Innholdsfortegnelse for Spring 2024 i Food & Home Entertaining

FROM THE EDITOR I don't think I'm exaggerating when I say that Braai Day might just be every South African's favourite day of the year. Not that we need an excuse to braai - after all, in many local households, every weekend is Braai Day (and for people like Oom Marius, it's every day). What's a camping trip without a braai, for instance? Even if you don't cook food on it, a fire is essential to creating that perfect camping atmosphere. Birthdays, rugby games and any special occasion are all great reasons to light up the coals. Braai Day (and braaiing in general) unites us in a way that perfectly aligns with the spirit of Heritage Day. A flame, glowing coals, the mouth-watering aroma of a sizzling tjoppie and a…

WITH THE NEW SEASON FINALLY HERE, it's time to say goodbye to your warm coats and hot chocolate and welcome a new chapter. There is no better way to start than by expanding your palate with exceptional offerings from South African markets and festivals. Buckle up for an adventure filled with our country's finest wines and delectable cuisines. PATERNOSTER BLOMME & BUBBLES FESTIVAL 6-8 SEPTEMBER Breathe in the fresh seaside air and explore the wonders of the West Coast this September in Paternoster. The Blomme & Bubbles Festival offers wine enthusiasts the opportunity to stroll and enjoy a wide range of South African wines while getting a first-hand look at the blooms of new spring plants and flowers. So take in Mother Nature's blessings, sip MCC and enjoy the village's…

Over the past two decades, the international macadamia nut market has witnessed an impressive evolution, reflecting a growing appreciation for the macadamia nut. The esteemed tree nut's rise in popularity can be attributed to its unique buttery flavour profile and nutritional benefits due to its high monounsaturated fat content. In the early 2000s, macadamia nuts were mainly considered a niche product, enjoyed on special holidays such as Chinese New Year, and only found in speciality stores and high-end restaurants. However, as consumers have become more informed about the benefits of ‘good fats' and their role in supporting their health, the demand for macadamias has risen. The industry's growth has been propelled by the increasing agricultural development of macadamia nuts, especially in countries like South Africa, Australia and Kenya, which have…

OCTOBER MARKS BOTH NATIONAL Nutrition Week and National Marine Week, highlighting the importance of health and environmental sustainability. The Marine Stewardship Council (MSC), a leading international not-for-profit organisation, urges South Africans to choose seafood that's good for you and the ocean too. Hooked on the benefits Choosing seafood is a smart choice for your health. Packed with high-quality protein, essential omega-3 fatty acids and a wealth of vitamins, seafood supports heart, brain and overall wellness. The Heart and Stroke Foundation South Africa suggests eating fish at least twice a week, with mackerel, hake, tuna and salmon being particularly beneficial. To make health-conscious and sustainable choices, look for the Heart Mark logo and MSC blue fish label on seafood products. The latter indicates that the products come from sustainably managed sources.…

Feeding kids can often feel like waging war on a culinary battlefield, especially when dealing with picky eaters. Parents, we understand the frustration of preparing a nutritious meal your child turns their nose up at and stubbornly refuses. The good news is, with a few clever strategies, you can ensure your child receives essential nutrients without the mealtime drama. NUTRITIOUS TWISTS ON FAMILY FAVES One of the most effective ways to sneak veggies into your child's diet is by incorporating them into dishes they love. Take lasagne, for example. Instead of traditional pasta sheets, try using thinly sliced courgette or brinjal. These vegetables blend seamlessly with the layers of cheese and meat, offering a nutrient boost without altering the beloved flavour and texture. Similarly, you can add puréed vegetables like…

Ingredients 1 × pack of Macro Mixes Vanilla Protein Pancake Mix 7Og Butter, melted 2 Eggs 225ml Milk 200g Blueberries Method 1. Preheat oven to 175°C (155°C for fan ovens) and grease a 20cm round cake tin. 2. For the Crumble Topping: Set aside 83g of the Pancake Mix. In a bowl combine 40g melted butter and 2 tbsp warm water. Mix until slightly moist and cohesive. Reserve for topping. 3. For the sponge: In a mixing bowl, blend the remaining Pancake Mix with the eggs, milk and 30g melted butter until smooth. 4. Pour the batter into the prepared tin. 5. Toss blueberries in a tablespoon of flour and distribute over the batter. Sprinkle the crumble topping evenly on top. 6. Bake for 20 minutes, then cover with foil…

MOSBOLLETJIES WITH HONEY BUTTER HANDS-ON TIME 25 min TOTAL TIME 2 hrs 30 min SERVES 10 55 grams butter ¾ cup milk ¼ cup water ½ cup white grape juice 250 grams cake flour 250 grams white bread flour ⅓ cup white sugar 1 tsp salt 1 10 grams sachet active dry yeast 2 tbsp aniseed 1 tbsp smooth apricot jam TO SERVE Butter, softened Honey PREHEAT the oven to 180°C. GENEROUSLY grease a 12-hole jumbo muffin tin. IN A POT, heat butter, milk and water until butter has melted. Remove from heat and add grape juice; cool until lukewarm. WHISK flours, sugar, salt, yeast and aniseed in a bowl or stand mixer. ADD wet ingredients into dry and mix to form a shaggy dough. Knead for 10 minutes until the dough is smooth and elastic. PLACE in a lightly…

The story of La Motte Wine Estate dates back to 1695 when Hans Hendrik Hattingh first acquired the land. By 1752, the estate began cultivating its legacy in viticulture with the planting of 4 000 vines. Fast forward to 1970, and La Motte underwent a significant transformation under the new ownership of Dr Anton Rupert. His restoration efforts elevated the vineyard to international prominence, establishing it as a must-visit destination for wine enthusiasts and tourists alike. The Bakery at La Motte La Motte invites guests to visit the La Motte Bakery and Garden Café, a space dedicated to celebrating bread in its purest form. Housed in the historic Jonkershuis, built in 1752, the building has recently undergone renovations that blend its Cape Dutch heritage with modern design elements. The result…

F&H WEEKEND SPLENDOUR | NOURISHMENT Foraging is a trend, possibly even a movement. People all over are getting into finding food in the wild, harvesting and eating what's around them. There are books and courses and walks and workshops and cooking lessons and restaurants. But what is it all about? Is it just to get outdoors or because you're bored of the supermarket? Not at all, say several experts and leaders in the field. It's very much about our relationship with our world. ‘Foraging focuses you on your food,' says Nikki Brighton at Plant Abundance in the KwaZulu-Natal Midlands. ‘I think that paying attention to your food is a portal that connects you back to so much else. It connects you to the landscape … to your community … and…

A new season is upon us, meaning it is time to embrace spring's beautiful pastel colours. The weather becomes warmer, and the plants revive. I love spring because, to me, this season symbolises new beginnings. For many people, spring is a season to start anew and rejuvenate, and it is also an opportunity to lighten and brighten their homes after the cold winter. Opt for timeless pieces, minimalism and simplicity to keep your home classy. We all know how expensive home decor can be, but you don't have to break the bank to revamp your space. I've compiled a few ways you can change your space on a budget. Instead of buying new home decor, try these budget-friendly hacks: 1. THRIFT SHOPPING Do you find yourself feeling overwhelmed when entering…

CHEF THILI Thilivhali Mash Mugwena is a chef based in Cape Town, who was born and raised in Venda, Limpopo. Thili is a two-time finance graduate, but her true passion lies in cooking and all things food. Recently, she also graduated as a qualified chef with UK City & Guilds. In 2019, she decided to pursue her passion, and thus began Meals with Mash. Over time, the brand has grown immensely and become well known. As a chef, I prefer home-cooked meals over takeaways for several reasons. Primarily, the quality and control over ingredients in homecooked meals are unparalleled. I can select the freshest produce, the finest cuts of meat and the highest quality spices, ensuring every dish meets my exacting standards. This level of control is rarely possible with…

Major's Kitchen In the vibrant foodie landscape of South Africa, Justin from Major's Kitchen is making waves with his innovative and hearty dishes that speak to the soul. A scroll through his Instagram feed is a journey into the heart of comfort food, where traditional flavours meet contemporary flair. His passion for cooking is evident in every post. Here he shares not only a delicious recipe but also glimpses of his culinary adventures and the inspirations behind his creations. Hi Justin! Please tell us about yourself. I'm a Product Manager in IT for a financial services company by day, and by night I'm pursuing my Executive MBA at UCT GSB. I'm also a husband to a loving wife and dad to 3½-year-old twins. In between this busy life, I try…

F&H THE SCOOP | WHAT'S FRESH? Steak and Spuds with Salsa Verde HANDS-ON TIME 15 min TOTAL TIME 40 min SERVES 4 SALSA VERDE 1 garlic clove, minced 1 tsp Dijon mustard 2 tsp baby capers 3 tsp red wine vinegar 3 gherkins ¼ cup fresh mint leaves ¼ cup fresh basil leaves 2 tbsp coarsely chopped fresh flat-leaf parsley ¼ cup olive oil STEAK AND SPUDS 500 grams potatoes 1½ tbsp olive oil 8 100 gram beef fillet medallions 350 grams watercress, trimmed SALSA VERDE PROCESS ingredients until finely chopped; season to taste. STEAK AND SPUDS PREHEAT oven to 220°C. Line an oven tray with baking paper. CUT potatoes lengthways into ½ cm-thick slices. Toss with half the oil on the prepared tray; season. Roast potatoes for 20 minutes or until golden and tender. HEAT remaining oil in a large…

PERFECT FISH AND CHIPS HANDS-ON TIME 25 min TOTAL TIME 50 min SERVES 4 BATTER ½ cups self-raising flour ½ cup cornflour ½ cups chilled beer ¼ cup chilled soda water TARTARE SAUCE ½ cup mayonnaise 1 tbsp lemon juice 2 tsp capers, finely chopped 1 tbsp finely chopped dill pickles 1 tbsp finely chopped fresh dill FISH AND CHIPS Vegetable oil, for deep-frying 750 grams potatoes, peeled 750 grams firm white fish fillets, cut into 8 pieces ⅓ cup cornflour BATTER SIFT flours into a bowl. Gradually whisk in beer and soda water to form a thin batter. Season well. TARTARE SAUCE COMBINE all the ingredients together in a bowl and mix. Set aside. FISH AND CHIPS HEAT oil in a large pot over medium-high heat. MEANWHILE, cut potatoes lengthways into 1.5 cm thick slices, then cut each…

Sandwich Press Chicken Quesadillas HANDS-ON TIME 15 min TOTAL TIME 30 min SERVES 4 1 avocado, chopped 1 cup loosely packed fresh coriander leaves 1 tbsp lemon juice 1 tbsp vegetable oil 500 grams chicken mince 2 tsp ground cumin 400 grams tinned kidney beans, drained and rinsed 3 tomatoes, finely chopped 3 spring onions, thinly sliced 8 flour tortillas (19 cm) 1 cup grated Cheddar COMBINE avocado, coriander and lemon juice in a bowl. Season to taste. HEAT oil in a frying pan. Cook chicken mince, stirring, until browned. Add cumin and cook for 1 minute until fragrant. Stir in the beans, tomatoes and onions. Remove the pan from the heat. DIVIDE chicken mixture among four tortillas; sprinkle with Cheddar. Top with remaining tortillas. COOK one at a time in a preheated sandwich press, for about 2 minutes or…

THE SCOOP | DRINKS CART F&H Non-alcoholic spanspek and rooibos spritzer HANDS-ON TIME 5 min TOTAL TIME 10 min SERVES 2 ¼ cup cubed spanspek, plus 2 thinly sliced wedges 2 rooibos teabags 5 tbsp boiling water 5 tbsp honey 1 cup non-alcoholic white wine 1 cup sparkling water HEAT a griddle pan over a high heat and char the spanspek cubes and wedges. Allow to cool. STEEP the rooibos teabags in the boiling water until strong. Let cool. BLEND together the spanspek cubes, rooibos tea and honey until smooth. Pass through a fine sieve or piece of muslin cloth to make a cordial. DIVIDE the cordial between 2 glasses. Top with ice, non-alcoholic wine and sparkling water. Top tip Make extra cordial, leaving some to enjoy in a non-alcoholic drink. Mix it with sparkling…

WEEKEND SPLENDOUR | HEALTH FOCUS F&H Humans share a common biological structure and genetic code (DNA). We also require food, water, safety and social interaction and experience similar emotions like joy and sadness. That said, we're different, particularly in how we respond to nutrition. ‘Simply put, an active young person may get away with frequently consuming junk food compared to an older, sedentary person with a predisposition to heart disease and hypertension (high blood pressure),' explains Registered Dietician Yolandé van der Riet. Eating the best foods for your body can help your long-term health. Cue personalised nutrition: tailored dietary advice to optimise your health based on your needs, preferences and unique characteristics. Beyond your socio-economic status, religious and cultural beliefs and ethical principles, ‘being male or female influences your body's…

WINE TALK | WEEKEND SPLENDOUR F&H SMOKED TROUT FRITTATA PREP TIME: 15 min COOK TIME: 30 min SERVES 6 Olive oil 8 XL free-range eggs 125 ml milk 4 spring onions, sliced 1 tsp dried mixed herbs Salt and pepper, to taste 125 ml cream cheese 180 grams hot smoked trout, flaked Lemon wedges, to serve Baby green leaf salad, to serve PREPARE a 22 cm springform baking tin. LINE the base with baking paper and brush the edges with olive oil. (You can also bake and serve this frittata in an oven-safe pan or baking dish.) PREHEAT oven to 200°C with the fan on. WHISK eggs and milk in a large mixing bowl. ADD the spring onions and mixed herbs. SEASON well with salt and pepper. POUR egg mixture into the prepared baking tin. DOLLOP…

Companion planting is a long beloved and commonly practiced gardening technique. The basic principle is pairing plants with certain characteristics together to boost the health and growth of both, like the famous ‘Three Sisters' method, pairing corn, beans and squash. Companion planting is shrouded in myth and full of old wives' tales, but there is scientific backing to many of its benefits, from increasing biodiversity to attracting beneficial insects. If you want to give this tried-and-tested practice a try in your garden, here's how to get it right. DO Your research The whole point of companion planting is pairing plants that work well together. Unfortunately, you can't do that without doing some research first. Some plants, like marigolds, are known for their ability to repel pests, making them excellent companions…

VOLUME Plan your next menu by easily finding starters, mains and desserts! ¼ tsp 1.25 ml ½ tsp 2.5 ml 1 tsp 5 ml 1 tbsp 15 ml ¼ cup 60 ml ⅓ cup 80 ml ½ cup 125 ml ⅔ cup 150 ml ¾ cup 180 ml 1 cup 250 ml BAKING Baking powder 5 ml 5 g Bicarbonate of soda 5 ml 7 g Cocoa powder 15 ml 7 g Coconut, desiccated 250 ml 95 g Coffee granules 15 ml 5 g Cream of tartar 5 ml 5 g Custard powder 15 ml 10 g Gelatine, powdered 5 ml 4 g Yeast, dried 5 ml 4 g Yeast, fresh 5 ml 5 g DAIRY Butter 250 ml 225 g Buttermilk 250 ml 255 g Fresh cream 250 ml 255 g Milk 250 ml 250 g Sour cream…

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Tickets are available online 26-27 October 2024 Ground the Venue in Muldersdrift Visit luxuriousmarblecircus.com for all the delicious details and to secure your spot. PERFECTLY DESCRIBED AS ‘A DAY IN THE field, an outdoor affair and a festival of marvellous flavours.' This summer, South Africans can look forward to a spectacle of gastronomy and entertainment at The Luxurious Marble Circus, a two-day food and music festival like no other. Set against the scenic backdrop of Ground the Venue in Muldersdrift, this event in October promises a feast for the senses, blending the best of South African food and music culture with the thrill of a wondrous circus. The event is born from the creative minds behind the Marble Group, G&G Productions and Grid Worldwide, and in collaboration with Investec. David Higgs,…

THE INNER CIRCLE | AT HOME WITH F&H For most of us foodies, Teresa Ulyate needs no introduction. As a mainstay in the culinary world – from authoring cookbooks to whipping up food on television and creating some of the most memorable recipes in recent years – she's become one of the most beloved tastemakers in the country. Needless to say, it's been quite the journey. Teresa traces her love for food to a very early age when simple-style home cooking and baking sparked a profound joy that would develop and grow as the years passed. ‘I have always been fascinated with food for as long as I can remember,' she shares. ‘It started with a love of baking. When I was growing up, we never bought cakes or biscuits;…

As the days grow warmer and the sun finally shows it face, it's the perfect moment to embrace the great outdoors. Spring is here, and with it comes the chance to rediscover the joys of camping and cooking beneath an open sky. To inspire your next adventure, we chatted with passionate outdoor enthusiast and foodie Alex Torrão about his love for blending nature and cuisine. A love for the outdoors Born in South Africa with Portuguese heritage, Alex Torrão's unique background spans several continents. He was raised in Macau and studied in Australia. His culinary journey began in Portugal, where he cooked with his Dutch grandmother. His passion for cooking grew when he worked part-time in hotels and restaurants in Macau. Today, Alex is an award-winning chef, restaurateur and everyone's…

Za'atar Chickpeas and Vegetable Salad HANDS-ON TIME 15 min TOTAL TIME 1 hr SERVES 4 400 grams butternut or pumpkin, unpeeled 1 red onion, cut into thin wedges 1 red bell pepper, deseeded and thickly sliced 1 yellow bell pepper, deseeded and thickly sliced 400 grams rainbow baby carrots, washed and trimmed 2 tbsp olive oil 400 grams tinned chickpeas, drained and rinsed 2 tbsp za'atar spice ¼ cup red wine vinegar ¼ cup olive oil (extra) 60 grams baby spinach leaves 100 grams feta, crumbled ⅓ cup fresh mint leaves PREHEAT the oven to 220°C. Line two large oven trays with baking paper. CUT the unpeeled butternut or pumpkin into thin wedges; halve crossways. Place butternut or pumpkin, onion, peppers and carrots, in a single layer, on one oven tray; drizzle with half the oil. Season. BAKE for 25 min or…

MISO PEANUT BUTTER BOWL WITH SHREDDED SUMMER VEG HANDS-ON TIME 20 min TOTAL TIME 20 min SERVES 2-4 DRESSING ½ cup crunchy peanut butter ¼ cup miso paste 2 tbsp coconut sugar ½ tsp lime zest 1 red chilli, finely chopped ⅓ cup lime juice ½ cup water SALAD 130 grams baby fennel, ribboned 1 cup shredded red cabbage 1 cup shredded green cabbage 1 beetroot, ribboned 400 grams baby carrots, ribboned ⅓ cup roasted peanuts ½ cup mint 1 lime, wedges DRESSING BLEND all the ingredients together in a food processor. Set aside. SALAD DIVIDE all the salad ingredients between four bowls. Top with peanuts and mint. Serve the lime wedges and dressing on the side. Health fact Miso, a fermented seasoning, is rich in probiotics and enzymes that support gut health by maintaining beneficial gut flora and aiding digestion. Its anti-inflammatory…

WINE TALK | WEEKEND SPLENDOUR F&H Eat an orange blind. You won't know if it's from Valencia or Citrusdal. But you can identify the soil and grapes of a specific region in wine. Take, for instance, a Chenin Blanc that expresses the yeast-like, bready character of wheatfields and the zippy, mineral qualities of granite soil in the Swartland, whose taste lingers and evolves in a bottle or barrel, even while you drink it. Retaining wine's personality has a lot to do with how you make it, as Jurgen Gouws, the founder and winemaker for Intellego Wines in the Swartland, discovered while working on a harvest overseas with Domaine Matassa at the foot of the Pyrenees in France. ‘I tasted the wines blind, so I never knew what I was drinking,…

3 WAYS WITH Perfect fish and chips (p49) POTATO PEEL CHIPS Toss the peels in olive oil, salt, pepper, and any spices you like (e.g. paprika, garlic powder). Spread them out on a baking sheet and bake at 190°C for about 15-20 minutes until crispy. Enjoy as a crunchy snack or as a topping for soups and salads. ADD TO COMPOST Potato peels are great for composting. They break down easily and add valuable nutrients to your compost, which can then be used to enrich your garden soil. CREATE A POTATO-PEEL FACE MASK Potato peels are rich in vitamins and antioxidants. Blend them into a paste and apply them to your face for a natural, hydrating mask. Vietnamese prawn salad (p50) FRY FOR A CRUNCHY SNACK Coat the shrimp heads…