Innholdsfortegnelse for November 2022 i Food & Home Entertaining

FROM THE EDITOR If you were to ask me five years ago where I think I'd be right now, the words ‘being managing editor of an incredible magazine’ would not have come out of my mouth at all. Yet here I am … writing the ed's letter for Food&Home. I feel so honoured to be able to take the reins from the magazine's previous editor, the lovely Fatima Saib. Together with the amazing Food&Home team I wish to continue providing you with mouth-watering recipes and open your eyes to our country's fantastic eateries and small businesses, as well as ubertalented foodies and creatives. And more than that, I want to inspire those who don't consider themselves connoisseurs in the kitchen to have confidence and grow their abilities with the recipes…

The 12 Apostles: Two nights for two people including breakfast, as well as a Gin Tasting Experience and a meal for two at Azure Restaurant valued at R16 000 Kleine Zalze: A hamper valued at R8 000 including: 12 bottles CC NV Brut 12 bottles CC NV Brut Rose 6 bottles Cellar Selection Chardonnay 2022 6 bottles Cellar Selection Sauvignon Blanc 2022 6 bottles Cellar Selection Chenin Blanc 2022 6 bottles Cellar Selection Cinsault Rose 2022 6 bottles Cellar Selection Cabernet Sauvignon 2020 6 bottles Cellar Selection Merlot 2020 6 bottles Cellar Selection Pinotage 2020 6 bottles Cellar Selection Cab/Merlot 2020 Cookin: KAI Shun Wasabi Black 3-Piece Knife Set and a KAI Shun Hinoki Board valued at R5 048 Plated Convenience: Two convenience packages, 42 healthy meals and 21 healthy…

THE INNER CIRCLE BITES From cooks sharing their meals with us from the comfort of their homes, to the best utensils to have in your drawers, this year we saw the rise of the home kitchen. A space where magic lies between madness and mayhem, we chatted to Fatima Ebrahim about her dumpling journey in the kitchen. Unique food trends promise to follow us into 2023, and we have made sure that you know just where to find them. Chew & A Fatima Ebrahim of the local brand, Dumpling Girl, chats to us about her journey in the kitchen. Please tell us a little bit about yourself. I'm an English teacher who works in an international classroom. I love to travel and explore different cultures and cuisines. One of my…

OUR FAVOURITE COOKING TERMS, EXPLAINED: Al dente: To cook pasta until it is still firm to the bite. Blanch: To place fruit or vegetables into boiling water for a short period of time. The food is then quickly moved to a bowl of ice water to stop cooking, making sure that the flavour and colour is sealed in. Chiffonade: To cut leafy vegetables into thin, ribbon-like strands. Spatchcock: To split poultry by removing the backbone so you can flatten it, resulting in crispier skin and quicker cooking. Truss: To tie whole poultry with string or skewers in order to ensure even cooking.…

Crazy for chocolate Estelle le Roux is the mastermind behind Chocolat du Coeur – a small business that specialises in Belgian chocolate baked treats. If you are anything like me, one bite of the Salted Millionaire Shortbread will have you returning for more! Tell us a bit about yourself and where your journey with food and chocolate started. Food has always been a big part of my life, because my mom loved to cook delicious meals and my dad loved to whip up desserts. I started working in a Chinese takeout restaurant at the age of 16. My professional food journey began when I studied Cordon Bleu Culinary Arts at Silwood School of Cookery in 2017. I later went on to become a recipe tester and developer for UCOOK SA…

Your favourite thing to cook/bake? I love baking, although I hate weighing stuff out and sticking to a recipe. If I'm making scones or banana bread, I'll change the recipe every time. What ingredient can't you live without? Lemons and limes. They are so versatile and just add life to everything, not only the juice but also the zest. If you could host anyone for a meal at home, who would it be? My father – I never had a chance to cook for him. He ignited my passion for cooking, and I would've loved to have had the opportunity to cook for him and have a long conversation about things that I have questions about. Your most nostalgic meal? Although I have had many incredible meals in Italy, I…

HOME-MADE YOGHURT TOTAL TIME 8 hrs 15 min MAKES 1 litre 4 cups full-cream unhomogenised milk 2 tbsp full-fat milk powder ¼ cup yoghurt with live cultures (Lactobacillus bulgaricus and Streptococcus thermophilus) STIR full-cream unhomogenised milk and full-fat milk powder in a large pot over medium heat until 80°C on a cooking thermometer. (At this temperature, the milk will form a skin, but it should not be allowed to simmer or boil.) HALF fill a sink with iced water. Place the pan in the water and stir until the milk cools to 35°C. FILL a thermos with boiling water and close tightly. Remove the pan from the water, add ¼ cup yoghurt with live cultures and whisk to combine. Empty the thermos and pour in the yoghurt mixture. SEAL and…

WEEKEND SPLENDOUR SWEET SPOT Naked Orange and Nectarine Cake A stunning outcome with sweet and fresh flavours. HANDS-ON TIME 30 min TOTAL TIME 2 hrs 20 min SERVES 12 If you've not heard the term ‘naked cake’ before, you might be perplexed as to its meaning. Quite simply, it refers to a style of cake where the layers are exposed, rather than covered with a frosting, icing or other external embellishment. CAKE LAYERS 6 eggs 165 grams caster sugar 1½ tbsp finely grated orange zest 225 grams cups flour 75 grams butter, melted, cooled 600 ml heavy cream 1½ tbsp finely grated orange zest, extra 55 grams icing sugar MERINGUE 3 egg whites 165 grams caster sugar POACHED NECTARINES 1.2 kg nectarines 110 grams caster sugar ¼ cup water ⅓cup brandy ½ cup orange juice CAKE LAYERS PREHEAT the oven to 180°C.…

HAVING A QUIET NIGHT IN? There's no reason not to indulge in a classic cocktail. Here is an easy-tofollow recipe (guest list not included). MINT MOJITO You'll need: Fresh mint leaves Teaspoon of sugar Ice One shot of white rum Juice of one lime Sparkling water How to make it: Gently grind the leaves in the bottom of a tall glass and muddle with the sugar. Fill the glass almost to the top with ice. Then add the rum and lime juice, and top up with sparkling water. Garnish with mint leaves and lime wedges.…

Whether it's painting, sponging, or spraying, it's about putting on an apron, facing a blank canvas, and unleashing your individual creativity that makes Artjamming the most fun you can have with a paintbrush. Artjammers are provided with a menu of canvases, easels, a choice of non-toxic acrylic paints on tap, brushes and tools to freely express themselves. No drawing or painting skills are required and all ages are welcome. Contact us at events@artjamming.co.za or visit artjamming.co.za to secure your booking. Facebook: artjammingSA Instagram: artjamming_sa A birthday party, team-building event, or year-end function for 10 people at one of our studios in V&A Waterfront Cape Town, Somerset West or Melrose Arch Johannesburg. If you are in other areas in Cape Town or around Johannesburg and Pretoria, we can also come to you with…

It is no secret that the most enjoyable part of the pork is the crispy crackling on top of a delicious and juicy pork belly or pork shoulder. To achieve this, the main factors would be time as well as the dryness of the skin. Take a look at our step-by-step guide to creating the perfect crispy pork crackling. Crispy Pork Crackling HANDS-ON TIME 20 min TOTAL TIME 2 hrs (+ standing) SERVES 6-8 2 kg boneless pork belly Flaky sea salt 2 tbsp vegetable or olive oil REMOVE the pork belly from the packaging and transfer to a baking tray. Air-dry your pork belly in the fridge overnight. Remove from the fridge 1-2 hours before cooking. PREHEAT the oven to 240°C. Pat the pork rind (skin) with a paper towel.…

How often do we reach into the refrigerator's drawer only to be met with a soggy, mouldy aftermath of what was a perfectly ripe tomato just the other day? Now that it's tomato plants’ growing season, you'll find your garden flourishing with the fruit, and grocery stores will have an abundance of them on display. CATCH-22 The warmer weather means tomatoes ripen in a heartbeat… In the same breath, however, the rising temperatures also hasten the process of the fruit going bad, which often means that many end up in the bin. It can be quite an overwhelming task trying to figure out what to do with your garden's overabundance of produce or the excess tomatoes thanks to your splurge at the store. The good news is that it can…

ALL ON BOARD! With the rise of the TikTok, ‘Bringa-Board’ trend, it looks like the charcuterie board is here to stay. From colour coordinating your snacks to your clothing, to bringing meals that represent your job, the charcuterie board regained its popularity this year. Homewood Rope Serving Board available at Mr Price Home for R289.99 THE GLASS STRAW From iced coffee to smoothies, the glass straw promises to elevate all your home-made drinks this summer. Restraw Glass Smoothie Straw Set available at Yuppiechef for R219.00 CONVENIENT COOKING Taking Dumpling Girl's advice – you cannot go wrong with a trusty food processor. Avoid the chop, and make your cooking more convenient yet still hearty. Philips Daily Collection 30 Function Compact Food Processor, 850W, available at Yuppiechef for R2 399…

HALAAL GOODS MARKET When: 2-4 December 2022 Times: Friday: 2 PM – 10 PM Saturday: 10 AM – 11 PM Sunday: 10 AM – 6 PM Where: Fox Precinct, Johannesburg Find out more: Instagram: halaalgoodsmarket WILD OATS COMMUNITY FARMERS’ MARKET When: Every Saturday, 7:30 AM – 12 noon Where: Sedgefield, Garden Route Find out more: info@wildoatsmarket.co.za | 082 376 5020 | 044 883 1177 DORP STREET MARKET When: Weekly on Sundays (weather permitting): 9 AM – 3 PM Where: 53 Dorp St, Stellenbosch Central, Stellenbosch, 7600 Find out more: Instagram: dorpstreetsundaymarket…

Would you describe yourself as a chocoholic? Definitely! What ingredients do you always have in your pantry/kitchen? Chocolate! What is your personal favourite item on your menu? Salted Millionaire Shortbread and the Brownie Bombs. Who are your food idols? Jess Levin at Culinary Cartel, The Chocolate Smiths and Jack George Ralph at Art Chocolat. What's been your most memorable food experience? I had an incredible dining experience at De Grendel in July this year. Faeebook: Chocolat du Coeur Instagram: chocolat_du_coeur BE INSPIRED We love to follow these social media pages for yummy content, ideas and inspiration. The Kate Tin If dessert is your middle name, we recommend you follow this account for sweet, sweet posts. Facebook: The Kate Tin Instagrsm: thekatetin Georgia East We can't be blamed if Georgia's posts…

TOP TIP The stuffing is suitable to freeze. The onion mixture is suitable for microwaving. Top tip If you can't And beef-eye fillet, use regular fillet, and if you can't find fresh currants, use dried currants instead. Roast Turkey with Toasted Almond Stuffing A delicious meal for the festive season. HANDS-ON TIME 30 min TOTAL TIME 4 hrs + standing SERVES 8 ROAST ALMOND STUFFING 80 grams butter 2 medium onions, finely chopped 2 garlic clove, crushed 3 cups breadcrumbs 350 gram turkey mince 1¼ cup flaked almonds, toasted ½ cup finely chopped fresh parsley 2 tsp lemon zest ¼ cup lemon juice ROAST TURKEY 5 kg turkey 60 grams butter, melted 1 litre salt-reduced chicken stock, approximately ⅓ cup plain flour ROAST ALMOND STUFFING HEAT butter in a small frying pan. Add onions and garlic. Cook, stirring, over a low…

TOTAL TIME 24 hrs 5 min MAKES 1 cup 560 grams home-made or double-cream yoghurt PLACE a sieve over a small bowl; line with muslin. Spoon homemade or double-cream yoghurt into a muslin cloth and gather into a ball. Secure with a string or an elastic band. REFRIGERATE for 24 hours or until thickened. TRANSFER labneh to a small airtight container; label and add the date. KEEP refrigerated for up to 2 weeks. TOP TIP For vanilla-flavoured labneh, stir the scraped seeds from 1 vanilla bean into the labneh at the end.…

Top Tip Barley makes a lovely alternative to arborlo rice in a risotto. For a gluten-free version of the recipe, swap the barley for the same quantity of buckwheat. Steak Sandwich with Toffee Onions and Malted Mustard A hearty, filling sandwich – the perfect combination of sweet and savoury. HANDS-ON TIME 20 min TOTAL TIME 30 min SERVES 4 30 grams butter 200 grams onion, thickly sliced 1 tbsp brown sugar 1 tbsp balsamic vinegar ¼ cup wholegrain mustard 2 tbsp syrup 8× 1 cm thick slices sourdough bread 150 grams Cheddar, grated 500 grams leftover beef from roast or thick-cut sirloin steaks ⅓ cup aïoli 50 grams baby rocket HEAT butter in a large frying pan over medium heat. Cook onions, stirring occasionally, for 10 minutes. Add sugar and vinegar; cook, for a further 3 minutes or until soft…

This year marks Bruno Dagnee's fourth year in the winemaking industry. He can still remember the day that he got called into Veuve Clicquot's cellar master's office as a trainer and was made the offer to work-in innovation and development for the company. Leaving behind his short career as a tennis coach and following his new-found passion in champagne and wine paid off, as he now prides himself for being part of the spectacular champagne brand that lives according to their motto: ‘Only one quality, the finest.’ 250 years of Veuve Clicquot It was in 1772 in Reims, France, that the Veuve Clicquot brand came to life. However, it was a young innovative woman named Madame Clicquot – also known as La Grande Dame of Champagne –who took the brand…

Raspberry Yoghurt Ice Lolly An easy and sweet treat for a hot day, and ideal as a kids’ activity in the kitchen. HANDS-ON TIME 15 min TOTAL TIME 4 hrs 15 min SERVES 4 DIFFICULTY Easy 60 grams caster sugar 50 ml whipping cream 275 grams raspberries, plus 12 extra 500 grams vanilla Greek yoghurt 4 wooden ice-lolly sticks COMBINE the sugar, cream, and raspberries in a food processor. Blend on high until smooth, scraping down the sides of the processor as needed. PASS through a fine sieve into a bowl. Thoroughly whisk in the Greek yoghurt until combined. DIVIDE the mixture between four heartshaped individual silicone moulds. Press three raspberries into each mould and freeze until firm and set, about 4 hours. WHEN ready to serve, let them stand at room temperature for…

Why is my pork crackling not going crispy? → Not enough salt: Use enough salt as this is what causes the crackling to puff up and become crispy. Rub it into the skin really well, including into the scored grooves. → The skinwasn't dry enough: Pat the pork completely dry before rubbing in the salt and oil as excess moisture will stop it from crisping up. → It's important to score the skin if you want it really crisp. You'll need a sharp knife for this, or ask your butcher to do it for you. → We recommend turning tire oven on for about 10-15 minutes before you're ready to start cooking.…

1. Declutter Every update needs a good declutter first. Get rid of things that have been around too long, pack away seasonal items and do a thorough top to bottom clean. Make sure you donate and share anything that could help someone in need. Or have a decor-swap party with a few friends and neighbours. 2. Give Your Home a Fresh Coat of Paint Summer is a great time to freshen up your paint finishes and sand a few furniture pieces, giving your walls and furniture a new lease on life. If your chairs or patio furniture look a bit worse for wear, give them some love in time for your loved ones to lounge around. Top tip If you are not ready to do a big repaint job, focus…

In The Particular Sadness of Lemon Cake, Rose Edelstein can taste, in every meal she eats, the emotions of the person who prepared it. This ability first reveals itself the week of her ninth birthday, when Rose's happy-go-lucky mother bakes her a chocolate-iced lemon cake. With a single bite, sneaked from the cooling cake tin, Rose can suddenly taste her mother's secret, bone-deep loneliness; the hollowness behind her smiles; the fragility of her slowly fading dreams for her life… Look, as far as superpowers go, Rose's ability is not about to top flying or telekinesis. But rereading Lemon Cake recently got me thinking about emotions and food. We know that taste and memory are bound up together in a sensory feedback loop; one bite of your grandmother's Rocky Road can…

For the love of all things CACAO It started as an idea: make chocolate from bean to bar at the foot of Table Mountain. And so, Cocoafair started making chocolate in late 2009. Since then, their love for chocolate has grown into a full-out obsession with all things cacao. Their approach to making chocolate is one of simplicity. They buy their cacao directly from the farmers, and it must be sustainably grown and contain no cadmium or lead. They keep things as natural as possible and don't alkalise their beans and vary roasting profiles per batch to highlight the flavours from each specific harvest. Cocoafair also offers factory tours (booking is essential) where visitors can learn more about the process. Use the code G0XR5NT2TSMC for a 20% discount on your…

One lucky Food&Home reader stands the chance to WIN the ultimate day out in the Stellenbosch Winelands with Waterford Estate by answering this simple question online at foodandhome.co.za: What type of orchards line the estate's gravel driveway? Enter to win a ‘Wine Drive Safari’ for you and five friends worth R15 000. Each person will also receive a gift bag to take home containing a bottle of award-winning Waterford Estate Cabernet Sauvignon and Waterford Kevin Arnold Shiraz, as well as three unique chocolates, hand-crafted by Richard von Geusau, intended as the perfect pairing with the elegant wines. Ts & Cs apply…

CONSCIOUS COOKS The shift to a more sustainable and conscious kitchen continues throughout the next year. With an emphasis on growing your own food, understanding your ingredients and buying local, many will embark on trying home-grown meals. PLACES TO TRY: Conscious Carnivores, Makers Landing, Cape Town Instagram: conscious_carnivores The Conscious Kitchen, Cape Town Instagram: theconsciouskitchenza Kaylee's Eatery, Johannesburg Instagram: kayleesbedfordview ALCOHOL-FREE The move to making more conscious and healthier choices has seen people choose alcohol-low and alcohol-free drinks over the last year – and experts believe that this shift will continue into 2023. If you're looking forward to a good drink that is low or free of alcohol this summer, below are some of our favourite suggestions. PLACES TO TRY: The Athletic Club and Social, Cape Town Instagram: theathleticclubandsocial Babylonstoren's…

SIMPLY SEVEN COLOURS Zola Nene South Africa's beloved chef Zola Nene is back with her third cookbook, Simply Seven Colours. The book is a celebration of SA's unique seven colour dishes and the country's tradition of sharing meals. Zola taps into the heart of these nostalgic dishes and puts a modern twist on them. Each chapter in the book is represented by a colour, allowing you to pick and choose what your meal will end up looking like. One thing is certain, no matter how you build your seven colour menu, the end result will be absolutely delicious. READ IT NOW RRSP R360 ONE Jamie Oliver Jamie Oliver is bringing delicious onepan recipes to you with his latest book. Described as ‘a book to rival Jamie's 15-Minute Meals and 5…

CAPE TOWN The Gin Bar Situated in the heart of the Mother City, it doesn't get more trendy than The Gin Bar. The cocktail menu features sublime offerings, each bursting with complex flavours and aromas. And with a setting that is at once intimate and atmospheric, this is really the place to be. Where to find them: 64A Wale Street, Cape Town | www.theginbar.co.za | @theginbar Also in the area: Harrington's Cocktail Lounge, Chinchilla Rooftop Café & Bar, Orphanage Cocktail Emporium and Cause Effect STELLENBOSCH Balboa Balcony Bar While Balboa might be situated in a historic part of town, everything about it is modern, sophisticated and trendy. Classic cocktails are reimagined with masterful perfection, and the setting brings it all to life with an energetic appeal. Where to find them:…

Pineapple soft serve with coconut and chilli praline A smooth and creamy soft serve with a kick. HANDS-ON TIME 25 min TOTAL TIME 4 hrs 25 min SERVES 4 GLUTEN-FREE | DAIRY-FREE | LOW-SUGAR 1.6 kg pineapple 15 grams coconut flakes 90 grams lime, zested and juiced 2 tbsp maple syrup ½ tsp sea-salt flakes ½ tsp chilli powder 160 ml coconut milk Lime zest plus extra, to serve 250 grams watermelon, thinly sliced into small wedges PEEL, core and coarsely chop the pineapple. You will need 750 g pineapple. Place in a large resealable bag, flat-side down, in the freezer and freeze for 4 hours or overnight. PREHEAT the oven to 180°C. Line an oven tray with baking paper. Combine coconut flakes, 1 teaspoon grated lime zest, the maple syrup, salt and…