feed him! He always enjoys and appreciates my efforts, even on takeout night! Lol. Ulricke Van Zyl: Steak, of course! Roslyn Kinnear: There’s nothing like a Sunday roast – hits the spot every time. Celesté Bdb: It’s got to be about the meat.…

I’m just a guy who loves good food – either made by me or by friends who are equally as passionate about food. In between work, friendships, life and studying to complete my MBA, I spend my free time cooking and ticking meals off restaurant menus around Joburg. I’m not one of those people who has been cooking all my life – sure, I made the odd batch of cupcakes as a kid – but, I really got into cooking about six years ago and only took it seriously and put effort into making good food three years back. Why? I got tired of eating my bad food! I started my blog in July 2013. At the outset, I was all over the place until a few months in, when…

‘Polony King’ is a name you may recognise, as this is the brand that was the forerunner for what has become ‘Feinschmecker’. This may not be easier to spell or pronounce (or worse, “give as an email address”, says financial director, Jono Jeffrey) but, as a company and a brand, Feinschmecker certainly does offer a whole lot more. The factory has been around since 1983 and was taken over by managing director, Alistair Hayward, in 2007. With a change in business direction, he decided there needed to be a change in name too, and, so, Feinschmecker was born. Meaning ‘good taste’ or ‘gourmet’ in German, within this name lies the philosophy of the brand – high-quality, hand-prepared, gourmet meats. Feinschmecker embraces a European method of manufacturing and workmanship, from the…

Proudly South African whisky producer, Three Ships, is giving away five bottles, to one lucky reader, of its Bourbon Cask Finish in tins, valued at over R1 000. The blended dram is matured for at least three-and-a-half years, with the last six months in American bourbon casks. It boasts delicious notes of honey, vanilla, sweet spice and white pepper. To enter, email your name, postal address and ID number to foodhome@caxton.co.za with ‘Three Ships’ in the subject line by 15 June 2015.…

or renew your subscription now and stand a chance to win a Pilips Avance Steamer HD9190 worth R1 550 The price Twelve lucky subscribers each stand a chance to win a Philips Avance Steamer HD9190 with R1 550. Preparing flavourful, healthy meals with Philips’ super-efficient and time-saving appliances will allow you to reclaim your precious hours PPhilips has an array of products that make it easier to prepare meals for you and your loved ones. The Avance Collection Airfryer XL can ‘fry’. grill. bake. roast and cook a wide variety of foods. The new model sports 50 per cent greater capacity at 1.2kg while still retaining a compact size. With the Philips Avance Steamer. you can choose the •chef program› and let the steamer cook your food at perfect time-…

Duck breast and persimmon skewers with coriander pesto Makes 6 skewers EASY 1 hr THE FLAVOUR COMBINATIONS 2,5ml (½ tsp) chilli flakes 15ml (1 tbsp) Westfalia Avocado Oil Garlic-flavoured infusion 60ml (¼ cup) thick soya sauce 5ml (1 tsp) ground coriander 4 duck breasts, skins removed and chopped into chunks salt and freshly ground black pepper, to taste 2 large persimmons, chopped into chunks 30ml (2 tbsp) oil, to fry PESTO 2 handfuls fresh coriander leaves + extra, to garnish 1 garlic clove, peeled and crushed 50g Parmesan, grated 50g salted cashew nuts 120ml olive oil salt and freshly ground black pepper, to taste HOW TO DO IT 1 In a large bowl, mix together the chilli flakes, avocado oil, soya and ground coriander. Place the duck-breast chunks in the…

Having co-founded The Space (named one of the 100 coolest shops on the planet by Wallpaper* Magazine), held the post of food editor at House and Leisure, and now the founder and creative director of Modern Museum, passionate go-getter Neil Roake has still found time to produce five cookbooks, the latest of which was released in 2010 (after he opened Freedom Café in Durban) and is called Taste Freedom: Food from the Freedom Café. Neil recently opened the must-visit Café Trattoria in Durban North, which boasts an authentic Italian menu and a homely feel. One of his fortes remains his delicious and innovative one-pot wonders, which is why we simply had to ask him to share some wonderful winter warmers. Vietnamese chicken, sweet potato and butternut ‘cari’ Yup, it’s ‘cari’…

Sweet potato soup with maple and whisky-glazed bacon Serves 6 EASY 45 mins THE FLAVOUR COMBINATIONS 450g sweet potatoes, peeled and roughly chopped 250ml (1 cup) orange juice 175g butter 5ml (1 tsp) orange zest salt and freshly ground black pepper, to taste 250g streaky bacon 45ml (3 tbsp) maple syrup 45ml (3 tbsp) whisky 25ml fresh chives, finely chopped, to garnish HOW TO DO IT 1 Preheat the oven to 180°C. Place the sweet potatoes in a saucepan and add the orange juice and some water to just cover. Bring to a boil and cook until the potatoes are soft, 20 minutes. Allow to cool a little before transferring the potatoes and liquid to a liquidiser with the butter and orange zest. Blend until smooth, adding a little more…

I so look forward to every month’s issue of Food & Home Entertaining. It is just irresistible! The April 2015 cover page was very fitting for Easter and looked scrumptious (as always)! I wanted to try something different with hot cross buns, and could not believe my luck when I saw your idea of hot cross bun French toast (page 48), which I decided to make for breakfast. In addition, I drew a lot of inspiration from your magazine for the rest of my Easter menu. It was a hit with my family! I was also very lucky to have won a Gordon Ramsay cookbook from one of your competitions in early 2013 and I am still enjoying every minute of it. Vianda Stone, East London…

11 June 2015. Taste the Helderberg 2015. Delight in quality wines and food unique to the Helderberg winelands at an exclusive evening, now in its seventh year running and one of the most popular social remedies for winter blues. Tickets R80 pp, which includes a wine-tasting glass. 021-886-4310; wineroute.co.za 2628 June 2015. The Absa Kirkwood Wildsfees. Bring the family and enjoy top national artists, 350 specialist stalls of food and wine, expos and a dedicated Childcare Kidz Castle. Tickets R300 pp (weekend pass) and R120 pp (day pass); 042-230-0064; wildsfees.co.za 2728 June 2015. The Green Home Fair. Held at the Brooklyn Mall in Pretoria, the Green Home Fair will help you decorate and travel in an eco-friendly way. Plus, get top tips on growing vegetable gardens, recycling and more. Entrance…

Root44 is a market with a difference. Housed in marquees and overlooking the gorgeous surrounding vineyards of Audacia (Red Wine Boutique Winery), the indoors are seamlessly blended with the outdoors at this bustling market. Root44 is your chance to escape cabin fever in winter – it’s on every weekend, come rain or shine, and offers a meeting place for friends and family to nibble on treats, sip on craft beer or wine at the Blue Moon Bar, and enjoy live music and entertainment. The outdoor area is the perfect place to picnic and relax with your choice of tipple and eats. There’s also a treehouse area, which has an elevated view of all the fun and can be booked out for a wow-factor kids’ party. Definitely don’t miss the delicious…

SMV  The winning combination of shiraz, mourvèdre and a dash of the white grape viognier – a concept that originated in the Rhône Valley in France – is fast gaining popularity in South Africa. Here are three winning new releases Kleine Zalze SMV 2013 (R101) Bursting with rich plum aroma, savoury stock and sweet oak spice. Great for the braai! Lomond SMV 2013 (R115) Perfectly poised – not too heavy or light. Zesty, bramble fruit and a good backbone for support. Tasty! Simonsig The SMV 2013 (R78) Juicy black fruits with a hint of mulled wine. Perfect with a steaming bowl of potjiekos. WINE JARGON UNRAVELLED... ‘Rhône-style’ ‘Rhône-style wines’ are increasingly being made in South Africa. This valley, in the southeastern part of France, is famous for its single-varietal syrah…

Looking for a Father’s Day present for 21 June, beyond the usual aftershave? Local is lekker, as we know, and South African whisky is rapidly attracting an international reputation for its quality and good value. Bain’s Cape Mountain Whisky from Wellington, the first South African single-grain whisky, is among those local drams that have picked up global awards in the past few years. Add to that Three Ships – behind the country’s first single malt and first 100 per cent locally blended whisky – which has also been doing fantastically well in international competitions. Try your luck in our competition (details above) for the chance to win five bottles of Three Ships’ deliciously mellow Bourbon Cask Finish. If whisky isn’t to his taste, honour your old man with a gift…

Curb your cravings THE GLUTEN-FREE COOKBOOK (DORLING KINDERSLEY PUBLISHING, R284) Looking for nutrient-enriched meals, but can’t seem to find anything suited to your gluten-free diet? The Gluten-Free Cookbook, written by Heather Whinney, Jane Lawrie and Fiona Hunter, offers over 200 recipes that will satisfy cravings and fill bellies – hassle free! Don’t miss the blinis with smoked trout and hot and sour cucumber, and the quinoa salad with mango, lime and roasted coconut. The diva of dieting THE DIET FOR FOOD LOVERS (WEIDENFELD & NICOLSON, R318) Jennifer Irvine, founder of The Pure Package diet, has released a cookbook jam-packed with award-winning recipes guaranteed to boost your energy levels and improve your weight without compromising on flavour. The pages are loaded with simple and delicious family meals – we love the…

Creamy fennel, biltong and goat’s cheese soup A delicious soup that tastes like comfort in a bowl. Perfect for cold winter days Serves 4 EASY 1 hr 15 mins THE FLAVOUR COMBINATIONS CROUTONS 60g mini baguette, sliced (about 16 slices) 20ml (4 tsp) olive oil salt and freshly ground black pepper, to taste SOUP 5g butter 180g (about 4) small leeks, finely sliced 15ml (1 tbsp) garlic, peeled and crushed 360g fennel, chopped 370g (about 2) medium potatoes, peeled and chopped 1L (4 cups) chicken stock 15ml (1 tbsp) Dijon mustard 250ml (1 cup) fresh cream 2 x 100g goat’s cheese logs 35g powdered biltong handful finely sliced biltong, to serve fresh microherbs, to garnish HOW TO DO IT 1 For the croutons, preheat the oven to 180°C. Toss the…

Gua bao with hoisin and ginger pulled pork The pulled pork is made in Breville’s Slow Cooker and cooks for 9 hours until the meat falls apart in the delicious cooking juices. The buns are made in Breville’s Scraper Mixer Pro and steamed in Breville’s Multi Chef using the steamer basket Makes 12 buns A LITTLE EFFORT 1 hr + 1 hr, to marinate + 8 – 9 hrs, to slow-cook + 1 hr 30 mins, to prove THE FLAVOUR COMBINATIONS PULLED PORK 3kg – 3,5kg pork shoulder/Boston butt, fat trimmed 10ml (2 tsp) five-spice powder salt and freshly ground black pepper, to taste 5ml (1 tsp) dried/smoked chilli flakes 30ml (2 tbsp)/about 10cm fresh ginger, grated 6 – 8 garlic cloves, peeled and sliced 300ml hoisin sauce 250ml (1…

Dr Billy Gallagher was born into post-war poverty in the industrial north-east of England. He left school at the age of 14 and began his culinary career washing pots in the scullery of a small seaside hotel. In kitchens, he found a passion and purpose that have lasted a lifetime. His recently published autobiography, Lettuce and a Lady’s Breast, explores the talent, tenacity, trials and tribulations that took him from the sink to a sojourn at London’s über-glamorous Dorchester Hotel and on to South Africa. Long before the phrase was coined, Billy Gallagher was our first celebrity chef. The 1970s gourmet grandeur of Johannesburg’s Landdrost Hotel, the shining splendour of the opening of Sun City, and a gold medal at the 1980 Frankfurt Culinary Olympics are but three of his…

Maple candied bacon Be warned – the process of making these can get a little messy but, after that, the hardest part of this recipe is waiting for these tasty morsels to cool so you can tuck in! Makes 200g EASY 30 mins THE FLAVOUR COMBINATIONS 125ml (½ cup) maple syrup 75g light brown sugar 5ml (1 tsp) cayenne pepper 30ml (2 tbsp) wholegrain mustard 200g streaky bacon HOW TO DO IT 1 Preheat the oven to 180°C. Prepare a baking tray by lining it with foil and placing a cooling rack over the foil. 2 Combine all of the ingredients, except the bacon, in a bowl. Dip the bacon into the maple syrup mixture, making sure each piece is well coated on both sides. This is the messy part…

Upside Down Banana YOU’LL NEED: 250 g unsalted butter 1 cup of brown sugar 2 cinnamon sticks 4 star anise 2 bunches of bananas (about 6), peeled and sliced 1 roll of short crust pastry Melt the butter in a large, heavy-bottomed pan with a fireproof lid, then stir through the sugar until dissolved. Next, add the cinnamon and star anise and let it simmer for about 5 minutes over moderate coals – stirring continuously – then remove from the heat. Arrange the sliced bananas over the whole lot, then roll out the short crust pastry and lay it over the bananas. Tuck the overhanging dough around the sides, and prick the surface with a fork. Pop the lid onto the pan, and scatter a few coals over the top.…

1 Chablis, a dry white wine known for the purity of its aroma and taste, comes from which French wine region? 2 In which American city and state is the Hamburger Hall of Fame located? 3 What is an ibrik? 4 Which country are red onions originally from? 5 What kind of meat would be jugged (stewing the whole animal for an extended period of time in a tightly covered container)? 6 Which meat contains 266 per cent more fat and 33 per cent less protein than it did 40 years ago? 7 What liquid can be used as a substitute for blood plasma in the case of an emergency? 8 Seventy per cent of red meat eaten globally comes from which animal? 9 Laetrile is an alternative cancer treatment…