Innholdsfortegnelse for February 2016 i Food & Home Entertaining

KIM MAXWELL Freelance journalist Based in Cape Town, I’ve been interested in food since high school. I quickly realised I was too pedantic and slow to be a chef. Now, like most working parents, I throw meals together, but I’ll spend time sourcing ingredients for people or things that matter. Decorating my son’s surprise themed cakes is one of those! I love wine and discovering new eating spots. I once lived in Singapore, so my seared tuna on sweet-potato mash with fresh ginger dipping sauce is always a hit. ELSJE VAN ZYL Stylist & photographer I started my journey with photography at the age of 16. I document most of life and how we fit into it. I am passionate and respectful towards nature and the way we create spaces…

Diwali delights! I nearly jumped out of my skin when I saw your article, ‘Festival of lights’ (November 2015). It was the first feature on Diwali I have seen in a South African magazine. Food, for me, has always been as much about the memory it is attached to, as it is about taste and presentation. The story evoked all my memories of Diwali. My mom and her sisters would start the preparations two weeks before the festival. They would discuss everything from the right colour of the halwa and the spiciness of the puris to the thickness of the burfi syrup. Inhaling the sweet and savoury aromas that permeated the house is something I miss most. The dedication of filling 300 puris with a semolina, coconut and cardamom filling…

LADIES’ SOIRÉE Fried artichokes with aïoli PAGE 23 Yellowfin-tuna tacos PAGE 112 Pork neck and apple spring rolls with a spicy dipping sauce PAGE 89 Litchi-mousse no-bake cheesecake PAGE 49 SAM “The perfect menu for an evening with the ladies – even for book club! Lovely, light, snacky things to share while sipping on some cocktails. And, you can prepare a fair amount of it in advance, so you’re not stuck in the kitchen and missing out on all the gossip!” VALENTINE’S DINNER FOR TWO Peach martini with brûléed nectarine and peach foam PAGE 91 Scallops with sweetcorn purée and crispy bacon PAGE 82 Fig, hazelnut and pesto-stuffed smoked pork fillet PAGE 50 No-churn chocolate-ice cream stroopwafel sandwiches PAGE 93 VUVI “This menu is just perfect for a Valentine’s Day…

This summer, cold-brewed coffee is all the rage – not chilled, creamy, sickly-sweet iced coffee of large coffee-shop chains, but coffee brewed slowly in cold water. The slower brewing process means the coffee has a sweeter flavour and is deliciously refreshing. Cold-brew your coffee in a big batch, store in the fridge and serve over loads of ice. It’s delicious black, but add a little sugar and a dash of milk or cream, if you prefer. Here’s a ‘how to’, which doesn’t require buying anything to cold-brew yourself – you’ve got all the equipment in your kitchen already! 1 Set your coffee grinder to its coarsest setting and grind your coffee beans to a consistency similar to that of breadcrumbs. If you don’t have a coffee grinder, blitz your coffee…

I started out on my own in the kitchen, and moved into the sphere of professional baker and cookbook author as time went on. I started my site, Joy the Baker, in 2008 and have created a space for simple, reliable recipes, focusing largely on sweet eats. My father is the cook in my family and his love of baking has had a big impact on my life. I have always believed that you should enjoy what you cook and eat – both parts of making and eating dishes should make you feel good. Food is a gift and a pleasure. I have always been a highly self-motivated person. If I had to choose any saying to always live my life by, it would be: “Keep on. Keep on.” I…

Dargle Local Market in the KZN Midlands might be little but, quality-wise, it’s a giant. And, it truly is local. Held on the first Sunday morning of each month at the Lions River Club, the market is unique in that everything on offer is produced in the beautiful Dargle Valley. The sense of community is tangible as you stroll around the stands set up on the wide, wraparound veranda of the clubhouse. Everyone seems to know everyone else and, even if you’re an outsider, you soon feel part of it all. It’s a highly productive agricultural area where farming methods yield good, clean and fair food, the likes of which were on sale that morning and included plump, free-range chickens and the award-winning Dargle duck, fillets of which sizzled on…

Satay dipping sauce MAKES ABOUT 250ML (1 CUP) Peanut sauce is delicious as a dip for satay-chicken skewers, crudités or drizzled over Asian noodle dishes – it’s the perfect thing to whip up when you’re making snacks for a crowd. Blitz 200g smooth peanut butter, 1 chopped spring onion, 1 peeled and minced garlic clove, ¼ peeled and finely chopped onion, 30ml (2 tbsp) soya sauce, 15ml (1 tbsp) white wine vinegar, ¼ seeded and chopped red chilli and 60ml (¼ cup) coconut milk until smooth. Season well to taste with salt and freshly ground black pepper and add a little water, if required, to create a dipping-sauce consistency. Peanut and sweet potato curry SERVES 4 Fry 1 peeled and diced onion and 1 peeled and minced garlic clove in…

I first met Kate Schrire in late 2012. Wednesday afternoons saw a small produce market spring up in the garden at Starlings, a charming café in the southern suburbs of Cape Town. Some of my favourite food producers started out there, selling their wares on wobbly wooden tables. There was Julie Carter from Ocean Jewels with her cooler box of pole-caught tuna and delicious fishcakes; Richard Bosman with vacuum packs of mouth-watering charcuterie; and Kate, selling tub after tub of delicious ice cream. The vintage-style label atop each one reading, very simply, The Creamery. The Starlings Market eventually faded away, but most of the producers went on to bigger and better things. In just three short years, The Creamery now employs more than 40 people and has become, I’d argue,…

Litchi and rose jam Makes 5 x 250ml jars EASY 3 hrs + cooling time THE FLAVOUR COMBINATIONS 2kg litchis, peeled and pitted 120g castor sugar 20ml (4 tsp) rose water handful pesticide-free pink rose petals HOW TO DO IT 1 Place the litchis and castor sugar in a large pot over low heat and allow to simmer, stirring occasionally to avoid burning, 3 hours. 2 Remove from heat and allow to cool completely. Stir in the rose water and petals until well combined. Pour into sterilised jars. COOK’S TIPS This is delicous served with Camembert or Gorgonzola on crusty bread. The jam will keep for up to 3 weeks in the fridge. Herb, litchi and prawn salad Serves 4 EASY 30 mins THE FLAVOUR COMBINATIONS MARINADE 30ml (2 tbsp)…

Roasted beetroot, endive and chargrilled chicken salad with an orange and herb dressing By roasting the beetroot, its flavour intensifies so much that it tastes almost candy-like. Delicious! Serves 4 EASY 45 mins THE FLAVOUR COMBINATIONS ORANGE AND HERB DRESSING 125ml (½ cup) orange juice ½ (about 90g) red onion, peeled and chopped 30ml (2 tbsp) lemon juice 30ml (2 tbsp) olive oil 15ml (1 tbsp) chives, chopped 2,5ml (½ tsp) Dijon mustard 2,5ml (½ tsp) garlic, finely chopped handful fresh flat-leaf parsley salt and freshly ground black pepper, to taste ROASTED BEETROOT 2 (about 500g) large beetroots, peeled and washed 30ml (2 tbsp) olive oil 5ml (1 tsp) honey 5ml (1 tsp) garlic, peeled and minced CHARGRILLED CHICKEN 10ml (2 tsp) smoked paprika 10ml (2 tsp) lemon juice 10ml…

A trailblazer in terms of modern space-saving and functional design is the L’Autarca Table, created in 1936 by Angelo Fasce, an attorney from Genoa. The self-contained dining unit houses everything required for six guests to enjoy a meal. Crank the handle and an internal system of weights raises a cylindrical drum in the centre of the round table, revealing shelves stocked with crockery, cutlery, glassware and, of course, space for the meal. Later, we see this type of clever, compact design take to the skies with Joe Colombo and Ambrogio Pozzi’s design of Alitalia’s first-class dining tray, complete with stackable plates and salt and pepper shakers. Swiss artist and writer, Daniel Spoerri’s simple installation of vintage cooking utensils shows that good design is truly timeless. No food-related exhibition would be…

At the start of Grade 11, the two have most of their classes together, but do get separated in some of them. “The science teacher split us up last year,” blushes Shannon. Watching the way Jesse constantly makes her laugh, it’s no surprise they get the odd raised eyebrow from a teacher or two. While Shannon is heavily focused on her academics and wants to go into business studies after school, Jesse dapples in rugby and karate after school and his interest in design- and technology studies will probably steer him towards a degree in mechanical engineering one day. On the subject of food, both chime in unison about their love for all things pizza related. But, Shannon does add that she’d “die for Mom’s roast chicken and gravy. It’s…

Almond butter and toasted millet truffles A delicious end to a Valentine’s Day meal for two, or a perfect special gift for your health-conscious loved one. Rich and nutty with a slight crunch from the toasted millet, these chocolate truffles just happen to be packed with goodness! They contain half the kilojoules of traditional chocolate truffles, are packed with healthy fats and have no added sugar Makes about 25 EASY 15 mins + 1 hr, to harden THE FLAVOUR COMBINATIONS 2,5ml (½ tsp) canola oil 70g dehulled millet, uncooked 180g almond butter 30ml (2 tbsp) desiccated coconut pinch salt 5ml (1 tsp) vanilla extract 100g dried figs, finely chopped 170g sugar-free dark chocolate (we used Canderel Dark), finely chopped chopped raw almonds, to garnish cocoa powder, to dust (optional) HOW…

Rose water The distinctive taste of rose water one many people associate with Turkish delight. But, there are, in fact, myriad ways to experiment with this unique flavour in sweet and savoury dishes alike – it works particularly well in combination with both bitter and sweet notes. Traditionally used extensively in Middle Eastern cooking, rose water has made its way into many cuisines and we think it’s a beautiful ingredient to incorporate into your Valentine’s Day celebrations. It’s made by steeping rose petals in water and a little goes a long way! Rose water, fig and coconut smoothie This smoothie is beautifully yet delicately flavoured by rose water and fig. It makes for a refreshing start to the day, or is ideal as a mid-afternoon pick-me-up Makes 2 EASY 10…

“Four Seasons is for everybody. It’s about comfort, not formality. It’s not so super-exclusive that you have to be somebody to be here; it’s friendly and the quality of service and products match... we’re in the business of making people happy,” Kobus tells me with slow and steady sureness one cloudless morning, as I soak up the sight of the seemingly boundless tree-top canopy from the Four Seasons Westcliff deck. Without a doubt, it’s a view to a thrill, but it certainly isn’t the only boast-worthy aspect of this breathtaking property, as I soon discover... “The Deli is what everybody tries to keep a secret... it’s like their little nest and hiding place.” KOBUS VAN ZYL The Deli A hidden gem elegantly slotted into a corner of the hotel and…

JAMIE AND I MET IN LONDON IN 1999, where a mutual friend set us up on a blind date. In 2000, Jamie came out to SA and stayed. We had an increasing awareness of the culinary world in the early 2000s as food shows became popularised on TV. Jamie is a fantastic cook and, through our involvement with Le Creuset, we are now more interested in food and better at cooking it. I had always hoped to be running a business that produced a great product, which makes people happy and improves their lives. PEOPLE DON’T KNOW THAT LE CREUSET OWNER, PAUL VAN ZUYDAM, is South African. We both admire the self-belief, strategic thinking and mental acuity of this man, who took over an ailing casserole-pot business and spun it…

My husband knows better than to suggest a romantic Valentine’s dinner at one of our favourite restaurants. No, I’m afraid that making a mad dash across a jam-packed car park to avoid a flower seller’s 300% price hike on a long-stemmed rose, only to arrive at a full-to-the-brim restaurant and vie for the waiter’s attention all night, does not a happy girl make me. Nor, it turns out, does trying to solve above-said problem by staying at a hotel and ordering room service instead. When we tried that scenario – the two of us happily nestled in our room like plump pigeons in fluffy hotel dressing gowns and slippers – the room-service trolley was gracefully wheeled in, our romantic table à deux swiftly set with white linen, much aplomb made…

A shiraz wine produced by Van Loveren Family Vineyards was singled out for its excellence in this year's Shiraz SA Wine Chalenge and, beating some 200 entrants, was among the final 12 champions. The Christina van Loveren Shiraz 2013 is perfumed and elegant with an aromatic blend of mulberries, black raspberries and plums. The texture is silky and smooth with olive tapenade and blackberries on the palate, and a peppery finish. Next month's winning letter will receive a case (six bottles) of the Christina van Loveren Chardonnay, a case (six bottles) of Christina van Loveren Sauvignon Blanc, a case (six bottles) of Christina van Loveren Shiraz 2013, a case (six bottles) of Christina van Loveren Methode Cap Classique, as well as a vintage-style designer apron by Funky Aprons designer Nadine…

Berry choc-chunk ice cream Jam is wonderful swirled into ice cream! Its high sugar content keeps it from freezing solid, so it's a deliciously chewy ribbon in the frozen custard. You can make this with chocolate chips instead of hand-chopped chunks, but the variation in chunk size is, to my mind, part of the charm Makes 1L EASY 30 mins+overnight, to chill+churning time+freezing time THE FLAVOUR COMBINATIONS  500m1 (2 cups) fresh cream, halved 4 egg yolks 100g dark chocolate, roughly chopped 250ml (1 cup) full-cream milk, halved 120g sugar pinch sea salt 60g dark chocolate, chopped to slightly smaller than a pea 125ml (1/2 cup) good-quality berry jam sugar cones, to serve fresh mint, to garnish (optional) mixed berries, to garnish (optional) HOW TO DO IT 1 Pour half of…

5 – 7 February 2016. The Stellenbosch Wine Festival presented by Pick n Pay at Coetzenburg Sports Grounds. Festival-goers can sample some of the best wines in the country, delight in gourmet-food offerings from top restaurants, enjoy great live music and take part in fun outdoor activities. Tickets cost R180 for adults and R60 for children under 18. stellenboschwinefestival.co.za; webtickets.co.za 12 – 14 February 2016. The South African Antique, Art & Design Association (SAADA) Expo at The Lookout, V&A Waterfront, Cape Town. More than just a showcase of artworks and heirlooms, old and new, it is a boutique event that is unlike any other exhibition due to the diversity of the products on show. Tickets cost R60. For more information and to purchase your tickets, visit saada.co.za. 19 – 21…

Wholegrain waffles with millet and seeds Recipe adapted from King Arthur Flour Makes 2 large or 4 small waffles EASY 20 mins 230g wholewheat flour 10ml (2 tsp) baking powder 2,5ml (½ tsp) salt 30ml (2 tbsp) granulated sugar 1 large egg 430ml (1¾ cups) lukewarm milk 75g unsalted butter, melted and cooled 5ml (1 tsp) vanilla extract 45ml (3 tbsp) dehulled millet 45ml (3 tbsp) shelled roasted sunflower seeds (salted or unsalted) 30ml (2 tbsp) poppy seeds 30ml (2 tbsp) flaxseed meal 15ml (1 tbsp) whole flaxseeds 1 Whisk together the flour, baking powder, salt and sugar. In a separate bowl, whisk together the egg, milk, melted butter and vanilla extract. 2 Add the wet ingredients to the dry ingredients and stir to combine. The batter may be lumpy,…

Beetroot This taproot is beautifully vibrant in colour and comes in an assortment of varieties, from candy-stripe to bright yellow! Sow the seeds in February and get ready to enjoy 7 – 10 weeks later. Sow seeds about 10cm apart – more if your garden is on the generous side – in soft, well-drained soil. Beetroot loves a full-sun position, but will also tolerate partly shady areas. Keep the seeds well watered until they begin to sprout, then limit your watering, keeping the soil moist but not wet, as overwatering will lead to rot. Harvest your beetroots once they have reached a desired size – resembling anywhere from a golf ball to a small orange. You’ll be able to gauge the size when you start seeing the roots peeking out…

February seems to have become Art and Design Month, with major art and design events – like the Cape Town Art Fair, the new That Art Fair, the South African Antiques, Art and Design Association expo and Design Indaba – just some of the cultural highlights. Art and wine are connected in various unique ways in South Africa. Some of the country’s most beautiful estates – Delaire Graff, Tokara, Glenelly, Glen Carlou, Grande Provence, Saronsberg, La Motte, to name just a few – possess unique art collections. Some, like Muratie, host artists in residence. Visual art is also used on wine labels as a way to either show the wine’s affinity to iconic South African artists – like Saronsberg, using Angus Taylor’s ‘Uit Klip, Uit Water’ sculpture and Iona with…

Sensational raisin-bread sandwich Makes 4 sandwiches EASY 20 mins RAISIN-BREAD SANDWICH 8 large slices raisin bread, buttered on both sides 4 slices Emmental cheese, cut in half 8 slices firm and red tomatoes 8 long slices KOO Whole Pickled Cucumbers, drained and thinly sliced 8 slices peppered beef/ham 2 large handfuls fresh rocket/ lamb’s lettuce BEAN FILLING 30g butter 5ml (1 tsp) garlic, crushed 1 x 410g tin KOO Butter Beans in Tangy Curry Sauce 1 x 410g tin KOO Green Beans, rinsed and drained 1 x 410g tin KOO Whole Kernel Corn in brine, drained salt and freshly ground black pepper, to taste HOW TO DO IT 1 Lightly toast the raisin bread on one side on a griddle pan until lightly charred and bar-marked. Set aside with the…

Mustard, sage and Gruyère-crumbed lamb chops Serves 4 EASY 30 mins Preheat the oven to 200°C. In a bowl, combine 80g dried breadcrumbs, 100g grated Gruyère, 30ml (2 tbsp) wholegrain mustard, 1 peeled and minced garlic clove, handful torn fresh sage leaves and 30ml (2 tbsp) chopped fresh rosemary. Season well to taste with salt and freshly ground black pepper. Arrange 8 lamb-rib chops on a roasting tray and drizzle with olive oil. Top each lamb chop with the breadcrumb mixture and roast in the oven for 15 minutes or until almost cooked through, but still slightly pink in the middle. Garnish the chops with fresh sage and serve with a side of wholegrain mustard and lemon wedges for squeezing. Fig, hazelnut and pesto-stuffed smoked pork fillet Serves 6 EASY…

“You’re going to eat so much chocolate!” a friend exclaimed jealously. I’d just told her of my impending visit to a few cocoa farms in Tanzania to discover where one of my favourite ingredients comes from, when I realised she’s not the first person I’ve come across who genuinely believes that chocolate is made on a cocoa farm. What if I told you that the farmers laughed when I told them this? And that, where I’m going, you can’t even buy a chocolate bar. In fact, the cocoa farmers I visited have no idea what chocolate even tastes like. To these farmers, a cocoa grower never tasting chocolate isn’t nearly as inconceivable as a pastry chef who’s never laid eyes on a cocoa tree. My childish excitement on seeing the…

There’s an endless romance between artists and their subjects. It’s a careful appreciation and love that motivates the creators to devote their creative skills and time to capturing and paying tribute to food – a subject that is perennially in vogue and the object of generation upon generation of artists’ affection. From Monet’s 19th-century oil paintings of fruit and fish, to Moschino’s 2014 fashion collection inspired by McDonald’s iconography, the bond between art and food is our history’s most infinite love affair. Food – in its most natural form – is innately linked to artistic creativity. Take, for example, a beautifully ripe piece of fruit – its colours and shapes are rousing and have served as some of the earliest subject matter for creators in all genres. Likewise, our daily…

Apple and chorizo pinwheels This is a great way of using apple sauce as a spread in pastries. The sweetness of the sauce and additional fresh apple complements the smoky, savoury flavour of the chorizo very well Makes 20 EASY 1 hr + 30 mins, to refrigerate THE FLAVOUR COMBINATIONS 150g chorizo, finely chopped 125ml (½ cup) apple sauce + extra, to serve 60ml (¼ cup) pecorino, finely grated 2 (about 50g) spring onions, finely chopped 1 Granny Smith apple, grated salt and freshly ground black pepper, to taste 1 x 400g roll ready-made puff pastry, defrosted 1 egg, beaten microherbs, to garnish HOW TO DO IT 1 Heat a frying pan over medium heat. Once hot, add the chopped chorizo and fry, 2 minutes. Remove from heat and allow…

INTERESTING FLAVOURS. DRINKS AND FRIENDSHIPS. TO SHARE. RUSTIC. RELAXED. BOLD SEASONAL DISHES. CRAFT BEERS. WINE BAR. COFFEE BAR. MIXOLOGY. APÉRITIF. Bold seasonal dishes’. ‘Drinks and friendships’. ‘To share’. ‘Relaxed’. Just some of the messages relayed in eye-catching signage on a white, metro-tile wall at Graciales Social. This modern, colourful space opened during 2015 at Peddlars & Co in Constantia. Any Capetonian will tell you that Peddlars & Co has long been a suburban watering hole. But, since chef Brad Ball joined, the building now has four distinct, modern spaces. Volaré is in demand for dinner, serving upmarket Italian plates. The Local is a traditional pub, while outdoor tables on The Oak Terrace typically serve cold beers, salads, great burgers or fish and chips, from lunch through to sunset. Graciales Social…

1.  What is the name of the Italian dessert made from egg yolk, sugar and Marsala wine?2.  In Japan, what are you eating if you ordered iwashi no tsumire-jiru?3.  From which country does Bakewell tart originate?4.  Ajoblanco is which type of dish?5.  What fruit-like flavour does sumac add to dishes?6.  Crenshaw, Christmas and cantaloupe are types of which fruit?7.  Emmer and einkorn were some of the first foods cultivated by man. What are they?8.  What type of food is congee?9.  What is the English translation of shiitake?10.  The Italian pastry dessert, cannoli, originates from which part of the country?11.  On French menus, which fish is also known as St Pierre?12.  What does the Sanskrit word, basmati, mean?13.  What forms the holes in Swiss cheese?14.  Tarator is a cold soup made…

Gone are the days of not being able to put down your glass of vino at a picnic, for fear of it teetering unsteadily on the grass! Hands Free – the brilliant brainchild of husband-and-wife-team, Peter and Jules Belasyse-Smith – is the solution to spill-free picnics. Made from sturdy, recycled plastic, Hands Free wine-glass holders (25cm high) come in a four-pack with a handy hold-in-place storage clip, and they hold Champagne glasses as steadily as wine glasses. Colour-coded for easy identification, this tried-and-tested product won the UK Gift Association’s ‘Under £10’ category. New to SA, a Hands Free four-pack is just R149, excluding postage, and delivery can be made anywhere in SA via courier. For more info and to order, visit myhandsfree.co.za.…

@gkstories Dad of note, David, and wife extraordinaire, Luise, are combining their different skills and styles to create a recipe index that will keep you cooking for days! Follow them to see what culinary creations they’re dreaming up and bringing to life using some truly capturing photography. @acouplecooks Alex and Sonja Overhiser are the husband-and-wife duo who are creating, cooking, styling and photographing visually provocative food. Their feed is an inspirational portrayal of exactly what you should be cooking at home – both healthy and delicious.…

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We’ve seen an explosion of flavour-infused artisanal gins emerge recently – meaning we’re starting to demand more than just a juniper-berry taste from our gin! Instead of spending a small fortune on a special bottle of craft-distilled gin, why don’t you pimp that cheapie in your booze cabinet and create a fabulously unique toffee version? Finely crush a 150g packet of Werther’s Original Classic Cream Candies and combine with 250ml (1 cup) gin. Allow to stand for 10 minutes so the toffees soften a little, before blitzing the gin-toffee mixture in a blender. Leave for about 1 hour to infuse, stirring occasionally. Serve 1 shot (25ml) or 2 in a glass filled with ice and top with either tonic water, lemonade or ginger ale, as well as fresh mint leaves…

Take advantage of our subscription offer this month and get your foodie fix for less. Packed with on-trend recipes and -ideas to ensure flop-free cooking and baking, each issue of F&HE is brimming with kitchen tips and advice as well as features on much-loved foodie idols and unique, local producers. Plus, there are always loads of prizes to be won! A 12-month subscription for just R249,60 (you save R134,40!) A 24-month subscription for just R499,20 (you save R268,80!) Subscribing is the best way to ensure you never miss a single copy of your much­loved magazine and, as an added bonus, you will receive free early delivery of each issue every month. By taking out a subscription to F&HE, or renewing an existing one, you•ll also receive 35% off our normal…

It takes two to tango, they say, and this pair certainly have woven a dance of gastronomy in Two. Filled with beautifully crafted dishes, interspersed with collages inspired by Instagram snaps and selfies, it creates a sense of the girls’ characters, both as a unit and as individuals. Designed in a specific format, the cookbook offers two versions of each recipe using similar ingredients to develop two distinctly different dishes. One is simpler and easy, while the second is a bit more complex, making use of challenging techniques and, thus, requiring more time and effort – dishes to wow dinner guests with. Grab a copy and we’ll leave you to do the guessing of which dish is created by which sister! Creamed samp risotto with bacon butter Here we have…