Food home entertaining january 2016

NEW YEAR’S EVEpears, goat’s cheese and brown butter PAGE 18 Banana crumpets with vanilla yoghurt and fresh berries PAGE 102 THE SHARING TABLE Slow-cooked Lamb Shoulder “Time to celebrate

JANUARY 2016 | R32,00 (R4,48 VAT incl.) | Other countries R28,07 (tax excl.)

A FRESH START! 10+ SUPER-HANDY NEW REGULAR FEATURES TO KICK OFF THE YEAR

SEASONAL SALADS

bursting with

flavour

FH8068/01/16 Recipes and styling by Vickie de Beer Photographs by CRPhotographic

A GUIDE TO THE ULTIMATE CHEESE GRILLER

1Choose from a wide selection of different breads, like sourdough, rye, wholewheat, ciabatta and raisin bread – you can get any

of these at SPAR bakeries

2SPAR boasts a great selection of conveniently sliced Marksbury Select cheeses – think Havarti, Emmentaler and Edam, which work perfectly in grilled sandwiches

3Thickly slice your bread, then butter the outside of each slice

4Choose from a variety of mustards or other condiments for added lavour

5AddSPAR Sliced Ham and other cold meats with a few varieties of leafy greens like rocket and watercress – they’re delicious served with your cheese griller

6Fill your sandwich with the cheese of your choice, close with a slice of buttered bread and place, butter side down, on a grilling pan or in

a sandwich toaster Cook until golden brown

WE LOV E

Rye bread w ith SPAR

Marksbur y Selec

t

Emmen taler cheese

slices w ith SPAR

Smoked Salmon, SP

AR Cream Ch eese an

d rocket o r waterc

ress

TIPS TO MAKE YOUR GRILLER EXTRA T

ASTY

To make the caramelised pear

s, peel and quarter

2 SPAR Freshline Pears Heat 50g SPAR

Butter and 50g SPAR Brown Sugar in a p

an

over medium heat Add the pear quarters and

cook until caramelised Remove from heat an

d allow to cool before placing on

the sandwiches.

To make the caramelised onion

s, peel and slice

2 SPAR Freshline Onions Heat 50g SPAR

Butter in a pan over medium heat Add the

sliced onions and cook until c

Select Maasdam with caramelised

SPAR Freshline Onions a

nd SPAR Freshine Rocket

Sourdough bread with SPAR Mar

ksbury Select Parmigiano Reggiano

, SPAR Dijon Mustard, SPAR Sliced H

am and SPAR Balsamic Glaze

PROMOTION

  X

Zerilda Nelfoodhome@caxton.co.za 011-293-6047

CONTRIBUTING WRITERS Ishay Govender-Ypma, Jenny Handley, Richard Holmes, Emma Jordan, Malu Lambert, Helena Lombard, Christine Lundy, Ryk Neethling, Olivia Spadavecchia, Anna Trapido,

Diana Wemyss

FOOD CONTRIBUTORS Kayla Coraizin, Sarah Dall, Vickie de Beer, Christi Semczyszyn, Jessica Sepel,

Illanique van Aswegen

CONTRIBUTING PHOTOGRAPHERS Myburgh du Plessis, Adel Ferreira, Ishay Govender-Ypma, Annalize Nel, Rob Palmer, Karl Rogers, Charles Russell, Olivia Spadavecchia, Dylan Swart,

Bruce Tuck, Graeme Wyllie

CONTRIBUTING ILLUSTRATOR Sarah-Jane Williams

CONTRIBUTING STYLIST Gerhard van Zyl

CONTRIBUTING DIETICIAN Maryke Gallagher

SUBSCRIPTIONS foodandhomesubs@RNAD.co.za

0860 100 206

NATIONAL SALES MANAGER Eugene Marais

CAPE TOWN SALES MANAGER Rickardt de Beer

Advertising Cape Town 021-001-2438/35

GENERAL MANAGER Anton Botes

GROUP HEAD OF INSIGHTS Debbie McIntyre

GROUP CREATIVE STRATEGY DIRECTOR

Clive Vanderwagen

GROUP HEAD OF RETAIL MARKETING INNOVATION

Dejané Poil

GROUP HEAD OF DIGITAL Jana Kleinloog

FINANCIAL MANAGER Rohan French

MARKETING MANAGER Reinhard Lotz

PRODUCTION MANAGER Sada Reddhi

GENERAL MANAGER FINANCE AND SYSTEMS

Carla Nel
carlan@RNAD.co.za
011-248-3512

PRINTING CTP Printers Cape Town

DISTRIBUTION RNA, 12 Nobel Street, Industria, 2093

PO Box 101, Maraisburg, 1700
Tel 011-248-3500

Fax 011-474-3583
Email rna@RNAD.co.za

REPRODUCTION Caxton House, 1st Floor, 368 Jan Smuts

Avenue, Craighall, 2196, Johannesburg

PUBLISHER AND PROPRIETOR CTP Limited The F&HE test kitchen is sponsored by Prestige.

CONTACT US PO Box 1989, Parklands, 2121

Caxton House, 4th Floor, 368 Jan Smuts Avenue, Craighall,

2196
Tel 011-293-6047
Email foodhome@caxton.co.za or

CHRISTINE LUNDY

French in SA – the best of both worlds!

I moved from the ‘City of Lights’ to theMother City Brought up on pinot noirfrom my family estate in Burgundy andentertained in Paris’s museums, I nowget to appreciate SA’s wines and culture

in a new light As a marketer and lover ofstories, my mission is to showcase SA’smultilayered- and rich culture via my newplatform, Ama Culture Food and wine isbeyond a passion – it is a way of living

Wine writer

HELENA LOMBARD

My passion for food- and travel writing has seen me explore every nook and cranny

of Southern Africa – one delicious bite at

a time! I’ve written and published ive cookbooks over the course of four years, including Roads Less Travelled: Ultimate Braai Master and Cooked in the Karoo

My latest book, Road Tripping with Justin Bonello, was published in 2015

I suffer from incurable wanderlust!

COVER STORIES

68 ON A LIGHTER NOTE

Healthy salads for a fresh start

to the new year

116 FEEDING THE PLANET

2016 top tips and trends in the

ever-evolving world of food

Christi Semczyszyn has started

a revolution at Tjing Tjing Torii

80 IN WITH THE NEW

Sensational savoury cheesecakes

86 COOKBOOK EXTRACT

Jessica Sepel’s The Healthy Life

110 A SLICE OF PATISSERIE LIFE

Dedication and passion are key at

La Petite Patisserie

FEATURES

76 BEYOND BUBBLES Celebrate New Year’s Eve with the shining stars among SA’s sparkles

96 BERLIN GOES VEGGIE Germany’s capital is sexy, creative and, now, vegetarian!

COMPETITIONS

9 DEAR FOOD & HOME…

Share your views and win

a Canon PowerShot S200 camera, worth R3 399

35 WIN WITH SIMONSIG Three lucky readers can each win

a case (6 bottles) of Simonsig’s sparkling wines, worth R900

40 WIN A COPY OF THE GREAT AUSTRALIAN COOKBOOK Five lucky readers can each win this collection of 165 recipes from Australia’s best chefs, cooks,

51 15

bakers and producers, worth R504

50 WIN WITH BREVILLE Two lucky winners can each win a Breville appliance hamper, worth R12 097!

91 WIN A COPY OF THE HEALTHY LIFE Three lucky readers can each win a copy of Jessica Sepel’s cookbook, worth R399

123 SUBSCRIBE & WIN Subscribe or renew your subscription and get an extra subscription to our sister magazine, Garden and Home

124 WIN A COPY OF FROM VENICE

TO ISTANBUL Complete our foodie blockword and you could win a copy of Rick Stein’s cookbook, worth R525

4 JANUARY 2016

6 ED’S LETTER

15 FOOD BITESNews, trends, shopping,restaurants, decor, productsand time savers

34 DRINK UPGet the latest liquid viewsand news

58 SURF’S UPHidden treasures on the net

122 TRIVIAHow well do you know your food?

48 SUPPER ON THE DOUBLE

Quick ’n easy midweek meals

51 IN SEASON

Green beans, asparagus, peaches

and strawberries

92 JUNIOR CHEF

Lucca de Beer reveals his

secret behind the world’s

foodandhome.co.za JANUARY 2016 5

confess to rolling

my eyes whenever

I hear yet another trite declaration from someone vowing to make a fresh start come January It’s not that I don’t respect good intentions and all that, but, in this day and age

of instant gratification, we want to see results and we

want to see them now To

have to wait until mid-March

to see if your friend’s fuelled flourish of a resolution made at 12.02am on New Year’s Day has actually transpired is, well, yawnsome.

bubbly-Anyway, enough of my yawnsome natter

Let’s get to the part I couldn’t be moreexcited to tell you about: after

a brainstorming session of note a couple

of months ago, the F&HE team decidedit’s time for a resolution revolution to ring

in the New Year And so, what started asmuch ‘oohing’ and ‘aahing’ over eachothers’ wish lists – amidst compulsivecoffee gulping and getting our wirescrossed over whether Mac or PC laptopsuse DVI or VGA cables to connect toprojector screens – has resulted in theJanuary issue: a basketful of fresh ideas

I’ve long been a fan of Ceramic Factory, from which handcrafted

ornamental- and functional products are borne in the beautiful cradle

of the Robertson wine valley – whether you’re more edgy, quirky or

simplistic in your artistic taste, Ceramic Factory has a plethora of gorgeous

pieces for you! My latest discoveries are their Aldus and Geometric

collections, which include this Aldus potplant holder with large copper stand

(R749), Aldus vase with wooden top (R399) and tall Geometric vase (R599),

available at Ceramic Factory stores (ceramicfactory.co.za) and home.co.za

I REVOLUTIONand abundant creativity, ready

and waiting for you to delve into No delays and no promises of things to come – it’s all right here, right now

Just a lip through the pages that lie beyond will reveal a tempting glimpse of the new, super-handy, regular features

in store for you this month and more

in 2016, such as our planting guide (page 23), our ‘Pantry hacks’ for those (hopefully rare) times when you’ve got little more than a tin of tuna and a can

of soup to work with (page 21), ‘Supper

on the double’ with easy and delicious dishes ready in under an hour for thoseinspiration-starved midweek nights(page 48), how to ‘Lighten up!’ by making

a healthier version of a much-lovedclassic dish (page 102), as well as savvyways to use up leftover ingredients in our

‘Use it or lose it’ feature (page 104)

And for the intellectual gourmandswho love our ‘Trivia’ page, we’re testingyour culinary knowledge even morewith our new ‘Foodie blockword’ (page124) – this month, it’s about New Yearcustoms the world over, so why not pull

up some chairs and challenge yourselfand a few pals to this fun brain-teaser over

a tray of irresistible toasted sandwichesand a bottle or two of your favouritetipple Sound good? For gourmet toastieinspiration, look no further than SPAR’sdrool-factor cheese grillers on our insidefront cover

Cheers to a fabulously foodie 2016! P

Discover more gift ideas at www.nespresso.com/festive

Nespresso Boutiques:

V&A Waterfront | Canal Walk | Sandton City | HydePark | Menlyn Mall | Gateway

Nespresso Club: 0800 637773

I bought the August 2015 F&HE from my local SUPERSPAR This was

after my sister recommended it to me as a way to get extra recipes

to add to my new cookbook collection, as I have been planning, for

almost a year now, to get back into cooking and food in general

The main challenge on my cooking journey, apart from living with

three family members with speciic food likes and strong dislikes,

has been inding recipes that are low-GI and diabetic-friendly to

add variety to what I make I can’t compromise on this as two of

my family members are diabetic The cookbooks we bought were

a step forward in bringing that variety, as they catered for people

with diabetes and allergies The F&HE magazine just completely

complemented both! I looked at recipe after recipe and they all were

simple enough to add to daily cooking, as well as interesting and

they met the tastes of the household So far, all of the recipes have

been just what I need – and I can simply substitute an ingredient if

my family doesn’t like it and still have a smashing dish afterwards

It’s pure inspiration and a wonderful relief to be able to cook

conidently while trying out something new I am really looking

forward to grabbing the next issue of F&HE when it is released – for

this, I will make no substitution! Thanks for the wonderfully simple,

accessible, versatile and exciting recipes that are perfect for my

low-GI, diabetic-friendly, ad-hoc cooking lifestyle

Joy Zimba, Midrand

What a great issue November 2015 was! So many incredible competitions, plus comfort for the foodie soul It’s wonderful

to know that black trufles are being farmed locally, showing

that SA food products are just as good as any grown overseas – our young olive-oil industry is a prime example So brave and patient the Andersonsare – I wish them so much luck and good hound-snifing with their beautiful and talented Shammy

Next, your ‘Kitchen iles’ has been framed and is hanging in my kitchen for

a quick and quirky reference So handy – thanks a bunch! Your Diwali recipes have inspired me to cook up an Indian feast on Christmas Eve, and those vanilla burfees with blueberries will be our leave-out-for-Santa treat this year

Your ‘Junior Chef’ article yielded a stunning recipe, which I am going to produce for Christmas lunch as part of a dessert buffet It seems extremely do-able and beautiful to behold too Well done to Courtney le Roux

The Bree Street restaurant proiles have given me renewed zest to explore Cape Town’s emerging foodie strip Some of the recipes, generously provided by the owners of those restaurants, look delicious – the aubergine Parmigiana, Peruvian-style, lemon-cured, raw ish, butternut-illed panzerotti with prawns, and the elderlower panna cotta will all be on my Christmas-lunch menu in various guises Thank you for making my Christmas-food planning so easy this year Keep on cooking (and eating, of course), everyone!

Leila Golby, Cape Town

WINNING LETTER

8

RING IN THE NEW YEAR WITH ALL THINGS BRIGHT AND BEAUTIFUL (AND DELICIOUS!)

WHAT WE’RE LOVING ON

@cloudsandcoffee

Food, fashion, design,

people and places are

just the tip of the iceberg

when it comes to the range

of things Katie Newburn

covers Her impeccable

eye and ability to capture

anything with the inest,

simplest detail makes her

the epitome of why we

follow people on Instagram

– don’t miss this one!

@naturally_nutritious

Melanie Lionello is a nutritionist who has taken her passion for healthy eating into the recipe-developing- and cookbook sphere The Australian sweetheart knows how to create and capture colourful dishes that are oozing goodness Follow her for your health inspiration!

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 Email

foodhome@caxton.co.za

F&HE reserves the right to

edit letters and award prizes

based on merit

DINNER FOR TWO

Loaded hasselback potatoes with buche, tomato salsa and chorizo crumbs

EACH MONTH, THE

F&HE TEAM WILL PICK

THEIR FAVOURITE

DISHES FROM THE

ISSUE AND OFFER

NEW YEAR – FROM

GLITZY PARTIES AND

FRESH STARTS TO

SHARED MEALS

WITH FRIENDS AND

LOVED ONES

menu SUGGESTIONSJANUARY 2016

ON THE LIGHTER SIDE

Pattypan and wheat sushi with mango-chilli dip

a little different but ‘helluva’ tasty! And, so quick and easy to make For pasta lovers, substituting heavy spaghetti for the lighter alternative of zucchini noodles

is an absolutely inspired idea.”

TARYN DAS NEVES

“With a new baby in the house, it’s dificult to ind time to make dinner, nevermind quality time with your partner Regular date nights and dinner for two are what’s needed for a much-deserved break! The pan-fried trout is so quick and simple to make and the fragrant ylang-ylang ice cream will inish off the meal beautifully, leaving you calm and restored!”

10

NEW YEAR’S EVE

pears, goat’s cheese

and brown butter

PAGE 18

Banana crumpets with vanilla yoghurt and fresh berries

PAGE 102

THE SHARING TABLE

Slow-cooked Lamb Shoulder

“Time to celebrate! With the gourmet

goodies to go I went for tasty and

colourful to add to the glitz and glam

of a fab New Year’s Eve party Plus,

the extra caffeine kick in the steak

rub will keep you going all night!”

ANDREA PAFITIS-HILL

“What a very virtuous menu this

is – how unlike me! I must confessit’s taken me a while to talk myselfinto sampling some of the newersuperfoods out there, like chia seeds,but, as the saying goes, ‘Don’t knock

it till you’ve tried it’ I’ve got this brunchmenu lined up for when post-festive-indulgence guilt sets in – I can’t wait

to see the amazed faces around thetable when they taste just how yummythe wheat- and gluten-free bananacrumpets are!”

CLAIRE FERRANDI

“Invite your friends round, illyour table with platters of sharingfood and let everyone helpthemselves! Make the frozenroulade a day in advance andserve as a refreshing inale.”

“I think the most important thing about hosting is making those you love feel at

home Take the pressure off yourself to be the perfect host and you’ll have the space

to cook in a way that is as rewarding as your dishes are delicious.”

CLAIRE’S TIP:

foodandhome.co.za JANUARY 2016 11PERFECT MATCHES

RECIPE AND STYLING BY SARAH DALL ASSISTED BY ESMÉ RETIEF

PHOTOGRAPHS BY MYBURGH DU PLESSIS

COVER DISH

RICOTTA AND EXOTIC TOMATO BAKED CHEESECAKE

BE ADVENTUROUS AND TRY OUR SCRUMPTIOUS

AT ANY OF THESE THREE VENUES

Bocadillos recently opened their

second restaurant, situated in

the stunning Lemon Tree Centre

Well known for their baked goods,

wholesome food and great coffee,

the stylish new Bocadillos on First

specialises in an excellent variety of

wines to suit every occasion With

an extensive breakfast-, lunch- and

dinner menu, head chef, Heila van Zyl,

chooses only seasonal ingredients

sourced from local suppliers The

venue is perfect for functions, dinner

parties and wine-pairing dinners

BOOKINGS: 041-581-8081;

bocadillos.co.za

Husband-and-wife team, Abe and Karike Conradie, have created a friendly, big-hearted and welcoming space boasting great coffee, food, lowers and gifts The mouth-watering aroma of just-baked cake and the fragrance of fresh lowers delights the senses in this colourful coffee shop and deli The menu is both healthy and indulgent, with low-carb options available for most dishes Check out their online shop for great gift ideas or to buy a delicious cake and lowers for your next party

BOOKINGS: 021-872-0685;

kikka.co.za

This delightful café, in the heart of Kyalami, offers a fusion of ine dining and bistro-style meals, and has also become famous for its delectable high teas! The menu is organic and, according to head chef Shaun Janse van Rensburg, is sourced as locally as possible Enjoy the comfy couches, where you can sit quietly, reading and sipping speciality lower teas, or bag

a table on the wide, open deck – the perfect place to sample craft beer over their tasty burgers Available for functions, the team will work with you to get the menu, decor and drinks just right BOOKINGS: 011-466-0195; reservations@

CAFÉ HEMINGWAYS, JHB

Head chef Shaun Janse van Rensburg and pastry chef Engela Hennig

14 JANUARY 2016

WORDS AND STYLING

BY CLAIRE FERRANDI PHOTOGRAPHS BY DYLAN SWART

Once upon a time, there was only Champagne, the king of bubbly,

to consider for sipping on at special occasions Although not

new, we’ve recently spotted Spanish bubbly, cava (which means

‘cave’ or ‘cellar’ in Spanish and Catalan), popping up all over the

international drinks scene and we’re loving what we’re tasting!

Cava is produced in the traditional method of Champagne

(Méthode Champenoise), but only producers in the Champagne

region of France may use the term ‘Méthode Champenoise’

Therefore, in Spain, cava is made in the ‘Método Tradicional’

or ‘Traditional Method’, using a blend of three Spanish grapes,

macabeo (known as viura in Rioja),parellada and xarel-lo Together, thesegrapes make for a balanced and fruitysparkling wine Interestingly, cavaproducers have played a signiicant role

in developing winemaking technology –one example is their invention of thegyropalette, a machine that helps speed upthe process of reining wines and extractingsediment from the bottles, which hadoriginally been done manually

Perfect for celebrations over the festiveseason, cava pairs particularly well withBrie, olives, almonds, smoked salmonand prosciutto, so it is an ideal choice topair with tapas dinners on balmy summerevenings Cava is becoming more readilyavailable in South Africa – we’ve spotted

it in speciality wine merchants, online atngf.co.za, cybercellar.co.za and at selectWoolworths stores

4 January – 29 February Table

Mountain Cableway’s

half-price sunset special Enjoy

spectacular views and summer

sunsets over Cape Town from

this iconic landmark Available

from 6pm, adults pay R120 and

children aged 4 – 7 pay R57,50 when

purchasing return tickets from the

Cableway Ticket Ofice or online

For more info, call 021-424-8181 or

visit tablemountain.net

16 January MLK Food

and Beverage Consultingopen day Visit ChefMLK’s open day Enroll on the dayand receive 10 per cent discount

on fees Pay only R34 650 for

a professional chef certiicate(8 months), R60 750 for a diploma(10 months) or R87 750 for acombined certiicate and diploma(18 months) For more info, call

076 296 6916 or visit chefmlk.com

Start of theHarvestCelebration at Delheim Estate

Tickets are limited to 120 adultsper day and cost R300 pp (R175 forchildren under 12; children under 2are free), which includes all theactivities and food, a Delheim wineglass and live-music entertainment.Pre-bookings are advised 021-888-4607; restaurant@delheim.com

If you missed out on the captivating Titanic: TheArtifact Exhibition in Johannesburg, don’t let theCape Town tour pass you by Now open until 3 March

2016 at the V&A Waterfront, experience the personalbelongings and numerous items recovered from theshipwreck and remember all whose lives were lost orchanged by one of the biggest maritime disasters inmodern history

With culinary experiences available too, relive thefood from a bygone era with menus from the actualjourney recreated for your enjoyment For furtherdetails and bookings, visit titanicexpo.co.za

It was an ecstatic and

deserving Jamie-Lee

Saunders, commis chef at

Red Indigo Restaurant at

Grootbos Private Nature

Reserve in Hermanus, who

won the inaugural Young Chef

2015 Award at this year’s

‘Chefs who share – the ART

of giving’ black-tie charity gala

at the Cape Town City Hall

The glamorous culinary event saw the talents of 14 of the

country’s top chefs who, with seven top sommeliers, worked

in seven teams to serve a spectacular feast Jamie-Lee,

as one of seven inalists selected for their canapé entries,

teamed up with chefs Chantel Dartnall from Restaurant

Mosaic at The Orient and Scot Kirton from La Colombe

Her winning canapé recipe for pink-peppercorn macaroons

with duck-liver pâté and candied apples, her professionalism

and personality wowed the judges and earned her the

coveted title The once-in-a-lifetime prize includes a trip to

Europe to spend several days cooking in a Michelin-starred

restaurant, before visiting the Moët & Chandon headquarters

in Épernay What an effervescent start to what will surely be

a sparkling career in the culinary industry! By Jenny Handley

For the winning recipe, visit foodandhome.co.za

With school starting and time a luxury at the beginning

of a new year, why not let catering and culinary architect,

Nicole Paritt, take care of dinner With a variety of

delicious menus available – from Banting to low-fat –

from an affordable R380 per week

and delivered to your door, Ginger

Apple can provide you with

nutritious and healthy meals

Also available for event catering

For menu details and further

info, visit gingerapple.co.za

Suzelle DIY

The F&HE team was tickled pink paging through the hilarious SuzelleDIY: The Book (Human & Rousseau, R325), which offers a humorous twist on DIY projects – where things mostly go right, but sometimes also go

a little wrong!

Move over quinoa – there’s a new African superfood

on the shelves! Baobab powder is extracted from the baobab-fruit pod and, because it naturally exists as

a powdered pulp, is sifted only twice to remove seeds and ibre before being bottled to add a boost of vitality to your daily smoothie or breakfast Packed with vitamin C, calcium and magnesium, it’s also

an antioxidant and has prebiotic properties Give it

a try in our pattypan smoothie on page 47 For more info and stockists, visit ecoproducts.co.za

foodandhome.co.za JANUARY 2016 17

For as long as I can remember, I havehad an interest in all things to dowith health, particularly healthy foods.

I knew from a very young age that

I wanted to work with food Ironically,

it was during my university years, andwhile I was studying nutrition, that

I was the most unhealthy After manyyears of abusing my body, I feltcompletely disconnected from theperson I had once been When I movedback home, I was chronically fatiguedand depressed

It was at this stage of my life that myreal, purpose-driven journey withfood began I reconnected with mybody and health through high-quality,unprocessed, plant-based foodsand healed a chronic systemic acnecondition, as well as my fatigue andanxiety I haven’t looked back since

Food makes me feel abundant,supported and uplifted Ultimately,

for me, cooking with high-quality,plant-based foods is a tangible, self-love practice When I nourish mybody, it positively inluences how

I feel about myself, which then manifestsinto how I treat other people Whenyou look after yourself, when you getenough rest, when you consume deeplynourishing foods, the natural result isthat you become more energetic andmore joyful

To create a consistently healthylifestyle, you have to plan ahead.Find a health blogger who inspires you.Commit to trying one new recipe perweek Go to a health shop and buy one

or two ingredients and slowly start tostock your pantry in this way, having

a larger variety of healthy foods to workwith on a day-to-day basis Like allthings in life, learning how to supportyourself daily with creative easetakes practice

Romey Aspden tells us how she’d like to feed the world happy with her inspirational principles and practices behind healthy eating This Joburg- based foodie knows every trick in the book when it comes to creating

a sustainable lifestyle She also shares one of her favourite the-goodness’ recipes, chia breakfast bowl with white-mulberry milk

‘fill-me-up-with-Blogger of the month

Makes 1 bowl EASY 20 mins + 4 hrs,

to soak

500ml (2 cups) water

60ml (¼ cup) cashews, soaked for

about 4 hours + extra, to garnish

1 Place all of the ingredients in

a blender, except the chia seeds and honey, and blitz on high for a few minutes until you have a smooth and creamy consistency

2 Add the chia seeds to your newly made mulberry and cashew-nut milk and leave to stand for up to

15 minutes, giving the chia seeds enough time to swell up and absorb the liquid

3 Once ready, pour your mixture into 2 bowls and garnish with some mulberries, cashews and

a drizzle of honey Enjoy!

CAPE TOWN:

DOOR 221Door 221 is the new kid on the upper-Bree Street strip

of colourful cottages The decor of this tapas- and cocktail bar is laid-back, yet carefully curated for just the right amount of Cape Town edge The dark-wood bar is the showpiece

We order a Negroni and

a whisky sour from the chalkboard menu There are a couple of wines on offer too, as well as, of course, the prerequisite craft beer And, who can resist sticky chicken wings? We certainly can’t

We also have a pulled-pork taco as well as the tuna option The food is fresh, delicious and packing lavour The chef has taken great care

to make sure all the elements of a dish shine – from the luffy, made-on-site tacos to theluscious, slow-cooked pulled pork These bites share the menu with burgers and bratwurst and they, apparently, also make a trinchado that’s bang on the money – I’ll have to try

it next time Door 221 is open from Tuesday to Saturday from 4pm – 2am, making it the perfect spot for after-work drinks,

a night out or even a celebration 221 Bree Street, Cape Town;

082 770 3366 By Malu Lambert

JOHANNESBURG: PRONEmma Chen, owner of the renowned Red Chamber in Hyde Park, has opened her second, authentic, Chinese restaurant – and it’s as brilliant as its predecessor! PRON (People’s Republic

of Noodles) brags a small, but colourful menu with a list of tapas and noodle mains – as ideal a sharing menu as you’ll get For the more adventurous, try the wood ears (a Chinese mushroom) and pig ears (actual pig ears), while those in love with the lavour of Chinese cooking can go for classics like Sichuan chilli chicken with peanut sauce and sprouts, or chashao pork soup noodles Waiters are well informed about the dishes, so any queries or ponderings are answered with in-depth- and incisive responses 69 7th Street, Linden; 011-782-1736 By Chevaun Roux

PLETT: EQUINOX FLAME

& FLAVOUR

The new, glossy, blue-and-white, 100-seater, built under The

Lookout Deck, has a menu devised by star chef, Garth Stroebel

Menu highlights include grilled espetada, crayish, prawns and

line ish, all done on the open-ire pit, adding an authentic

‘braaied’ lavour There’s also a wood-burning oven for pizzas

– with a twist: caramelised pulled pork and curried prawns

are just some items on the toppings list of what owner Chris

Stroebel says are more like ‘fancy latbreads’ Desserts are

totally heavenly with home-churned ice creams infused with

salted popcorn and burnt Knysna honey In fact, with a 100km

sourcing dictum, most ingredients are fresh and local and come

from small suppliers along the fertile Garden Route The Lookout

Beach, Plettenberg Bay, 044-533-0637 By Emma Jordan

MARKET of the MONTH:

Driving through the warren of Stepford-style mansions to

get to the market is tricky Okay, we’re a little lost Luckily,

we can hear the booming voice of the polo commentator,

which we follow until we ind ourselves joining the well-

heeled throng spilling into the Market at Val de Vie

Famed for its Polo Club as well as for Olympian and

marketing director, Ryk Neethling,

Val de Vie is a residential wine estate

– one that boasts its own health

club, restaurant, tennis academy and

Ryk’s swimming school And, now

that season’s here, a market too

The market’s unique selling point

is the live polo match, which takes

place right in front of the crowd

Horses gallop across the expansive playing ield while Paarl’s

blue sky shimmers above People in Panama hats lounge on

the grass, drinking wine Expensive cars prop up expensive

polo paintings It’s all very exciting And hot

The market section is set up along the walls of the Polo

Pavilion’s terraces There are stalls selling home-style pies,

bratwurst, pastries, ice cream and the like We meander

through looking for some cold beers, which we ind in an interior bar On the way there, we pass through racks of high-end clothing, hats, bikinis and jewellery Seating is easy

to ind – we see there are plenty of tables on the terrace and market-goers have commandeered part of the inside of the restaurant too

There is a small kiddies’ play park and many of the little ones, fascinated by the horses, crowd around the fence at the end of the ield

With craft beers in hand, the next step is to ind something

to eat Parked among the painting-propping cars is

a selection of food trucks Pizza, burgers and tacos – it’s all happening, but I’m drawn to the retro Meisies Kitchen Food Truck Perusing the menu between sips, I decide on

a Banting-friendly dish of chicken breast, salad and sage

‘caulirice’ (caulilower rice)

Live-music lovers will be pleased to know folk-rock duo, Bottomless Coffee Band are regular performers here

“The market’s unique selling point is the live polo match, which takes place right in front of the crowd.”

Serves 4EASY30 minsCAJUN CHICKEN500g deboned chicken-breast fillets

100ml lime juice30ml (2 tbsp) cajun spice60ml (¼ cup) plain yoghurtCAULIRICE

1 cauliflower head, leavesremoved

50g butter60g leeks, choppedhandful fresh sage leaves,torn

juice of 1 lemonsalt and freshly ground blackpepper, to taste

brown sugar, to taste

1For the chicken, marinatethe illets in the lime juiceand spice Heat a pan over highheat Cook the chicken untilgolden brown on the outsideand cooked through, about

3 – 4 minutes Cut the chickeninto strips and drizzle with theyoghurt Set aside

2Using a food processor,blend the head ofcaulilower to form caulirice

3Add the butter to asaucepan over mediumheat Once hot, add the leeksand fry, 2 – 3 minutes Add thecaulirice and cook, 8 minutes.Add the sage, season to tasteand cook for a further minute.Turn the heat off and place a lid

on the saucepan

4For the slaw, combineall of the ingredients andset aside

5For the dressing, combineall of the ingredients andpour over the slaw Toss to coat

6Serve the chicken with thecaulirice and slaw

Market at Val de Vie, Val de Vie Estate, R301, Jan van Riebeeck Drive, Paarl Upcoming summer markets

with polo matches: 7 February 2016, 13 March 2016, 10 April 2016 valdevie.co.za

I N S TA N T C O F F E E

RECIPES BY CLAIRE FERRANDI ILLUSTRATIONS BY SARAH-JANE WILLIAMS

MAKES 2

Combine 500ml (2 cups) boiling

water with 15ml (1 tbsp) instant

coffee and pour into ice trays to

freeze overnight Combine 300ml

milk with the seeds of 2 vanilla pods

and a little sugar to taste, if desired

Pile 2 glasses with coffee ice cubes

and pour over the vanilla milk Serve

immediately instead of your hot,

morning cappuccino

SERVES 2

To make an intense and delicious rub for your next steak, combine 15ml (1 tbsp) instant coffee with 1 seeded and finely chopped red chilli Add

a small handful thyme leaves and 15ml (1 tbsp) olive oil and rub all over

2 steaks Grill your steaks in a smoking hot pan or over hot coals until done to your liking Season well and allow to rest for 10 minutes before serving

MAKES 1

An affogato is perfect as a simple and sweet end to a summer lunch For

1 affogato, combine 7,5ml (1½ tsp) instant coffee with 40ml boiling water and serve alongside 2 scoops vanilla ice cream in a glass Allow your guests to pour their espressos over their scoops of ice cream

WONDE RING WH

AT YOU CAN YO U WHIP U

P WITH

A COMMON PANTRY STAPLE? W ATCH TH

IS SPACE FO R OUR Q

UICK AND EAS Y MONT

HLY HACKS .

foodandhome.co.za JANUARY 2016 21

COMPILED BY GERHARD VAN ZYL

like a diamond!

ADD SOME SPARKLE TO YOUR NEW YEAR’S CELEBRATIONS WITH THESE GLITTERING PRODUCTS

PILE ITGold-dot dinner plate, R79,95, woolworths.co.za

FILL ITPrinted glass tumblers, R120 for a set of 2, woolworths.co.za

HANG ITNYE party garland (33cm x 15cm), R215, ingoodcompany.co.za

LIGHT ITGlass jar candle with text print, R99, home.co.za

A great addition to any summer salad, this peppery herb is an easy winner to grow in the garden, or, if space is limited, in a 25cm pot or container in your kitchen or on a balcony Plant in an area where it will receive suficient sunlight, but where it will also get some shade from the summer heat It’s important to keep rocket watered regularly, preferably in the early evening, with the top layer of soil moist, but not soaked

If not watered, the plant will easily bolt and go to seed.After about a month to 45 days, the plant should have reached about 15cm in height and you can thin out the leaves The duration of your rocket harvest is determined

by how frequently you snip the lower- and seed buds from the plant – the more you snip, the longer the harvest will last The lowers are also edible and taste great!

Plant with other salad and Asian-green varieties, like lettuce, cabbage or bok choi

AT F&HE, WE LOVE THE MOVEMENT TOWARDS SUSTAINABLE AND

SEASONAL EATING AND WOULD LIKE TO ENCOURAGE READERS TO

START THEIR OWN VEGETABLE PATCH AT HOME IT’S JUST SO EASY!

EVERY MONTH, WE’LL LET YOU KNOW WHICH ITEMS ARE GOOD FOR

PLANTING ACROSS SOUTH AFRICA

Look out for recipes in our upcoming March issue using your newly grown French beans and rocket, which you should have in abundance!

This is a lovely crop to grow from seed during the

summer Relatively quick to mature, bush- or French

beans can be harvested 8 – 10 weeks after planting,

when the pods are about 10cm in length Beans need to

be planted in a sunny area with well-drained soil, where

they will receive at least ive hours of full sun a day

When planning your vegetable patch, keep in mind

that beans do well when planted with cabbages,

carrots, caulilower, celery, aubergines, lettuce,

spinach, rosemary and sage Avoid planting with

fennel, leeks or onions

Sow the seeds 2cm deep and about 10cm apart

at the base of a cane stick, which the beans can be

anchored to once they begin to climb A trellis can also

be used If planting rows, allow at least 60cm between

rows Water early in the morning and, on very hot days,

again in the late afternoon/early evening

CEL EBR I T I ES ON T OU R

Summer lovingRECIPE AND STYLING BY CLAIRE FERRANDI

PHOTOGRAPHS BY DYLAN SWART

Serves 4 EASY 30 mins + 4 hrs or overnight, to freeze

THE FLAVOUR COMBINATIONS

750ml (2½ cups) milk

1L (4 cups) fresh cream

8 large egg yolks

1Place the milk and cream in a large saucepan and bring to

a simmer over medium heat Remove from heat

2In a medium mixing bowl, whisk the egg yolks and castor

sugar together until light in colour, about 5 minutes

Temper the cream mixture into the eggs and sugar by

gradually adding small amounts Return the mixture to the

saucepan and cook over low heat, stirring all the time, until the

custard coats the back of a spoon, about 5 minutes

3Pass the custard through a sieve and add the essential oil

Allow the mixture to come to room temperature

4Once the mixture has cooled, churn in an ice-cream churner

according to manufacturer’s instructions, before transferring

to a freezer-proof container Alternatively, if an ice-cream churner

is not available, place the mixture in a freezer-proof container in the

freezer and whisk every hour to break up any ice crystals that may

form, until frozen

5Remove the ice cream from the freezer 10 minutes before serving

Serve scoops of ice cream in bowls or sugar cones, if desired

24 JANUARY 2016

SA Olympic gold medallist and

marketing director of the beautiful

Val de Vie Estate in Paarl (see page

20 for details on their summer

markets), Ryk Neethling recently

travelled to the exquisite turquoise

waters of the Seychelles with

his new fiancée, Sahar Biniaz –

the dazzling Miss Universe

Canada 2012.

IT WAS JUST SAHAR AND I FOR

A WEEK. It was my irst time visiting

the Seychelles – a destination I have

always wanted to tick off my bucket list

It was better than what I expected in all

my wildest dreams We stayed at the

Eden Bleu Hotel in Mahé for one night

and, the rest of the time, on Fregate

Island Private, a small conservation

island in the heart of the Seychelles

archipelago Fregate was incredible

and there was no need or desire to

go anywhere else Even though I live

in one of the most beautiful places

in the world, the Paarl-Franschhoek

Valley, this week I didn’t miss anything

– it was pure paradise!

THE FOOD ON THE ISLAND WAS

INCREDIBLE We ate fresh ish for

breakfast, lunch and dinner and I loved

the different ways they prepared bonito

tuna On Fregate, they also grow all

their fruits and vegetables, even though

it’s only a 2km2 island! A highlight for us

was the fragrant ylang-ylang ice cream –

it was so fresh and delicate

WHILE THE HOLIDAY WAS

MESMORISING, MY FAVOURITE

MOMENT WAS SITTING WITH SAHAR

ON ANSE VICTORIN, which is often

described as the world’s best beach,

watching the sunset. I turned to her and

said this is absolutely perfect – that the

only thing missing are some dolphins

As I said it, four dolphins appeared in

the water in front of us! It was magical

I WAS MOST SURPRISED THAT

THE SEYCHELLES ARE ONLY

A FOUR-HOUR FLIGHT FROM

JOHANNESBURG I had this perception

that they were much further away,

but they are quite accessible While

travelling obviously expands your

horizons and exposes you to new and

interesting cultures, it also makes you

appreciate what you have and I always

love coming home

foodandhome.co.za JANUARY 2016 25

Husband-and-wife team, Siphokazi and Frank Omoluwa,

create, make and market a range of Southern- and West

African savoury sauces under the brand name, Mrs O Foods

Some of the sauces in the Mrs O range (such as the rich,

tomato-laden sishebo) come from Siphokazi’s Eastern Cape

culinary culture, while others (such as the palm nut-based

Banga sauce) form part of Frank’s Nigerian food heritage

“Through Frank, I discovered the joy of sharing the food

you love with someone that you love It is a way of building

connections If you love someone, you want to understand

the tastes of their upbringing, the tastes that formed them.”

“I loved introducing Frank to the gentle tomato relishes

of the Eastern Cape Visiting Frank’s homeland introduced

me to the intense lavours and intriguing textures of

Nigerian food Palm nuts, okra, periwinkles It was

is well established for European- and Asian food genres, the Mrs O brand is path-breaking in the African epicurean arena

We make African-inspired sauces for busy Africans who want to eat well without fuss, but with lavour.”

073 359-3223; MRSOFOODS@GMAIL.COM;

MRSOFOODS.CO.ZA (AVAILABLE AT MARKETS AND DELICATESSENS THROUGHOUT GAUTENG)

BY ANNA TRAPIDO PHOTOGRAPHS BY ANNALIZE NEL

the

26 JANUARY 2016

REINVENTING THE WHEEL

MAGIC, TOO, SEEMS

TO HAVE HAD A HAND

BY DIANA WEMYSS RECIPES AND

STYLING BY ILLANIQUE VAN ASWEGEN

PHOTOGRAPHS BY KARL ROGERS AND

ADEL FERREIRA

28

hen I was a boy in

France,” says Gérald,

“we went into the

mountains in Ardèche

for fishing holidays with my

grandfather He rented a holiday

house and bought fresh goat’s

cheese at the local market Back

home, he patiently matured his

cheeses in the cellar Just before

we went fishing, he’d break off a

piece of rock-hard cheese and pop

it into my mouth Gradually, it

dissolved, releasing its wonderful

flavours This gave me my great

love of cheese and goat’s cheese,

in particular.

“I came to South Africa 22 years ago,

met my wife, Jenny, and stayed; but,

I never ate any cheeses here, because

they were all that orange,

plastic-wrapped variety that tasted just terrible

That is, until I came across a couple

of chaps in Johannesburg who were

making goat’s-milk cheeses I became

their best customer and, when they

decided to pack up and return to

Europe, I begged them to sell metheir equipment and teach me how

to make cheese.”

And, so, Gérald Tanesse, touroperator, became a cheese maker andtook on the name of his grandfather,Pépé Charlot “The problem was always

in inding the goat’s milk I was getting

it from the University of Pretoria’s farm,where they taught farm management –how to manage goats They had nouse for the fresh milk – so, I had a smallwindow period of 48 hours in which

to get it, transport it to my home andstart the process That was 400L milk

a week, once a week, that I had to hurryback to my kitchen.”

Gérald’s efforts won him the award

of the Best Small Cheese Maker inthe country at the Eat Out DStv Food

Network Produce Awards 2013.After his family moved to theCape and unable to expand in hishome kitchen, Pépé and his wifedecided to follow the drift south Helooked in the winelands, in Paarl andFranschhoek, for goats and a dairy,but without success And, then, hechanced upon an established herdand small fromagerie at Imhoff’s Gift

in Kommetjie There were 75 goats,owned by Denise van der Horst, thewife of the owner of the farm, whomade both goat’s- and cow’s-milkcheeses Pépé had found his niche and

he quickly streamlined the operation

to concentrate on goat’s-milk cheesesand to increase production

Now, a year later, Pépé has relocated

to another part of the farm, where he

Gérald Tanesse, aka Pépé Charlot

foodandhome.co.za JANUARY 2016 29EATING LOCALLY

TOMME, BABY MARROW AND ROASTED GARLIC SCONES WITH BEETROOT AND MUSTARD PICKLE

continues to expand on his work and

cheese-making classes and create,

what he terms, a ‘complete experience

in cheese’, from watching the goats

being milked and feeding them, to

chatting to him about cheese and

how it is made There is now a shop

illed with all the 10 different cheeses

he makes, the most famous being the

buche or log shape – big logs, little

logs and mini logs as small as a

wine-bottle cork Visitors can also indulge

in cheese tastings, visit the dairy

or partake in cheese courses from

Tuesday to Sunday

Pépé, a youthful 52-year-old

brimming with energy and enthusiasm,

is slipping out cheese-making terms

with Gallic charm – ‘emprésurage’

(inoculation), ‘caillage’ (setting),

‘égouttage’ (draining) and ‘salage

et séchage’ (salting and drying)

Many cheeses in this country, he

explains, are made from pasteurised

milk and, because of this, they do not

have much taste or take a long time

to acquire taste For cheese to taste

good, the cheese maker works with

the natural bacteria in the milk to

create deep lavours

And, in answer to a customer’s

question about the health dangers

of unpasteurised milk, he has this

to say: “If you live only on produce

that is always pasteurised and

sterilised, you don’t build up your

own ecosystem of bacteria and you

become weak and fall prey to disease

Cheese is a live product that grows

mould – good mould That is the whole

secret of the cheese – the mould, plus

patience and dedication.”

Pépé shows how the logs of

cheese start their three-week

maturation as white as snow and,

gradually, the mould grows and

forms a crusty, wrinkled brown skin,

which protects the cheese inside,

allowing it to breathe, mature and

develop full lavours

“Cheese-making is a great lesson

in life,” says Pépé “It teaches you

that things need time You have to

respect that if you want the inal

product to be unique.”

CHEZ PÉPÉ, IMHOFF FARM,

KOMMETJIE ROAD, KOMMETJIE;

021-783-4545; PEPECHARLOT.CO.ZA;

SALES@PEPECHARLOT.CO.ZA

Savoury scones are delicious for lunch

or a teatime treat The pickle is really easy to prepare and goes well with the goat’s cheese

Serves 4 EASY 2 hrs THE FLAVOUR COMBINATIONSBEETROOT PICKLE

125ml (½ cup) red wine vinegar15ml (1 tbsp) wholegrain mustard15ml (1 tbsp) brown sugar

1 dried bay leaf pinch salt and freshly ground black pepper, to taste

100g beetroot, julienned (see

‘Cook’s tips’)55g red onion, peeled and thinly slicedSCONES

1 garlic bulbolive oil, to drizzle 240g self-raising flour 15ml (1 tbsp) brown sugar2,5ml (½ tsp) salt

115g butter, at room temperature 210g Pépé Charlot Tomme, grated (or Gruyère)

75g baby marrows, grated 15ml (1 tbsp) chives, finely chopped180ml (¾ cup) buttermilk

cake flour, to dust microherbs, to garnish (optional)soft butter, to serve

HOW TO DO IT

1 For the beetroot pickle, warm the red wine vinegar, mustard, sugar, bay leaf and seasoning in a saucepan over medium heat, 1 minute Combine the beetroot and onion with the vinegarmixture and leave it to stand, 1 hour, before refrigerating until ready to use

2 For the scones, preheat the oven

to 200°C Place the garlic bulb on

a piece of foil, drizzle with a bit of olive oil and close up the foil Bake until the garlic is tender, 40 minutes Once it

is cool enough to handle, cut off the top from the bulb and squeeze out the garlic Mash to form a purée

3 Combine the self-raising lour, sugar and salt Cube the butter

and use your ingers to rub the butter into the dry mixture until it resembles coarse breadcrumbs Stir in the garlic purée, half of the grated cheese, baby marrows, chives and buttermilk Use your hands to bring it all together

4 Dust a clean surface with a little cake lour Turn the scone mixture out onto the surface and use your hands to gently pat the dough into

a large circle of about 3cm thickness

Do not knead or overmix it too much Transfer the disc to a lined baking tray Use a knife to cut the scones into 8 wedges, but keep them all together in

a round shape Sprinkle the remaining cheese on top and bake in the oven,

40 minutes Reduce the temperature

to 180°C and continue to bake for

15 minutes

5 Garnish the scones with microherbs and serve with the soft butter and beetroot pickle

COOK’S TIPS

If you’d like to add a garlic lavour without making the roasted garlic, then simply replace it with 15ml (1 tbsp) inely chopped garlic Use a Chinese mandoline to make the julienned beetroot strips Some stores now also sell the julienned strips ready-made or, alternatively, you could grate it coarsely

The soft cheese, spicy salsa and smoky chorizo make for a superb flavour combination

Makes 6 EASY 1 hr 45 minsTHE FLAVOUR COMBINATIONSHASSELBACK POTATOES

6 (about 1,1kg) medium potatoes115g salted butter, melted5ml (1 tsp) garlic, finely chopped 2,5ml (½ tsp) paprika

sea salt flakes, to sprinkle 240g Pépé Charlot Buche (or chevin goat’s-milk cheese)

TOPPINGS180g baby tomatoes, halved

½ (about 55g) red onion, peeled and finely chopped

foodandhome.co.za JANUARY 2016 31EATING LOCALLY

15ml (1 tbsp) sweet chilli sauce

15ml (1 tbsp) chives, finely chopped

5ml (1 tsp) lemon juice

salt and freshly ground black

pepper, to taste

200g chorizo, diced

60ml (¼ cup) sour cream, to serve

handful fresh coriander leaves,

to garnish

HOW TO DO IT

1For the hasselback potatoes,

preheat the oven to 220°C Line a

baking dish or tray with baking paper

2Cut slits into the potatoes, 0,5cm

apart, ensuring you don’t cut all the

way through the bases (see ‘Cook’s tips’

for a trick), as you want them to keep

their shape Combine the melted butter,

garlic and paprika Brush half of the

mixture all over the potatoes, making

sure you get some in between the slits

Place the potatoes on the lined baking

tray and bake in the oven, 45 minutes

Turn the oven down to 180°C Brush the

remaining butter over the potatoes and

sprinkle a little sea salt over each one

Bake for a further 30 minutes until tender

on the inside and crisp on the outside

If the potatoes need a bit more cooking,

cover the tray with some foil and bake

for a further 15 – 20 minutes

3Cut the buche into 12 slices Halve

the slices and place 4 halves into

a few random slits in each potato

Return to the oven, 5 minutes

4 For the toppings, make the salsa

by stirring together the baby tomatoes, red onion, sweet chilli sauce, chives and lemon juice Season

to taste

5Heat a pan over medium heat

Once hot, add the chopped chorizoand fry, 5 minutes Remove the chorizowith a slotted spoon, place in a foodprocessor and blitz for a few secondsuntil crumbly

6To serve, top each hasselbackpotato with a dollop of sour cream

Add a spoonful of tomato salsa, asprinkle of chorizo crumbs and garnishwith coriander leaves

COOK’S TIPSUse two chopsticks as a guide whencutting the slits into the potatoes

Position the chopsticks on each of thelong sides of the potato and gently cutthe slits The chopsticks will prevent youfrom cutting all the way through Bakingpotatoes will work best for this recipe,but regular potatoes will work just aswell – they might just need a little bit ofextra baking time Check the potatoesregularly to see how far they are andadjust the cooking time accordingly

Crumbed goat’s cheese is wonderful! It goes crisp on the outside, while keeping the cheese inside soft and creamyServes 4 EASY 1 hr 15 mins THE FLAVOUR COMBINATIONSHARISSA-GRILLED CHICKEN30ml (2 tbsp) harissa paste

2 (about 315g) large skinless and deboned chicken breasts, sliced

15ml (1 tbsp) olive oil2,5ml (½ tsp) salt2,5ml (½ tsp) sugarDRESSING175g plain yoghurt

80ml (
cup) mayonnaise

25g fresh basil leaves

1 (about 25g) spring onion, chopped

15ml (1 tbsp) red wine vinegar15ml (1 tbsp) chives, finely chopped

5ml (1 tsp) garlic, peeled and finely chopped

2,5ml (½ tsp) sugarsalt and freshly ground black pepper, to taste

32

EATING LOCALLY

1 (about 230g) large avocado,

peeled, pitted and diced

1 (about 25g) spring onion, finely

chopped

40g watercress

CRUMBED BUCHETTE

190g Pépé Charlot Buchette (or

chevin goat’s-milk cheese)

60ml (¼ cup) cake flour, seasoned

3 large eggs, lightly whisked

15 minutes

2Heat a griddle pan until smokinghot Fry the chicken for 2 minutes

on each side until cooked through

3For the dressing, place all of theingredients in a food processor andpurée until smooth Season to taste

4For the salad, place the barley,stock, tomato paste and sugar

in a pot and bring to a boil Simmeruntil tender, 20 minutes Stir in thered wine vinegar, cover with a lidand allow to cool Once cool, toss

in the strawberries, avocado, springonion and watercress

5For the crumbed cheese, cut thelog into 8 equal discs Dip each

LOADED HASSELBACK POTATOES WITH BOUCHE,

TOMATO SALSA AND CHORIZO CRUMBS

one in the lour, then in the beaten eggs and, lastly, coat in the panko crumbs Dip into the eggs again and inish off with another layer of panko crumbs Make sure this last layer is packed on really tightly

6 Heat the oil in a frying pan Once hot, fry the crumbed cheese until crisp and golden, about 1 minute on each side Drain on paper towel

7 Serve the crumbed cheese pieces atop the salad with the dressing on the side

COOK’S TIP

If the cheese discs feel a bit soft after coating them and you are worried they might fall apart during frying, refrigerate them for at least 15 minutes This will irm up the cheese and ensure easy cooking

CRUMBED BUCHETTE, HARISSA-GRILLED CHICKEN AND BARLEY SALAD WITH A CREAMY BASIL DRESSING

foodandhome.co.za JANUARY 2016 33

WHAT TO DRINK, WHEN, WHERE & HOW

BY CHRISTINE LUNDY

POWERED BY

Join the Food & Home Entertaining Wine Club

and receive a FREE copy of

Food & Home Entertaining

with your box of wine each month! Visit cybercellar

com/FHEwineclub for this month’s wine selection

See page 36 for details

Join this month, and one lucky reader can win a case(six bottles) of Neil Ellis Groenekloof Sauvignon Blanc 2015, worth R540

JOHN PLATTER’S NEW

BOOK, MY KIND OF WINE

A symphony of syntax and

imagery created by the word

master, John Platter, edited by

food icon, Erica Platter, and

brought to life by the image

maker, Clinton Friedman –

R375, Pawpaw Publishing

THE ORPHANAGE’S FLAGSHIP

‘More tea, Vicar?’ – an elixir served in a patterned teacup and made up of vanilla-infusedKetel One Vodka, Rooibos, cranberry and lemonserved with a Rooibos-lemon jelly shaped like ablock of brown sugar R15 goes to the St FrancisChildren’s Home founded by Reverend SW Lavis

rose-in 1919 to care for orphan boys R75 per ‘cuppa’

I am not much of

a cocktail drinker

myself – I’m wary of

the amount of alcohol

hidden in these colourful,

intriguing concoctions

However, watching the

‘orphan alchemists’

at Cape Town’s The

Orphanage, one can only

be tempted to try their

whimsical elixir, even

just to see the magic

happen – the artistry

of the composition

and presentation The

Orphanage is relocating

to historic Church Square,

Cape Town, in March

2016 theorphanage.co.za

VEUVE CLICQUOT

No need to introduce the French ‘Grande Dame’,Veuve Clicquot; but, its latest creation, VeuveClicquot Rich, with higher dosage (higher sugarlevels), has been designed for a completely newlavour experience! You can only go to 54 on Bath

or the Cocoon Lounge in Johannesburg to become

a ‘Cliquologist’ – the art of selecting the specialingredients, like green pepper, pineapple or cucumber,that will add a new twist to your Champagne Rich

LA SERENAAward-winning Stellenbosch Hills has released its premium fortiied aperitif, La Selena, a Muscat de Hambourg, to celebrate 70 years of winemaking Perfect over crushed ice or try it in a cocktail a mojito! R350, winecellar.co.za

34 JANUARY 2016

RAISE YOUR GLASS

Simone Falconer, the mastermind behind the new, local, handcrafted Musgrave Gin, has been involved in trend research as head of innovation for RCL Foods for over 10 years Musgrave was born out of a gin ’n tonic exploration

of London and research into the world of craft and artisan trends

WHAT IS THE TOP COCKTAIL TREND?

Cocktails are booming with interesting ingredients The top ingredients mixologists are using? Cold-brew coffee, different-lavoured bitters and anything frozen

WHERE TO DRINK IN SA

Cape Town: Tjing Tjing, The Orphanage, Mother’s Ruin, Door 221, The Village Idiot, The House of Machines Joburg: Maboneng’s Lenin’s Vodka Bar, L’Opulence

in Sandton

WHAT’S GOING TO BE HEATING UP IN 2016?

African ingredients, gourmet lavours, herbs and

spices and frozen are top of mind Great classics like an ‘old fashioned’ and ‘gin martini’, as well as

interesting twists on mojitos will be thirst breakers!

Q & A

7 January Simonsig

Estate’s First

Fizzdays A bubbly

atmosphere will be created

when the estate opens its

doors for a sunset party on

the irst Thursday of each

month The event is centred

around Kaapse Vonkel Cap

Classique and all things izzy!

Entry is free simonsig.co.za

23 January Annual

Riesling & Rarities Rock Festival at Hartenberg Wine Estate Taste the inest rieslings and other niche South African varietals while enjoying deli food and live entertainment. Tickets cost R150 pp (for wine tasting only) webtickets.co.za

Three lucky readers can each win a case of Simonsig’s sparkling wines, worth R900! Each case contains

two bottles of Cuvée Royale 2011, two bottles of Kaapse Vonkel Brut Rosé 2014

and two bottles of Kaapse

Vonkel Brut 2014

To enter, email

your name, surname,

postal address and ID

number with ‘Simonsig’

in the subject line to

foodhome@caxton.co.za

by 15 January 2016

Food & Home Entertaining is giving

you the chance to enjoy a

hand-picked variety of wines each month

Choose from a red-, white- or mixed

selection, which will be delivered

to your door Best of all, each box

comes with the latest issue of

Food & Home Entertaining,

so your wines are always

guaranteed to be paired

with delicious recipes

Join the F&HE Wine

Club this month and

you could be the lucky

reader to win a case of

Neil Ellis Groenekloof

Sauvignon Blanc 2015,

worth R540! See page

34 for details.

Cheers! CHARGE YOUR GLASS AND TOAST TO THE

FOOD & HOME ENTERTAINING WINE CLUB

or email support@cybercellar.com for assistance

Great reasons to become a member:

FREE monthly delivery

No lock-in period Cancel any time

FREE F&HE magazine each month

FREE R100 joining gift

Expertly selected wines below retail price

36

WITH THE LOOK SPRAY AND COOK, FRYING GOLDEN CORN FRITTERS IS EASY – NOTHING STICKS!

NEW-Go for

Gold

For more useful tips, this delicious recipe and a chance to win great prizes with

Spray and Cook, head over to the Competitions page on our website.

To make sure your fritters don’t stick

Spray and Cook befo re frying

Xo te pan, apply a tin layer of

INTRIGUE AND ON-TREND FLAIR

DIRECTION AND STYLING BY CLAIRE FERRANDI ASSISTED BY NOMVUSELELO MNCUBE PHOTOGRAPH BY DYLAN SWART

We’re loving this fun and quirky, statement ice-bucket idea for New Year’s Eve celebrations! It’s best

to begin the ‘pimping’

of your ice bucket the day before your party (although, you can do this

up to a week in advance and store in the freezer).You’ll need a standard ice bucket, a smaller bucket

or container (the base should be a little larger than a bubbly bottle), some masking tape and seasonal berries and lowers Begin

by illing the larger bucket halfway with water, then add handfuls of berries and lowers Place the smaller bucket inside the larger bucket to create the central well – weight the smaller vessel with enough water

so the tops of the buckets are aligned Top up the larger bucket with enough water to ill Secure the smaller bucket to the larger with some tape to keep it central Freeze overnight Remove your ice bucket from the freezer about

30 minutes before you need it – this way the edges will melt slightly and it will easily slip out of the mould

38 JANUARY 2016