Innholdsfortegnelse for Spring 2023 i Food & Home Entertaining

FROM THE EDITOR As I'm writing this, winter is still here in all its force (we print two moths ahead). Somehow, it seems to get chillier and the need to wrap myself in an extra layer grows. But by the time you'll have this magazine in your hand, spring will have sprung and scarves and coats will most likely be long gone. September brings with it a few things to look forward to. Gloomy skies and bare trees will be replaced by a more pleasant picture (and more outdoor activities). Heritage Day and Braai Day are a highlight on our calendars. And there's only a few months left before summer holidays and festivities are here. With all this in mind, we have put together an issue that blooms with the…

THE INNER CRICLE CHEF THILI’S COLUMN Do you have a burning food question you’d like Chef Thili to answer? Send an email to bianca.muller@habarimedia.com, and she might answer yours in our next issue! I am a 27-year-old Cape Town-based chef born and raised in Limpopo (Maniini, Venda). I am a two-time finance graduate passionate about cooking and all things food. After completing my honours in Financial Planning, I decided to invest in my passion by going to culinary school to sharpen my skills. I am a trained chef, food stylist, recipe developer and food content creator. My love for cooking started in 2013, when my mom was in hospital for months. Being the only girl child, I had to take over some of her household duties, and cooking was my…

THE INNER CIRCLE AT HOME WITH If there is one name synonymous with South Africa’s favourite activity, it would be Jan Scannell, or rather, as the country has lovingly come to know him, Jan Braai. And there’s little wonder why. Not only is he the biggest driver behind the annual National Braai Day on 24 September, he also has six acclaimed braai cookbooks to his name, a popular television show, several large events and tours throughout the year, and a range of wildly popular sauces on shelves nationwide. It’s safe to say that he knows a thing or two about the fine art of braaing. But as most good stories go, Jan went on quite the journey before he found his calling. Born and raised in Stellenbosch, he went on…

Easy duck and pink peppercorn rillette HANDS-ON TIME 30 min TOTAL TIME 3 hrs + refrigeration & standing MAKES 1 cup 1 tbsp olive oil 600 grams duck thigh and drumstick quarters, skin on 5 sprigs thyme 1 garlic bulb, halved crossways 1 cup white wine 1 cup chicken stock 1½ tsp pink peppercorns, crushed lightly 60 grams butter, melted 500 grams brioche, thinly sliced, toasted PREHEAT the oven to 170°C. HEAT oil in a frying pan over high heat. Season duck well and cook for 2-3 minutes on each side until well browned. TRANSFER to a baking dish and add thyme, garlic, wine and stock. Cover the dish with foil and cook in the oven for 2½ hours or until tender. Remove duck and set aside. Strain liquid through a fine mesh sieve into a jug to…

TIP Don’t have quinoa? You can also use couscous as a grain substitute. BROCCOLI STEAKS WITH QUINOA AND FETA HANDS-ON TIME 15 min TOTAL TIME 30 min SERVES 4 ½ cup quinoa 700 grams broccoli, cut into 1 cm thick slices 2 baby marrows, thinly sliced 2 tbsp olive oil 80 grams feta, crumbled 2 tbsp flaked almonds 2 tbsp dried cranberries LEMON DRESSING ¼ cup olive oil 2 tbsp lemon juice 1 tsp finely grated lemon rind 1 garlic dove, minced PREHEAT the oven to 180°C. SPREAD quinoa across an oven tray. Bake, stirring halfway, for 10 minutes or until toasted and golden. Cool to room temperature. ADD quinoa to a bowl with 1 tbsp of the oil. Toss to coat well. PREHEAT your braai or grill pan. COMBINE broccoli, baby marrows and the remaining oil in a…

ROASTED PINEAPPLE WITH CARAMEL HANDS-ON TIME 15 min TOTAL TIME 45 SERVES 6 CARAMEL 90 grams brown sugar 2 tbsp caster sugar ½ cup cream 60 grams unsalted butter ½ tsp sea salt flakes 2 kg pineapples 16 whole cloves STIR sugar, cream and butter together in a pot over low heat, without boiling, until the sugar dissolves. Increase the heat to a medium. Simmer, stirring for 3 minutes or until thickened slightly. Stir in salt. PREHEAT the oven to 200°C. Line a large oven tray with baking paper. USING a small sharp knife, cut 1 cm off the base of the pineapple and the leaves off the top. Peel the pineapple. Make a V-shaped cut diagonally across the pineapple and remove the ‘eyes’ a few at a time. Continue around the pineapple in rows,…

Lara van Heerden, a 25-year-old culinary enthusiast from Bellville earned her chef qualification from Chefs Training & Innovation Academy (CTIA) Stellenbosch and has since climbed the ladder of success. Lara exudes a passion for both creating - and eating - delectable dishes. ‘I’ve always enjoyed cooking, but baking, in particular, caught my interest,’ says Lara. Her culinary fascination was nurtured by her grandmothers. ‘Both my grandmothers were incredibly skilled cooks, and their baked goods were perfection,’ she fondly recalls. ‘My earliest memory of cooking is from when my sister and I made pink cupcakes with pink icing and pink heart-shaped sprinkles. It’s a precious memory for me,’ reminisces Lara. It’s difficult for the young chef to pick just one dish that she loves to make. ‘My favourite bread to bake…

Time was, vegetarians got a plate of vegetables, generally over-cooked and soft, with little flavouring but lashings of cheese sauce. Vegans got the same without the cheese sauce. It’s all different now. There’s a load of plant-based protein alternatives - and you don’t even have to go to the health shop to buy them. They’ve taken up residence in a supermarket near you. And a restaurant, coffee bar, deli. They’re everywhere. There’s more than a handful of companies bringing them to market - and they’re getting tastier all the time, as more and more people eat less and less meat. Outcast Foods was one of the first off the bat. Founder Guy Greenblat says: ‘Competition has increased dramatically and there are now far more options available, which is great for…

IN THE HOME KITCHEN UPDATES A QUICK HISTORY LESSON The practice of feng shui is about arranging objects, colours, materials and entire spaces to create better balance and harmony. In essence, it’s about mindfulness of space. The aim is to bring more positive energy into our homes, workspaces and lives. Feng shui directly translates to ‘wind and water’ and relates to the Chinese belief that our surroundings have an impact on our health and well-being. Their beliefs also include how nature is a vital part of our lives, as we are all interconnected to the natural world. THE ELEMENTS OF FENG SHUI The natural elements that feng shui takes into consideration are water, fire, earth, wood and metal. The inclusion of each of these elements is what makes a space…

SLIP COVERS Linen couches have a softness when fitted with slip covers (and work beautifully in a Medinspired space). This trend steers away from the minimalistic Scandi look and brings a comfort to seating that you can really sink into. STATEMENT LIGHTING It’s the accessories that complete any outfit, and the same is true for the home. The ceiling can complete a room just as much whether it’s a wicker shade or a sculptural work of art. Remember to always fit warm white bulbs to keep the room, well, warm. Keep the cool white lights for the office. FRILLS Literal or figurative, frills can be found in the kitchen, bedroom or living room. Even ornate cornices add a frilly addition to a room’s flare. An ornate gold leaf mirror in…

THE INNER CIRCLE FOOD AWARDS Keep an eye on our website and social media pages for juges' comments on the winning products MEET OUR JUDGING PANEL GLUTEN-FREE Breakfast 1. Macro Mixes Vanilla Protein Oats 2. Macro Mixes Chocolate Protein Porridge CATEGORY RUNNER-UP Pasta 1. Simple Truth Macaroni 2. Simple Truth Red Lentil Fusilli Savoury snacks 1. Simple Truth Garlic & Herb Seed Crackers 2. Gracious Bakers Zesty Zucchini Crackers OVERALL CATEGORY WINNER Sweet snacks 1. Simple Truth Mini Choc Chip Shortbread Cookies 2. Nanuki Boom Bar in Caramel Quake Baking 1. Macro Mixes Protein Nana Loaf Premix SUGAR-FREE OVERALL CATEGORY WINNER Drinks 1. NOMU Chocmilk 2. Gracious Bakers Drinking Chocolate CATEGORY RUNNER-UP Snacks 1. Macro Mixes Strawberry Nougat 2. Macro Mixes Chocolate Nougat SWEET SNACKS Chocolate snacks 1. Forage and Feast Milk Chocolate Coated Hazelnuts 2. The…

Place the wors in a hinged grid and close the grid. Braai for four minutes on one side over very hot coals. Turn the grid once, then braai for four minutes on the other side. You will know the boerewors is ready when the skin is brown in most parts and grey in others. Remove the boerewors from the fire. The juices on the inside of the wors should be bubbling. Wait for the bubbles to relax, then break or cut the wors into pieces long enough to fit inside the roosterkoek. Place a piece of boerewors in each roosterkoek and top with a few spoons apricot jam. ‘If your boerewors is very thick and you are braaing it over very mild coals, it will need to braai for longer…

THE SCOOP COVER STAR SPICY SEAFOOD BOIL HANDS-ON TIME 30 min TOTAL TIME 45 min SERVES 4-6 BOIL SEASONING 2 tbsp smoked paprika 3 tbsp paprika 3 tbsp cayenne pepper 2 tbsp mustard powder 2 tbsp kosher salt 2 tbsp sugar 2 tbsp ground black pepper 1 tbsp ground coriander 2 tbsp dried thyme SPICY CAJUN BUTTER 120 grams butter ¼ cup garlic, minced 3 tbsp boil seasoning 1½ tbsp lemon and herb seasoning 1 tsp cayenne pepper SEAFOOD BOIL 5 litres water 1× 25 grams sachet fish stock 1 lemon, cut in half 2 garlic cloves 1 onion, roughly chopped 2 bay leaves BOIL SEASONING 3-4 mielies/corn, peeled and cut into 2 or 3 500 grams baby potatoes 100 grams chorizo sausage, cut into slices 12 prawns, deveined 100 grams mussels 100 grams clams Crayfish and crab BOIL SEASONING COMBINE all the ingredients together in a bowl and set aside. SPICY…

SUBSTITUTE If you can’t find tamarind paste, you can substitute it for more lime juice or a balanced mixture of vinegar and sugar. VEGGIE PAD THAI HANDS-ON TIME 30 min TOTAL TIME 2 hrs 30 min SERVES 8 200 grams rice noodles ⅓ cup peanut oil ¼ cup boiling water ½ cup brown sugar 1 tbsp tamarind paste ¼ cup lime juice ⅓ cup soy sauce 400 grams fresh stirfry veggies mix 3 eggs, beaten 2 garlic cloves, minced 4 spring onions, thinly sliced diagonally ⅔ cup roasted unsalted peanuts, coarsely chopped ⅓ cup fried onions 150 grams bean sprouts ½ cup fresh coriander 1 lime, halved PLACE noodles in a heatproof bowl and cover with boiling water. Allow to stand for 15 minutes or until tender. Drain noodles, toss with 2 tsp of peanut oil and cover with cling wrap to prevent drying out.…

After a long winter indoors, the great outdoors offers numerous opportunities for children to explore, learn and have a blast. From artistic endeavours to gardening adventures, here are some cool nature activities that will captivate the kids and make their springtime truly magical. Unleash their creativity with rock art There's something enchanting about transforming ordinary rocks into works of art. Gather smooth pebbles of various sizes and set up a rock painting station in the backyard or at a nearby park. Armed with colourful paints and brushes, kids can let their creativity flow, turning stones into ladybugs, funny faces or miniature animals. This activity not only unleashes their artistic talents but fosters a sense of appreciation for the beauty in Nature’s simplest gifts. Sow, grow and harvest Teaching kids about…

TOP TIP Pastry and yoghurt can be made up to 3 days ahead. Store the pastry in an airtight container and yoghurt in the refrigerator. Assemble just before serving. Strawberry rose mille-feuille HANDS-ON TIME 25 min TOTAL TIME 25 min + refrigeration SERVES 4 Start this recipe the day before serving. 1¼ cups fat-free plain yoghurt ½ tsp rosewater 1 tbsp honey, warmed 1 tbsp warm water 2 sheets phyllo pastry 60 grams raspberries, mashed with a fork 2 tbsp honey, plus extra 160 grams strawberries, sliced thinly 2 tbsp flaked almonds, toasted 2 tsp icing sugar COMBINE yoghurt and rosewater together in a bowl. SPOON mixture into a strainer lined with muslin cloth and placed over a large bowl. Gather muslin over yoghurt and secure with an elastic band. Refrigerate overnight in a strainer to drain. PREHEAT oven…

EIKE SOUTH AFRICAN KITCHEN A labour of love for the acclaimed TV personality, chef and restaurateur Bertus Basson, Eike South African Kitchen in Stellenbosch is a nostalgic ode to Afrikaans food. Classics such as vetkoek, pap en sous and venison pie are elevated from homely weeknight staples to royal offerings that would do Mzansi proud on the global food scene. The waiting staff are part of what makes Eike an unforgettable experience. They are knowledgeable about the food history and heritage, and will conduct your food experience with expert wine suggestions and genuine enthusiasm about the dishes and food stories. The best part? A little ‘padkos’ at the end of the meal with old-fashioned sweets to enjoy on the road. WHERE 50 Dorp St, Stellenbosch Central, Stellenbosch, Western Cape "Each…

WEEKEND SPLENDOUR HOW TO LEMON HERB MARINADE HANDS-ON TIME 10 min TOTAL TIME 10 min SERVES 4 MAKES ½ cup 1 lemon, zested and juiced 1 tbsp flat-leaf parsley, chopped 1 tbsp basil, chopped 1 tbsp oregano, chopped 1 garlic clove, minced 1 tbsp olive oil Salt and freshly ground pepper COMBINE all the ingredients together in a bowl and mix well. Season to taste. Top tip Use half the mixture to marinate the food, then drizzle the remaining over cooked food before serving. FIVE-SPICE MARINADE HANDS-ON TIME 5 min TOTAL TIME 5 min SERVES 4 MAKES ⅓ cup 2 tbsp oyster sauce 1 tbsp hoisin sauce 1 tbsp dry sherry 1 tsp Chinese five spice 1 garlic clove COMBINE all the ingredients together in a bowl and mix well. Season to taste. Top tip To avoid burning, cook the…

THE EXPERT From embracing personal aesthetics to mastering technical finesse, Heike Hayward’s insights redefine floral arrangements. Infuse your creations with joy, experiment boldly and elevate your arrangements into storytelling masterpieces. ‘Flowers are whatever you want them to be,’ asserts Heike Hayward, the visionary behind Fleur le Cordeur. In the world of artistic expression, few mediums evoke emotions as effortlessly as flowers. Their vibrant hues, delicate textures and enchanting fragrances have the power to transform spaces and create unforgettable moments. To unravel the secrets of floral arrangements, we turned to Heike’s wealth of expertise. Aesthetic Freedom Meets Technical Finesse ‘Don’t push open flowers too deep into arrangements,’ Heike says. She encourages us to let blossoms emerge gracefully, showcasing their natural allure. ‘Open roses, peonies and tulips, for instance, should be allowed…

As the season changes, so should our priorities. Productivity becomes the buzzword again. ‘Hibernation is over!’, we're told: Now is the season for sorting out cupboards, revisiting forgotten goals, updating dinner menus, and rescuing gym gear from their hiding places. But what about those of us who aren't quite ready to abandon all our winter comforts yet? Like me, you might be yearning to hold on to the slower pace that the colder months offer; you might want just a bit more of those quieter mornings, gentler routines, and cosier evenings indoors. For most of my life, it's what I've had against spring. The closer it got to September, the more I felt the immense pressure to be better, fitter, more organised, more goaloriented, more, more, more. Until I finally…

WIN ROOIBOS WITH A PURPOSE BOS Ice Tea partners with rugby icon Siya Kolisi and the Kolisi Foundation for a Limited Edition can, showcasing Xhosa-inspired beadwork. 5% of each sale goes to the foundation, supporting their vision of creating positive change in vulnerable communities. Siya Kolisi's heartfelt connection to the disign reflects his commitment to making a difference. Available at major retailers and online. One lucky person stands the change to win a year's supply of BOS Ice Teas to the value of R4 200! Here's what it includes: 12 cases of Bos Ice Teas (24 cans per case), including some of the Limited Edition cans. bosbrands.com/za To Enter Visit foodandhome.co.za and search 'Win with BOS' to enter! NO MORE LEFTOVERS, THANKS TO NOMU Introducing NOMU's brand-new MiniMakes, an innovative range…

KITCHEN HACKS From cooking novices to seasoned chefs, we all can benefit from a few simple kitchen hacks that can make life in the cooking realm a breeze. Delve into the secrets of preserving those vibrant leafy greens, speeding up the ripening process and getting rid of bad odours in the kitchen STAYING GREEN AND FRESH There’s nothing more disheartening than reaching for those once-luscious greens in the fridge only to find them wilted and sad. Say goodbye to the land of forgotten salads and hello to a thriving green kingdom! RINSE AND DRY As soon as you bring home your leafy greens (lettuce, spinach, kale, or any of your favourites), give them a gentle rinse under cold water. Pat them dry with paper towels or use a salad spinner.…

THE SCOOP FARM TO FORK Wimpie Wethmar started feeding cattle at the age of 16 on a plot near Kempton Park on the East Rand outside Johannesburg. He bought four steers with money he made working weekends on a chicken farm. He fattened his steers for the market and from there the dream of producing beef took root. Once he finished school Wimpie started working for Mr. Challinor, a local chicken farmer, and soon integrated cattle into the chicken farming operation. Hence the name Chalmar for the cattle feeding operation, being a combination of the two men’s surnames, was created. The company Chalmar Beef (Pty) Ltd was registered in March 1969. In 1977 Wimpie met his future wife Pat who had calves ready for weaning which he bought. They married…

WEEKDAY HEROES 3 WAYS WITH Beetroot, Figs, Chevin and Pomegranate Salad SERVES 4-6 DRESSING ¾ cup (180 ml) balsamic vinegar 2 tbsp honey 2 garlic cloves, grated 1 tbsp orange zest 2 tsp Dijon mustard Salt and pepper to taste 1 tsp sesame oil ½ cup (125 ml) extra virgin olive oil SALAD 8 medium-sized beetroots 100 grams fresh rocket 4 ripe black figs, quartered 300 grams Fairview traditional Chevin (goat’s cheese) 4 tbsp pomegranate seeds 1 tbsp pumpkin seeds, toasted A few pink peppercorns, for garnishing SHAKE all the dressing ingredients together in a screw-top jar and set aside, allowing the flavours to mingle. NOW, prepare the salad. Place the beetroot into a saucepan of cold water with half a teaspoon of salt. Bring to the boil and cook until almost fork-tender, about 20 to 30 minutes, depending on their…

FOOD FOR THOUGHT Infused oils are fun to make and are great gift ideas. You can use various herbs and citrus, even olives, chilli and garlic. Always lightly tear or bruise your infuser of choice to help release its beautiful flavour. It’s best to leave infused oils for a week before using, but because we’re using a small quantity for this recipe, 1 hour will do the trick. Karoo Rack of Lamb with Hot Rosemary Oil HANDS-ON TIME 25 min TOTAL TIME 1 hr 40 min + standing SERVES 4-6 ROSEMARY OIL 1 cup olive oil 2 handfuls rosemary sprigs, torn RACK OF LAMB 2 6-bone lamb racks, chine bones removed Salt and pepper 1 tbsp olive oil 2 tsp rosemary 1 tsp Dijon mustard 2 garlic cloves, minced ROSEMARY OIL GENTLY heat the olive…

Snake pudding cups with crushed Oreo “soil” HANDS-ON TIME 20 min TOTAL TIME 35 min + refriaeration SERVES 4 CHAI SYRUP 1 cup sugar ⅔ cup cocoa powder ½ cup cornflour ¼ tsp salt 4½ cups milk 3 tsp vanilla essence 4 tbsp butter, melted TO SERVE 1 pack Oreos, crushed 12 gummy snakes or worms IN A BOWL, combine the sugar, cocoa powder, cornflour and salt. ASK an adult to help you with this step. Heat the milk in a pot over medium heat. Add ½ cup of the hot milk to the dry ingredients and stir until a paste forms. Now whisk the paste into the rest of the hot milk in the pot until smooth. COOK for 3 - 5 minutes, whisking continuously, then remove from the heat, and add the butter and vanilla.…

Chamomile champagne cocktail with berries HANDS-ON TIME 5 min TOTAL TIME 25 min SERVES 6 CHAMOMILE SYRUP 3 chamomile tea bags 2 cups boiling water 1 cup sugar 1 cinnamon stick 2 tsp lemon zest THE COCKTAIL ½ cup chamomile syrup 1 litre sparkling wine, chilled ¾ cup berries of your choice CHAMOMILE SYRUP ADD all the ingredients together in a pot over a medium-high heat. Bring to the boil and cook for 4-5 minutes. Press and drain tea bags of any liquid and discard. Allow chamomile liquid to boil until reduced and a syrup has formed. Remove from the heat and allow to cool. CHAMPAGNE COCKTAIL PLACE 2-3 tsp chamomile syrup into champagne glasses and pour over the sparkling wine; mix gently. Top with berries of your choice and serve. Top tip If the edges…

WEEKEND SPLENDOUR LOVING LOCAL SARAH GRAY In the bustling world of culinary arts, where flavours and innovation intertwine, one woman’s journey stands out. Sarah Gray, the founder of the Cheff, has transformed her love for cooking and curiosity about ingredients into a thriving business that’s changing how chefs approach their craft. We sat down with Sarah as she shares her background, The Cheff’s inception, its unique products, and the challenges and triumphs that have defined her entrepreneurial journey. Sarah’s culinary story began long before The Cheff took shape. ‘I have loved baking and cooking since I was very young,’ Sarah reminisces. However, her career initially veered in a different direction, starting in the motor trade. A move to Cape Town and a detour into the food sector marked a turning…

Fehmz and her brand are all about keeping it real. Over the years, she has built a unique space that encompasses all kinds of good food and lifestyle. Her journey is one of authenticity, reflecting the true essence of who she is (she is all kinds of fun, funny, and a true food genius). We sat down with her to learn more about her and her brand. Hello Fehmz! Please tell as about yourself. I wish I had a good way of explaining this but I am just your average Muslim woman, a wife, a mom of two, an entrepreneur who runs two businesses, and someone who loves to share and connect with people online through my food, my experiences and lifestyle. I am originally from Lenasia in the south…

FLOWER BUTTER Beat some edible flowers into softened butter for a colourful spread that pairs well with fresh bread. FLOWER SYRUPS Steep flowers like hibiscus or rose in a simple syrup and use the infusion to add a floral note to cocktails or desserts. CANDIED FLOWERS Candied flowers can be used to decorate cakes with a sweet twist, rather than using them fresh. FLORAL SALTS Dry and crush edible flowers and mix them with coarse sea salt. These floral salts add a beautiful pop of colour and ideal contrast in flavours.…