Food & Home Entertaining

MAN, OH MAN... BOWL DAD OVER WITH THE BEST FATHER'S DAY BREAKFAST PARTY EVER! 

JUNE 2016 | R34,00 (VAT incl.) | Other countries R29,82 (tax excl.) 

IRRESISTIBLE 

ITALIAN DISHES 

Pappardelle 

 

X 

 

XX 

 

 

CRACKING 

CURRIES 

TO SPICE UP 

5YOUR LIFE

LET THE AROMAS 

OF SENSATIONAL 

SOUPS FILL YOUR 

HOME DURING 

THE COLDER 

MONTHS. TRY THESE 

RECIPES AND GET 

SOME TIPS FROM 

THE ‘KITCHEN 

SECRETS’ SERIES 

WITH OUR 

FOOD EDITOR, 

CLAIRE FERRANDI 

BOWLED 

over 

Tuscan bean soup 

Serves 4 EASY 40 mins 

30ml (2 tbsp) PnP Extra Virgin 

Olive Oil 

250g bacon, sliced into lardons 

1 PnP Onion, peeled and chopped 

5ml (1 tsp) PnP Crushed Garlic 

2 PnP Carrots, chopped 

2 PnP Celery Sticks, chopped 

2 x 400g tins PnP Whole 

Peeled Tomatoes in Tomato Juice 

750ml (3 cups) PnP Chicken 

Flavoured Stock 

2 x 410g tins PnP Butter 

Beans, drained 

salt and freshly ground black 

pepper, to taste 

100g PnP Baby Spinach 

grated Parmesan, to serve (optional) 

Heat the olive oil in a large, deep 

1 saucepan over medium heat and 

fry the bacon until crispy, 5 minutes. 

Remove from saucepan with a slotted 

spoon and set aside in a bowl. 

Add the onion and garlic to the pot 

2 and fry until softened, 5 minutes. 

Add the carrots and celery and fry 

for another 2 minutes. Add the whole 

peeled tomatoes, chicken stock and 

butter beans and season to taste. Bring 

to a boil, reduce the heat and simmer 

for 20 minutes. 

Add the baby spinach and simmer 

3 for another 2 minutes. 

Top the soup with the bacon and 

serve with Parmesan, if desired. 

4 

Curried pumpkin and 

buttermilk soup 

Serves 6 EASY 1 hr 15 mins 

1,5kg PnP Diced Pumpkin 


Olive Oil 





5ml (1 tsp) PnP Crushed Ginger 

30ml (2 tbsp) PnP Medium 

Curry Powder 



250ml (1 cup) PnP Cultured 

Buttermilk 

handful fresh PnP Coriander, 

to garnish 

1 

Preheat the oven to 220°C. Place 

500g of the pumpkin on a roasting 

tray, drizzle with 15ml (1 tbsp) of the 

olive oil and season to taste. Roast 

in the oven until golden brown and 

cooked, 30 – 40 minutes. Remove 

from oven and set aside.

KITCHEN SECRETS 

Heat the remaining olive oil in a 

2 large, deep saucepan over medium 

heat and fry the onion, garlic and 

ginger until softened, 5 minutes. Add 

the curry powder and fry for another 

2 minutes. Add the remaining 1kg 

pumpkin cubes and the chicken stock 

and season to taste. Bring to a boil, 

reduce the heat and simmer until the 

pumpkin is softened, 20 minutes. 

With a hand blender, process 

3 the pumpkin until smooth. Add 

the buttermilk and simmer for 10 

more minutes. 

Remove from heat and garnish the 

4 soup with fresh coriander and the 

roasted pumpkin cubes to serve. 

Spicy Moroccan 

lamb soup 

Serves 6 EASY 2 hrs 20 mins 


Olive Oil 

1,2kg PnP Butchery Lamb Shanks 





1 PnP Carrot, chopped 

1 PnP Celery Stick, chopped 

30ml (2 tbsp) Moroccan spice 

1 x 400g tin PnP Whole Peeled 

Tomatoes in Tomato Juice 

FH8189/06/16 Recipes and styling by Vickie de Beer. Assisted by Julia van Maarseveen. Photographs by CRPhotographic and supplied 

Claire’s Kitchen 

Secrets: 

3 Elevate simple, family-style 

soup recipes by serving 

chargrilled ciabatta 

toast alongside. 

www.picknpay.co.za 



1 PnP Cinnamon Stick 

1 x 400g tin chickpeas, drained 

and rinsed 

handful fresh PnP Coriander, to garnish 

Heat the olive oil in a large, deep 

1 saucepan over medium-high heat. 

Season the lamb with salt and pepper 

and fry, 3 – 5 minutes on each side. 

Remove from pan and set aside. 

Add the onion and garlic to the same 

2 saucepan and fry until softened, 

5 minutes. Add the carrot and celery 

and fry for another 2 minutes. Add the 

Moroccan spice and fry for 2 minutes. 

Return the shanks to the saucepan along 

with the tomatoes, chicken stock and 

cinnamon stick. Bring to a boil, reduce the 

heat and simmer until the lamb is soft, 

1 hour 30 minutes – 2 hours. 

Pull the lamb from the bone in the soup 

3 using two forks. Remove the bones 

from the soup. Add the chickpeas and 

simmer for another 10 minutes. 

Serve warm sprinkled with 

fresh coriander. 

4

ED'S LETTER 

WHEN IN ROME 

ave you ever 

thought you 

knew superior 

quality, only to 

be shown what 

true five-star 

stuffismadeof? 

It’s a humbling 

experience that also makes you 

laugh a little at yourself. Just like 

shelling out for 500-thread-count 

Egyptian cotton sheets and then 

sleeping on 100% mulberry silk, 

coveting cashmere until you rub up 

against ultrafine merino wool, and 

eating pasta anywhere in the world 

untilyou’vetwirledyourforkin 

Italy,asIwasremindedonarecent 

trip to The Eternal City. 

And while I delight in the freedom 

of being unashamedly greedy in 

Italy by using the excuse that it’s 

only polite to follow their meal tradition 

of having antipasto, primo, secondo, 

contorno and dolce, every one of these 

courses could, for me, be pasta – solo. 

Since I’m confessing, I may as well 

admit that up until a year ago (okay, 

six months), I didn’t know that adding 

cream to a carbonara sauce is on 

a par with serving pork chops at 

a bar mitzvah. 

So, with the memory of all of those 

Roman pastas I ate – nay, suctioned – 

still as fresh as the Parmesan I sprinkled 

with abandon over them, I think I’m 

qualiied to vouch for the deliciousness 

of our cover dish – while it wasn’t made 

inItaly,ourfoodeditor,Claire,hascreated 

a ragù worth raving about. 

In case pasta’s not your thing (which 

isanalienconcepttome),wehavelots 

of other Italian-inspired dishes – check 

out Dianne Bibby’s ‘festa’ to celebrate 

Italian National Day on page 82, plus an 

irresistible breakfast pizza on page 62, 

whichIguaranteewillgetFather’sDay 

on 19 June off to a cracking start. 

As for me, I’ll be perfecting my 

cream-free carbonara this month – 

trust me, once you’ve seen and tasted 

the way it should be, you’ll never go back. 

Here’s to la dolce vita and the words 

ofthelate,greatFedericoFellini:“Life 

is a combination of magic and pasta.” 

Ciao for now, 

X 

I thought it only itting to share recommendations of some of my latest 

favourite pasta spots in Roma! Pictured below left is a delectable beef 

ragù with fettuccine, savoured at Ristochicco (ristochicco.it) – while it’s 

a matchbox-sized bistro, its portion sizes are anything but! Booking is 

essential. Next, taking centre stage, is a bona-fide carbonara that was so 

good,InearlyweptwhileIateit–atCucina&Vista(cucinaevista.com).Its 

Piazza di Spagna position means its close to the fashion-forward set who 

swan down Via Condotti in a constant stream, but its first-floor location 

allows you to rise above it all in a white-washed haven of tranquillity. On 

therightisspaghettiwithlobster,freshtomatoandgarlicatCostaParadiso 

(ristorantecostaparadiso.com).AssoonasIspottedthisrestaurant– 

Costabeingmypreciouslatedad’sname–Itook 

it as a sign that I was meant to go there. And, boy 

oh boy, was it buonissimo! Costa definitely would 

have approved. 

Ed’s photograph by Dylan Swart 

2 JUNE 2016

find your 

feel-good 

flavour 

Toasted Marshmallow Coco-Choc Creamy Hazelnut Hot Chocolate 

Cappuccino Cappuccino Cappuccino Cappuccino 

www.facebook.com/huginamugsa | www.huginamug.co.za

27 

58 

COVER STORIES 

58 BOYS WHO BRUNCH 

Treat Dad to his very own breakfast 

party this Father’s Day 

76 CURRY UP! 

A selection of indulgent, aromatic 

winter curries to warm you through 

82 FESTA FLAVOUR 

We celebrate Italian National Day 

with delizioso dishes 

FEATURES 

27 EATING LOCALLY 

Khoisan Salt are sprinkling natural, 

honest lavour on both the local 

and international food scenes 

66 THE PARKMORE POSSE 

WeroundupSandton’sfood(and 

bar) hotspots 

94 FOUNDING FATHERS 

The brilliant men who started some 

of our favourite restaurants 

108 SILKS AND SPICE (AND ALL 

THINGS NICE) 

Justin Fox travels the western Silk 

Road,fromTurkeytoAzerbaijan 

REGULAR 

FOOD FEATURES 

44 FRESH 

Simply celery 

48 SUPPER ON THE DOUBLE 

Quick’neasymidweekmeals 

52 IN SEASON 

Pumpkin, pears, grapefruit and 

edamame beans 

90 JUNIOR CHEF 

Ameron Oelf, 17, whips up the 

perfect winter’s-night snack 

102 LIGHTEN UP! 

Cashew, coconut and rose granola 

104 USE IT OR LOSE IT 

Leftover bread 

114 THIS MONTH, WE LOVE… 

Anchovies 

REGULARS 

2 ED’S LETTER 

15 FOOD BITES 

News, trends, shopping, 

4 JUNE 2016 

FACEBOOK.COM/FOODANDHOME 

ENTERTAININGMAGAZINESA 

TWITTER.COM/FHEMAG

108 

JUNE 2016 

CONTENTS 

14 

for 

details 

page 

See 

ON THE COVER 

12 

Pappardelle with slow-roasted 

lamb ragù, blackened vine tomatoes, 

Parmesan and basil 

RECIPE AND STYLING BY CLAIRE FERRANDI 

PHOTOGRAPH BY DYLAN SWART 

restaurants, decor, products and 

time savers 

34 DRINK UP 

Get the latest liquid news 

and views 

38 PIMP YOUR… 

Hot chocolate 

40 BOOKS FOR COOKS 

The latest on the cookbook shelves 

42 KITCHEN FILES 

Tips, tricks and nice-to-know info 

64 SURF’S UP 

Websites to wow you 

115 TRIVIA 

How well do you know your food? 

116 RECIPE INDEX 

116 STOCKISTS 

116 TRIVIA ANSWERS 

117 FOODIE BLOCKWORD 

120 SLICE OF LIFE 

Emul Ross, winemaker at Hamilton 

Russell Vineyards 

COMPETITIONS 

9 DEAR FOOD & HOME… 

Share your views and win a kitchen 

essentials hamper from Breville, 

worth R4 000! 

40 WIN A COPY OF DELICIOUSLY 

ELLA EVERY DAY 

Five readers can each win a copy 

of Ella Woodward’s latest punchy 

cookbook, worth R386 

50 WIN WITH THE HYATT REGENCY 

ROSEBANK IN JOBURG 

One lucky reader can win a 

weekend pamper break for two 

at the Hyatt Regency Rosebank, 

Joburg, worth R30 780 

93 SUBSCRIBE AND RECEIVE 35% 

OFF THE COVER PRICE 

Subscribe or renew your 

subscription to F&HE and 

receive 35% off the cover price 

as part of our Father’s Day deal! 

PINTEREST.COM/ 

FOODANDHOMEMAG 

INSTAGRAM.COM/ 

FOODANDHOMESA 

foodandhome.co.za JUNE 2016 5

Our contributors 

JUSTIN FOX 

Travel writer, novelist and photographer 

Iamanaward-winningwriterand 

photographer and have spent the last two 

 

crossing the Sahara by camel, exploring 

 

 

 

someprettyoddonestoo(likesnakewine 

 

 

 

cheesecake with pistachio and ginger crust. 

KATE LIQUORISH 

Actress, food- and travel writer 

EDITOR 

Andrea Pafitis-Hill andreaph@caxton.co.za 

MANAGING EDITOR 

Taryn Das Neves taryndn@caxton.co.za 

COPY EDITOR 

Jessica Oliver jessicao@caxton.co.za 

ART DIRECTOR 

Samantha Lewis-Politis samanthal@caxton.co.za 

DESIGNER 

Lisa Campbell lisac@caxton.co.za 

FOOD EDITOR 

Claire Ferrandi clairef@caxton.co.za 

COOKING ASSISTANT 

Nomvuselelo Mncube nomvuselelom@caxton.co.za 

MARKETING COORDINATOR 

Jana van Wyk janavw@caxton.co.za 011-889-0613 

OFFICE MANAGER 

Zerilda Nel foodhome@caxton.co.za 011-293-6047 

CONTRIBUTING WRITERS Justin Fox, 

Jenny Handley, Kate Liquorish, Christine Lundy, Anna Trapido, 

Lisa van der Knaap 

FOOD CONTRIBUTORS Saaleha Bamjee, Dianne Bibby, 

Sarah Dall, Caro de Waal, Illanique van Aswegen 

CONTRIBUTING PHOTOGRAPHERS Diane Bibby, 

Myburgh du Plessis, Adel Ferreira, Justin Fox, Christo Lotter, 

Annalize Nel, Dylan Swart, Bruce Tuck, Hein van Tonder, 

Peter Whitield, Graeme Wyllie 

CONTRIBUTING ILLUSTRATOR Sarah-Jane Williams 

CONTRIBUTING DIETICIAN Maryke Gallagher 

The F&HE test kitchen is sponsored by Prestige. 

 

 

 

 

à 

educating; and I have yet to meet a boring 

 

nevergoamissandmyherbboxisalways 

overlowing.Mymostprizedkitchentoolis 

my zester. Favourite weekend spots include 

 

 

DIANNE BIBBY 

Freelance recipe developer and food stylist 

My days are illed with recipe development, 

 

teaching cooking classes. Food experiences 

 

 

world would be a sadder place without Greek 

yoghurt and medjool dates. Hummus should 

 

 

 

 

 

 

SUBSCRIPTIONS subs@magsathome.co.za 

 

COMMERCIAL MANAGERS 

JOHANNESBURG Gary Wium 

 

CAPE TOWN Rickardt de Beer 

 

DURBAN Eugene Marais 

 

BOOKINGS AND MATERIAL 

Advertising Johannesburg 

Advertising KwaZulu-Natal 

Advertising Cape Town 

GENERAL MANAGER Anton Botes 

GROUP HEAD OF INSIGHTS Debbie McIntyre 

GROUP CREATIVE STRATEGY DIRECTOR Angela Collins 

GROUP CREATIVE STRATEGY MANAGER 

Marco Riekstins 

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 

 

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DISTRIBUTION 

PO Box 101, Maraisburg, 1700 

Email rna@RNAD.co.za 

REPRODUCTION 

 

PUBLISHER AND PROPRIETOR CTP Limited 

CONTACT US 

 

 

 

6 JUNE 2016

PROMOTION 

The stuff of winter 

PREPARE A SUCCULENT STUFFED PORK 

NECK WITH THE HELP OF PRÉSIDENT. 

YOUR GUESTS WILL SAVOUR EVERY BITE 

OF THIS FLAVOURFUL DISH 

résident is one of 

the world’s top 

cheesemakers, with 

ore than 80 years’ 

rience. Their butter is 

rom the highest-quality 

om the Normandy 

in France. 

PRÉSIDENT’S 

RANGE OF CHEESE 

AND BUTTER CAN BE 

USED FOR COUNTLESS 

OCCASIONS. AVAILABLE 

AT A RETAILER 

NEAR YOU. 

FH8186/06/16 Recipe and styling by Vickie de Beer. Assisted by Julia van Maarseveen. Photographs by CRPhotographic and supplied 

Stuffed pork-neck steaks 


Preheat the oven to 200°C. In a bowl, combine 125g softened 

Président Salted Butter, 1 peeled and chopped garlic clove, 

a handful chopped fresh sage and 4 sprigs chopped fresh 

thyme. Divide the mixture in half. Set one half of the 

butter aside for frying. Mix the other half with 60g fresh 

breadcrumbs and season to taste. Slice 1 x 1kg whole 

pork neck into 4 thick steaks. Make a slit in the side of 

each steak to create a pocket, then ill each pocket 

with the breadcrumb-butter mixture. Season the 

steaks to taste. Heat the extra herb butter in a 

large frying pan over medium-high heat and fry the 

steaks until golden, 5 minutes on each side. Finish 

off the steaks in the oven until cooked through, 

10 minutes. Serve garnished with fresh sage.

WINNING 

LETTER 

Ilovetearingandsharingbreadsastheymakegettogetherswithfamilyandfriendssospecial.Theig 

andolivebreadrecipeintheFebruary2016issueof 

F&HE immediatelycaughtmyattentionas,besidesthe 

great colours, the design of the bread was wonderfully 

different. I’m a keen artisan baker so immediately rolled 

up my sleeves and reached for the stoneground lour in 

thecupboardtotrymyhandatbakingaloaf.Idecidedon 

asun-driedtomatoandbasilpestocombinationasIenjoy 

those lavours and we were also having an Italian-style 

meal.Theillingwasalternatedforeachofthelayersofthe 

bread.Ifoundtheshapingeasyenough,butthetruetest 

was how brilliantly the bread turned out – vibrant, colourful 

andirresistible(seepictureabove).Thefamilytuckedin 

andjustlovedit! 

Jeff Lawrence, Wakkerstroom 

I just want to say thank you for such a super publication. I bought 

a whole bunch of magazines this Easter and used and enjoyed 

your April issue the most by far. I loved folding the little rabbit 

napkins and the slow-roasted lamb with chickpeas was delicious – 

I bought a huge lamb and there was absolutely nothing left! 

I also had an Easter party for my children and put their favours 

for the treasure hunt in cute bunny bags like yours on page 38. 

We had 20 children over and they really loved them! It’s been 

a bit crazy this week, but I can’t wait to make the lemon tart on 

the cover and many of the other recipes. Thank you once again. 

I hope you all had a wonderful Easter weekend. 

Debbie MacNicol, Randburg 

I have been subscribing to your magazine for a number of years now and always 

inditaninterestingread.However,yourMarch2016issuehastobethe best by 

far!Ihavenotbeenabletoeatmeatorpoultryfornearlyayearnowand I found 

somanysuitablerecipesinthisissue.Thefragrant-roastedaubergines with 

harissa and guacamole were delicious and the creamy polenta a superb addition 

tomyvegetablestir-fry.Ialsomadethespicykale,peaandcouscous fritters – 

they were so moreish that I made some more and they are now in the freezer for 

arainyday.Onthecardsthismonthforeasyanddifferentweekendeats are the 

tacos,andyourbreadrecipesseemsosimple–theingredientshavealready 

beenboughtandIamgoingtogivetherosemary,brownbutter 

and cracked black pepper soda bread a bash. 

Thankyou,thankyouforgivingmetheinspirationtotrynewfoods. After 

alonghealthhauloverthepasteightmonths,IfeelthatIcannowenjoy my 

cuisine again. 

Cathy Grundy, Hillcrest 

8 JUNE 2016

LETTERS & ONLINE 

Next month’s winning letter will win a kitchen essentials hamper 

from Breville, worth R4 000! The prize consists of a Breville Multi 

Chef worth R1 499, a Breville Healthsmart Adjusta Grill worth 

R1 599 and a Breville 1L Glass Kettle worth R1 199. 

Breville’s Multi Chef is an advanced multi-cooker that can sauté, 

sear, slow-cook and even make risotto at the touch of a button. 

The Healthsmart Adjustable Grill modiies to grill flat or drain fat 

into the drip tray. The adjustable top-grill height not only prevents 

delicate ingredients from getting crushed, but means you can use 

the top plate to cook eggs over-easy without flipping, or to melt 

cheese onto open-melt sandwiches. The 1L Breville Glass Kettle 

boasts a soft-open lid and the natural purity of glass. 

Breville is stocked by @home stores; home.co.za 

Email F&HE at foodhome@caxton.co.za 

and share your food experiences. 

F&HE reserves the right to edit letters 

and award prizes based on merit. 

ONLINE 

NOW! 

TO DOWNLOAD THE 

LATEST ISSUE OF 

F&HE ONTO YOUR 

TABLET OR PC, VISIT 

FOODANDHOME.CO.ZA/ 

SUBSCRIBE_DIGITAL 

AND SUBSCRIBE TO 

12 ISSUES FOR R269 – 

JUST R22,41 AN ISSUE. 

WHAT A BARGAIN! 

WHAT WE’RE LOVING ON 

SOME INSPIRATIONAL FEEDS TO WARM THE COCKLES THIS WINTER... 

@jacobs_food_diaries 

@majachocolat 

@whatforbreakfast 

Melbournemom,LalehMohmedi,makes 

healthyfoodfun!Aftertransforming 

hersonJacob’sspeltpancakesinto 

alion,sheisnowahitonInstagramand 

beyond for her fabulous foodie cartoon 

characters, even having worked with 

Disney.Warning:wehavespenthours 

scrolling through this colourful feed... 

Maja Vase is a chocolate blogger, 

cookbookauthorand100percent 

chocolate-minded… which makes 

her drool-worthy proile right up our 

indulgent alley. Nothing better than 

an all-choccie feed of tantalising 

treats to warm you from the inside 

out during the colder months. 

Berlin-based Marta Greber loves to 

travel but, primarily, she eats good 

breakfasts. Beautifully shot, exquisitely 

styled and eye-capturing dishes 

bursting with colour, health and appeal 

will have you out of bed early, whipping 

upabrekkieitforaking.Youmightalso 

just be persuaded to book that next trip! 


enu 

JUNE 2016 

SUGGESTIONS 

114 38 

EACH MONTH, THE 

F&HE TEAM PICK 

THEIR FAVOURITE 

DISHES FROM THE 

ISSUE AND OFFER 

SOME INSPIRED 

MENU OPTIONS FOR 

YOU TO RECREATE 

AT HOME AND ON 

SPECIAL OCCASIONS. 

AS COLD, DARK 

’N DREARY DAYS 

LOOM, WE’VE PUT 

TOGETHER SOME 

MUST-MAKE FEASTS, 

FROM A DELECTABLE 

FATHER’S DAY 

BRUNCH (FOR THE 

MEN IN YOUR LIFE) TO 

INDULGENT, WINTER- 

WARMING SPREADS 

AND MORE... 

WINTER SOIRÉE 

Hot Toddy triplets 

PAGE 75 

Anchovy, rosemary and 

Parmesan butter with 

chargrilled ciabatta toast 

PAGE 114 

Shredded-lamb brioche 

sliders with harissa 

mayonnaise and rocket 

PAGE 66 

Chocolate terrine with 

hazelnut praline and 

salted-caramel popcorn 

PAGE 33 

SAMANTHA 

“When it’s chilly, I love putting 

together a hearty meal for friends 

and family to tuck into in front 

of the ire. This menu has rich 

lavours and unusual combinations 

to boost energy levels, tickle taste 

buds and warm the soul.” 

FATHER’S DAY BRUNCH 

Home-made white hot 

chocolate 

PAGE 38 

Cashew, coconut and 

rose granola 

PAGE 102 

Garlicky wild mushrooms 

on rye toast 

PAGE 48 

Breakfast tart 

PAGE 58 

CLAIRE 

“Treat Dad to a delicious family 

brunch to show him how much 

he means to you. Decadent, 

home-made white hot chocolate 

is a sure-ire way to spoil him, 

especially if he has a sweet tooth 

(as mine does!).” 

10 JUNE 2016

ROBERT FARRAR CAPON IN PARTY SPIRIT – SOME ENTERTAINING PRINCIPLES: 

“A good time occurs precisely when we lose track of what time it is.” 

46 

24 

52 

GLUTEN-FREE 

INDULGENCE 

Aubergine, buffalo mozzarella 

and sun-dried tomato stack 

PAGE 32 

Warm baby-marrow salad 

with butter-fried edamame 

beans and bacon vinaigrette 

PAGE 52 

Slow-roasted lambshanksaagwithfresh 

mint leaves 

PAGE 79 

Condensed milk and 

vanilla-roasted figs 

PAGE 23 

SUPPERINAHURRY 

Tenderstem broccoli with 

crispy prosciutto 

PAGE 85 

Creamy celery, chilli and 

prawn spaghetti 

PAGE 46 

Vietnamese iced coffee 

PAGE 23 

WARMING WINTER 

DINNER 

Parsnip, rosemary and sage 

soup with blue cheese 

PAGE 48 

Pan-roasted potato and pesto 

green-bean salad 

PAGE 85 

Pappardelle with slow-roasted 

lamb ragù, blackened vine 

tomatoes, Parmesan and basil 

PAGE 12 

Winter pumpkin and pear trifle 

with Rooibos custard 

PAGE 53 

LISA 

“Who said gluten-free meals are 

dificult to create? Wow your family 

with this four-course meal on 

a lazy Sunday afternoon. These 

lavour combinations will have 

everyone reaching for seconds.” 

ZERILDA 

“With our busy schedules and no 

time to cook dinner for our families, 

wearealwaysonthelookoutfora 

quick, healthy and delicious dinner, 

which will put a smile on everyone’s 

faces. This menu ticks all the boxes!” 

NOMVUSELELO 

“Whether you’re whipping up 

awinterbanquetoraFather’sDay 

surprise feast, this show-stopper 

menu is easy to make, deliciously 

indulgent and will have everybody 

lingering around the table for hours.” 


Steve Albini 


ASSISTED BY NOMVUSELELO MNCUBE 

PHOTOGRAPHS BY DYLAN SWART 

v 

Serves4–6A LITTLE EFFORT 

20 mins + 6 hrs, to slow-roast 

THE FLAVOUR COMBINATIONS 

LAMB RAGÙ 

30ml(2tbsp)oliveoil+extra,todrizzle 

5lambshanks 

1 onion, peeled and diced 

2 garlic cloves, peeled and minced 

2x400gtinsItalianwholecherry 

tomatoes/chopped tomatoes 

handful fresh rosemary leaves 

small handful fresh thyme leaves 

125ml(½cup)redwine 

125ml(½cup)lamb/beefstock 


pepper,totaste 

TO SERVE 

450g dried pappardelle/tagliatelle 

pasta, cooked according to packet 

instructions 

vine tomatoes, cooked until slightly 

charred in a hot pan 

Parmesan, freshly grated 

fresh basil leaves 

HOW TO DO IT 

Preheat the oven to 160°C. In 

1 a large stovetop-to-oven casserole 

dish, heat the olive oil over high heat 

and brown the lamb shanks in batches, 

if necessary, turning to ensure all sides 

brown evenly, about 2 minutes on each 

side. Remove the lamb shanks from 

the casserole dish and set aside. 

Reduce the heat to low, add the 

2 onion and garlic to the casserole 

dish and fry until the onion is soft and 

translucent, 10 minutes. Increase the 

heat to medium, add the remaining ragù 

ingredients and simmer, 5 minutes. 

Remove from heat and add the 

3 lamb shanks. Place the lid on the 

casserole dish, or cover it tightly with 

foil, and slow-roast in the oven until the 

meat falls off te bone, about 6 hours. 

When the shanks are cooked, 

4 shred the meat off the bone using 

2 forks, and combine with enough of 

the juices from the casserole dish to 

make a ragù consistency. Taste the 

shredded-lamb mixture and add extra 

seasoning, if necessary. 

Serve the shredded lamb in bowls 

5 of pasta, topped with the charred 

vine tomatoes, grated Parmesan and 

basil leaves. 

12 JUNE 2016

COVER 

DISH 

TURN THE PAGE TO DISCOVER 

WHERE YOU CAN EAT OUR 

COVER DISH THIS MONTH 


ENJOY OUR PAPPARDELLE WITH SLOW-ROASTED 

LAMB RAGÙ, BLACKENED VINE TOMATOES, PARMESAN 

AND BASIL AT ANY OF THESE THREE VENUES 

THE POTATO SHED, 

JOBURG 

The Black Bamboo offers a unique, world-class 

Head chef Pellie Grobler 

dining experience, which celebrates the synergy 

between food, wine and art. An ever-changing 

àlacartemenuisinspiredbyinternationaldelicacieswithalocaltwist,anda 

carefullyselectedwinelistoffersinterestingoptionsforeverypalate.Located 

at the luxurious Menlyn Boutique Hotel, The Black Bamboo is acclaimed for its 

high standard of service, whether catering for hotel guests, public diners or special 

functionsandevents.Headchef,PellieGrobler,isalwayspresent,talkingtoguestsand 

usingtheirfeedbacktoexperimentwithnewcreations.Amonghismostscrumptiousare 

his famous upside-down lemon meringue, tempura oysters, springbok Wellington and 

prosciutto-wrapped illet. Modelled on the concept of the quintessential South African 

wine-farm experience, The Black Bamboo couples excellent fare with a relaxed yet 

elegant environment. BOOKINGS: 084 508 9752; theblackbamboo.co.za 

HAVANA GRILL, 

DURBAN 

Combining the raw and reined, The Potato Shed 

Chef Jeanel Pieterse embodies the spirit of a bootlegger brewery, 

coupled with that of a Southern American-barbecue 

smokehouse, and the menu boasts beautiful, modern dishes prepared 

in pit smokers, ire pits, robata grills and wood-ired ovens. Diners will 

feel the heat, see the lames lick and watch the smoke drift lazily from the 

open kitchen, all the while overlooking the iconic Market Theatre and Miriam 

Makeba Square. At The Potato Shed, the humble spud is king – enjoy it slashed 

and stuffed with trufle mozzarella, soya-glazed mushrooms and salsa verde; fried with 

black salt and saffron mayo; or smashed with garlic, trufle oil and horseradish, to name 

a few. There is a wide selection of locally sourced craft beers to choose from, as well as 

an artisanal, local gin range, craft tonics, oak barrel-brewed cocktails, and cocktails on 

tap. This edgy, steampunk-inspired restaurant makes for the perfect go-to destination for 

urbanites frequenting Newtown. BOOKINGS: 010-590-6133 

Chef David Kairuz 

THE BLACK BAMBOO, 

PRETORIA 

HavanaGrilloffersanunforgettablediningexperience 

with the combination of great food, an extensive wine 

selection, humidors for cigars and an environment that 

is relaxing, yet upmarket. With views overlooking the ocean, excellent meals 

and attentive staff, Havana Grill is a must when visiting Durban. The restaurant 

specialises in steaks, proudly offering grain- and grass-fed cuts of meat, as well 

as delicious seafood, lamb, poultry and game dishes. Plus, the wine list and cellar 

boast a variety of South African wines to choose from. Havana Grill is a popular choice 

for functions and events as the restaurant can be divided into distinct areas, and it also 

offers two private dining rooms. The private dining room is an ideal meeting place for 

corporates or for friends enjoying time together, lingering over a tasty meal. 

BOOKINGS: 031-337-1305; havanagrill.co.za 

Our June cover dish will be served at the above restaurants from 9 May – 30 June 2016. 

14 JUNE 2016

foodbites 

 

Trending: Pizza cones 





Trending 

Pizza cones 

Pizza, in the form of a cone, is officially a thing! What could be better than a pizzadough 

cone filled with melty cheese and your favourite toppings (or, now, fillings)? 

We can report that, although a little unorthodox, this is a trend that’s hard to beat – 

try making these as a snack for your next winter drinks party... they’re ideal to eat 

with a glass of red wine in your other hand! 

Makes 5 pizza cones EASY 40 mins + 

45 mins, to prove 


200g cake flour 

125ml (½ cup) warm water 

5ml (1 tsp) instant dry yeast 

7,5ml (1½ tsp) sugar 

pinch salt 

tomato paste, to brush 

300g mozzarella, grated 

10 slices prosciutto 

olive oil, to drizzle 



fresh basil leaves, to garnish 

HOW TO DO IT 

For the pizza dough, combine the 

1 lour, water, yeast, sugar and salt in 

a medium bowl. Bring together to form 

a soft dough, turn out onto a loured 

surface and knead until the dough 

is smooth and elastic, 3 minutes. 

Transfer to an oiled bowl and set aside 

in a warm place to prove, 45 minutes. 

2 

Preheat the oven to 220°C. Grease 

5 metal cones, or foil around 

5 ice-cream cones. Roll out the dough 

on a loured surface into a rectangle 

– the dough should be 1cm thick. 

Cut into 5 strips and wrap around 

the cones, starting at the base of 

the cones and pinching the dough 

together to secure. Place the cones on 

a greased baking tray and bake in the 

oven until cooked through and golden, 

about 30 minutes. Remove from oven, 

but leave the oven on. 

Allow the cones to cool a little, and 

3 remove the metal- or foil-wrapped 

cones from the dough cones. Arrange 

the cones in ovenproof jars on a 

baking tray (to keep them upright). 

Brush the insides of the cones with 

tomato paste, then ill with grated 

cheese and prosciutto, before drizzling 

with olive oil and seasoning well to 

taste. Bake in the preheated oven 

for a further 20 minutes or until the 

cheese is melted and bubbling. Serve 

garnished with fresh basil leaves. 

2016. KAMERS 

Cape Town.Astheoriginal 

1–5June 

innovators of large-scale 

pop-up creative trading spaces in SA, KAMERS 

is inspired by the explosion of design, craft and 

food-makersmarketsacrossthecountryand 

are committed to pushing the KAMERS magic 

evenfurther.PayR70atthedoor,orbuytickets 

at plankton.mobi – R50 general entrance, R100 

for a ive-day pass, and R50 for students and 

pensioners. kamersvol.com 

10 –19 

June 2016. Hermanus 

FynArts. Over a weeklong 

cultural feast in 

theHemel-en-AardeValleyinHermanus.Food, 

wine,musicandartallsharecentrestage 

atthismust-attendevent–expectariveting 

programmeofdiners,tastingsandpairings, 

exhibitions, concerts, talks, workshops... you 

name it! Visit hermanusfynarts.co.za for more 

info. Tickets available at webtickets.co.za. 

Sprinkle, sprinkle, little jar 

Cape Treasures, ‘people with a real love for food’, 

carefully select the ingredients for 

their spice range, 

to ensure these 

products are made 

with as much love 

and integrity as their 

lavour-illed jars. 

Certiied by Fairtrade 

International, Cape 

Treasures offers 

smoked seasonings, 

hand-harvested sea salt 

by Khoisan Natural Salt (see page 27), 

along with beautifully blended mixes for 

lamb, poultry, seafood and more. Available 

from turqle.co.za and feastfoodmarket.co.za, 

as well as at KAMERS Cape Town from 

1 – 5 June (see ‘Dates for the diary’ alongside). 

cape-treasures.com 

16 JUNE 2016 foodandhome.co.za JUNE 2016 16

BUYS FOR GUYS 

WONDERING WHAT TO GET DAD FOR FATHER’S DAY? HERE, GADGETS AND 

GIZMOS APLENTY FOR HIS COVETED COLLECTION 

COMPASS 

TIMEPIECE, 

R995; 

SHF.CO.ZA 

BRAAI GLOVES, R225; 

WOOLWORTHS.CO.ZA 

SWORD CAMPFIRE 

ROASTERS, R649; 

UNCOMMONGOODS.COM 

(SHIPS TO SOUTH AFRICA) 

PROGRESSIVE GARLIQ GARLIC 

MINCER, R259; YUPPIECHEF.COM 

EETRITE 8-PIECE 

COCKTAIL SET, R690; 

BANKSKITCHENBOUTIQUE.CO.ZA 

MANGROVE JACK’S ‘GLUTEN 

FREE’ STARTER BREWERY KIT, 

R1 225; BREWCRAFT.CO.ZA 

EETRITE WINE 

AERATOR, R338; 

YUPPIECHEF.COM 

TRUDEAU DIGITAL WINE 

THERMOMETER, R129,99; 

FANCYSTORE.CO.ZA 

BAR CRAFT COPPER WINE RACK, 

R429,99; FANCYSTORE.CO.ZA 


Blogger of the month 

icecreameveryday.co.za 

Saaleha Idrees Bamjee is the creative mind behind must-visit blog, 

IceCreamEveryday–aninspirationalhavenforcrafts,cookingandother 

creative-nestingendeavours,intheformofnarratives,recipesandtutorials. 

Sheshareswithusalittleextrainsightaswellasherfavouriterecipe... 

I started blogging because Iwantedto 

document my culinary journey and also 

sharesomeofthecraftythingsIgetupto. 

Having never really cooked a meal until I got 

married, but always being fascinated by the 

theory, I wanted to peel away the mystery of 

goodcooking,moreformyselfthanothers. 

Ihavetwoearlyfoodmemories.The irst 

wasattheageofthree,whenmyparents 

tookmetoafancyrestaurantwherethe 

smell of the Parmesan made me retch. 

I eat it quite happily now, but that was 

my irst lesson in giving ingredients a fair 

chance. My second memory is of sitting 

before a plate of khuri kitchrie (an indian rice 

dish served with a spiced sour-milk gravy 

andsavouryaccompaniments)andthinking 

that Indian food, to other cultures, is quite 

intricate as a cuisine, and I was fortunate 

to have it as part of my lineage. 

Thewayweprepareandconsumefood 

is the narrative of how we’ve evolved 

as a species. We’ve elevated eating from 

a biological necessity to a reined creative 

pursuitthatcelebratesourcultureandour 

individuality. That is just magical to me. 

I’m also a freelance photographer and 

writer, currently working/procrastinating 

on the draft manuscript of my irst novel. 

My favourite thing to cook and eat is a 

luffyomelettewithlotsofchilliandcheese. 

In five years’ time, Ihopetobeinmy 

tastefully ‘KonMaried’ home, going 

through the publisher’s revisions on 

my second manuscript while a big 

potofbiryanisteamsonmystove. 

Recipe 

Pineapple and 

coconut sojee 

(semolina pudding) 


250ml(1cup)milk 

400ml light coconut milk 

1egg 

3,75ml (¾ tsp) saffron strands, 

crushed + extra, to garnish 

2,5ml(½tsp)groundcardamom 

50g ghee (clarified butter) 

250g semolina 

100g sugar 

1x432gtincrushedpineapple 

in syrup 

50g dried coconut flakes, slightly 

crushed + extra, to garnish 

1Mix the milk, coconut milk, egg, 

saffron and cardamom together 

untilblended.Setaside. 

2 Meltthegheeinapotover 

medium heat. Add the semolina 

and braise, stirring, until it begins 

to take on a pink-brown tinge. 

3Add the milk blend to the 

braised semolina. 

4Once the mixture has combined 

and thickened, add the 

sugar, crushed pineapple along 

with its syrup, and the coconut 

lakes. Keep stirring to prevent 

it from scorching. 

5The sojee is ready once the 

semolina softens and the 

mixture starts to come together. 

6Serve garnished with extra 

saffron and coconut lakes. 

18 JUNE 2016

EAT OUT@ 

Cape Town 

YUMCIOUS 

Johannesburg 

Jenny Morris, our very own Giggling Gourmet, has opened Yumcious 

in Cape Town’s Cape Quarter – an ode to her eclectic and vibrant cooking 

style, oozing simple sophistication. Casual and inviting, there’s no Wi-i – 

they want you to concentrate on eating, laughing and being merry. They’re 

open daily for breakfast and lunch, but most lock here for the fresh, 

lunchtime harvest table (or ‘kilo’ table). With over 20 beautifully presented 

dishes on offer – including freshly made salads, quiches, terrines, cold 

meats and freshly baked bread – it’s a menagerie of spice, crunch and 

delicate lavour balance. Favourites include succulent pork belly with wafercrisp 

crackling, sultry seaweed and citrusy prawn salads, luscious salmon 

and cucumber terrine, and deconstructed baba ganoush. Vegetarians go 

wild for the crisp falafel and moreish spinach and lentil fritters. There’s also 

a great range of burgers and gourmet sandwiches to choose from, as well 

as an array of delectable cakes and pastries – the carrot cake with poppy 

seeds is a must! 41 Napier Street; 083 372 0472. By Kate Liquorish 

SOCIAL KITCHEN & BAR 

Social Kitchen & Bar at Exclusive Books Hyde Park is a revelation – 

where else in Jozi can you peruse iction while on your way to the 

dinner table? Bookshelves extend to a masterpiece restaurant where 

the glass back wall opens up sweeping views over Hyde Park. Spanish 

tiles abound and through the open kitchen waft tantalising aromas. The 

menu offers tapas-style plates before moving onto impressive mains 

from a Josper oven. We started with tasty poached squid, chorizo and 

lemon arancini; after which we tucked into grilled cêpe mushroom and 

thyme-butter risotto with trufle cream – silky and utterly delicious! 

Chermoula-marinated sea bass with saffron-poached new potatoes 

followed, before a hearty hanger-steak doused in caramelised shallots 

and meaty jus. The dessert list offers a melody of fruity lavours and, 

while the wine list is extensive, there are punchy cocktails, the names 

of which carry through the wonder of books into the dining experience. 

Hyde Park Corner, Jan Smuts Avenue; 011-268-6039. By Taryn Das Neves 

Durban 

THE DUTCH, UMHLANGA 

Umhlanga’s Lighthouse Road-Chartwell Drive restaurant hub is a pulsating, 

cosmopolitan precinct where tables spill out onto the sidewalks and diners 

can choose from over 20 well-regarded establishments. Recently revamped 

The Dutch – whose stylish, retro decor and a menu focused on quality rather 

than quantity – appeals to all. It was a balmy East Coast evening, perfect 

for savouring a glass of wine outside while watching the world go by. My 

partner chose the grilled beef illet with cheesy polenta, sautéed kale, Dijon 

peppercorn sauce and wafle fries. His score? Top marks. My choice was 

gnocchi Gorgonzola – the astonishingly good sauce fuses the contrasting 

lavours and textures of Gorgonzola dolce latte, toasted walnuts, butternut 

squash purée and dried cranberries. All that excellence created high 

expectations for dessert. It was surprising, therefore, that the lemon-infused 

crème brûlée, though pleasant and oh-so-pretty, was more blancmangelike. 

After chatting to the manager, we learnt others had expressed a similar 

opinion and that the pudding was undergoing a ‘refurb’. Chartwell Drive and 

Lighthouse Road; 060 588 5674; thedutch.co.za. By Andrea Abbott 


MARKET of the MONTH 

Managing ed, Taryn, lives for her 

next meal and is constantly planning her life 

around where and what to eat next 

Riversands 

Farm Village 

Market 

iversands Farm Village Market is the 

perfect family day out. Unlike the other 

hip Jozi markets, like Neighbourgoods or 

Fourways Farmers Market, it offers ample 

spaceandcountryairwhereelbow-bustling 

andseat-searchingarenotonthemenu.It’s 

old-school,retro,abithippyandnostalgic. 

Thefarm’shistorybeganin1947when 

Granny LeMay sold her home-made 

chicken pies on the side of what was 

then a dirt road – William Nicol Drive. 

Over time, the farm grew into one of the 

irst free-range chicken farms in SA; 

but, with the growth of Fourways, the 

animalsweremovedonandthefaceof 

thefarmchanged. 

OpeneverySunday,wepicktheonededicatedtodogs,and 

excitableyapsaboundasweenter.WeirstpullintoTheThirsty 

Garage, where refreshments perch atop a novelty petrol pump. 

Water purchased, we meander around the market, noting wares 

to pursue and nibbles to savour later on. Little ones pass by on 

a pony being led by a groom and a watchful dad closely in tow. 

Scatteredthroughoutthemarketareavarietyofstallsselling 

“Most of the stalls are housed 

in corrugated-iron stands, 

enhancing the farm-style appeal” 

everything from repurposed old furniture at Nostalgic Stuff, 

to art and handmade clothes, vintage posters, jewellery and, 

because today is for the fur babies, doggie delights galore. 

Thereisalsoavarietyofethnicfareonoffer–fromsamoosasat 

Indian Delights and Edelweiss Caterer’s German grub, to Low & 

Slow’ssmokedribsandtacos.Mostofthestallsarehousedin 

corrugated-iron stands, enhancing the farm-style appeal. 

Towards the end, we ind a little farmyard where a black pig, 

Charlotte,snuflesinthedirtandrabbits 

bounce about. A sign on the fence 

reads: ‘Beware of the vampire bunnies’, 

astheymaynibbleonlittleingers 

poking through the fence. 

We stumble across The Pancake 

Pantry, offering the ideal treat for a 

Sunday morning. I settle on a carameland-banana 

pancake, while my hubby 

optsforaNutellaandpeanutbutterone.Iwashitdownwith 

awatermelon-and-mintjuicefromFresh&Wild.Ourtoddler 

soon spies the play area and, for a R40 fee, you can enter their 

wonderland for littlies. Lunchtime arrives and we choose tasty 

BBQ-style pulled-pork burgers and calamari strips from The Tin 

Kitchen,inishedoffwithadrinkfromArtinaGlassTapHouse. 

Themarketisbusynow–peoplearespreadoutattablesand 

clever ones have brought picnic blankets to enjoy the setting. 

Riversands Farm Village Market, Rose Road, Midrand; 082 927 9675; 

riversandsfarm.co.za. Open every Sunday and public holidays, from 9am – 4pm. 

20 JUNE 2016

THIS MONTH, JANE GRIFFITHS, AUTHOR OF JANE’S DELICIOUS URBAN 

GARDENING, OFFERS US SOME HELPFUL HINTS ON WHICH VEGGIES THRIVE 

DURING WINTER, AND TIPS ON KEEPING THOSE GARDENS ALIVE AND 

WELL THROUGHOUT THE COLD MONTHS AND BEYOND 

BY JANE GRIFFITHS PHOTOGRAPHS BY JANE GRIFFITHS AND KEITH KNOWLTON 

For many years, I grew only 

herbs and greens in my vegetable 

garden during winter. Summer 

vegetables seemed more fun 

and winter became a time of 

dormancy for me and my garden. 

That all changed after I planted 

broccoli for the first time. It 

quickly grew into a luscious bed 

of edible heads. But, the best 

surprise was how prolific they 

were – as long as I kept snipping 

off the delicious side shoots before 

they flowered, we ate nutritious 

broccoli for months. 

Parsnips, cabbages, kale, 

carrots and leeks all 

become sweeter after 

a touch of frost. 

We are lucky in South Africa in that we 

can grow food year round. There are 

plenty of vegetables that not only thrive 

in colder weather, but taste better after 

a touch of frost: parsnips, cabbages, 

kale, carrots and leeks all become 

sweeter as the cold encourages them 

to covert starch to sugar. 

Source: Jane’s Delicious Urban Gardening by Jane Grifiths; janesdeliciousgarden.com 

WHAT TO PLANT 

Although June is too cold in most 

areas to sow seeds, there are plenty 

of seedlings that can be transplanted. 

These include: Asian greens (bok choi, 

mizuna, mustard and tatsoi), beetroot, 

cabbage, coriander, kale, lettuce, 

oregano, parsley, spinach, Swiss 

chard and thyme. 

WINTER TIPS 

Mulch, mulch and more mulch! Adding 

organic matter (dry leaves, compost or 

straw) to the surface of beds is one of 

the simplest things to do, yet it makes 

a world of difference. Mulching: 

 

it warmer in winter 

 

 

 

 

à 

In dry areas, water deeply and less 

frequently, rather than shallowly more 

often. This encourages strong roots. 

If you want to grow frost-sensitive 

plants (like chillies) throughout winter, 

plant them in containers placed in 

aprotected,sunnyspot.Moveindoors 

or cover with frost protection at night. 

Forget Angry Birds –awintergarden 

attracts hungry birds. Louries and 

mousebirds can decimate an entire 

bed of cabbages, caulilower or 

 

shiny CDs, twirly scarecrows and 

smelly seaweed spray, but none 

deterred ravenous, mid-winter birds 

once they discovered my garden. So, 

now, I cover up more vulnerable plants 

with bird netting. I use worn-down 

grass brooms with wooden handles 

to support it. The wooden handles are 

pushed irmly into the ground and the 

remaining bristles on the top hold the 

netting in place. Now, during winter, 

my garden looks as if a coven of 

witches is visiting – but no birds 

can get in! 


PINE FOREST 

SCENTED 

CANDLE, 

R129, H&M 

GOODEN OCCASIONAL 

ARMCHAIR IN GRASS 

GREEN, R5 995, 

WEYLANDTS.CO.ZA 

COUNTRY 

ROAD CLEO 

POURER, R179, 

WOOLWORTHS. 

CO.ZA 

BRANCH- 

SHAPED METAL 

CANDLESTICK, 

R399, H&M 

SMART AND SOPHISTICATED 

COLLECTABLES FOR HIM... 

BOTTLE CORK IN 

SILVER, R59, H&M 

BALAENOPTERA 

MUSCULUS (BLUE 

WHALE) FRAMED 

PRINTBYCHRISTO 

FRANCOIS DU TOIT, 

(74CM X 54CM), 

R1 999, HOME.CO.ZA 

COUNTRY ROAD 

AESA SQUARED 

CUSHION IN PETROL 

BLUE, R499, 

WOOLWORTHS.CO.ZA 

HANDFORGED SALAD 

SERVERS, R345 

FORASETOFTWO, 

WEYLANDTS.CO.ZA 

22 JUNE 2016

WONDERING WHAT YOU CAN WHIP UP WITH A COMMON PANTRY STAPLE? 

WATCH THIS SPACE FOR OUR EASY MONTHLY HACKS... 

RECIPES BY CLAIRE FERRANDI ILLUSTRATIONS BY SARAH-JANE WILLIAMS 

Vietnamese 

iced coffee 

MAKES 1 

10 MINS 

Pour 200ml strong, chilled coffee 

over a glass of ice. Add 30ml (2 tbsp) 

condensed milk and stir to combine, 

before enjoying as a refreshing drink 

at any time of the day. 

Condensed milk and 

vanilla-roasted figs 

SERVES 4 

40 MINS 

Preheat the oven to 160°C and grease 

a roasting dish generously with butter. 

In the prepared dish, toss 10 figs 

(some torn and others left whole) with 

60ml (¼ cup) condensed milk, seeds 

of 2 vanilla pods and a pinch salt. 

Roast until the igs are soft and the 

condensed milk slightly caramelised, 

about 30 minutes. 

Sweet and spicy 

Asian pork skewers 

SERVES 4 

30 MINS + 30 MINS, TO COOL 

In a medium pot, combine 1 x 385g 

tin condensed milk, 30ml (2 tbsp) 

fish sauce, 30ml (2 tbsp) soya sauce, 

10ml (2 tsp) sesame oil, 2,5ml (½ tsp) 

ground turmeric, 5ml (1 tsp) ground 

coriander, 5ml (1 tsp) ground cumin, 

5ml (1 tsp) minced fresh ginger and 

1 sliced red chilli. Bring the condensedmilk 

mixture to a simmer, 3 minutes. 

In a bowl, toss 4 pork steaks (cut into 

4cm cubes) with the warm condensedmilk 

mixture. Refrigerate the pork to 

marinate, 30 minutes, before threading 

the meat onto 4 – 6 wooden or metal 

skewers. Heat a splash of olive oil in a 

griddle pan over medium-high heat and 

grill the skewers, turning occasionally, 

until the pork is just cooked through, 

4 minutes. Season with salt and 

freshly ground black pepper and 

serve scattered with fresh coriander. 


CELEBRITY ON TOUR 

Dining among the stars 

COMPILED BY TARYN DAS NEVES RECIPE AND STYLING BY 

CLAIRE FERRANDI ASSISTED BY NOMVUSELELO MNCUBE 


ennifer Su 

Meze platter with 

flatbreads, baba 

ganoush, hummus 

and olives 

Serves 4 – 6 EASY 1 hr 

THE FLAVOUR 

COMBINATIONS 

BABA GANOUSH 

2 large aubergines, sliced 

in half lengthways 


salt and freshly ground 

black pepper, to taste 

5ml (1 tsp) ground cumin 

5ml (1 tsp) ground coriander 

10ml (2 tsp) tahini paste 

TO SERVE 

roasted aubergine slices 

sesame seeds 

fresh rosemary leaves 

crimson microherbs 

shop-bought hummus 

fresh mint leaves 

sumac 

chargrilled flatbreads 

black olives 

fresh flat-leaf parsley leaves 

lemon wedges 

HOW TO DO IT 

Preheat the oven to 200°C and lay 

1 the aubergine slices on a roasting 

tray. Drizzle with olive oil, season well 

to taste and roast in the oven until the 

lesh is soft, 30 minutes. 

Scoop the lesh of the aubergines 

2 out of the skins, discarding the 

skins. Add to a blender and blitz 

with the remaining baba ganoush 

ingredients until smooth. Season well. 

Serve the baba ganoush in a bowl 

3 topped with roasted aubergine 

slices, sesame seeds, fresh rosemary 

and crimson microherbs. Serve the 

hummus in another bowl garnished 

with fresh mint and sumac. Serve 

the dips with chargrilled latbreads, 

olives, parsley and lemon 

wedges for squeezing. 

24 JUNE 2016

Jennifer (Jen) Su is a South 

African-based TV- and radio 

presenter, most notably for Sky 

News and CliffCentral. Author of 

From Z to A Lister: Building Your 

personal Brand, she is a wellknown 

personality on the local 

and international celebrity social 

scene. Fresh back from her recent 

trip to Qatar, she shares her love 

for travel and food with us 

XX 

XX 

XX X 

I FLEW TO DOHA, QATAR AT THE 

END OF MARCH FOR THE 7TH 

ANNUAL QATAR INTERNATIONAL 

FOOD FESTIVAL (QIFF), located 

at the Museum of Islamic Art. What 

an amazing destination – so 

many interesting sights and the 

food was beyond fantastic! 

THE HIGHLIGHT OF THE 

TRIP WAS MEETING AND 

INTERVIEWING AMERICAN 

BUSINESSWOMAN AND 

TV PRESENTER, MARTHA 

STEWART. She’s certainly 

the global authority on 

cooking tips, recipes, crafts, 

decorating, and food and 

home entertaining! She’s also 

very warm and down to earth, 

and couldn’t stop raving about 

South African wine and how 

delicious it is. She had just 

been in SA for the Design Indaba 

and told me how much she loved 

the wineries in Stellenbosch and 

Franschhoek in particular. 

SOMETHING DIFFERENT FOR ME 

AND MY FIRST SUCH EXPERIENCE 

WAS DINNER IN THE SKY. We 

enjoyed waiting in the Qatar Airways 

Business Class Lounge at the QIFF 

with Arabic coffee, dates and canapés 

prepared by head chef Vineet Bhatia 

and chef Massimo Capra. We were 

then hoisted up 50 metres into the 

open-air sky at night and enjoyed 

a set menu of meze, lobster and 

seafood, along with Ladurée pastries 

and Valrhona chocolates. Everyone 

was taking selies and having 

a great time, while a few of the 

presenters with our media group 

were, surprisingly, quite scared of 

heights! They were so much fun to 

watch as our dining table 

ascended into the night sky. 

WHEN TRAVELLING, I LOVE 

MEETING NEW PEOPLE AND 

TRYING NEW FOOD. I always 

meet so many interesting 

individuals on my journeys and, 

even though I’m very petite, 

I have a huge appetite for all kinds 

of interesting gourmet food. As I talk 

about in my book, From Z to A-Lister: 

How To Build Your Personal Brand, 

I travel about 50 times a year and the 

most relaxing thing, for me, is when 

I can turn off all my electronics and go 

to sleep on the plane! In my travels, 

I’ve had the honour of meeting some 

prominent personalities like Oprah 

Winfrey, Mariah Carey, Bill Clinton, 

and Samuel L. Jackson. 

I WOULD LOVE TO RETURN TO 

QATAR SOMEDAY. Soon, I’ll be 

travelling to China – from Shanghai 

to Shenzhen – and then over to the 

US, where I’ll be visiting my family in 

Philadelphia, as well as New York, 

Los Angeles and San Francisco. And, 

in between, I’ll still be lying to and from 

Joburg and Cape Town. 

JEN SU’S TRAVEL TIP: Always 

observe the dress code of the country 

you’re visiting. For instance, Qatar 

has strict rules on covering up to the 

knees and elbows, so you’ll want 

to pack accordingly. 


unsung 

the 

Laurette Meiring 

BY ANNA TRAPIDO PHOTOGRAPHS BY ANNALIZE NEL 

Culinary and agricultural patriotism 

is the name of the gourmet game for 

Laurette and Phillip Meiring. Their 

Rustenburg shop is a treasure trove 

of traditional seeds... 

WE SELL ALL SORTS OF SOUTH 

AFRICAN HERITAGE SEEDS. 

We have all the traditional favourites, but 

our best-sellers are dinawa beans (often 

called cowpeas), letlhodi (mung beans) 

and, especially, our wholegrain white- and 

red mabele (sorghum). 

MOST OF OUR CUSTOMERS STILL 

BUY OUR SEEDS TO PLANT AND 

GROW THEMSELVES. 

With the peas, my customers tell me 

they are buying the seeds in order to 

grow the leaves. Most people say they 

cook them as a morogo side vegetable 

but, occasionally, a younger person 

says they use the leaves in salads and 

soups too. 

OTHER PEOPLE COOK WITH THE 

SEEDS JUST AS WE SELL THEM. 

It used to be that our products went 

only to farmers and home gardeners, 

but our seeds are increasingly popular 

withcaterersandchefstoo–more 

young people are interested in heritage 

food,sowesellalotofproductsto 

professional cooks making classic 

Africancuisineforweddingsandthelike. 

RECENTLY,WEHAVESTARTED 

TO SEE A LOT MORE HEALTH 

PROFESSIONALS IN THE SHOP. 

There seems to be a new interest in the 

nutritional beneits of traditional African 

foods. Increasing numbers of doctors 

and dieticians are coming in themselves 

as well as referring patients. 

NW SAAD & GAS; 105 PRESIDENT 

MBEKI DRIVE, RUSTENBURG, NORTH 

WEST PROVINCE; 014-597-1841; 

NWSAAD@TELKOMSA.NET 

26 JUNE 2016

EATING LOCALLY 

A pinch of 

KHOISAN 

JUSTIN FOX VISITS VELDDRIF ON THE WEST COAST, WHERE 

A COMPANY CALLED KHOISAN TRADING IS PRODUCING A RANGE 

OF INNOVATIVE SALT GOODS IN PERFECT COASTAL CONDITIONS 

RECIPES AND STYLING BY CARO DE WAAL PHOTOGRAPHS BY JUSTIN FOX AND HEIN VAN TONDER 

MOODY CLOUD REFLECTIONS 

IN THE PINK, SHRIMP-STAINED 

WATERS OF A VELDDRIF SALT 

PAN. CAVIAR (CIRCULAR SALT 

BALLS) ARE HARVESTED FROM 

THIS PAN WHEN THE WIND 

CONDITIONS ARE JUST RIGHT


n the little town of 

Velddrif, you’ll find an 

enterprise that’s taking 

South African salt production 

to a new level. Solar, handharvested 

sea salt is an 

environmentally friendly 

product with a low carbon 

footprint. And it’s a whole lot 

healthier than the insipid, iodised 

salt that comes out of most shakers. 

Khoisan Trading Company was 

founded by husband-and-wife team, 

Yntze and Joan Schrauwen, who 

settled on the Berg River in 1991 and 

were looking to set up an exciting 

enterprise in their new home. Yntze 

became interested in producing salt 

in the ideal conditions found on this 

stretch of coast. He sourced investors 

and established the Velddrif Salt Works 

on a nearby farm. Yntze began 

pumping sea water from an aquifer (an 

underground layer of permeable waterbearing 

rock) into drying pans and was 

soon producing high-quality salt. 

In 1994, Yntze and Joan started 

Khoisan, a separate trading company 

that would diversify the product and 

sell it to a range of outlets. They built 

smaller pans for the hand-harvesting 

of unreined, unwashed, non-iodised 

salt. This unprocessed salt retains its 

natural minerals and trace elements, 

and doesn’t contain artiicial additives 

or anticaking agents. 

The little business has gone from 

strength to strength, becoming an 

important employer in Velddrif. The 

Schrauwen’s daughter, Britt Geach, 

is the creative director of Khoisan. 

I met her at their factory and shop in 

Velddrif. A tall blonde with a Khoisan 

cap perched on a head of unruly hair, 

she was all-welcoming, exuding warmth 

and enthusiasm for the family business. 

Britt showed me some of the products, 

ranging from bath salts and gardeners’ 

gold dust (gypsum) to soap and body 

cleanser. But, pride of place went to the 

various edible salts, ranging in lavours 

from tomato-and-olive to spicy-grill. 

“Sea salt has become the fashionable 

thing in the gourmet-chic world,” said Britt. 

“It’s a key ingredient used by top chefs, 

often dusted over a dish at the last minute 

to give diners the pleasure of the slight 

crackle and then the delicious melting.” 

I placed a few grains on my tongue. 

There was a distinct mineral taste and 

a roundness of lavour. The crystals 

prickled my tongue, then dissolved 

28 JUNE 2016

YNTZE 

SCHRAUWEN 

BRITT GEACH 

leaving a lavour nearly as sweet as 

it was salty. It could hardly be more 

different to good-old reined table salt. 

“Khoisan is a relatively small operation, 

but it punches above its weight,” said 

Britt with pride. “We supply to big retailers 

like Woolworths and Pick n Pay; even to 

distributors overseas in Austria and Italy. 

Sometimes it’s hard to keep up with the 

demand. Every chef should use a salt 

that enhances and marries the lavours of 

their dishes. This is a home-grown, South 

African product!” she afirmed. 

Britt led me through to the factory loor 

where salt was being dried and cleaned, 

having herbs added, packaged, labelled 

and packed into boxes for distribution. 

One woman was delicately sorting and 

cleaning large salt lakes. Another was 

hand-mixing a tub of seaweed salt. “We 

add about 24 different ingredients to this 

one,” Britt told me. “If you look closely, 

in amongst the bits of seaweed – which 

we harvest ourselves – you’ll see the likes 

of basil, parsley, lemongrass and celery. 

It’s quite a brew.” 

saline water. “These large ponds 

aregoodformakingcaviar,”he 

said. “Good grief! Fish roe, here?” 

Iexclaimed.“No,no,saltcaviar. 

It’s a unique product. Given the 

right conditions, wind creates 

a tumbling-wave effect that forms 

balls of salt that look just like 

caviar. It’s a slow and painstaking 

process, so we only produce 

small quantities – highly sought 

after, I can tell you!” 

We came to a row of smaller, 

rectangular ponds where men 

were hard at work. Handharvesting 

for general sea salt is 

usually done twice a week. For 

Fleur de Sel, the cream of the 

“Sea salt has become the fashionable 

thing in the gourmet-chic world,” 

said Britt. “It’s an essential ingredient 

used by top chefs.” 

SALT PANS AND PINK FLAMINGOS 

Britt and I drove up the coast and, after 

seven kilometres, arrived at the salt 

works. We came to a large aquifer – 

a deep hole dug on the ocean side of 

the property, from where sea water is 

pumped into evaporation pans. Britt’s 

father drew up in his 4x4. Yntze is in 

his seventies, sprightly and energetic – 

an enthusiastic salt man still fully 

committed to the business. 

“The sea water ilters through layers 

of sand and seashells, making it rich 

in minerals and high in calcium,” 

explained Yntze. “Conditions here are 

ideal. It’s hot, dry and windy – great for 

fast evaporation. And the land is perfectly 

lat for our saltwater pans.” 

We walked to a nearby pond, stained 

pink from the shrimps that inhabit the 

saltpan, workers skim the sheets of white, 

mica-like crystals from the water and 

laythemintraystodryinthesun.These 

neonate crystals, shaped like dragonly 

wings, loat only for a few hours and 

must be skimmed before they sink to 

the bottom. 

At the pond, I got chatting to Cecil 

Nero – wraparound sunglasses, short of 

teeth,bigonsmile–oneofthecompany’s 

old-timers. “You can see how salt forms a 

laky crust on the bottom,” Cecil showed 

me, scraping his plastic spade along the 

tarpaulin and bringing up chunks of salt 

that looked like splintered ice. “How long 

haveyouworkedhere?”Iasked.“Ag, 

more than 18 years. It’s like my home.” 

Britt and I headed back to the main 

road via an area where large-scale, 

industrial salt was being harvested. 


Balletic lamingos strutted their stuff, 

as pink as the waters around them. 

“People like Cecil are the backbone 

of the company,” said Britt. “There’s 

fantastic staff loyalty and we follow 

Fairtrade principles, ensuring pensions, 

furthering employees’ education, 

assisting with school fees... Most folks 

have been with us for more than 

12 years. I guess we’re a big family.” 

As the ishing industry is in a 

depressed state in town’s like Velddrif, 

companies like Khoisan are making 

a meaningful difference. It’s also 

actively involved in outreach 

programmes, and helps 

sponsor the Cape Legends 

Inter-Hotel Challenge, a 

competition that nurtures 

young chefs of the future. 

This wonderful initiative was 

started by Annette Kesler 

– one of SA’s most revered 

food writers and a legendary 

former food editor of Fairlady magazine, 

she is now editor of showcook.com, 

an online culinary-industry portal. Said 

Annette of working with Khoisan Salt: 

“If I was stranded on a desert island, 

certainly Britt Geach’s fantastic pure sea 

salt, Khoisan, would be my number-one, 

most important ingredient.” 

Driving back down the coast, I thought 

about salt, which we reach for so casually 

on the dining-room table. This simple 

product is the result of millennia of 

human endeavour, rich in history, ritual 

and symbolism. Salt has been such 

a faithful companion to our species 

that we can track the development of 

civilisations by its presence. 

Needless to say, I’ll never again look 

at my humble salt cellar in quite the 

same way. 

KHOISAN TRADING COMPANY, 

RESERVOIR STREET, VELDDRIF; 

022-783-1520; KHOISANSALT.CO.ZA 

“I’ll never again look at 

X 

X 

30 JUNE 2016


COOK’S TIP 

Use some of the 

leftover fresh harissa 

paste to serve. 

Salt-baked fish 

with harissa paste 

Serves 2 – 4 A LITTLE EFFORT 1 hr 


HARISSA PASTE 

4 red chillies, roughly chopped 

handful fresh flat-leaf parsley, 

roughly chopped 

handful fresh coriander, roughly chopped 



6 garlic cloves, peeled and roughly chopped 

5ml (1 tsp) Khoisan Sea Salt 

75ml olive oil 

SALT-BAKED FISH 

1,5kg – 1,6kg whole sustainable fish (we used 

black sea bream/Hottentot), gutted, cleaned 

and scaled 

handful fresh flat-leaf parsley 

2 lemons, sliced into rounds 

2kg Khoisan Sea Salt 

HOW TO DO IT 

Preheat the oven to 200˚C. For the harissa paste, 

1 place all of the ingredients in a pestle and mortar 

and smash together to form a paste. Alternatively, 

use a stick blender and blitz to a rough paste. 

For the ish, stuff the cavity with the parsley, 

2 lemon slices and harissa paste. Place on 

a baking tray atop a layer of Khoisan Sea Salt 

(use half of the 2kg) and cover the top with the 

remaining 1kg salt – this process seals in the 

moisture of the ish. Place the tray in the oven 

and bake, 45 minutes. 

Remove from oven and allow to cool, 

3 10 minutes. Remove the ish from the 

salt and place it in another dish to serve. 

(You can serve it in the same dish, but it 

is easy for the salt to fall into the lesh.) 

SALT-BAKED FISH WITH 

HARISSA PASTE 


Aubergine, buffalo 

mozzarella and sun-dried 

tomato stack 

Fat slices of caramelised aubergine that 

are creamy in the middle, dripping with 

melted mozzarella and offer a flavour 

punch of sun-dried tomato. Add the 

show-stopping ingredient, rosemary 

salt, and you’ve got a vegetable dish 

from heaven! 


COOK’S TIP 

You can also mix your 

herbs – try half thyme 

and half rosemary. 

AUBERGINE, BUFFALO MOZZARELLA AND SUN-DRIED TOMATO STACK 


2 large aubergines 

15ml (1 tbsp) Khoisan Sea Salt 

cracked black pepper, to taste 

100ml cooking olive oil 

200g buffalo mozzarella, cut into 

thick slices 

100g sun-dried tomatoes in oil, 

drained 

30ml (2 tbsp) fresh rosemary 

60ml (¼ cup) Khoisan Sea Salt 

HOW TO DO IT 

Preheat the oven to 180˚C. Remove 

1 the tops and bottom stems of the 

aubergines and cut into slices of about 

2cm – 3cm thickness. Sprinkle with 

the 15ml (1 tbsp) Khoisan Sea Salt and 

some cracked black pepper. 

Heat a large pan over medium heat, 

2 add 25ml (5 tsp) of the olive oil and 

fry the slices from 1 aubergine on both 

sides, turning only once, until nicely 

browned. Add another 25ml (5 tsp) 

olive oil when turning, as aubergines 

absorb a lot of oil. Repeat with the 

second aubergine. 

Place the aubergines on a baking 

3 tray, top with the mozzarella slices 

and bake until the cheese is nicely 

melted and the aubergines have 

a creamy centre, about 10 minutes. 

Leave the oven on. 

To stack, place the largest 

4 aubergine slice at the bottom, 

followed by 1 or 2 sun-dried tomatoes. 

Repeat the process until the smallest 

slice is at the top and end off with a 

layer of sun-dried tomato. Return to 

the oven to warm through, 5 minutes. 

Pull the rosemary leaves off the 

5 stalk and place on a wooden board 

with the 60ml (¼ cup) salt. Chop it all 

together until the rosemary is ine and 

it is well combined. Sprinkle the stack 

with rosemary sea salt to serve.


Chocolate terrine with 

hazelnut praline and 

salted-caramel popcorn 

Serves 12 A LITTLE EFFORT 2 hrs + 

setting time 


CHOCOLATE TERRINE 

250ml (1 cup) fresh cream 

200g Lindt 70% Dark Chocolate 

225g castor sugar 

60ml (¼ cup) boiling water 

100g hazelnuts, roughly chopped 

HAZELNUT-PRALINE TOPPING 



2,5ml (½ tsp) Khoisan Sea Salt 

100g hazelnuts, roughly chopped 

SALTED-CARAMEL POPCORN 

15ml (1 tbsp) cooking oil 

125ml (½ cup) popcorn kernels 

220g sugar 


7,5ml – 10ml (1½ tsp – 2 tsp) 

Khoisan Sea Salt 

edible flowers, to decorate 

HOW TO DO IT 

For the terrine, place the cream in 

1 a saucepan over low heat 

until it reaches scalding 

point, but does not boil. 

Remove from heat, add 

the chocolate and stir 

until it has melted and 

is beautifully smooth. 

2 

Melt the 225g castor sugar in a 

small saucepan over medium heat. 

Add the 60ml (¼ cup) boiling water 

and stir until completely dissolved 

before boiling. Bring to a boil slowly 

until it turns a light caramel colour (do 

not stir the syrup at all while it boils). 

Remove from heat and quickly stir in 

the 100g chopped hazelnuts before it 

sets. Spread the hazelnut mixture out 

evenly on a silicone mat and leave to 

harden. Once set, crack with the back 

of a knife or spoon, place the praline in 

a food processor and blitz until ine. 

Fold the crushed praline into the 

3 chocolate mixture. Pour into 

a greased 1L terrine or loaf tin lined 

with cling ilm and place in the freezer 

to set, at least 2 hours. 

For the hazelnut-praline topping, 

4 melt the 225g castor sugar in a small 

saucepan over medium heat. Add the 

60ml (¼ cup) boiling water and 2,5ml 

(½ tsp) salt and stir until completely 

dissolved before boiling. Bring to a boil 

slowly until it turns a light caramel colour 

(do not stir the syrup at all while it boils). 

Remove from heat and quickly stir in the 

100g chopped hazelnuts before it sets. 

Spread the hazelnut mixture out evenly 

on a silicone mat and leave to harden. 

Once set, crack with the back of a knife 

or spoon into shards and set aside. 

For the popcorn, place a little pot 

5 over high heat and add the oil. Wait 

5 minutes for the oil to heat up, then 

add the corn kernels. They will start to 

pop after 1 – 2 minutes. Remove from 

heat when the popping begins to stop. 

In a small saucepan over medium 

6 heat, melt the 220g sugar. Add the 

60ml (¼ cup) boiling water and the 

7,5ml – 10ml (1½ tsp – 2 tsp) Khoisan 

Sea Salt, depending on how salty you 

prefer it. Stir until completely dissolved 

before boiling. Bring to a boil slowly 

until it turns a light caramel colour 

(do not stir the syrup at all while it 

boils). Pour the caramel mixture over 

the popcorn and stir to coat evenly. 

Pour onto a greased baking sheet and 

spread it out. Allow to cool and set. 

To serve, place the terrine or loaf 

7 tin in a little boiling water, which 

will help to release it from the dish 

and create a nice smooth texture once 

turned out. Top it off with the praline 

shards, the salted-caramel popcorn 

and edible lowers. Serve thin slices 

as an after-dinner treat. 

COOK’S TIP 

To ease the caramelmaking 

process, use 

boiling water at 

the start. 

CHOCOLATE TERRINE WITH HAZELNUT PRALINE 

AND SALTED-CARAMEL POPCORN 


RAISE YOUR GLASS 

DRINK 

WHAT TO DRINK, WHEN, WHERE & HOW... 

BY CHRISTINE LUNDY 

Woodstock Brewery: 

Californicator 

‘Sex,drugsandrock’nroll’ 

is what inspired Woodstock 

Brewery’s owner, Andre 

Viljoen’s colourful beer names! 

Californicator is crafted in the 

styleofanIndiapaleale,has 

tropical- and citrus aromas 

and a medium-to-full body. 

FromR23atthebrewery, 

speciality bottle stores or 

online at leagueofbeers.com 

Darling Brew: 

Bone Crusher 

Bone Crusher is a ‘wit 

beer’ – a barley/wheat top 

fermented beer that’s fresh 

and spicy! The name is 

inspired by an endangered 

creature: the spotted hyena. 

FromR25atthebrewery, 

SPAR, PnP liquor stores, 

speciality bottle stores and 

online at leagueofbeers.com 

Cape Brewing 

Company: Pale Ale 

CBC is changing the 

face of craft beer with 

their irst can! The top 

fermented pale ale is 

an aromatic beer with 

citrus-fruit lavours 

combined with a nice 

sharp inish. 

R59,99 per four-pack, 

available at major 

supermarkets and 

retail liquor stores 

nationwide 

Bisquit Cognac: L’Origine 

L’Origine is a tribute to the art of Cognac – a long and 

complex process, often unknown. Bisquit Cognac is 

crafted by the ‘Guardian of the Temple’ – the master 

distiller, who is key holder to Bisquit’s bank of precious 

‘eau de vie’, meaning ‘water of life’ (the twice-distilled 

wine), and keeper of the ageing and blending secrets behind the brand. For 

L’Origine, the master distiller has skillfully blended to perfection a range of over 100 

‘eaux de vie’ to create a masterpiece. One of the rarest Cognacs, only a select few 

will be able to acquire this prestigious, priceless bottle. Recently at the AfrAsia Bank 

Cape Wine Auction, L’Origine was acquired for R350 000 as part of a full Bisquit 

experience in Paris and Cognac, France. 

Discovering who does what in 

the booming South African craftbeer 

scene is quite a journey! 

Thanks to the book, Beer Safari – 

A Journey Through the Craft 

Breweries of South Africa, by 

Lucy Corne, I have discovered 

over 40 passionate craft brewers 

and even more beers. I am truly 

inspired to take a ‘vacaletion’, as 

Lucy rightly says! Although most 

of the breweries are located in the 

Western Cape, a lot of innovation 

and experimentation is taking 

place nationwide. Something 

else these craft breweries have 

in common is creative names 

for each of their beers! Brewers 

certainly know how to have fun... 

Beer Safari is published by 

Penguin Random House and 

available at Exclusive Books 

for R282. 

34 JUNE 2016

4June 

Blaauwklippen Road Vintners Open Day. An opportunity 

to (re)discover some of Stellenbosch’s hidden gems and 

the people behind them – Kleinood, Keermont and 

De Trafford. All three are famous for their succulent syrah, 

but not limited to it, as you will discover. Bookings are 

essential and places are limited. kleinood.com/news; 

sales@kleinood.com 

10 March – 11 June 

The Union Bar. Jozi’s masters of here-today-gone-tomorrow 

entertainment, Joshua Shifren and Justin Kramer, recently 

launched their latest pop-up bar in Illovo, for 13 weeks, in 

association with blended Scotch whisky brand, Black Bottle. 

Think sheer sophistication and style, speciality cocktails 

served in unusual vessels, artisanal food and irst-class local 

entertainment, all draped in black and gold. theunionbar.co.za 


RAISE YOUR GLASS 

GIVEAWAY! 

Wolf & Maiden and 

Bisquit Cognac have 

collaborated to create 

a limited-edition range 

of items: a hamper 

consisting of one tablet cover, 

one messenger bag and 

a bottle of Bisquit VSOP ALL 

TO THE VALUE OF R4 800. 

A near-death experience 

prompted Lance Kabot to 

reprioritise his family lifestyle 

and start his own brewery, 

St. Francis Brewing Company – 

Crafters of Real Beer 

Q&A 

WHAT INSPIRED YOU TO 

START YOUR NEW BREWERY? 

I was travelling in the USA when 

the craft-beer revolution was 

taking off there and I worked in 

two craft breweries. On my return 

to SA, I started home-brewing; 

and, then, a suring accident, 

three years ago, gave me the time 

to plan my dream brewery. 

WHY CAPE ST. FRANCIS? 

My family loves to surf and the 

waves are really good here. 

YOUR FAVOURITE STYLE OF 

BEER? That’s a tough question – 

there are so many delicious styles. 

My all-time favourite is an IPA in 

the US West Coast-style, loaded 

with hops. Nothing is as relaxing 

as a hoppy beer and I love the 

aroma and taste. 

WHAT IS THE INSPIRATION 

BEHIND THE NAMES OF EACH 

BEER? Beach Blonde is like 

a surfer girl – natural, light-hearted 

and refreshing. Lighthouse Ale is 

an honest beer you can rely on, 

inspired by the Cape St. Francis 

lighthouse. Wildside IPA is an 

unrestrained celebration of hops, 

untamed like our rugged coastline. 

Storm Rider Stout is the perfect 

storm in a glass, inspired by 

the winter storms that bring us 

good waves. 

This collection is perfect for 

those who appreciate the 

simplicity of design and the 

sophistication of superior 

quality. Speciically produced 

for Bisquit Cognac, the products 

represent the time-honoured 

heritage and handcrafted 

technique of both brands. 

To enter, email your name, 

postal address and ID 

number with ‘Bisquit’ 

in the subject line to 

foodhome@caxton.co.za 

by 15 June 2016. 

XXALELAGER 

We all know about wine geeks, but now I have discovered a new kind – 

the beer geeks! And rightfully so, as, with the rise of craft beer, a whole 

new range of beer is emerging. So, what is the main difference between 

ale and lager? The fermentation and especially the type of yeast. Here 

is a summary: 

ALE 

Thousands of years old process 

Fermented warm 

Top fermentation 

Small brewing cycle: few days 

LAGER 

Quite recent process 

Fermented cold 

Bottom fermentation 

Long brewing cycle: several months 

WATERKLOOF’S 

SERIOUSLY COOL DUO 

Right on trend, Waterkloof, famous 

for their naturally made wine, has just 

released this seriously cool duo – 

a cinsault and chenin blanc, both from 

some of the oldest bush vines in the 

Heidelberg. They advise us to serve 

these wines neither cold nor warm, but 

cool. Cinsault, R120, chenin blanc, R95; 

at select liquor retailers nationwide 

36 JUNE 2016

MY OLIVES COME FROM ITALY 

MY CHEESE IS FRENCH 

AND MY FAVOURITE WINES COME FROM 

DURBANVILLE HILLS CAPE TOWN 

www.durbanvillehills.co.za

your... 

HOT CHOCOLATE 

WHETHER YOU NIP IT, TUCK IT, DRESS IT UP OR DOWN, 

ADD COLOUR, FLAVOUR OR A NEW DIMENSION, EACH 

MONTH WE’LL HELP YOU ZHOOSH UP A PRODUCT, 

DISH OR DRINK IN YOUR HOME TO ADD EYE-CATCHING 

INTRIGUE AND ON-TREND FLAIR 

DIRECTION AND STYLING BY CLAIRE FERRANDI PHOTOGRAPH BY DYLAN SWART 

This winter, instead of instant hot chocolate, treat your loved ones to this decadent 

and comforting home-made white hot chocolate with caramel and toasted 

marshmallows! To make 3 servings, combine 250ml (1 cup) fresh cream, 250ml 

(1 cup) milk, 5ml (1 tsp) vanilla essence, pinch salt and 30g sugar in a medium 

pot and bring to a boil. Remove from heat and add 160g finely chopped white 

chocolate to the cream-milk mixture. Whisk until the chocolate has melted in the 

heat of the liquid and the hot chocolate is smooth, 3 minutes. To serve, pour the warm 

hot chocolate into 3 mugs, top each with a dollop of whipped cream, mini toasted 

marshmallows, a drizzle of store-bought caramel sauce and wafer rolls. 

38 JUNE 2016

BOOKS 

COOKS 

DIGESTING THE LATEST ON THE CULINARY SHELVES... 

FOR 

BY TARYN DAS NEVES 

1 ALLAFRATELLI–HOWTOEAT 

ITALIAN (MURDOCH BOOKS, R685) 

This cookbook pays homage to one 

ofthemorepopularItalianeateries, 

Fratelli Fresh, in Sydney. Founder, Barry 

McDonaldsolovesItalianculturethat 

he even imagined a whole Italian history 

intohisheritagebeforestartingoutwith 

a little Italian wholesaler. This will delight 

allyoursensesfromaperitivo,platesof 

charcuterieandbowlsofpastatothe 

delights of cannoli and gelato. Perfect 

for wintertime comfort, the pappardelle 

with duck ragù looks irresistible. 

DELICIOUSLY ELLA EVERY DAY 

(HODDER & STOUGHTON, R368) 

Ella Woodward is back with another 

punchy cookbook. Filled with recipes for 

everyday cooking, it promotes her healthy 

approach to eating, but is attuned to today’s 

busy lifestyle. Try one of her goodness-illed 

bowls – roasted aubergine and tahini bowl, 

Buddha bowl or herbed lentil bowl; or, 

gorge on go-to pick-me-ups – her handy-tograb 

banana breakfast bars are heaven-sent 

for mornings on the run. Crowd-pleasers 

like veggie paella and sweet treats – think 

summer strawberry-banana crumble – round 

off this must-have title beautifully. 

2 WORLD’SBESTPIZZA 

(NEW HOLLAND, R444) 

Australian-based Johnny Di Francesco, 

aka Mr Pizza, was crowned the best 

pizza maker in 2014. Here, he reveals 

his top secrets to creating the perfect 

Neapolitan offering. Begin with the best 

dough recipe, traditional or gluten-free, 

before adding your favourite toppings – 

think salsiccia Italian sausage with ior di 

latte or strips of prosciutto and dollops 

of mascarpone. Then let the molten-hot 

cheese ooze between your teeth as you 

bite into your creation... 

3GINO’S ISLANDS IN THE SUN 

(HODDER & STOUGHTON, R522) 

One of those delightful cookbooks that 

offers eye candy of not only tantalising 

food, but also the chef – Gino D’Acampo. 

It tracks his culinary adventures on the 

islandsofSicilyand Sardinia while ilming 

hisTVseries,Gino’s Italian Escape: 

IslandsintheSun. Slip between the 

pages and imagine dipping crisp-fried 

artichokes into the smoothest aïoli while 

watching the sapphire-blue Sardinian 

ocean, before twirling a fork through 

a plate of bucatini with Sicilian pesto. 

Photographs by Dylan Swart. Styling by Claire Ferrandi. Props courtesy of In Good Company and stylist’s own. See stockists’ directory on page 116 for details. 

40 JUNE 2016

READ ALL ABOUT IT 

1 2 3 

4 

5 

TOP 10 COOKERY TITLES 

4 

MODERN ISRAELI COOKING 

(PAGE STREET PUBLISHING, R403) 

The cuisine of the Levant has become 

increasingly popular, with celebrity chefs 

like Yotam Ottolenghi bringing its unusual 

lavours to the forefront of cooking. 

Following in his footsteps, Danielle Oron 

offers 100 traditional recipes with a twist 

from Israel. Divided into sections like 

Weekdays, Slow Cooking and Brunch, 

there are also ones for Fridays, the Beach 

and Midnight. Try the harissa lamb 

meatballs or braised pomegranate short 

ribs for a delicious Sunday lunch. 

5 

BREAKFAST LOVE 

(QUADRILLE, R393) 

Italian art director and designer, David 

Bez presents his second offering (after 

Salad Love) – bowls of quick and healthy 

breakfasts inspired by what people eat all 

over the world. Learn how to put the right 

combo of fruits or vegetables, grains and 

cereals, proteins and dressings together, 

and accept his challenge to make 

a healthy food choice every morning. 

Try the apple, coconut, porridge and 

chia seeds bowl or the mushroom, green 

beans, black rice and fried egg bowl. 

1JAN–ABreathofFrenchAir 

Jan Hendrik van der Westhuizen 

2 The Real Meal Revolution 

Prof. Tim Noakes et al 

3 Hartskombuis (Afrikaans) 

Tafelberg Publishers Ltd 

4JAN–MyFranseKosverhaal 


5 Low Carb is Lekker (English) 

Ine Reynierse 

6EverydaySuperFood 

Jamie Oliver 

7TheFrenchAffair 


8TheStoryofaHouse–fables 

and feasts from La Creuzette 

Louis Jansen van Vuuren & 

Hardy Olivier 

9SimplyDelicious 

Zola Nene 

10 The Banting Baker 

Catherine Speedie 


1 PUMPKIN SPICE 

Mix together 45ml (3 tbsp) ground 

cinnamon, 5ml (1 tsp) ground ginger, 

5ml (1 tsp) ground nutmeg, 5ml (1 tsp) 

allspice and 5ml (1 tsp) ground 

cardamom (if using pods, crush 

and grind the seeds to a powder). 

1 

2 

2 SOUTH INDIAN SPICE 

Mix together 5ml (1 tsp) coriander seeds, 

2,5ml (½ tsp) fennel seeds, 2,5ml (½ tsp) 

cumin seeds, 3 cloves, 4 black peppercorns, 

15ml (1 tbsp) ground turmeric and 15ml 

(1 tbsp) ground cayenne pepper, and grind 

to a ine powder. 

3 NORTH INDIAN SPICE 

Grind up 10ml (2 tsp) dried red chilli lakes, 5ml 

(1 tsp) cumin seeds, 10ml (2 tsp) coriander 

seeds, 4 mixed black peppercorns, seeds of 

4 green cardamom pods, 3 cloves, 5ml (1 tsp) 

yellow mustard seeds, 15ml (1 tbsp) curry leaves 

and 2,5ml (½ tsp) fenugreek seeds. Mix together 

with 15ml (1 tbsp) ground turmeric. 

3 

42 JUNE 2016

KITCHEN FILES 

4 

4 CHAI SPICE 

Mix together 5ml (1 tsp) ground cinnamon (if using a cinnamon stick, 

crush and grind to a powder), 10ml (2 tsp) ground ginger, 10ml (2 tsp) 

ground cardamom (if using pods, grind the seeds to a powder), 5ml 

(1 tsp) allspice, 2,5ml (½ tsp) grated nutmeg, 5ml (1 tsp) ground cloves 

and 2,5ml (½ tsp) mixed peppercorns, and grind to a ine powder. 

5 GARAM MASALA 

Grind up 2,5ml (½ tsp) coriander seeds, 5ml 

(1 tsp) cumin seeds, 2,5ml (½ tsp) black mustard 

seeds, 10ml (2 tsp) chopped red chillies and 

15ml (1 tbsp) dried curry leaves. Mix together 

with 15ml (1 tbsp) ground turmeric, 10ml (2 tsp) 

ground ginger, 15ml (1 tbsp) ground cinnamon 

and 5ml (1 tsp) ground cloves. 

DON’T HAVE TIME TO POP OUT 

AND BUY THE SPICE MIX YOU 

NEED? WE TEACH YOU HOW TO 

MAKE YOUR OWN USING WHAT’S 

ALREADY IN THAT SPICE DRAWER… 

STYLING AND DIRECTION BY NOMVUSELELO MNCUBE 


5 


CRUNCHY AND 

CRISP, THIS UNSUNG 

VEGETABLE HAILS 

FROM THE SAME PLANT 

FAMILY AS CARROTS, 

PARSLEY, FENNEL AND 

CARAWAY, IS LOW IN 

KILOJOULES AND 

A VALUABLE SOURCE 

OF HEALTH. BEST EATEN 

FRESH, CELERY IS 

DELICIOUS IN SALADS 

OR AS A CRUDITÉ. IT’S 

ALSO FAB BLENDED 

INTO SOUPS OR 

ADDED TO STEWS. SO, 

USE UP THAT GREEN 

GOODNESS BEFORE 

YOU’RE LEFT WITH 

SAD, LIMP STICKS... 

RECIPES AND STYLING BY 

NOMVUSELELO MNCUBE 


44 JUNE 2016

FRESH 

Celery, apple, spinach, 

lime and ginger juice 

This green juice ensures your body 

receives a powerhouse of nutrients 

to strengthen it against the onslaught 

of flu season. Although not a substitute 

for whole fruit and vegetables, this is 

a great quick-and-easy body boost. 

It’s an excellent source of vitamin C, 

which helps the body develop resistance 

against infectious agents and scavenge 

harmful, pro-inflammatory free radicals 

from the blood 

Makes 1L (4 cups) EASY 15 mins 


2 bunches celery, washed and 

chopped 

200g baby spinach, chopped 

3 Granny Smith apples, chopped 

juice of 3 limes 

3cm fresh ginger, chopped 

150g lettuce leaves 

2 x 30g packets fresh mint leaves 

HOW TO DO IT 

Place all of the chopped vegetables, 

1 fruit and herbs in a juicer and blend 

on high. The juicer will remove any 

pulp and you’ll be left with delicious, 

fresh juice. 

Pour the juice into glasses and 

enjoy your healthy boost! 

2 

COOK’S TIP 

If you don’t have a juicer, blitz the 

ingredients to a pulp in a blender. 

Strain the pulp through a ine sieve 

or cheesecloth secured over a bowl. 

Discard the pulp, and 

enjoy the juice that 

gathers in the bowl. 

CELERY boasts antiinlammatory 

properties and 

a host of antioxidants. It’s also 

a rich source of vitamin K, 

folate and potassium. 

APPLES are rich in antioxidant 

phytonutrients, lavonoids and 

polyphenols, which protect 

the body from the deleterious 

effects of free radicals. They 

also contain high quantities of 

vitamin C and beta-carotene. 

SPINACH is a store house 

for many phytonutrients that 

have health-promoting- and 

disease-preventing properties. 

Fresh leaves are a rich source 

of several vital antioxidant 

vitamins, like vitamins A and C, 

and lavonoid polyphenolic 

antioxidants. Together, these 

compounds act as protective 

scavengers against oxygenderived 

free radicals and play 

a healing role in ageing and 

various disease processes. 

LIMES, like other fellow citrus 

fruits, are an excellent source 

of vitamin C. 

CONTAINS 2 OF YOUR 5 A DAY 

CELERY, APPLE, SPINACH, LIME AND GINGER JUICE 



prawn spaghetti 



300g spaghetti 

15ml (1 tbsp) olive oil 

1 onion, peeled and chopped 

2 garlic cloves, peeled and crushed 

500ml (2 cups) fresh cream 

1 bunch celery, washed and chopped 

(leaves reserved, to garnish) 



15g butter 


2,5ml (½ tsp) crushed dried 

chilli flakes 

300g prawns, cleaned and 

heads removed 

handful fresh chives, chopped 

HOW TO DO IT 

Cook the spaghetti according 

1 to packet instructions. 

For the sauce, heat the irst 15ml 

(1 tbsp) olive oil in a saucepan 

2 

over medium-high heat and fry the 

onion until softened, 2 minutes. Add 

the garlic, cream and celery, season 

to taste with salt and freshly ground 

black pepper, reduce the heat and 

allow to simmer, about 10 minutes. 

Melt the butter and the remaining 

3 15ml (1 tbsp) olive oil in a pan 

over high heat and fry the prawns, 

3 minutes on each side. Stir in the 

chilli lakes, remove from heat and 

stir in the sauce. Add the pasta 

and chives and serve garnished 

with celery leaves. 

THE THOUGHT 

of two thousand people 

CRUNCHING CELERY 

at the same time 

horrified me 

GEORGE BERNARD SHAW 

explaining why he had turned down an 

invitation to a vegetarian gala dinner 

CREAMY CELERY, CHILLI AND PRAWN PASTA

FRESH 

Celery, apple, pecan and 

walnut caramel tart 

Serves 6 – 8 EASY 1 hr 15 mins 


CARAMEL SAUCE 

200g sugar 

100g butter 

125ml (½ cup) fresh cream 

5ml (1 tsp) vanilla essence 

5ml (1 tsp) ground cinnamon 

4 celery sticks, chopped 

TART 

6 sheets filo pastry, defrosted and 

covered with a damp tea towel to 

prevent the pastry from drying out 

150g butter, melted 

3 red apples, peeled and sliced 

zest of 1 orange 

50g pecan nuts, toasted 

50g walnuts, toasted 

2 celery sticks, shaved into curls 

using a potato peeler, to garnish 

HOW TO DO IT 

Preheat the oven to 190°C. For the 

1 caramel sauce, place the sugar 

in a saucepan over medium-low 

heat and melt, without stirring, until 

it turns caramel in colour, about 

10 minutes. Remove from heat, 

add the 100g butter and stir until 

melted. Stir in the cream, vanilla 

and cinnamon, return to the heat 

and allow to simmer until thick, about 

10 minutes. Remove from heat and 

allow to cool. 

Blanch the 4 chopped celery sticks 

2 in boiling water, 3 minutes. Drain 

and set aside until needed. 

For the tart, grease a 25cm x 23cm 

3 baking tray. Working with one ilo 

sheet at a time, brush each sheet with 

the melted butter then use to line your 

tart tin, scrunching the pastry slightly 

at the edges. 

Layer in the apple slices, then 

4 sprinkle with the orange zest, nuts 

and blanched celery and bake in the 

oven, 40 minutes. Remove from oven 

and allow to cool, 10 minutes. Drizzle 

over some caramel sauce and serve 

the remainder alongside. Garnish 

with shaved celery curls to serve. 

CELERY, APPLE, PECAN AND WALNUT CARAMEL TART

SUPPER ON THE 

THESE EASY-PEASY MIDWEEK MEALS, READY IN UNDER AN HOUR, 

ARE SIMPLY DELECTABLE AND SURE TO PUT A SMILE ON THE DIAL 

OF YOUR HUBBY, KIDS OR IN-LAWS 

RECIPES AND STYLING BY CLAIRE FERRANDI ASSISTED BY NOMVUSELELO MNCUBE PHOTOGRAPHS BY DYLAN SWART 

Garlicky wild mushrooms on rye toast 


Heat a glug of olive oil in a frying pan over low heat. Add 

1 peeled and minced garlic clove and a small handful fresh 

thyme and rosemary leaves and sauté, 3 minutes. Turn the 

heat to high, add 320g exotic mushrooms (larger mushrooms 

sliced) and fry until the mushrooms are cooked through and 

golden, about 10 minutes. Season the mushrooms with salt 

to taste. Spread 2 large slices of toasted rye bread with 

wholegrain mustard and top with the fried mushrooms. 

Sprinkle with fresh rosemary leaves to serve. 

Parsnip, rosemary and sage soup 

with blue cheese 


Add 10ml (2 tsp) olive oil, 3 peeled and crushed garlic 

cloves, 2 peeled and diced onions, a handful fresh 

sage leaves and a handful fresh rosemary leaves to 

a large pot over low heat and sauté until the onion is soft, 

10 minutes. Add 1,5kg peeled and chopped parsnips and 

1,6L vegetable stock and simmer until the parsnips are soft, 

about 30 minutes. Blitz the soup until smooth, then stir in 

500ml (2 cups) fresh cream, juice of ½ lemon and season 

with salt and freshly ground black pepper to taste. Serve 

warm, sprinkled with crumbled blue cheese, fried sage 

leaves and fresh rosemary, if desired. 

48 JUNE 2016

Ginger and chilli pork in lettuce cups 

topped with a soft-yolk poached egg 

Serves 2 – 3 EASY 30 mins 

Add 15ml (1 tbsp) olive oil, 2 peeled and minced garlic cloves, 

5cm peeled and grated fresh ginger and 2 chopped red 

chillies to a pan over medium heat and fry, 2 minutes. Add the 

meat from 1kg pork bangers (squeeze the meat out of the 

casings and discard the casings) and fry, stirring to break up 

any lumps, until cooked and slightly golden, about 10 minutes. 

Stir through the zest of 1 lime, 3 chopped spring onions and 

a handful chopped fresh coriander. Serve the pork spooned 

into butter lettuce leaves and top with a soft-poached egg. 

Sprinkle with sesame seeds and garnish with fresh mint, 

if desired. 

“My favourite things in life don’t cost any 

money. It’s really clear that the most 

precious resource we all have is time.” 

STEVE JOBS 

Waffles with almond-crusted chicken 

and barbecue mayonnaise 


Preheat the oven to 200°C and line a large baking tray with 

baking paper. Add 15ml (1 tbsp) fresh thyme leaves, 

15ml (1 tbsp) chopped fresh rosemary leaves, 55g 

grated Parmesan, 50g flaked almonds and 50g toasted 

breadcrumbs to a medium bowl. Add 150g cake flour to 

a second bowl and 2 beaten eggs to a third bowl. Crumb 

400g mini skinless chicken breast fillet pieces by dipping 

each into the lour irst, then into the beaten eggs, then into 

the breadcrumb mixture to coat. Lay the crumbed chicken 

on the prepared baking tray, sprinkle with salt and bake in 

the oven until golden and cooked through, about 30 minutes. 

For the barbecue mayonnaise, combine 150g good-quality 

mayonnaise with 150ml bbq sauce and a handful chopped 

fresh parsley. Serve the chicken slices on toasted waffles. 

Top with the mayo, garnish with microherbs and add a side 

of lemon wedges for squeezing. 


COMPETITION 

SPOIL YOURSELF WITH 

A PAMPER BREAK AT 

THE HYATT REGENCY 

IN ROSEBANK 

ONE LUCKY READER 

CAN WIN A WEEKEND 

PAMPER BREAK FOR TWO 

AT THE COSMOPOLITAN 

HYATT REGENCY 

JOHANNESBURG IN 

ROSEBANK, 

TO THE VALUE OF 

R30 780! 

ituated in the modern 

suburb of Rosebank, 

and a mere 100 metres 

from the Gautrain 

Rosebank station, the 

Hyatt Regency is one of 

the more central Johannesburg hotels. 

With 244 luxury rooms and suites featuring 

African-inspired decor, as well as delicious 

dining options and a space to fully relax 

at Amani Spa, the hotel offers guests an 

enhanced and rejuvenating stay. Enjoy 

a delicious meal in the newly renovated 

onenineone – a stylish, modern restaurant, 

which draws its inspiration from all over 

the world – or unwind with a glass of 

Champagne at the Lobby Lounge, while 

waiting for your personalised spa treatment. 

For bookings, call +27 11-280-1234 or 

email johannesburg.regency@hyatt.com. 

johannesburg.regency.hyatt.com 

A luxury weekend pamper break for two at the Hyatt Regency 

Johannesburg in Rosebank, to the value of R30 780. The prize includes: 

 

Regency, Rosebank, inclusive of all Regency Club beneits (visit 

foodandhome.co.za for details). 

 

onenineone, inclusive of soft drinks, tea and coffee (excludes 

alcoholic beverages). 

nineone restaurant, served 

between 6:30am and 10:30am. 

 

tea and coffee (excludes alcoholic beverages). 

 

SMS HYATT followed by your name, ID number 

and postal address to 48405. Each SMS costs 

R1,50 and free SMSs do not apply. 

Competition closes on 30 June 2016. The 

prize cannot be transferred to cash and 

is not exchangeable. Booking to be made 

a minimum of seven days in advance and 

is subject to room-, restaurant- and spa 

availability. Visit foodandhome.co.za for 

Terms and Conditions.

WINTER IS UPON US AND WE’RE STOCKING OUR FRUIT AND 

VEGGIE BASKETS WITH FLAVOUR-BURSTING IN-SEASON 

PRODUCE FOR INDULGENT, WINTER-WARMING DISHES 

RECIPES AND STYLING BY ILLANIQUE VAN ASWEGEN PHOTOGRAPHS BY ADEL FERREIRA 

Pumpkin 

Pears 

Grapefruit 

Edamame beans 


IN SEASON 

CONTAINS 2.5 OF YOUR 5 A DAY 

WARM BABY-MARROW SALAD WITH BUTTER-FRIED EDAMAME 

BEANS AND BACON VINAIGRETTE 

COOK’S TIPS 

If you don’t own a spiraliser, 

chop the baby marrows into 

batons or simply use a vegetable 

peeler to peel off thick strips. 

Pine nuts can be quite expensive – 

if you would like an alternative that 

tastes just as good, add toasted 

pistachios instead. They will 

lend a gentle and earthy 

nuttiness too. 

52 JUNE 2016

IN SEASON 

Warm baby-marrow 

salad with butter-fried 

edamame beans and 

bacon vinaigrette 

A lovely low-carb warm winter salad 

with rustic flavours 

Serves 4 EASY 1 hr 


BABY-MARROW SALAD 

300g edamame/broad beans 

8 (about 800g) large baby marrows 

30g butter 

60ml (¼ cup) sour cream 

50g pine nuts, toasted 

25g Parmesan, finely grated 

handful fresh basil leaves 

BACON VINAIGRETTE 

10ml (2 tsp) olive oil 

250g streaky bacon, halved widthways 

15ml (1 tbsp) wholegrain mustard 

5ml (1 tsp) garlic, finely chopped 

60ml (¼ cup) red vinegar 

80ml ( cup) water 

60ml (¼ cup) fresh flat-leaf parsley, 

chopped 

2,5ml (½ tsp) sugar 



HOW TO DO IT 

For the salad, bring a pot of salted 

1 water to a boil. Add the edamameor 

broad beans (in their pods) and 

cook, 4 minutes. Refresh in cold water 

and remove the beans from their pods. 

For the vinaigrette, heat a pan over 

2 medium heat until hot. Add the 

oil and fry the bacon off in 2 or 3 

batches until crisp, 4 – 5 minutes for 

each batch. Remove the bacon, but 

do not discard the oil, as it will form 

the base of your vinaigrette. 

Combine the mustard and garlic 

3 with the warm bacon fat in the 

pan and cook, 1 minute. Whisk in the 

vinegar and water and remove from 

heat. Add to a food processor with 

the parsley and sugar and blend until 

smooth. Season to taste and keep 

warm in a saucepan over low heat. 

Using a spiraliser, cut the baby 

marrows into ‘spaghetti’ strands. 

4 

Add half of the butter to a hot pan 

over high heat and fry the baby 

marrows off in 3 batches, 1 minute. 

Add the remaining butter and fry the 

edamame beans, 1 minute. 

Toss the baby-marrow spaghetti 

5 and edamame beans together. Top 

with the bacon, dollops of sour cream, 

pine nuts, Parmesan and basil leaves. 

Serve with the dressing on the side. 

Roasted pumpkin slices 

with a sun-dried tomato, 

cashew and rocket sauce 

A delicious vegetarian side dish that is 

also vegan-friendly 



ROASTED PUMPKIN 

60ml (¼ cup) olive oil 

15ml (1 tbsp) garlic, finely chopped 

10ml (2 tsp) honey 

1 (about 4g) chilli, finely chopped 

12 (about 850g) pumpkin slices 



SAUCE 

180ml (¾ cup) olive oil 

125ml (½ cup) sun-dried tomato pesto 

20g rocket 

65g raw cashews 

handful rocket, to serve 

HOW TO DO IT 

For the roasted pumpkin, preheat 

1 the oven to 200°C. Whisk the 

60ml (¼ cup) oil, garlic, honey and 

chilli together. Toss the pumpkin 

in the mixture and transfer to a 

roasting tray. Season to taste 

and roast in the oven until tender, 

45 minutes. 

For the sauce, place everything 

2 in a food processor and blend 

until ine. Season to taste and 

thin out with a splash of water, 

if needed. 

Serve dollops of the sauce on 

3 top of the roasted pumpkin 

slices and scatter some rocket 

leaves on top. 

Winter pumpkin and 

pear trifle with 

Rooibos custard 

A delicious wintery trifle that makes use 

of fun and unexpected flavours 

Serves 8 A LITTLE EFFORT 3 hrs 


CAKE 

350g pumpkin, peeled and chopped 

5ml (1 tsp) olive oil 

125ml (½ cup) coconut milk 

seeds of 10 cardamom pods, ground 

30g butter 


5ml (1 tsp) ground cinnamon 

150g brown sugar 

125g self-raising flour 

ROOIBOS CUSTARD 

500ml (2 cups) milk 

3 Rooibos tea bags 

seeds of 1 vanilla bean 


2 large eggs 


60ml (¼ cup) cornflour 

PEAR COMPOTE 

15g butter 

2 (about 500g) large pears, diced 



45ml (3 tbsp) coconut milk 

CREAM 


60ml (¼ cup) Nestlé Caramel Treat 

15ml (1 tbsp) desiccated coconut, 

to serve 

HOW TO DO IT 

For the cake, preheat the oven to 

1 200°C. Toss the pumpkin and olive 

oil together, transfer to a baking tray 

and roast until tender, 45 minutes. 

Purée until smooth and allow to cool. 

Place the 125ml (½ cup) coconut 

2 milk, ground cardamom seeds, 30g 

butter, 5ml (1 tsp) vanilla essence and 

cinnamon in a saucepan, and heat until 

warm. Remove from heat and allow to 

infuse, at least 30 minutes. 


IN SEASON 

COOK’S TIP 

If you enjoy cheese with 

your vegetables, top the 

pumpkin with crumbled 

feta, ricotta or goat’s 

cheese. It adds a lovely 

touch of creaminess 

to the dish. 


Stir the cooled pumpkin purée, 

3 coconut-milk mixture, brown 

sugar and lour together until smooth. 

Divide the batter among 8 ramekins 

or ovenproof glasses and bake, 35 

minutes – it may look underdone, but 

will be perfect once cooled. 

For the custard, heat the milk and 

4 tea bags in a saucepan until hot. 

Remove from heat and set aside to 

infuse, at least 30 minutes. Discard 

the tea bags. Whisk in the vanilla seeds 

and 30g melted butter. 

Combine the eggs, 75g castor 

5 sugar and cornlour in a mixing 

bowl and whisk until smooth. Pour in 

the milk mixture and whisk. Transfer 

to a clean saucepan and cook over low 

heat, stirring continuously, until thick, 

20 minutes. Allow to cool. 

For the pear compote, melt the 

6 15g butter in a saucepan over 

medium heat. Add the pears and 

sauté for 1 minute. Stir in the 75g 

castor sugar, 5ml (1 tsp) vanilla and 

45ml (3 tbsp) coconut milk and simmer 

for 15 minutes. Allow to cool. 

For the cream, whip the cream to 

7 stiff peaks. Add the caramel and 

whisk until smooth. 

Whisk the cooled custard until 

8 smooth. Transfer to a piping bag 

itted with a large round nozzle and pipe 

the custard into the ramekins or glasses 

on top of the cooled cake layers. 

Transfer the cream to a clean piping 

9 bag itted with a large round nozzle 

and pipe onto the custard layers. Finish 

with a spoonful of the pear compote 

and a sprinkling of coconut to serve. 

Caramelised grapefruit 

tartlets with a caramelcustard 

filling 

The nutty tart base and creamy filling 

make for the perfect contrasts to the 

refreshing citrus flavour 

Makes 8 tartlets A LITTLE EFFORT 

1 hr 45 mins 

ROASTED PUMPKIN SLICES WITH A SUN-DRIED TOMATO, CASHEW AND ROCKET SAUCE 

(RECIPE ON PAGE 53) 


PASTRY 

cooking spray, to grease 

125g pecan nuts 



54 JUNE 2016

IN SEASON 


45ml (3 tbsp) cold water 

FILLING 

375ml (1½ cups) milk 

100ml fresh cream 

45ml (3 tbsp) brown sugar 

2 large egg yolks 


45ml (3 tbsp) cornflour, sifted 

45ml (3 tbsp) Nestlé Caramel Treat 

zest of 1 grapefruit 

80ml (cup) grapefruit juice 

8 thin slices grapefruit 

60ml (¼ cup) castor sugar 

mint leaves, to garnish (optional) 

HOW TO DO IT 

For the pastry, grease eight 8cm 

1 loose-bottomed quiche tins with 

cooking spray. Place the pecan nuts 

and cake lour in a food processor and 

blend until ine. Add the 110g castor 

sugar, butter and water and pulse until 

the pastry comes together. Use your 

hands to press it into the tart tins. Prick 

with a fork and refrigerate for 30 minutes. 

Preheat the oven to 180°C. 

Bake the tart cases in the oven, 

2 30 minutes. Allow to cool in the 

tins, 15 minutes, before transferring 

to a wire rack to cool. 

COOK’S TIP 

Use a spice grinder or 

pestle and mortar to 

grind the cardamom 

seeds into a powder. 

WINTER PUMPKIN AND PEAR TRIFLE WITH ROOIBOS CUSTARD (RECIPE ON PAGE 53) 


IN SEASON 

For the illing, heat the milk and 

3 cream in a saucepan until hot. 

Remove from heat just before it 

comes to a boil. 

Whisk the brown sugar, egg 

yolks and vanilla essence 

4 

together until smooth. Whisk in the 

cornlour. Slowly add the warm cream 

and milk mixture and whisk to combine. 

Pour into a clean saucepan and cook 

over low heat, continuously whisking, 

until thick, 15 minutes. Whisk in the 

caramel, grapefruit zest and juice and 

pass the custard through a sieve, then 

allow to cool. 

5 

Use a cookie cutter to cut the 

grapefruit slices into a circle 

that its the tops of the tarts. Spoon 

the cooled illing into the cooled 

pastry cases and top each one with 

a round of grapefruit. Scatter the 

60ml (¼ cup) castor sugar on top 

and caramelise with a blowtorch. 

Garnish with fresh mint, if desired. 

COOK’S TIP 

If you don’t have a 

blowtorch, grill the tartlets 

under a preheated grill 

for about 1 minute until 

caramelised. Do not close the 

oven door and keep an eye 

on the tartlets, as they 

brown and caramelise 

quickly. 

CARAMELISED GRAPEFRUIT TARTLETS WITH A CARAMEL-CUSTARD FILLING (RECIPE ON PAGE 54) 

56 JUNE 2016

IN SEASON 

Milk tart-flavoured 

sweet labneh with 

orange-poached pears 

Soft labneh can easily be turned into 

a sweet treat by adding some honey 

and sweet spices. It is so easy and 

deliciously creamy! 

Serves 4 EASY 45 mins + 8 hrs or 

overnight, to strain 


SWEET LABNEH 

1,5kg plain yoghurt 

60g icing sugar 


pinch salt 

2,5ml (½ tsp) ground cinnamon 

honey, to sweeten 

ORANGE-POACHED PEARS 

1L (4 cups) orange juice 

100g brown sugar 

seeds of 1 vanilla pod 

1 cinnamon stick 

4 (about 800g) large pears, peeled 

handful pistachio nuts, finely 

chopped, to serve 

ground cinnamon, to garnish 

HOW TO DO IT 

For the labneh, combine the 

1 yoghurt, icing sugar, vanilla 

essence and salt. Pour into a strainer 

lined with a cheesecloth or piece of 

muslin cloth and set over a large jug or 

mixing bowl that will catch the water. 

Refrigerate to strain, at least 8 hours 

or overnight. 

2 

Once strained, stir the cinnamon 

into the creamy labneh that is left 

in the cheesecloth. Discard the liquid. 

Sweeten to taste with the honey. 

Refrigerate until ready to serve. 

For the pears, bring the orange 

3 juice, brown sugar, vanilla seeds 

and cinnamon stick to a boil. Turn the 

heat down to a gentle simmer, add the 

pears and cook, 15 minutes. Flip the 

pears over and simmer until tender, 

15 – 20 minutes. Remove from heat 

and allow the pears to cool down in 

the orange-juice mixture. 

To serve, spoon the pears onto 

4 the labneh and garnish with the 

pistachios and cinnamon. Serve the 

cold orange syrup on the side. 

COOK’S TIPS 

Reduce your cooking time 

by halving the pears before 

simmering in the orange 

liquid. Instead of nuts, you 

could crumble over broken 

meringue pieces, peanut 

brittle or biscuits – they will 

also add a lovely bit 

of crunch. 

MILK TART-FLAVOURED SWEET LABNEH WITH ORANGE-POACHED PEARS 


A DAY FOR DAD 

BREAKFAST TART 

58 JUNE 2016

FATHER’S DAY OFFERS US THE CHANCE TO CELEBRATE DADS OR FATHER FIGURES. 

THE IDEA OF A SPECIAL DAY DEDICATED ENTIRELY TO HONOURING FATHERHOOD 

WAS INTRODUCED IN THE UNITED STATES IN THE EARLY 20TH CENTURY – 

A WOMAN CALLED SONORA SMART DODD, INSPIRED BY THE AMERICAN MOTHER’S 

DAY, PLANNED A SIMILAR CELEBRATION FOR THE MEN IN OUR LIVES. BREAKFAST 

PARTIES ARE THE NEW BLACK SO, ON THIS YEAR’S BIG DAY, TREAT DARLING DAD 

TO SOME DELISH DUDE FOOD IN BED TO GET HIS DAY OFF TO THE RIGHT START 

RECIPES BY SARAH DALL PHOTOGRAPHS BY MYBURGH DU PLESSIS 

Breakfast tart 




100g chorizo sausage, sliced 

200g vine tomatoes 

150g mixed wild mushrooms 

125g ready-made puff pastry, 

defrosted 

15ml (1 tbsp) tomato paste 

100g buffalo mozzarella/fior 

di latte, torn 



1 egg 

fresh basil, to garnish 

HOW TO DO IT 

Preheat the oven to 220°C. Heat 

1 the olive oil in a frying pan over 

medium-high heat, add the chorizo 

and vine tomatoes and fry, 5 minutes. 

Toss in the mushrooms and fry for 

a further minute. 

Lightly roll out the puff pastry and 

2 cut into a 30cm x 15cm rectangle. 

Spread with the tomato paste (leaving 

a small border), then top with the 

chorizo, tomatoes, mushrooms and 

torn pieces of buffalo mozzarella or 

ior di latte. Season to taste and bake 

in the oven, 25 – 30 minutes. Crack 

the egg over the tart and bake until 

the egg is cooked through, 5 minutes. 

Serve topped with fresh basil leaves. 

Caramelised pear and 

vanilla-bean oats 



120g raw oats 

750ml water 

pinch salt 


30g butter 

45ml (3 tbsp) sugar 

2 pears, quartered 

50g raw pecan nuts 

125g Greek yoghurt 

seeds of 1 vanilla pod 

50ml maple syrup 

HOW TO DO IT 

Cook the oats in the water and salt 

1 in a pot over low heat until creamy, 

10 – 15 minutes. Add the cream and 

cook for a further 1 – 2 minutes. 

In a pot over low-medium heat, 

2 melt the butter with the sugar, then 

add the pears and pecan nuts and 

cook until caramelised, 5 – 10 minutes. 

Mix the Greek yoghurt with the 

vanilla seeds. Serve the warm oats 

3 

topped with the caramelised pears, 

pecan nuts, a drizzle of maple syrup 

and a dollop of the vanilla yoghurt. 

Fried banana, bacon and 

ricotta flapjack stack 



250g streaky bacon 

30ml (2 tbsp) honey + extra, 

to drizzle 


5ml (1 tsp) baking powder 

pinch salt 

1 large egg 

125ml (½ cup) milk 


150g ricotta cheese, crumbled 

butter, to fry 

1 – 2 bananas, thinly sliced 

fresh mint, to garnish (optional)


CARAMELISED PEAR AND VANILLA-BEAN OATS 

FRIED BANANA, BACON AND RICOTTA FLAPJACK STACK 

HOW TO DO IT 

Turn the oven to 200°C and set to 

1 grill. Place the streaky bacon on 

a baking tray, drizzle with the honey 

and grill until golden and crisp, about 

5 minutes. 

Sift together the lour, baking 

2 powder and salt in a mixing bowl. 

Combine the egg, milk and 45g 

3 melted butter in a jug. Make a well 

in the centre of the dry ingredients and 

slowly add the egg, milk and butter 

mixture, mixing as you go, until a 

lump-free batter has formed. Stir in 

the ricotta. 

Heat a little butter in a frying 

4 pan over medium heat and fry 

tablespoonfuls of batter until bubbles 

form on the surface, about 2 minutes. 

Flip over and cook for a further minute. 

Fry the banana slices in a frying 

5 pan over medium heat in a little 

butter until golden. 

Make stacks of the lapjacks and 

6 serve topped with the bacon, fried 

banana and a drizzle of honey. Garnish 

with fresh mint, if desired. 

Mushrooms on toast 



45g butter 

150g exotic wild mushrooms 

110g button mushrooms 

10 sprigs fresh sage + extra, chopped, 

to garnish 

3 brioche buns, sliced in half 

100g mascarpone cheese 

1,25ml (¼ tsp) trufle oil 

HOW TO DO IT 

Heat the butter in a frying pan 

1 over medium heat and fry the 

mushrooms and sage until golden. 

Remove from pan. 

Brown the brioche buns in the 

2 same pan, cut side down. 

Top the browned buns with the 

3 fried mushrooms and sage. 

Mix the mascarpone with the 

4 trufle oil and spoon a dollop 

over the mushrooms or serve on the 

side, garnished with chopped sage. 

60 JUNE 2016

A DAY FOR DAD 

MUSHROOMS ON TOAST 


A DAY FOR DAD 

The first Father’s Day 

was celebrated 

in Spokane, Washington on 

19 JUNE 1910 

Breakfast pizza 

Makes 2 large pizzas EASY 1 hr 


200g cake flour + extra, if needed 

5g instant dry yeast 

5ml (1 tsp) salt 

5ml (1 tsp) sugar 

125ml – 160ml water 

30ml (2 tbsp) tomato paste 

1 x 250g tub smooth cream cheese 

2 x 200g packets smoked trout ribbons 



4 large eggs 

30ml (2 tbsp) spirit vinegar 

10 caperberries 

fresh dill, to garnish 

lemon wedges, to serve 

HOW TO DO IT 

Preheat the oven to 200°C. Sift the 

1 dry ingredients together, then stir in 

the water to form a dough. Knead for a 

few minutes, adding more lour and water 

as necessary. Place the dough in a large 

oiled bowl, cover with a tea towel and 

allow to rise in a warm place, 30 minutes. 

Gently knead the dough again, 

2 divide into 2 balls and roll out into 

large rounds of your desired thickness. 

Top with the tomato paste, cream 

cheese, trout ribbons and salt and 

pepper, place in the oven and cook, 

8 – 12 minutes. 

Break 1 egg into a cup and set 

3 aside. Bring a large pot of water to 

a gentle simmer and add the vinegar. 

Vigorously stir the water in a circular 

motion to create a well in the centre. 

Pour the egg from the cup into the well 

in the water. Repeat this process with 

the remaining 3 eggs and poach each 

egg, one at a time, in the simmering 

water, 3 – 4 minutes for soft. Remove 

with a slotted spoon and place in a 

bowl of warm water to rinse off the 

vinegar, then drain on paper towel. 

Top the pizzas with caperberries 

4 and the poached eggs and serve 

garnished with fresh dill and a side 

of lemon wedges for squeezing. 

62 JUNE 2016

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BY KATE LIQUORISH PHOTOGRAPHS BY ANNALIZE NEL

RESTAURANT ROUND-UP 

Shredded-lamb brioche 

sliders with harissa 

mayonnaise and rocket 

Serves 6 – 8 EASY 4 – 6 hrs, to 

slow-roast 


SHREDDED LAMB 

60ml (¼ cup) paprika 

60ml (¼ cup) cumin 

60ml (¼ cup) garlic powder 

60ml (¼ cup) coriander powder 

250ml (1 cup) vegetable oil 

1kg leg of lamb 

1 onion, peeled 

4 carrots 

3 large leeks 

500ml (2 cups) beef stock 

BRIOCHE BUNS 


15ml (1 tbsp) sugar 

5m (1 tsp) salt 

6g yeast 

75g (about 1½) eggs (crack 2 eggs, 

beat and keep some aside as an egg 

wash mixed with 5ml [1 tsp] water) 

90ml milk 

75g butter 

SMOKED-HARISSA MAYONNAISE 

100g harissa paste, to taste 

4 egg yolks 

30ml (2 tbsp) white wine vinegar 

30ml (2 tbsp) mustard 

1L (4 cups) oil 

salt, to taste 

fresh rocket, to serve 

HOW TO DO IT 

Preheat the oven to 160˚C. For the 

1 lamb, mix together the paprika, cumin, 

garlic powder, coriander powder and 

250ml (1 cup) oil to form a paste. Rub the 

lamb leg all over with the spice mix. 

Roughly chop all of the vegetables 

2 and place in a roasting tray. Top 

the vegetables with the lamb leg and 

add the beef stock. Cover with foil and 

place in the oven until the meat pulls 

away from the bone, 4 – 6 hours. 

Once the lamb is done, allow to 

3 cool before shredding the meat 

from the bone using two forks. Strain 

off the liquid, reserving it for later. 

4 

SHREDDED-LAMB BRIOCHE SLIDERS WITH HARISSA MAYONNAISE AND ROCKET 

For the brioche buns, add all of 

the ingredients, except the butter, 

to the bowl of a free-standing mixer 

and mix to form a dough. Add the butter 

and mix until combined. Weigh out 40g 

per roll and shape each into a ball with 

a smooth top. Cover with cling ilm and 

set aside in a warm place to double in 

size, about 45 minutes. Preheat the oven 

to 180˚C. 

Place the rolls in the oven until 

5 golden brown, 10 – 15 minutes. 

Allow to cool on a wire rack. 

For the harissa mayonnaise, smoke 

6 the harissa paste. This is done in 

a stainless-steel roasting tray. Place 

wood chips at the base of the roasting 

tray and light with matches or a lighter. 

Place a wire rack over the wood chips, 

put a bowl with the harissa paste 

on the rack and cover with foil, 

keeping in all the smoke. Leave 

the harissa paste to smoke, about 

45 minutes. 

Cream together the egg yolks, 

7 vinegar and mustard using a whisk. 

Slowly add the 1L (4 cups) oil to the 

mixture, while whisking, until emulsiied 

and thick. Season with salt to taste. 

Whisk in the smoked harissa paste 

and refrigerate until needed. 

To assemble your sliders, reheat 

8 the lamb with some of the braising 

liquid to give it moisture. Toast your 

brioche buns, add a dollop of harissa 

mayonnaise and top with the shredded 

lamb. Add a small handful of rocket to 

each, close the buns and serve. 

66 JUNE 2016


arge windows 

slide open 

to reveal the 

electric Joburg 

skyline; the pink and orange 

sun disappears to the tempered 

sounds of ‘rat-a-tat’ in the 

background, swanky suits sit at 

the bar, ladies in heels roll up 

their sleeves as they dive into 

a plate of smoky drumsticks 

dripping in peri-peri... It’s 

a multicultural mishmash 

of business people, passersthrough, 

the ‘in crowd’ and 

enthusiastic tourists. But, more 

than anything, it’s South African. 

On the stairwell leading up to the 

restaurant are the parliamentary rules: 

‘Members will observe a tradition of 

impeccable style... Members will be on 

a constant lookout for new recruits who 

will add value and help grow a diverse 

member base...’ The whole place is a 

little tongue-in-cheek, and they like it 

that way. I sit with manager-and-chef 

team, Elena Venzo (pictured above) 

and Jennifer Marques, as they unravel 

Joburg’s new hotspot: “It’s a meeting 

place, a place for good food, for tasting 

as many delicious things as possible, 

alongside great 

cocktails and 

craft beers,” 

says Jennifer. 

Without trying to 

sound pretentious, 

it’s very ‘inner-city 

Eurocentric’ – the 

kind of venue you 

would ind in a 

cosmopolitan city 

anywhere in the 

world, but their style 

of cooking is unique 

to home. Jennifer 

explains: “Our 

concept is braaing 

and smoking and 

we’ve brought 

that through in an 

element of every dish.” 

Elena nods and adds, “It’s a real 

braai with wood and coals – there’s no 

gas; so, when it’s busy here, the smell 

of the wood drifts through, creating the 

most fantastic ambience.” 

Parliament is indulging Joburgers 

with a kind of reined braai culture, 

using fresh and wholesome ingredients 

paired with punchy marinades, piquant 

salsas and gorgeous aïolis that are all 

a little bit wicked. The menu is small, 

it changes often and everything is 

made on site. The Sunday brunches 

are becoming the talk of the town and, 

with bottomless mimosas on offer, why 

wouldn’t they? People lock here for 

the T-bone, sliders and beef-fat fries – 

thin, hand-cut chips with a lemon-andgarlic 

aïoli. Elena smiles, “It’s a great 

combination and probably the reason 

my jeans are a little tighter.” 

110 VICTORIA AVENUE, 

PARKMORE; 011-783-1467; 

PARLIAMENTRESTAURANT.CO.ZA 



THE EATALIAN 

he Eatalian might be 

the new kid on the Parkmore 

block but, when it comes to the 

restaurant business, these brothers 

certainly aren’t. Arriving in South 

Africa in the ’90s from Trastevere 

in Rome, a once-quiet and nowburgeoning 

part of the city, Fabio 

(above, left) and Marco spoke no 

English, but managed to work their 

way into the industry through sheer 

tenacity and fortitude. 

Marco began at 15 years old at Da 

Gabriele – an Italian restaurant in 

Rosebank, where all the out-of- 

towners went to feel at home. For the 

next 20 years, both brothers would 

work proliically and painstakingly, 

but never together. 

Then, they saw the opportunity 

to open their dream restaurant on 

a little corner in Parkmore and they 

leapt at it. Their vision is a restaurantcome-deli 

with great coffee and that 

‘neighbourhood-local’ feel. Their style is 

traditional Italian using robust lavours. 

Says Marco, “Roman cooking is bold – 

there’s nothing vague about it. We’re 

giving people that old Italian taste, 

but still in keeping with modern times 

and ingredients. 

“The South African palate has evolved 

to understand more traditional Italian 

cooking. Twenty years ago, if you 

ordered a cappuccino, you got ilter 

coffee topped with whipped cream – 

now everybody offers real espresso.” 

The oxtail, carbonara and Amatriciana 

are all made as they would be in Rome, 

but they’ve also adapted their menu 

to local tastes in offering gluten-free 

options and pizzas with toppings like 

pulled pork and brisket. Dinner is 

always busy, and lunch and breakfasts 

are heating up. 

What drives them crazy about 

South African etiquette when it comes 

to Italian food? “I just don’t understand 

people wanting to put Parmesan 

and raw garlic all over their pizzas; it 

overwhelms all the other lavours – it 

kills it.” They also miss the availability 

of great ingredients you’re spoilt with in 

Italy, but love the energy and vibrancy 

of Johannesburg and the diversity of 

cuisines we offer. 

I ask them what else they miss 

about home – Fabio laughs and 

exclaims, “What are you talking 

about? This is home!” 

126 11TH STREET, PARKMORE; 

011-326-8786 

68 JUNE 2016


The Eatalian oxtail 

Serves 4 – 6 EASY 3 hrs 


1,2kg oxtail 

cake flour, to dust 

cooking oil, to fry 

1 onion, peeled and finely chopped 

2 large carrots, peeled and grated 

200g celery, finely chopped 

2kg tinned peeled tomatoes, 

finely chopped 

1L (4 cups) vegetable stock 

15ml (1 tbsp) salt 

5ml (1 tsp) freshly ground 

black pepper 

POLENTA 

500ml (2 cups) water 

20g unsalted butter 

40g Grana Padano, grated 


125g polenta 

fresh parsley, to garnish 

seasonal vegetable medley, steamed 

and buttered, to serve 

HOW TO DO IT 

Trim and remove the fat from the 

1 oxtail. Dust lightly with the lour. 

Heat the oil in a pan over mediumhigh 

heat and sauté the oxtail until 

browned on all sides. Remove from 

pan and set aside. 

Heat a little oil in a saucepan 

2 over medium heat and sauté the 

onion, carrots and celery, stirring 

occasionally, about 1 minute. Add the 

oxtail, tomatoes and vegetable stock 

and allow to simmer over low heat 

until tender, 2 hours and 30 minutes. 

Season to taste. 

In the meantime, prepare your 

3 polenta. Place the water in a pot 

and bring to a boil. Add the butter, 

cheese, salt and polenta, and cook to 

form a soft porridge, 5 – 10 minutes. 

Transfer the polenta to a tray to mould, 

and refrigerate to cool and set, about 

1 hour. Once cooled, cut the polenta 

into your desired shape. Place under 

the oven grill for 5 minutes or chargrill 

in a griddle pan just before serving. 

Serve the oxtail garnished with 

4 parsley, alongside the polenta 

and seasonal vegetable medley. 

THE EATALIAN OXTAIL

EATERY JHB 

ichelin-star chef, 

Thomas Keller, once 

said: “Let’s face 

it:ifyouand 

Ihavethesame 

capabilities, the 

same energy and the same staff, 

if the only thing that differs between 

youandmeistheproductswe 

canget,andIcangetabetter 

product, I’m going to be a better 

chef.” Shayne Holt, co-owner of 

Eatery JHB, talks candidly as he 

echoes these words in relation to 

their restaurant philosophy, “I think 

that’swherewearetryingtobe– 

we’re not afraid to spend money 

on good ingredients. We like 

fresh and seasonal, and we like 

supporting local.” 

Neither Shayne, nor his partner, 

Matt Alcock, are classically trained, 

but both travelled the world after 

university, learning the industry through 

experience, rather than tutelage. “We 

both loved cooking and had managed 

restaurants and bars, so, when we got 

back to South Africa, I thought – hey, 

we can do this!” recalls Shayne. 

The duo started the restaurant on 

a shoestring, calling in favours and hiring 

staff they knew through people. “We’ve 

never had anyone qualiied – we’ve just 

trained everyone up and they’re all 

remarkable,” says Shayne. What was 

once a classically French-inspired menu 

offering only three starters, mains and 

desserts, using heavy lavours and 

textures, is now a ive-choice affair, 

lighter and more honest – a kind of 

modern French meets South African. 

“It’s ine dining without the fuss. There 

are no choices for sides and it comes as 

the chef recommends,” explains Shayne. 

With the help of Elton Jacobsen 

of LUXE Design Specialists, they’ve 

created a modern-industrial setting 

that’s incorporated bare walls, steel, 

rust and wood: minimalist, but polished; 

the perfect mirror to their menu. 

Says Shayne on their recipe for 

success: “I think we’ve carved out 

a niche for ourselves. We’re not 

mainstream or generic, and people who 

understand our philosophy appreciate 

what we do. We’re just doing our thing 

and trying to keep it interesting.” 

Their plans for the future? Matt is into 

solar energy and Shayne’s looking to 

expand his horizons across SA. 

108 VICTORIA AVENUE, PARKMORE, 

011-783-1570; EATERYJHB.CO.ZA 

Spiced beef fillet with 

carrots and plum jus 

Serves 4 A LITTLE EFFORT 

45 mins – 1 hr 


CARROT PURÉE 

35g unsalted butter, diced 

70 JUNE 2016



500g carrots, peeled and 

finely chopped 

sprig fresh thyme 

3 cloves 

pinch castor sugar 

125ml (½ cup) chicken stock 

100ml double-thick cream 



lemon juice, to taste 

BABY CARROTS 

1 punnet baby rainbow carrots, 

stems trimmed to 2cm and washed 

olive oil, to toss 

PLUM JUS 

60ml (¼ cup) red wine 

3 ripe plums 

10ml (2 tsp) soya sauce 

SPICED BEEF FILLET WITH CARROTS AND PLUM JUS 

5ml (1 tsp) rice vinegar 

7,5ml (1½ tsp) brown sugar 

SPICED BEEF FILLET 

2,5ml (½ tsp) black mustard seeds 

2,5ml (½ tsp) coriander seeds 

2,5ml (½ tsp) fresh thyme, chopped 

2,5ml (½ tsp) smoked salt 

2,5ml (½ tsp) whole peppercorns 

4 x 200g beef-fillet medallions 

sunflower oil, to drizzle 

TO GARNISH 

1 large carrot, peeled 


carrot shoots 

HOW TO DO IT 

For the carrot purée, melt the butter 

in a saucepan over medium-high 

1 

heat, add the 500g chopped carrots, 

thyme sprig and cloves and cook slowly 

until soft, without colouring the carrots, 

15 minutes. Add the castor sugar, 

chicken stock and double-thick cream, 

reducetheheattolowandallowto 

simmer,10minutes.Removefromheat, 

take out the cloves and thyme, then 

transferthecontentsofthepantoa 

food processor. Blend well then, using 

thebackofaspoon,passthepurée 

throughainesievetoensureasmooth 

inish. Season to taste with salt, pepper 

andalittlelemonjuicetobrightenthe 

lavour. Set aside until needed. 

2For the baby carrots, slice the 

rainbow carrots in half lengthways 

andtossinalittleoliveoil,saltand 

pepper. Heat a cast-iron skillet until 

smokinghotandchargrillthecarrots 

untilnicecharlineshavebeenachieved. 

Set aside until needed. 

3For the plum jus, place all of the 

ingredientsinasmallpotand 

bringtoaboil,5minutes.Puréeusing 

a stick blender and set aside. 

4For the illet, place the mustard 

seeds, coriander seeds, 2,5ml 

(½ tsp) thyme, smoked salt and whole 

peppercornsinapestleandmortarand 

coarselygrindtomakeaspicerub.Coat 

theilletswithadrizzleofsunloweroil. 

Divide the spice rub among the illets 

andmassageintothemeat.Heata 

cast-iron skillet until smoking hot, place 

the illet medallions in the skillet and, 

rotating every 30 seconds, cook until an 

internal meat thermometer reads 55˚C 

formediumrareoruntildonetoyour 

liking. Remove from skillet and set aside 

torest,5minutes. 

5To assemble the dish, reheat 

thecarrotpuréeandplumjus, 

separately, over low heat. Place a 

heaped tablespoon of carrot purée 

inthemiddleofeachplateanddrag 

a fork though it to create a raked effect. 

Rest the beef illet off to one side of the 

purée. Using a vegetable peeler, peel 

long,thinribbonsoffthe1largecarrot 

andtosstheminabitofoil,saltand 

pepper.Wrapthemaroundyouringer 

to form little twirls and place them 

standing upright on the purée. Fill each 

ofthetwirlswithplumjus.Arrangethe 

baby carrots on, around and beside the 

carrot twirls and inish with a few carrot 

shoots as a garnish. 


THOMAS 

hen you 

hear people 

reminiscing about 

moules-frites or 

crayfish pasta in 

Joburg, chances are 

they’re ruminating 

over Thomas Maxwell. For the 

past 12 years, Thomas Barker 

and his team have been indulging 

their customers in dishes that 

celebrate French-New York-style 

cuisine with a flair for lashings of 

butter and cream. 

For Thomas, the devil is in the details. 

He is one of the only owners and chefs 

who you’ll ind on the loor acutely 

involved in every aspect of service. 

He offers patrons a heightened dining 

experience, a kind of theatre if you will: 

creating a space in which the decor, 

ambience, service, menu and wines 

elevate you to a world free from worry 

or care. 

From a single, 33-seater room to 

a 120-seater treasure trove of design, 

food and wine, Thomas has watched 

his business grow from strength to 

strength, and from room to room. His 

latest acquisition is a private dining 

room at the back of the restaurant, 

aptly called The Wine Library: a cosy, 

seductive space “that relects the 

intensity, peace and contemplation 

of a wine experience.” 

It’s fast becoming a room where 

memories are made and where the 

walls whisper of stories untold. “We’ve 

hosted so many special events already, 

including the GQ Best-Dressed Men 

Awards, a superb whisky and food 

tasting, some serious wine tastings 

and our 10th-anniversary party, which 

was a beautiful and nostalgic night 

of celebration with our regulars, 

suppliers and all who were involved 

from the very beginning.” 

Thomas’s focus for the future 

will be internal rather than external. 

“It’s about how to enhance our array 

of dishes by constantly changing our 

menu and rethinking the inite details 

of our most popular dishes.” His 

favourite item on the menu? The 

crayish pasta for its boldness, paired 

with a woody chardonnay. 


011-784-1575; THOMASMAXWELL.CO.ZA 

Prawn passion 

Queen prawns, deshelled, fried in 

a granadilla butter, on a cauliflower 

pomme purée with a chilli-mayo 

dipping sauce 

Serves 4 EASY 30 – 45 mins 


CAULIFLOWER POMME PURÉE 

200g cauliflower florets 

1 potato, cut into squares 

2,5ml (½ tsp) fresh ginger, peeled 

and grated 

pinch sea salt and white pepper, 

to taste 

72 JUNE 2016


MAXWELL 

CHILLI-MAYO DIPPING SAUCE 

10ml (2 tsp) minced chilli 

60ml (¼ cup) Hellman’s 

Mayonnaise + extra, if needed 

2,5ml (½ tsp) fresh lemon juice 

PRAWNS 

32 queen prawns, cleaned and 

deshelled (reserve the shells, 

to garnish) 

125ml (½ cup) olive oil 

45g butter 

60ml (¼ cup) granadilla pulp 

5ml (1 tsp) castor sugar 


spring onions, finely sliced, 

to garnish 

HOW TO DO IT 

For the purée, place all of the 

1 ingredients in a large pot. Cover 

with cold water and bring to a boil. 

Once the potato and caulilower 

are soft, drain off all the liquid and 

blend until smooth. 

For the dipping sauce, mix all of the 

2 ingredients together until smooth. If 

the chilli is too strong, add more mayo. 

For the prawns, fry the prawn 

3 shells in a little of the olive oil 

over high heat until crispy. Drain on 

paper towel. 

Melt the butter with the granadilla 

4 pulp in a saucepan over medium 

heat. Add the castor and mix well 

until combined and dissolved. 

Heat the remaining olive oil in 

5 a pan over medium heat and fry 

the prawns until browned. Add the 

prawns to the hot granadilla mix. 

Take care not to burn the mixture. 

To assemble the dish, place 

6 some caulilower mash on 

each plate. Top with 8 prawns per 

person as well as some crispy shells. 

Drizzle some granadilla mixture 

around the plate and serve the 

dipping sauce alongside. Add some 

lemon wedges for squeezing and 

garnish with spring-onion slices. 


THE GENERATOR 

arlo Zourides is a mover 

and a shaker, a definite 

go-getter; but, he’s 

also a little bit of a 

laid-back, cool kid. 

There’s a cruiser bike 

parked outside pointing 

inwards towards a retro bar 

and a DJ booth with a vinyl record 

playing. Cool light ittings hang over 

funky tables dappled in trinkets from 

the hospice shop down the road... you 

could call it ‘hipster’ but, when you 

meet Carlo’s team, they’re so much 

more than that. 

The Generator team is more than a little 

reminiscent of the movie, Empire Records: 

Charlie is his dear friend and right-hand 

woman; then there’s Charles, the head 

barista – a cool cat who looks like he’s 

straight out of GQ; heading up the 

kitchen is the man they call ‘Umfundisi’, 

because he’s also a pastor and leads 

his team like one; his mom and business 

partner, Mary, works the loor; and, then, 

there’s Carlo’s cousin, Mike, who just 

arrived on his skateboard. 

“There’s a lack of cool places in Joburg 

and I felt there was a need for something 

different,” says Carlo, who’s got a passion 

for authenticity, for the classics and a 

respect for quality in all things: people, 

food, cocktails, beer, coffee and music. 

They started out as a bar, coffee 

shop and Wi-i spot, offering a ‘buildyour-own’ 

sandwich, burger and salad 

concept with a myriad wholesome and 

exotic ingredients and sauces to choose 

from. They’re now also offering great 

milkshakes and a standalone menu for 

those who struggle with choice. 

They’re growing slowly and organically 

because Carlo’s a self-professed 

perfectionist who likes to do things 

right, but he’s also a bit of a rebel 

with a cause. “We really want to try 

and educate people through good, 

original music, so we play old vinyls 

from our record collection throughout 

the day. We like to consider ourselves 

a resistance against all mainstream 

cultures and our hope is to get people 

to start thinking again.” 


011-326-7902 

74 JUNE 2016


Hot Toddy triplets 

Originally created in Ireland by the 

physician Robert Todd, who was well 

known for his hot-drink flu prescription, 

known as the ‘Hot Toddy’ 



25ml (1 shot) Black Bottle 

Scotch Whisky 

25ml (1 shot) Klipdrift 

Premium Brandy 

25ml (1 shot) Jameson Irish Whiskey 

75ml (3 shots) hot water 

15ml (1 tbsp) organic honey 

7,5ml (1½ tsp) cloves 

2 cinnamon sticks 

7,5ml (1½ tsp) ginger flakes 

3 dehydrated grapefruit wheels 

(see ‘Cook’s tip’) 

HOW TO DO IT 

Using 3 medium-sized jars, pour 

1 each spirit into its own jar. Add 

25ml (1 shot) of hot water to each 

jar, then add 5ml (1 tsp) honey to 

each jar. Slowly stir until the honey 

has dissolved. 

Pairing the Black Bottle with 

2 the cloves, Jameson with the 

cinnamon sticks and Klipdrift with 

the ginger, add each ingredient and 

gently stir or serve on the side. 

HOT TODDY TRIPLETS 

COOK’S TIP 

To dehydrate grapefruit wheels, slice a grapefruit in half and cut 6 – 8 wheels. Place 

a metal cooling rack over a baking sheet and arrange the wheels in a single layer 

across the rack – this keeps the wheels elevated while drying, so that air can get 

underneath them. Dry in the oven at 140˚C for about 2 hours. Once your wheels have 

completely dried out, remove from oven and store in a sealed container.

! 

IN OUR ATTEMPT TO CURRY FAVOUR THIS WINTER, WE PRESENT OUR 

SURE-FIRE WAY TO MAKE IT THROUGH THE COLDEST OF DAYS – TRY YOUR 

HAND AT ONE (OR ALL) OF THESE JUICY, AROMATIC CURRIES TEEMING 

WITH HEART-WARMING SPICES, FLAVOUR AND AN UPLIFTING KICK 

RECIPES AND STYLING BY CLAIRE FERRANDI ASSISTED BY NOMVUSELELO MNCUBE PHOTOGRAPHS BY ANNALIZE NEL 

PRAWN, SWEET POTATO AND LIME CURRY WITH FRESH CORIANDER 

76 JUNE 2016

THE RIGHT SPICE 

m 

Cast-iron casserole dishes in black courtesy of Le Creuset. See stockist directory on page 118 for details 



2 medium sweet potatoes, scrubbed 

and diced 

olive oil, to drizzle and fry 



1 onion, peeled and finely diced 


2,5ml (½ tsp) smoked paprika 

2,5ml (½ tsp) dried chilli flakes 

2,5ml (½ tsp) ground cumin 

2,5ml (½ tsp) ground coriander 

3cm fresh ginger, peeled and grated 

1 x 400g tin chopped tomatoes 

50g butter 

20 large prawns, cleaned 

zest and juice of 1 lime 

handful fresh coriander leaves, 

chopped + extra, to garnish 

roasted vine tomatoes, to garnish 

HOW TO DO IT 

Preheat the oven to 200°C. Add the 

1 sweet-potato cubes to a roasting 

dish, drizzle with olive oil and season 

well to taste. Roast in the oven until 

tender and slightly charred, 45 minutes. 

While the sweet potato roasts, 

2 prepare the curry sauce by adding 

a glug of olive oil to a medium pot over 

low heat. Fry the onion and garlic until 

soft and translucent, about 10 minutes. 

Add the spices and ginger, increase 

the heat to medium, and fry, 2 minutes. 

Add the tin of tomatoes and allow to 

simmer, 15 minutes. 

Heat the butter in a separate pan 

3 over high heat, add the prawns and 

fry until pink and just cooked through, 

about 3 minutes. Season well to taste 

and set aside. 

Stir the lime zest and juice and 

4 coriander through the sauce, add 

the sweet-potato cubes and prawns 

and season to taste. Serve garnished 

with roasted vine tomatoes and fresh 

coriander leaves. 



olive oil, to fry and drizzle 


15ml (1 tbsp) cumin seeds 

15ml (1 tbsp) coriander seeds 

15ml (1 tbsp) fennel seeds 


6cm fresh ginger, peeled and 

finely grated 

10ml (2 tsp) ground turmeric 

5ml (1 tsp) dried chilli flakes 

2 x 400g tins chopped tomatoes 

1 x 400ml tin coconut milk 

135g baby corn 

800g sustainable kingklip fillets, 

skins removed and cubed 



200g cashew nuts, toasted 

4 handfuls fresh coriander leaves, 

chopped + extra, to garnish 

juice of 1 lime 

TO SERVE 

1 fennel bulb, diced 

small handful fennel leaves, chopped 

½ red onion, peeled and finely sliced 

lime wedges 

chargrilled naan bread 

HOW TO DO IT 

Heat a glug of olive oil in a mediumsized 

pot over low heat, and fry the 

1 

onion until soft and translucent, about 

10 minutes. 

While the onion fries, make the 

2 curry paste. Using a pestle and 

mortar, inely grind together the cumin 

seeds, coriander seeds, fennel seeds, 

garlic cloves, ginger, turmeric and chilli 

lakes. If the paste seems a little dry to 

grind easily, add a splash of olive oil. 

Preheat the oven to 200°C. Add 

3 the curry paste to the fried onion, 

reduce the heat to medium and fry, 

stirring, 2 minutes, before adding the 

tins of tomatoes and coconut milk. 

Bring to a simmer, add the baby corn 

and cook, 10 minutes. 

n 



Add the ish to a roasting tray, 

4 drizzle with olive oil and season to 

taste. Cook in the oven, 10 minutes. 

While the ish cooks, stir the cashews, 

coriander and lime juice through the 

curry sauce and season well to taste. 

Bring the curry sauce to a simmer 

5 and add the ish (discarding any 

cooking liquid that collects from the 

ish). Serve with the diced fennel bulb 

and chopped leaves, red-onion slices, 

lime wedges for squeezing, fresh 

coriander leaves and naan bread. 

Chickpea dumplings 

in tomato curry with 

fresh basil 



TOMATO CURRY 

olive oil, to fry 



1 x 80g sachet Thai red curry paste 

2 x 400g tins chopped tomatoes 

juice of ½ lemon 



CHICKPEA DUMPLINGS 

1 x 400g tin chickpeas, drained 


15ml (1 tbsp) cake flour 

30ml (2 tbsp) chickpea flour 

fresh basil leaves, to garnish 


CASHEW, COCONUT AND 

TOMATO FISH CURRY WITH 

FRESH FENNEL SALSA AND 

CHARGRILLED NAAN BREAD 


78 JUNE 2016


HOW TO DO IT 

For the curry sauce, heat a glug 

1 of olive oil in a medium pot over 

low heat and fry the onion and garlic 

until soft and translucent, 10 minutes. 

Add the red curry paste and fry over 

medium heat, 2 minutes. Add the 

tinned tomatoes and bring the sauce 

to a simmer, 15 minutes. Add the 

lemon juice and season to taste. 

While the sauce simmers, add all 

2 of the dumpling ingredients to a 

blender and blitz to a smooth paste. 

Form the paste into 3cm balls. Heat 

a few glugs of olive oil in a pan over 

medium heat, and fry the balls until 

golden on the outside. 

Add the balls to the curry sauce 

3 and simmer, 3 minutes. Serve the 

curry warm, garnished with basil and 

lemon wedges for squeezing. 

Slow-roasted lambshank 

saag with fresh 

mint leaves 

Saag is often made with lamb cubes 

(or goat in India). It’s a vibrantly 

coloured curry sauce consisting of 

spinach leaves, or other bitter leaves, 

and spices. The lamb shanks are 

fall-off-the-bone tender after being 

slow-roasted, and are delicious in the 

fragrant sauce 

Serves 5 A LITTLE EFFORT 6 hrs 



5 lamb shanks 

2 onions, peeled and finely diced 


2cm fresh ginger, peeled and grated 

2 green chillies, finely chopped 

15ml (1 tbsp) garam masala 

seeds of 4 cardamom pods, 

finely ground 

2,5ml (½ tsp) ground cloves 



1L (4 cups) lamb/beef stock 

800g fresh baby spinach 


salt and feshly ground black pepper, 

to taste 

fresh mint leaves, to garnish 

HOW TO DO IT 

Preheat the oven to 160°C. In 

1 a large casserole dish, heat the 

olive oil over high heat and brown the 

lamb shanks in batches, if necessary, 

turning to ensure all sides brown 

CHICKPEA DUMPLINGS IN 

TOMATO CURRY WITH FRESH BASIL 




evenly, about 2 minutes on each side. 

Remove from pot and set aside. 

Turn the heat to low, add the onions 

2 and garlic to the pan and fry until 

the onions are soft and translucent, 

10 minutes. Turn the heat to medium, 

add the ginger, chilli and spices and 

fry, 2 minutes. 

Remove the dish from heat and 

3 add the lamb shanks and stock. 

Place the lid on the casserole dish, 

or cover it tightly with foil, and place 

in the preheated oven to slow-roast 

until the meat falls off the bone, 

6 hours. 

When the shanks are ready, 

remove them from the dish and 

4 

set aside for a moment. Reserve half 

of the liquid in the pot, discarding the 

other half. Bring the liquid to a boil on 

the stove, add the baby spinach and 

cook, 3 minutes. Remove from heat 

and blend the spinach mixture to form 

a smooth, green sauce. Stir in the 

fresh cream and season well to taste. 

Serve the lamb shanks in the sauce, 

garnished with fresh mint leaves. 

Coconut green currypoached 

chicken breast 

and noodle salad 



1 x 80g sachet Thai green 

curry paste 

1 x 400ml tin coconut milk 

200ml water 

4 chicken breasts 

4 baby cucumbers, halved 

lengthways 

handful pea shoots 

handful crimson microherbs 

2 handfuls fresh peas, blanched 

200g fine rice noodles, cooked 

according to packet instructions 

small handful sesame seeds, toasted 

TO SERVE 

coconut shavings, toasted 


SLOW-ROASTED LAMB-SHANK SAAG WITH FRESH MINT 

LEAVES (RECIPE ON PAGE 79) 

80 JUNE 2016


bunch fresh coriander leaves 

fresh basil leaves 

lemon wedges 




HOW TO DO IT 

Add the curry paste, coconut milk 

1 and water to a pan, which has a lid, 

and bring to a simmer. Add the chicken 

breasts to the liquid and simmer, 

covered, to poach, 15 – 20 minutes (to 

check if the breasts are cooked, slice 

one in half). 

While the chicken cooks, assemble 

2 the salad by arranging the baby 

cucumber, pea shoots, microherbs 

and peas on a serving platter. Add 

the rice noodles and sliced chicken, 

drizzle with the coconut poaching 

liquid and sprinkle with sesame seeds. 

Garnish with toasted coconut shavings, 

coriander, basil leaves and lemon 

wedges for squeezing, then drizzle 

the dish with olive oil and season well 

to taste. Serve the coconut poaching 

liquid on the side for drizzling. 

COCONUT GREEN CURRY-POACHED CHICKEN BREAST AND NOODLE SALAD 




ITALIAN NATIONAL DAY 

FESTA DELLA REPUBBLICA, ALSO KNOWN 

AS ITALIAN NATIONAL DAY AND REPUBLIC 

DAY, IS CELEBRATED ANNUALLY ON 2 JUNE, 

AND COMMEMORATES THE INSTITUTIONAL 

REFERENDUM OF 1946 WHEN THE ITALIAN 

PEOPLE HAD TO DECIDE WHAT FORM OF 

GOVERNMENT TO GIVE TO THE COUNTRY 

POST-WORLD WAR II AND THE FALL OF 

FASCISM. ONE OF THE MOST IMPORTANT 

NATIONAL HOLIDAYS IN ITALY, IT PROCLAIMS 

THE BIRTH OF THE NATION. JOIN IN THE 

FESTIVITIES WITH THIS SIMPLY DELIZIOSO 

ITALIAN-INSPIRED BANCHETTO... 

RECIPES, STYLING AND PHOTOGRAPHS BY DIANNE BIBBY

Caramelised red-onion 

and pine-nut focaccia 

Makes 1 large focaccia (serves 8) EASY 

1 hr 15 mins + 1 hr 30 mins, to prove 


RED-ONION JAM 


3 large red onions, peeled and cut 

into half moons 

2,5ml (½ tsp) salt 

2 sprigs fresh thyme, chopped 

15ml (1 tbsp) muscovado sugar 

15ml (1 tbsp) balsamic vinegar 

FOCACCIA 

250g white bread flour 

2,5ml (½ tsp) salt 

5ml (1 tsp) instant dry yeast 

170ml water, at room temperature 


30ml (2 tbsp) pine nuts 

generous pinch sea salt flakes 

20g wild rocket 

HOW TO DO IT 

For the jam, heat the 30ml (2 tbsp) 

1 olive oil in a saucepan over medium 

heat, add the onions, 2,5ml (½ tsp) salt 

and thyme and sauté until soft and 

caramelised, 20 – 25 minutes. Add the 

sugar and balsamic and cook for 

a further 2 minutes. Set aside to cool. 

For the bread, sift the lour, 2,5ml 

2 (½ tsp) salt and yeast into a bowl. 

Add the water and 30ml (2 tbsp) oil and 

mix to form a dough. Turn out onto a 

loured board and knead until smooth 

and elastic. Place the dough in an oiled 

bowl, cover with a tea towel and set 

aside to prove until double in size, 

1 hour. Preheat the oven to 200°C. 

Tip the dough out onto an oiled 

3 baking sheet and press or roll out 

lightly into an oblong shape. Cover 

and set aside to prove, 30 minutes. 

Spread the onion jam over the 

4 dough and scatter with the pine 

nuts. Sprinkle over the sea salt lakes, 

then bake in the oven until golden 

and cooked through, 25 – 30 minutes. 

Remove from oven and cool on a wire 

rack. Top with rocket leaves to serve. 

Artichoke and kalestuffed 

conchiglioni 



ARRABBIATA NAPOLETANA SAUCE 


1 garlic clove, peeled and minced 

800g tinned chopped tomatoes 

2,5ml (½ tsp) dried red chilli flakes 

5ml (1 tsp) dried oregano 




CARAMELISED RED-ONION AND PINE-NUT FOCACCIA 

RICOTTA FILLING 


1 small bunch (about 150g) kale, 

finely chopped (stalks removed 

and discarded) 


250g ricotta 

125g crème fraîche 

100g marinated, cooked artichokes, 

drained and diced 

zest of ½ lemon 

2,5ml (½ tsp) sea salt flakes 

generous pinch nutmeg 

freshly ground black pepper, to taste 

250g conchiglioni pasta shells 


CRÈME FRAÎCHE DRIZZLE 

125g crème fraîche 

150ml fresh cream 

30g Parmesan, freshly grated 

zest and juice of ½ lemon 

60ml (¼ cup) Parmesan, grated, 

to top 

Meaning: the drowsiness 

HOW TO DO IT 

For the sauce, heat the 15ml (1 tbsp) 

1 olive oil in a saucepan over medium 

heat and sauté the garlic, 2 minutes. 

Add the remaining sauce ingredients 

and simmer until reduced and thickened, 

30 minutes. 

For the ricotta illing, heat the 30ml 

2 (2 tbsp) olive oil in a pan over medium 

heat and sauté the kale until wilted, 

about 5 minutes. Season lightly with 

salt and set aside to cool. 

Place all of the illing ingredients in 

3 a bowl, along with the cooled kale, 

and mix to combine. 

Cook the conchiglioni in boiling, 

4 salted water for 12 – 15 minutes. 

The pasta should still be slightly irm. 

Rinse under cold water and drain. 

Preheat the oven to 200°C. Grease 

5 a 2,5L-capacity baking dish and 

spread the arrabbiata Napoletana 

sauce over the base. 

Fill each pasta shell with one 

6 tablespoonful of the ricotta illing, 

then place the illed shells on top of 

the Napoletana sauce. 

For the crème fraîche drizzle, 

7 whisk all of the ingredients 

together until smooth. 

Pour the drizzle over the pasta 

8 shells, scatter with the 60ml 

(¼ cup) grated Parmesan and bake in 

the oven until bubbling and golden, 

25 – 30 minutes. Serve immediately. 

Braised shin in red 

wine with buttered 

porcini mushrooms 

Serves 6 EASY 3 hrs 30 mins 



1,2kg free-range shins, bones in and 

excess fat trimmed 



ARTICHOKE AND KALE-STUFFED CONCHIGLIONI 

(RECIPE ON PAGE 83)


2 onions, peeled and 

roughly chopped 

2 celery sticks, diced 

1 carrot, peeled and diced 


200ml red wine 

2 sprigs fresh rosemary 

3 sprigs fresh oregano 

3 fresh bay leaves 

800g tinned, chopped tomatoes 

375ml (1½ cups) chicken stock 


25g dried porcini mushrooms 

200g fresh exotic mushrooms, 

sliced 

30g butter 

vegetables/creamy polenta, to serve 

(optional) 

HOW TO DO IT 

Preheat the oven to 180°C. Heat 

1 a little of the olive oil in a large 

saucepan over medium-high heat. 

Season the shins on both sides with salt 

and pepper, then brown the meat on all 

sides. Remove from pan and set aside. 

Add a little more olive oil to the 

2 same pot and sauté the onions until 

softened. Add the celery, carrot and 

garlic and cook, 3 minutes. Deglaze 

the pan with the red wine and allow 

to reduce by a third. Add the herbs, 

tomatoes, stock and sugar. Return the 

meat to the pot, cover with a lid and 

cook in the preheated oven, 3 hours. 

Soak the dried porcini mushrooms 

3 in 250ml (1 cup) warm water for 

25 minutes. 

BRAISED SHIN IN RED WINE WITH 

BUTTERED PORCINI MUSHROOMS 

4 

Heat the butter in a pan over high 

heat and cook the fresh exotic 

mushrooms, 10 minutes. Drain the 

soaking mushrooms and reserve 

125ml (½ cup) of the liquid. Add the 

soaked porcini mushrooms to the panfried 

mushrooms and heat through. 

Season with salt and pepper to taste. 

Add the reserved soaking liquid and 

5 all of the mushrooms to the meat 

dish. Adjust the seasoning and serve 

with a side of vegetables or creamy 

polenta, if desired. 


crispy prosciutto 



400g Tenderstem broccoli 

3 strips prosciutto 



½ red chilli, seeded and finely diced 



60ml (¼ cup) green olives 

30ml (2 tbsp) capers 

30ml (2 tbsp) lemon-infused extra 

virgin olive oil 

HOW TO DO IT 

Blanch the broccoli in salted, boiling 

1 water for 3 minutes. Plunge into a 

bowl of ice water, then drain thoroughly. 

Pan-fry the prosciutto in a little of 

2 the olive oil over medium heat until 

crisp. Drain on paper towel and break 

into bite-sized pieces. 

In the same pan, lash-fry the 

3 broccoli in the remaining olive oil 

until heated through. Add the lemon zest 

and juice and chilli. Season with salt 

and pepper, then transfer to a serving 

plate. Scatter over the olives, capers and 

crispy prosciutto bits. Drizzle with the 

lemon-infused extra virgin olive oil and 

serve warm or at room temperature. 

Pan-roasted potato and 

pesto green-bean salad 



700g baby potatoes, scrubbed 


PAN-ROASTED POTATO AND PESTO GREEN-BEAN SALAD 


TENDERSTEM BROCCOLI WITH CRISPY PROSCIUTTO 


350g green beans 

15g butter 

30ml (2 tbsp) olive oil + extra, 

to drizzle 

2 stems fresh rosemary, destalked 



45ml (3 tbsp) basil pesto 

Parmesan shavings, to serve 


HOW TO DO IT 

Cook the potatoes until fork tender. 

1 Rinse, drain and set aside to cool. 

Blanch the green beans in salted, 

2 boiling water for 3 minutes. Plunge 

into ice water, then drain. 

Cut the potatoes in half. Heat the 

3 butter and olive oil in a frying pan 

over medium heat. Add the rosemary 

and lemon zest to the hot oil. Season 

the potatoes with salt, place in the 

pan, cut side down, and brown until 

golden and crisp on all sides. Squeeze 

over the lemon juice. 

Heat the beans in a pan and stir 

4 through the basil pesto. Add the 

potatoes, toss together and serve 

topped with Parmesan shavings and 

a drizzle of extra virgin olive oil. 

86 JUNE 2016


3 eggs, separated 


50g ground almonds 


HAZELNUT AND NUTELLA CHOCOLATE TORTE 

FRANGELICO WHIPPED CREAM 

250ml(1cup)coldfreshcream 

15ml (1 tbsp) icing sugar 

30ml (2 tbsp) Frangelico liqueur 

cocoa powder, to dust 

Nutella, melted, to drizzle 

chopped hazelnuts, to scatter 

chocolate shavings, to garnish 

Hazelnut and Nutella 

chocolate torte 

Serves 12 EASY 1hr15mins 


BASE 

50g hazelnuts, roasted 

150g coconut biscuits 

30ml (2 tbsp) cocoa powder 

15ml (1 tbsp) icing sugar 


HAZELNUT AND NUTELLA FILLING 

300gdarkchocolate(70%cocoa 

solids), roughly chopped 

80g butter 

60ml (¼ cup) espresso coffee 

80ml ( cup) Nutella 

HOWTODOIT 

1Preheat the oven to 160°C. Grease 

and line a 23cm-round springform 

cake tin with baking paper. 

2For the base, place the hazelnuts 

in a food processor and blitz until 

ine. Add the biscuits, cocoa and 15ml 

(1 tbsp) icing sugar and pulse again. 

Mixthecrumbsand70gmeltedbutter 

together, then press the biscuit mixture 

irmly into the base of the prepared tin. 

3For the illing, melt the chocolate 

and 80g butter together in a bowl 

setoverapanofsimmeringwater(the 

bowl must not touch the water). Set 

aside to cool. 

4Add the espresso and Nutella to 

the melted chocolate, followed by 

the egg yolks. 

5 Inaseparatebowl,whiskthe 

eggwhitesuntilfrothy.Addthe 

castor sugar gradually and beat until 

irm and glossy. 

6Sift the almond meal and cake 

lour into the chocolate and mix 

tocombine.Addathirdoftheegg 

whites to the chocolate mixture and 

stirthroughtoloosenthebatter.Fold 

through the remaining egg whites with 

light folding actions. Pour the illing 

over the base and bake in the oven, 

50 minutes. 

7Remove from oven and allow to 

cool in the tin before unmoulding. 

8In the meantime, make the whipped 

cream. Whip the cream and 15ml 

(1 tbsp) icing sugar together, then add 

the liqueur and fold through. 

9Dust the top of the torte with cocoa 

and inish with a drizzle of melted 

Nutellaandascatteringofchopped 

hazelnuts. Serve the torte with the 

cream and extra chocolate shavings. 


A FEEL FOR FLAVOUR 

Inspired by the depth and 

intensity of exotic flavours, 

Doppio Zero’s team of 

passionate chefs has come 

together to create a taste experience 

that celebrates the highlights of the 

world’s best-loved cuisines, using 

raw and natural products. With this 

in mind, Doppio Zero has carefully 

crafted a menu that features fresh 

and feisty ingredients like basil, chilli, 

coriander, cumin, jalapeño, garlic 

and lemon zest, which come together 

in tantalising tapas dishes that are 

sure to make your taste buds tingle. 

More than the amazing journey of global 

lavours awaiting you, this experience is 

all about sharing and lingering longer with 

those you love – where there’s great food 

and wine, family and friends, and liveliness 

and laughter, the most nostalgic memories 

are waiting to be made. So, don’t delay 

getting to your nearest Doppio Zero to 

experience what is sure to be one of your 

favourite “Remember when…” moments 

to relect on for a long time to come. 

Doppio Zero is proud to partner with Sophie 

by Iona wine estate during this limitedperiod 

offering, available from 4 to 29 May 

2016. What’s more, from Sunday to Friday 

between 2pm and 6pm, you pay just R135 

for your selection of three tapas dishes from 

this special menu. Pair these three dishes 

with either the cherry-laden Mr P “Pinot for 

the people”, the lirtatious loral Sophie Rosé 

or the tropical fruit-rich Sophie Te’blanche 

White and receive a R15 discount when 

ordering a carafe and a fabulous R45 off 

a bottle! What are you waiting for? 

DOPPIO.CO.ZA FACEBOOK.COM/DOPPIOZEROSA TWITTER.COM/DOPPIOZEROSA

PROMOTION

1 23 

MASTERCLASS 

EACH MONTH, F&HE OFFERS ONE ASPIRING YOUNG CHEF 

THE CHANCE TO SHARE, WITH US, THEIR BUDDING CULINARY 

SKILLS IN THE KITCHEN AND PREPARE A FAVOURITE DISH 

lready working 

to carve out 

afuture for 

himself in 

the culinary industry, 17-year-old 

Ameron Oelf is well on his way to 

proving that nice guys get ahead. 

An infectious energy and keen sense 

of humour are just two of the winning 

qualities about Ameron, a 12th-grader 

at Crestway High in Retreat, Cape Town. 

Add to this the fact that when he irst 

approached Constantia Glen’s Tasting 

Room for a part-time position, he handdelivered 

his CV, immaculately dressed in 

RECIPE AND STYLING BY ILLANIQUE VAN ASWEGEN PHOTOGRAPHS BY ADEL FERREIRA 

a suit, and it’s easy to understand why 

the managers there immediately fell in 

love with him and hired him on the spot. 

Being his irst job ever, Ameron is 

the youngest staff member assisting 

Constantia Glen’s Tasting Room kitchen 

team from 9am to 5pm during school 

holidays, public holidays and weekends. 

Part of the Constantia Valley wine route, 

Constantia Glen’s Tasting Room is not 

a restaurant, but rather a supplier of 

the cheeses, charcuterie, salmon and 

biltong platters that accompany their 

wine tastings. 

Having worked his way up in the 

kitchen, Ameron now runs his own 

station where he is in charge of preparing 

the salmon and biltong platters, as well 

as baking breads, the latter being the part 

he enjoys most: “I would love to go to 

culinary school and become a top-notch 

pastry chef, as baking has always been 

a big passion of mine,” he enthuses with 

bright eyes, while prepping cookies ’n 

cream ring doughnuts, which he says are 

“unique and fun to make, and completely 

different from what is found in stores – not 

to mention heavenly to eat!” 

When asked who or what ignited his 

love for cooking, Ameron doesn’t hesitate: 

“I have fond memories of my maternal 

grandmother and me cooking together. 

She was such a great cook and I was 

always the irst one she called over to 

help her prepare her famous spaghetti 

Bolognese – she used to add a tiny splash 

of apricot jam or peach chutney instead 

of sugar.” 

An avid runner and a member of the 

under-17 Western Province sprinting team, 

swimming is another of Ameron’s sporting 

passions. So, while it’s clear that keeping 

in shape is important to him, he’s not 

averse to a little indulgence now and 

then – adding Nestlé Caramel Treat to 

his breakfast oats is one of his favourite 

guilty pleasures. 

Luxuriating in the blissful taste of warm, 

pillowy doughnuts offset by the crunch of 

Oreo cookies and creamy white-chocolate 

glaze, we observe the affection towards 

Ameron from Constantia Glen’s Tasting 

Room front-of-house and kitchen staff. 

It’s easy to see why they’re fond of this 

young man – having just deftly made us 

doughnuts, he’s now happily turning his 

hand to menial kitchen tasks requiring 

attention. “Working at Constantia Glen 

is a lot of fun. The staff and managers 

always motivate me to do my best and 

they inspire me to be successful one 

day,” says Ameron. We think the 

Constantia Glen team just got fonder 

of him. 

90 JUNE 2016

MASTERCLASS 

Cookies 'n cream 

ring doughnuts 

Deliciously fun yeast doughnuts with 

a white-chocolate glaze that’s covered 

in finely chopped Oreos. Yum! 

Makes 18 A LITTLE EFFORT 3 hrs 


RING DOUGHNUTS 

310ml(1¼cups)milk 

100g butter, diced 

75g sugar 

20ml (4 tsp) instant yeast 

3 large eggs, whisked 


sunflower oil, to deep-fry 

1 

2 

3 

WHITE-CHOCOLATE GLAZE 

420g white chocolate 

310ml(1¼cups)freshcream 

400g Oreo/chocolate biscuits 

Any food preparation by minors should always be performed under parental supervision at all times. In no event shall Food & Home Entertaining 

or Caxton CTP be liable for any damage or injury that may occur as a result of making ‘Junior Chef’ recipes featured in this publication. 

HOWTODOIT 

1For the doughnuts, warm the milk 

over low heat. Add the butter and 

stir until melted. Do not boil as you do 

notwantthemixturetobetoohot. 

2Combine the warm milk and butter 

mixture with the sugar and yeast in 

a mixing bowl. 

3 Whiskintheeggsanduseapalette 

knifeorbutterknifetocutthelour 

into the mixture. ‘Cutting in’ means using 

the knife to mix it all together until it forms 

adough.Turnthemixtureoutontoa 

louredsurfaceandkneadfor5minutes 

until smooth. Form the dough into a ball. 

4Lightly oil a large mixing bowl and 

addthedough.Coverwithacleantea 

towel and place in a warm place to rise 

anddoubleinsize,45minutes. 

5Knock the dough down in the 

bowltoreleasealloftheair,then 

transfer it to a clean surface. 

6Roll the dough out to a thickness of 

about 1cm. 

7 Usingan8cm-roundcookiecutter, 

cutout18roundsandremovethe 

middle of each doughnut round by using 

a4cm-roundcookiecutter.Youcanreroll 

the dough to cut out as many more 

doughnuts as possible. 

8Place the doughnuts on greased 

trays, leaving space for rising. 

Coverwithacleanteatowelandplace 

inawarmplacetorise,30minutes. 

9Heat the oil in a deep-fryer or deep 

potto180°C.Frythedoughnuts 

4 

5 

6 

7 

8 

9 

10 11 12 


1 23 

MASTERCLASS 

until golden and cooked through, 

about 1 minute on each side. 

Remove the doughnuts from 

10 the oil, drain on paper towel 

and allow to cool. 

For the glaze, inely chop up 

11 the white chocolate. 

Heat the cream until hot. Remove 

12 from the heat before it starts to 

boil. Whisk in the white chocolate and 

stir until smooth. Allow to cool for at 

least 1 hour to thicken. 

Chop up the Oreos or chocolate 

13 biscuits until ine, but still 

slightly chunky. 

Dip the cooled doughnuts into 

14 the cooled white-chocolate 

glaze. Dip into the chopped biscuits 

to give them an even coating. Enjoy! 

13 14 

COOK’S TIPS 

You can prepare the biscuits 

and glaze a day in advance to save 

you time on the day. Simply store in 

sealed containers and make sure to 

keep the chocolate glaze at room 

temperature, as it will harden in the 

fridge. Always fry the doughnuts off 

in small batches to prevent the oil 

from cooling down too much 

during the cooking process.

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FOUNDING FATHERS 

WHO ARE THE GUMPTIOUS GOURMET GURUS BEHIND SA’S 

BEST-KNOWN CULINARY BRANDS? WE CHATTED TO SOME OF THE 

INDUSTRY’S LEADING LIGHTS AND FOLLOWED THEM ON A NOSTALGIC 

JOURNEY BACK TO WHERE IT ALL BEGAN... 

BY ANNA TRAPIDO, JENNY HANDLEY, LISA VAN DER KNAAP AND TARYN DAS NEVES 

PHOTOGRAPHS BY GRAEME WYLLIE, BRUCE TUCK, PETER WHITFIELD AND ANNALIZE NEL 

94 JUNE 2016

WANDILE NDALA 

OF WANDIE’S PLACE 

By Anna Trapido 

Wandile Ndala’s deliciously unpretentious 

township restaurant is decorated 

with business cards from legions of 

appreciative visitors. Over the years, 

he has hosted luminaries like Richard Branson, 

EvanderHolyfieldandBradPitt–allofwhom 

have tucked into African culinary classics, like 

mogodu (tripe), dombolo dumplings and ting 

(fermented sorghum). 

“I am committed to keeping 

Wandie’s recognisable – if 

apatroncametous10years 

ago, he must find what he 

had then on the menu.” 

WANDILE NDALA 

Wandilerelectsthat,“Evenasakid,Iwouldcookformy 

friends. Simple stuff at irst – umngqusho (samp and beans), 

umsila wenkomo (oxtail stew) – all those Xhosa dishes that my 

mother taught me. Later, in the 1980s, I started a shebeen 

in our family home. The house that my mother left for me is 

still the venue for Wandie’s Place. 

“Inthoseearlydays,itwasn’teasy–Ihadnolicenceto 

sell liquor and the police used to raid us. I used to be very 

cautiousaboutwhomIserved,becauseIdidnotwantthe 

authorities to know about my business. It was only in 1990 

(when I was inally granted a licence to operate the tavern 

legally) that we became a well-known place. At irst, it was 

only Sowetans; but, gradually, outsiders came to know 

aboutustooandnowpeoplecomefromallovertheworld! 

“Although things have changed since then, I have a 

consistent, focused vision. I am committed to keeping Wandie’s 

recognisable–ifapatroncametous10yearsago,hemust 

indwhathehadthenonthemenu.Ifsomeoneputtheir 

business card on the wall in 1990, they 

will ind it still there today. 

“I learned the hard way that being true 

to myself is vital. In 2007, I opened a 

branch of Wandie’s at the airport, but it 

didn’t work because it was too different 

from what had made us great in Soweto. 

But, even the closure of that space was 

a good learning experience – I realised 

that so much of what makes us great is 

our location. The Sowetan spirit infuses 

intoeverythingwedohere–thatrelaxed, 

chilled vibe that you just can’t get at 

an airport. 

“Sometimes, my kids suggest that 

Ichangethings–repaint,playloudmusic,whatever–but 

theyarestillyoung;it’stooearlyforthemtodecidesuch 

things while I am still alive! Ultimately, so much of what 

IvalueaboutlifeisrootedinWandie’s–Ievenmetmywife 

here, so honouring the legacy makes emotional- and business 

senseeachandeveryday.” 

WANDIE’S PLACE, 618 MAKHALEMELE STREET, DUBE, 

SOWETO; 011-982-2796; WANDIES.CO.ZA 


ALLEN AMBOR 

OF SPUR 

By Jenny Handley 

Restaurants have been in Allen’s blood 

since his student days, when he 

maximised every spare minute to 

work in a steakhouse. He quickly 

realised that he wanted to be his own boss. 

AllenisnowexecutivechairmanoftheSpurGroup(Spur, 

PanarottisandJohnDory’s),whichemploys20000people. 

Today, he works closely with their creative-design team, using 

his natural instinct for television and radio to ensure that the 

brandisbroughttolife.Hehasseenmanychangesinthe 

marketplace since 1985, when they changed their logo and 

AllenleftJozi,drove13hoursinhisMinito 

CapeTown,andthenallovertowntoind 

an empty shop and a landlord who would 

allow his vision and creativity to impact 

onthebuildingtheyweredesigning.In 

October1967,theGoldenSpuropened 

itsdoorsinNewlands.Itwasasensation! 

Thedecorwasdifferent,themenularger 

and children, too, were welcome. Allen 

became a father just a year after opening 

this lagship, and his now-adult children 

haveworkedinthebusiness.In1968,heopenedinSeaPoint 

and,twoyearslater,theirstfranchisestore 

in Bellville, overseen in every aspect by Allen. 

Regarding partnerships, Allen has invaluable advice: 

“Learn from others, start as an apprentice. Work with a partner, 

understandhisorherpersonalitybeforesigningacontract, 

and ensure that you can relate to one another long term. 

If you are the boss, ensure that you are matched in speed and 

commitment.Lookaftergoodmanagersandstaff–theyare 

rare and precious.” 

“Loveyourwork.Itiscrucial 

to be fulfilled and to feel 

worthwhile at work.” 

ALLEN AMBOR 

ethos to ensure that everyone would feel welcome. The delivery 

market also has changed the landscape. 

“One of the biggest challenges in an organisation of this size 

is to ensure that the ‘gees’, the work ethic, culture and what we 

standforismaintained.Hiringstaffislikelyingakite–keepthem 

close, then give them freedom so they can prove themselves, 

enjoy job satisfaction and ly. Love your work. It is crucial to be 

fulilledandtofeelworthwhileatwork.Ifthat’smissing,moveon!” 

Trulyamanwith‘atasteforlife’. 

SPUR.CO.ZA 

96 JUNE 2016

MZOLI NGCAWUZELE 

OF MZOLI’S 


INTEREST 

When Mzoli Ngcawuzele opened Mzoli’s 

in Gugulethu, he did it to make 

a difference and to create a positive 

impact on his community. He has 

always loved food and people. Starting in his garage 

initially selling the insides of sheep 

and other offal, the restaurant 

opened in 1999. 

While his special recipes, unique spices 

and quality meat are renowned, Mzoli’s 

is famous for more than that – for 

bringing locals and tourists together to 

experience a slice of township life. Here, 

you order your meat from the butchery 

next door and relax in the open-air 

restaurant with family and friends while the braai masters 

cook your food. South African favourites like pap are 

served alongside your meal and customers can bring 

in their own drinks. 

Mzoli’s wife and daughter are both involved in the business, 

and so were his two sons. His advice to anyone considering 

“You must love what you do, 

stay focused and be honest – 

that is the key.” 

the restaurant business is simple: “You must love what 

you do, stay focused and be honest – that is the key.” He 

has many happy memories peppered with the sadness of 

losing his two sons, and also the shock when Anni Dewani 

was murdered nearby. “Mzoli’s turned blue, as here we care 

MZOLI NGCAWUZELE 

about our community. It was a big setback and sadness 

for us.” 

His ultimate challenge? “To accept that we are operating 

in a tight space, but if we increase the size of the business, 

we could lose the heart of what we do. So, here we stay.” 

MZOLI’S, NY 115, GUGULETHU, CAPE TOWN; 021-638-1355

JENS TIBSHRAENY 

OF WILLOUGHBY & CO 


Jens Tibshraeny was born to a Lebanese father 

andaDanishmother.Heandhiswife,Liz, 

have invested their hearts and souls into 

pioneering good sushi in South Africa. 

Jensstartedhiscareerasachef.HeandLizopenedtheirirst 

Willoughby&CoinHydePark,initiallyadeli,sotheycouldhave 

family time in the evenings. After starting with six seats in the 

window and six in the mall, it grew until there were many tables 

inthemallandaneverendingqueue.Friendswouldpopinand 

“I have to ensure that every 

plate comes out of the kitchen 

exactly the same. You are 

only as good as your people.” 

JENS TIBSHRAENY 

eatishstraightoutofthekitchenpans,soJensgaveinand 

purchased their signature frying pans for serving, and allowed 

therestauranttogrow.“Isawsushiasthenext‘goodthing’.” 

They opened and closed another restaurant and oyster bar 

andsetoffforCapeTown.Initially,Jenswasinthekitchenand 

Liz ran front-of-house, until ive years ago, when she retired. 

For the irst six years, they never took a day off. Many of the 

original staff are still in harness, with sushi chef extraordinaire, 

SamWong,stillheadingtheteamafter20years. 

Sam, Joburg-based, had promised to ind a top sushi chef 

toworkatWilloughby&Coand,whentherestaurantopened, 

he had still not found one. Jens was frantic until Sam called 

to say his wife wanted to live in Cape Town, and they were on 

their way! 

Jensisfastidiousaboutstandards:“Iamalunaticabout 

staff,cleanlinessanddoingthingstherightway.Ihaveto 

ensure that every plate comes out of 

the kitchen exactly the same. You are 

only as good as your people. We have 

ateamof138andeveryonematters. 

There have been many highlights, 

like seeing Samuel L. Jackson 

standing in the queue for half an hour, 

Leonardo DiCaprio too! The only 

customer we have taken a reservation 

for is Helen Zille.” 

Jens attributes his success to his 

faith and the fact that he honours 

God in everything he does. Jens 

and Liz’s daughter lives in the US and his son, Darren, 

isinvolvedinthemanagementofWilloughby&Co.They 

have nine grandchildren. Who knows... some may ind 

theirwaytoWilloughby&Cotoo? 

WILLOUGHBYANDCO.CO.ZA 

98 JUNE 2016

INTEREST 

ROBERT BROZIN 

OF NANDO’S 

By Taryn Das Neves 

Photograph of Robert Brozin courtesy of Design Indaba 

Robert Brozin is one of the founders of South Africa’s 

legendary Nando’s brand, which began its story in 

1987 in the small Jozi suburb of Rosettenville. “I got 

into the industry by mistake, I guess,” laughs Robert. 

“I loved Portuguese peri-peri chicken and my friend, 

Fernando Duarte, and I worked together near 

Rosettenville and we used to go to a place called 

Chickenland often.” 

“The challenge is a question 

of holding onto the magic that 

originally made Nando’s...” 

ROBERT BROZIN 

After experiencing the delicious Portuguese-inspired 

marinade, Robert decided that “the world needs this 

peri-peri chicken.” And, so, he quit his job at his father’s 

electronics store and, with Fernando, bought Chickenland 

and transformed it into the very irst Nando’s. 

“I thought it would just be a sideline investment for 

me but, as the business needed more money and time, 

I decided to focus on it 100 per cent and found that 

I loved every aspect of it. And the rest is history! I’m now 24/6 

involved in projects that drive purpose into the company.” 

Robert reminisces about the early days when they faced 

many challenges, especially cash low, which proved to be 

“a huge growing pain”. But, now, with the brand loved in over 

20 countries around the world, “the challenge is a question 

of holding onto the magic that originally made Nando’s, 

despite our fairly aggressive growth plans.” 

Robert adds thoughtfully, “We have to keep our sense of 

purpose as we expand into different cultures. I feel that we 

have left a sense of being globally good and, as Africans, 

we can be very proud of the intellectual capital that exists 

– passion and the ability to operate at all 

levels. I think, to a certain extent, we have 

left a sense of self-belief... that if we can 

dream it, we can do it. We, as Africans, don’t 

have to stand back – we are as capable as 

anyone else.” 

With Nando’s constantly growing on 

a global scale, Robert says, “I try to 

discourage people from joining the industry, 

as most people think it’s a fun game and 

really want to own a restaurant for their ego. 

My irst approach is to put them behind a 

grill, let them burn their hands, work a long, hard Friday-night 

shift and then, if they love that, I encourage them like mad! 

Certain people and personalities are made for the industry. We 

are slightly off-centre; a bit mad.” 

He inishes off with an amusing anecdote of when he was 

once chopping bird’s-eye chillies without gloves, then, needing 

a loo break, forgot to wash his hands before doing his business. 

“They say that peri-peri is a great aphrodisiac, but not after you 

have felt the capsicum burn... Disaster!” 

NANDOS.CO.ZA

INTEREST 

GEORGE CATZAVELOS 

OF ST GEORGE’S FINE FOODS 

By Lisa van der Knaap 

George Catzavelos opened The Highwayman 

restaurants in Johannesburg and now runs 

St George’s Fine Foods. 

“Like many Greeks, my father used to run a corner café in 

Sea Point. He sublet premises to a talented Hollander, Hans. 

“Watching Hans really piqued my interest,” George recalls. 

“He had a grill in the window, unheard 

of at the time, cooked and chatted to 

customers. I loved the ‘theatre’ of it all. 

I moved to Johannesburg to join my late 

brother, Theo, in a small restaurant, 

The Brow, in Hillbrow. Original, hey?” 

George decided to open The 

Highwayman Steakhouse in Craighall 

Park in 1971. “The irst year was really 

tough, but things suddenly turned around 

and we were voted one of the top-three 

restaurants in Johannesburg. This was deinitely one of my 

most memorable moments. 

“There have been many changes over the years. Meat is 

much leaner, our network of staff was extensive and loyal 

and, also, owner-run establishments are much, much rarer. 

Possibly a personal element has been lost,” says George. 

Since the late Seventies, George has been running his 

meat-marinade company, St George’s Fine Foods. His sons, 

Nic and Adam, joined the company and it remains in family 

“ The integral pillars of 

the business were and 

are position, vision 

and persistence.” 

hands. Having absorbed food- and restaurant ropes, as well as 

spent a few years in the States, Nic opened The Smokehouse 

and Grill in Braamfontein in 2013. Adam contributes his input 

and, although George isn’t actively involved, he goes in 

whenever he can. 

His signature stamp on the industry? “My legendary steaks. 

I drove my suppliers mad, insisting on hand-picking all of my 

meat requirements. I loved the open lame, banter with 

GEORGE CATZAVELOS 

customers, most of whom became regulars,” George says 

with a nostalgic smile. 

Going forward, George believes the integral pillars of 

the business were and are position, vision and persistence. 

“It’s a great game, but a tough one. Ask any of the ‘old boys’.” 

ST GEORGE’S FINE FOODS, 21A 11TH ROAD, KEW, 

JOBURG; 011-440-8661; STGEORGESFINEFOODS.COM; 

THE SMOKEHOUSE AND GRILL, 73 JUTA STREET, JOBURG; 

011-403-1395; THESMOKEHOUSEANDGRILL.CO.ZA

ALAN PICK 

OF THE BUTCHER 

SHOP & GRILL 

By Lisa van der Knaap 

Alan Pick started Late Night Al’s and 

Al’s Grillhouse and now owns 

The Butcher Shop & Grill. 

“Passion is contagious and, in this industry, what you put in is 

deinitely what you get out – that will never change,” believes 

Alan. His son, Dani, who will soon take over completely, is the 

third generation in this family business. 

“Interestingly, my mother 

was the first female butcher 

in South Africa.” 

ALAN PICK 

“My parents owned two butcheries in Kalk Bay – interestingly, 

my mother was the irst female butcher in South Africa − so 

I grew up in the meat industry. I learnt about butchery from 

my father and about business from my mother,” Alan explains. 

The massive black-and-white photograph with the three of 

them in it, which hangs in the restaurant, pays homage to this. 

At 24, Alan took his irst oficial step into the restaurant 

industry – as junior partner at Arizona Spur in Stellenbosch. 

From there, he perfected his craft, learning about hamburgers 

with Late Night Al’s and steaks with Al’s Grillhouse (now simply 

known as The Grillhouse). When Alan found a vacant spot in 

Sandton, he knew it would be a great location for The Butcher 

Shop & Grill. “Almost 80 per cent of my 300-plus staff members 

have worked for me for more than 20 years,” he adds. 

Back then, having a butchery in a restaurant where people 

could choose the type, cut and size of meat they wanted 

had never been done before. Selling meat that’s properly 

sourced and aged – “any meat that’s aged for less than 

21 days is simply not ready” − has upped their credibility. 

Nowadays, Alan has 15 restaurants 

overseas and also sells meat to the 

public and other retailers. Alan’s early 

days in Stellenbosch helped him forge 

relationships with winemakers that 

go back 30 years; subsequently, 

The Butcher Shop & Grill stocks 

over 50 types of wine that you 

literally won’t ind anywhere else. 

“Creeping overheads (particularly 

rent and labour) is probably the biggest 

change I have seen in the industry,” says Alan. “That’s why 

the best advice I can give to people entering this business is 

to remember that a restaurant is a massive investment. It’s 

imperative that you have your inancial ducks in a row in terms 

of percentages (‘x’ for food, ‘y’ for staff) and keep watching 

those numbers.” 

THE BUTCHER SHOP & GRILL, SHOP 30, NELSON 

MANDELA SQUARE, SANDTON, JOBURG; 011-784-8676; 

THEBUTCHERSHOP.CO.ZA 


EACH MONTH, F&HE FINDS AN INDULGENT FOODIE 

FAVOURITE AND GIVES IT A HEALTHY TWIST. 

THIS MONTH, WE LIGHTEN UP GRANOLA 

RECIPE AND STYLING BY CLAIRE FERRANDI ASSISTED BY NOMVUSELELO MNCUBE 


Cashew, coconut and 

rose granola 

Store-bought granola is usually loaded 

withsugarandunhealthyfats,butmany 

stillconsiderabowlofgranolaahealthy 

start to the day! This lightened-up version 

of granola is fragrant, crunchy, filling 

and teeming with healthy fats. An added 

bonus: it doesn’t contain any grains or 

cereals, for those with wheat- or gluten 

allergies, or individuals limiting grains in 

theirdiet.It’simportanttoremember, 

however, that even though this crunchy 

granola is much more nutritious than 

many ready-made options, for weight 

loss,portioncontroliskey!Itkeepsfor 

up to 4 weeks in an airtight container 

andmakesforagreatgifttoo 



350g cashew nuts 

100g coconut shavings 

50g sesame seeds 

70g pumpkin seeds 

80g sunflower seeds 

30ml (2 tbsp) coconut oil, melted 

pinch Maldon Sea Salt 

10ml (2 tsp) rose water 

15ml (1 tbsp) vanilla essence 

fat-free plain yoghurt, to serve 

citrus slices, to top 

HOW TO DO IT 

1Preheat the oven to 180°C. In 

a bowl, toss all of the ingredients 

together to combine well. 

2Tip the mixture onto a large 

baking tray and spread out into 

a thin layer. Bake in the oven, tossing 

occasionally to ensure the granola 

browns evenly, until golden and 

toasted – this will take about 

30 minutes. 

3Serve the granola sprinkled 

over fat-free plain yoghurt and 

top with fresh citrus slices. 

102 JUNE 2016

NUTRITIONAL FACTS 

CASHEW NUTS 

Not only creamy and crunchy, 

cashews provide the body 

with manganese, potassium, 

copper, iron, magnesium, 

zinc and selenium. 

MONOUNSATURATED 

FATTY ACIDS 

Cashew nuts contain 

‘heart-friendly’ essential 

monounsaturated fatty acids 

like oleic and palmitoleic acids. 

These help to lower harmful LDL 

cholesterol, while increasing 

good HDL cholesterol in the 

blood. Research studies suggest 

that a Mediterranean diet, which 

is rich in monounsaturated fatty 

acids, helps to prevent coronary 

artery disease and strokes 

by favouring a healthy 

blood-lipid proile. 

PUMPKIN SEEDS 

These are a very good source 

of iron, magnesium, copper, 

zinc and manganese, as well as 

protein and fat. One 30g serving 

of pumpkin seeds contains 

54% of the recommended daily 

allowance for protein and also 

has high levels of tryptophan – 

an amino acid that’s converted 

into serotonin and plays a role in 

mood, appetite and sleep. 


Leftover bread 


SALAD 


2 (about 350g) large beetroots, 

peeled and cut into thin wedges 

600g crown pumpkin, thickly sliced 



180g bread, torn into chunks 


handful radicchio leaves 

handful fresh basil leaves 

4 large eggs, poached 

BLUE-CHEESE DRESSING 

15g butter 

1 (about 20g) spring onion, finely 

chopped 


10 fresh sage leaves 

5ml (1 tsp) wholegrain mustard 



85g blue cheese, crumbled 

15ml (1 tbsp) red wine vinegar 

WE’VE GOT THREE 

WINNING WAYS FOR 

YOU TO USE UP 

THAT FRESH BREAD, 

BEFORE IT GROWS 

GREEN LIFE! BLENDED, 

BAKED OR FRIED, 

WE’RE LITERALLY 

LICKING UP EVERY 

LAST CRUMB OF 

THESE SCRUMPTIOUS 

RECIPES… 

RECIPES AND STYLING BY 

ILLANIQUE VAN ASWEGEN 

PHOTOGRAPHS BY ADEL FERREIRA 

Winter panzanella salad 

with crumbed corn and 

ricotta fritters, and 

a blue-cheese dressing 

A rustic and earthy salad with lots of 

interesting flavours – perfect for those cold 

winter days when you crave a salad, but 

would like something a bit more filling 

Serves 4 A LITTLE EFFORT 1 hr 

30 mins 

CORN AND RICOTTA FRITTERS 


1 x 410g tin whole kernel corn, drained 

230g ricotta 

55g Cheddar, grated 




2,5ml (½ tsp) paprika 


2 large eggs, whisked 

sunflower oil, to deep-fry 

HOW TO DO IT 

1For the salad, preheat the oven to 

200°C. Pour the 30ml (2 tbsp) olive 

oil over the beetroots and pumpkin 

and season to taste. Place them on 

a baking tray and roast until tender, 

30 – 40 minutes. 

2Heat a griddle pan until smoking 

hot. Toss the 180g bread and 45ml 

(3 tbsp) olive oil together. Season lightly 

104 JUNE 2016

USE IT OR LOSE IT 

WINTER PANZANELLA SALAD WITH CRUMBED CORN AND 

RICOTTA FRITTERS, AND A BLUE-CHEESE DRESSING 

and fry the bread chunks until lightly 

charred on both sides. Transfer to 

a baking tray and bake for 5 minutes. 

Keep the oven on for later use. 

For the dressing, melt the butter 

3 in a warm saucepan over medium 

heat. Add the spring onion, 5ml (1 tsp) 

garlic and sage and sauté, 2 minutes. 

Add the mustard, cream, milk and 

blue cheese and gently cook until 

the cheese has melted, 5 minutes. 

Add the red wine vinegar. Allow it to 

cool slightly before adding to a food 

processor and blending until smooth. 

Season to taste. The dressing can be 

served warm or cold. 

For the fritters, place the 75g bread 

4 chunks on a baking tray and bake 

for 10 minutes. Turn the bread over 

and bake for a further 5 minutes. Place 

in a food processor and blitz until ine. 

Stir the corn, ricotta, Cheddar, 

5 10ml (2 tsp) garlic, salt, sugar, 

paprika and a pinch of black pepper 

together. Add half of the lour and mix 

until combined. Use your hands to roll 

20 small balls from the mixture. Rinse 

your hands regularly to prevent the 

mixture from sticking to your hands. 

Heat the oil in a deep-fryer or deep 

6 pot to 180°C. Dip each ball into the 

remaining lour, then into the whisked 

eggs and, lastly, into the breadcrumbs. 

Once coated, fry them off in the 

warm oil until crisp and golden, 

3 – 4 minutes. Drain on paper towel. 

Toss the toasted bread chunks 

7 together with the cooked beetroot, 

pumpkin, radicchio leaves and basil. 

Transfer to a serving dish and arrange 

the poached eggs and fritters on top. 

Serve with the dressing on the side. 

COOK’S TIPS 

One generic slice of bread is around 

25g. If you are working with unsliced 

bread, simply tear it into chunks when 

baking it off during the making of the 

breadcrumbs. Red radicchio leaves add 

a lovely depth of colour to this rustic 

salad. If you cannot ind radicchio, 

replace it with chopped endive leaves, 

which have a similar bitter taste, or 

simply use some rocket, which will be 

slightly more peppery. 


A CRUST OF BREAD, 

and all the heavens 

ROBERT BROWNING 

Lamb chops with 

crispy breadcrumband-herb 

salsa 

This salsa is packed with fresh, earthy 

flavours. The crispy crunch that the 

crumbs add to the salsa is delicious 

with the grilled meat 

Serves 4 EASY 30 mins + 30 mins or 

overnight, to marinate 


LAMB CHOPS 

125ml (½ cup) olive oil 

30ml (2 tbsp) fresh oregano, chopped 

30ml (2 tbsp) wholegrain mustard 




8 (about 1 kg) lamb chops 

SALSA 


30g butter 

2 (about 30g) spring onions 

small handful fresh mint 

small handful fresh flat-leaf parsley 

small handful fresh coriander 

small handful fresh basil 

60ml (¼ cup) olive oil 

20ml (4 tsp) red wine vinegar 

10ml (2 tsp) capers 

5ml (1 tsp) Dijon mustard 

2,5ml (½ tsp) sugar 

LAMB CHOPS WITH CRISPY BREADCRUMB-AND-HERB SALSA 

HOW TO DO IT 

For the lamb chops, prepare the 

1 marinade by whisking the 125ml 

(½ cup) olive oil, the oregano, mustard 

and garlic together. Season to taste, 

add the lamb chops, cover with cling 

ilm and refrigerate to marinate, at least 

30 minutes or overnight. 

Preheat the oven’s grill to medium 

2 heat. Heat an ovenproof griddle 

pan until smoking hot. Fry the chops 

for 5 minutes on each side. Grill them 

in the oven for a further 5 – 10 minutes 

or until cooked to your liking. 

For the salsa, place the bread in 

3 a food processor and blitz until 

ine. A few coarse bits in between are 

great for added texture. 

Heat a pan over medium heat 

4 until hot. Add the butter and 

breadcrumbs and cook, continuously 

106 JUNE 2016

SAVOURY CROQUE-MONSIEUR 

BREAD-AND-BUTTER PUDDING 

WITH A CHEDDAR SAUCE 

stirring, until crisp and golden, 

10 minutes. Allow to cool. 

Place the remaining salsa 

5 ingredients in a food processor 

and purée until ine. Season to taste 

and stir in the toasted breadcrumbs 

just before serving. 

Serve the grilled chops topped 

with the salsa. 

6 

COOK’S TIPS 

You can make the breadcrumbs for 

the salsa ahead of time – these can be 

stored in an airtight container for up to 

3 days. Avoid making the salsa too far 

in advance, as the herbs will lose their 

vibrant green colour after a while. Stir 

in the toasted breadcrumbs at the last 

minute – you want them to retain their 

crunch in the salsa! 

Savoury croque-monsieur 

bread-and-butter pudding 

with a Cheddar sauce 

A fun savoury take on this much-loved 

winter dessert! 



BREAD-AND-BUTTER PUDDING 

cooking spray, to grease 

55g butter, softened 

8 (about 200g) slices of bread 

60ml (¼ cup) Dijon mustard 

120g sliced ham 


6 large eggs 

250ml (1 cup) milk 

125g Greek yoghurt 

25g Gruyère, finely grated 



CHEDDAR SAUCE 

15g butter 

½ (about 110g) large onion, peeled 

and chopped 

15ml (1 tbsp) garlic, finely chopped 

15ml (1 tbsp) cornflour 



5ml (1 tsp) Dijon mustard 


handful microherbs, to garnish 

snipped chives, to garnish 

HOW TO DO IT 

For the pudding, preheat the oven 

1 to 200°C. Grease a 19cm x 9cm 

loaf tin generously with cooking spray. 

Spread the 55g butter onto each 

2 slice of the bread. Spread the 

60ml (¼ cup) mustard over the butter. 

Pile the ham onto 4 of the slices and 

top with the 110g Cheddar. Close 

each sandwich off with the prepared 

slices that already have butter and 

mustard on so that you are left with 

4 closed sandwiches. Cut each 

sandwich in half and arrange, standing 

up in the tin, in such a way that they 

overlap and ill out the entire tin. 

Combine the eggs, 250ml (1 cup) 

3 milk, the yoghurt and Gruyère. 

Season to taste and whisk until 

smooth. Pour this into the tin so 

it ills in the gaps between the 

bread. Bake in the oven until irm, 

50 minutes – 1 hour. Allow to cool in 

the tin, at least 10 minutes, before 

turning out. It can be served hot or 

at room temperature. 

For the sauce, melt the 15g butter 

4 in a hot saucepan over medium 

heat. Add the onion and garlic and 

gently sauté, 5 minutes. Whisk in the 

cornlour until combined. Pour in the 

cream, 125ml (½ cup) milk, 5ml (1 tsp) 

mustard and 110g Cheddar. Cook for 

5 minutes. Allow to cool slightly before 

puréeing until smooth. Season to taste. 

Serve the bread-and-butter 

5 pudding in slices, garnished with 

microherbs. Serve the sauce on the 

side, garnished with snipped chives. 

COOK’S TIP 

This bread-and-butter pudding is 

also delicious when served cold 

the next day as a lunch-box treat. 


FOLLOW THE MELLOW SILK ROAD 

A 10TH-CENTURY ARMENIAN 

CATHEDRAL STANDS ON A 

PROMONTORY OF AKDAMAR ISLAND 

IN THE WATERS OF LAKE VAN, 

EASTERN TURKEY 

(AND ALL THINGS NICE) 

IN ARMENIA, WE VISITED THE BEAUTIFUL 

MONASTERY OF GEGHARD, DATING FROM 

THE FOURTH CENTURY. UNADORNED 

INTERIORS WERE LIT BY CANDLES AND 

THE FAITHFUL FILED THROUGH THE DARK, 

CAVERNOUS SPACES 

A SAMOVAR 

BUBBLING WITH TEA 

WAS A STAPLE IN 

ALMOST EVERY HOME 

WE VISITED

AT ARENI WINERY IN ARMENIA, WE TRIED 

A RANGE OF LOCAL WINES. THE ARENI REGION 

IS FAMOUS FOR ITS LOCAL VARIETALS, LIKE 

ARENI, LALVARI AND KAKHET 

OUR ‘BRAAI’ IN THE SILK ROAD 

TOWN OF SHEKI, AZERBAIJAN, 

WAS COMPLEMENTED BY AN 

ARRAY OF JAMS, NUTS, SWEETS 

AND BERRIES 

JUSTIN FOX TRAVELS THE WESTERN SILK ROAD FROM TURKEY 

TO AZERBAIJAN, THROUGH BEAUTIFUL, TROUBLED LANDS, 

AND DISCOVERS A WONDROUS ARRAY OF TASTE SENSATIONS 

PHOTOGRAPHS BY JUSTIN FOX 

ARMENIAN CHURCHES ARE OFTEN ADORNED WITH 

ORNATE, INTRICATELY CARVED GRAVESTONES KNOWN 

AS KHACHKARS 

DEVOUT MUSLIMS AT PRAYER 

IN A REMOTE, CAVE MOSQUE IN 

NORTHERN AZERBAIJAN 


THE SPECTACULAR, 

UNADORNED INTERIORS 

OF THE VAST JUMA 

MOSQUE IN SHAMAKHI, 

EASTERN AZERBAIJAN 

IN ARMENIA, WE TASTED 

LONG STRINGS OF 

ROEJEEG: WALNUTS 

COVERED WITH A 

COATING OF THICKENED 

GRAPE JUICE 

twasafeastlikeno 

other. We’d stopped in an 

Armenian village where 

a colony of Russians 

had made a home after 

fleeing from the Tsar in the 19th 

century. Our guide, Yue Chi, 

hadbefriendedalocalcabbage 

farmerwhohadinvitedusto 

lunch.AbitliketheAmish,these 

Russian communities are isolated, 

traditional and deeply religious. 

VasiliandVerawelcomedusintotheir 

diningroomwhereatablegroaned 

under the load of a peasant banquet. 

Themealprovidedameetingoflavours 

fromRussia,theMediterraneanand 

Central Asia. There were stuffed 

cabbages, home-made preserves, 

pickled vegetables, latbreads, freshly 

picked fruit from Vasili’s orchard, 

proiteroles, tea from a samovar… 

andabottleoflocalbrandythat 

needed polishing off. 

Therewesat,intheheartofthe 

Caucasus Mountains, on an offshoot of 

the Silk Road, and all of Asia presented 

itselfonthetable–afeastfortheeyes 

and taste buds. 

Silk and rice pudding 

Every August, a Canadian-South African 

company conducts a three-month, 

self-drive journey along the Silk Road 

fromEuropetoChina.Thetripisledby 

an intrepid Chinese woman, Yue Chi, 

who manages to thread her way through 

the complexity of border crossings and 

opaque bureaucracy across the length 

of Asia. Some guests do the entire 

YUE CHI WAS THE INTREPID CHINESE 

LEADER OF OUR GROUP. SHE’S MARRIED 

TO A BLOKE FROM PIETERMARITZBURG 

(IT’S A LONG STORY!) 

journey, others ly in for sections. I joined 

forthewesternend:thesilkyroadfrom 

Turkey to Azerbaijan. 

It’s an awkward time to be travelling in 

these parts, particularly with a tidal wave 

of refugees heading west, Kurdistan 

rebelsoperatinginthehillsandISIS 

insurgents along the borders. We’d 

be avoiding strife-torn areas, but the 

shadow cast by conlicts old and new 

would prove a feature of the journey. 

I lew into eastern Turkey, where 

Imetthegroupasitpassedthroughthe 

city of Van. I was still hot off the plane 

fromSouthAfrica,butYuewhiskedme 

straighttoaboatforacruisetoAkdamar 

Island, a mustard-coloured mound in 

the waters of Lake Van. A 10th-century 

Armenian cathedral stood on top of 

apromontory,paintedinrosylight.We 

climbeditsstepstoviewthebas-relief 

carvings of Biblical scenes on its walls. 

Ringed by stark mountains and pewter 

water,thechurchlookedlikealost 

Christian ark in a Muslim sea. 

As is often the case in these parts, 

the church was vandalised by Turkish 

rds, who have no 

homeland. ISIS is sometimes supported 

by Turkey against the Kurds, Syria’s 

President Bashar Hafez al-Assad is 

backed by Russia and Iran, America 

isbombingISISaswellassupporting 

the Kurds, and Iraq... let’s not even talk 

aboutIraq.It’samess.” 

Mount Ararat – where Captain Noah 

grounded his ark – dominated the 

landscape. Its snow-capped cone 

towered 5 137 metres above the plains. 

Once an Armenian mountain, it’s now 

part of Turkey – a symbol of all that 

Armeniahadlostinthewarsofthe 

early 20th century. 

110 JUNE 2016

FOLLOW THE MELLOW SILK ROAD 

WOMEN BAKING LAVASH BREAD 

IN UNDERGROUND OVENS IN 

THE HIGHLANDS OF ARMENIA 

Muslim fault lines and 

ancient wines 

We skirted the border to enter Armenia 

via Georgia. “In the past, the Silk Road 

followed many different routes,” said 

Yue. “The caravans were constantly 

making detours to avoid wars or bandits. 

It’s justthesametoday.” 

We stopped at Areni Winery for a 

spot of tasting. This valley has been 

a centre of viticulture since at least the 

ifth century(Armeniahasawinemaking 

tradition that stretches back 6 000 

years).Wetastedarangeofredsand 

whites, mostly local varietals, like Areni, 

Lalvari and Kakhet. 

Driving deeper into the Caucasus, 

at everyturnwecameuponroadside 

stalls.Itwasharvesttime,andthestalls 

overlowed with watermelons, peaches, 

apples, quinces, sunlower heads and 

jars of honey. We tasted long strings 

of roejeeg: walnuts covered with a 

coating of thickened grape juice. Most 

popular was an Armenian form of mebos 

called lavashak, or Persian fruit roll. 

I loved the plum-lavoured variery for 

its tarty taste. 

At one roadside restaurant, women 

were baking lavash bread in underground 

ovens. It was fascinating to watch how 

they whirled the dough like Frisbees, in 

and outoftheovens.It’sascenethat 

could hardly have changed in centuries. 

We visited a series of cave chapels 

and monasteries, some of them dating 

from the fourth century. Unadorned 

interiors were lit by candles. The devout 

poured through cavernous spaces that 

echoed with the chanting of priests. 

Faith seemed most fervent here, 

a bulwark against Islamic Azerbaijan, 

just a grenade’s throw away. 

Deathbydumpling 

Over the frontier and into Georgia, 

where national lags bearing the ive 

red crosses of St George lew 

everywhere, proclaiming this Christian 

territory. We meandered through a 

land of castles, each hill and bridge 

defended.Thearchitecturegrewmore 

Russian, with Soviet-style apartment 

blocksencirclingthebiggertowns. 

WearrivedatTbilisi,Georgia’scapital. 

Ithasalovelymedievalheartofcobbled 

lanes, fretwork wooden buildings and 

aramblingfortress. 

Each night, we dined in taverns where 

ine Saperavi (Georgian red wine) lowed 

like water. There was khachapuri (cheeseilled 

bread) and mouth-watering khinkali 

–akindofdumplingilledwithanything 

from minced meat to cheese or potatoes. 

The meat illing is uncooked when the 

khinkali is assembled, so the juices get 

trappedinside.Yueshowedushowto 

eat it: “You must suck out the juice as 

you take the irst bite to prevent the 

dumpling from bursting.” Copying 

her, we experienced delightful taste 

explosions in our mouths. 

East we drove, through fertile plains 

in late-summer harvest. Crossing into 

Azerbaijan, we stopped at the Silk Road 

waypointofSheki,whererestored 

caravanserais still dominate the town. 

Their massive doors once allowed the 

camels inside on cold nights. Our group 

wasinvitedto‘braai’withalocalfamily 

that grilled shashlik (lamb, aubergines 

andtomatoesonskewers)overaire. 

We feasted, too, on piti – a lamb, potato 

and plumb stew served in earthenware 

crocksandcoveredbyalumpoffat. 

“First,putpiecesofbreadinabowl 

andpourthebrothoverittodrinklike 

a soup,” explained Mehman, our host. 

“Then add more bread and eat the 

remainderofthepiti–allmixedand 

mushedtogether–asastew.”Themeal 

was rounded off with sweet Sheki halva, 

which was more like gooey baklava with 

almonds than normal, dry halva. 

Then, onward, across the desert 

wastes of Azerbaijan, past derelict 

Soviet factories and rigs sucking black 

gold from the ground. Finally Baku, 

acitydrunkonthespoilsofoil,with 

grand civic architecture to match and 

oligarch mansions along a shoreline 

blackened by pollution. 

A scarlet moon rose out of the 

Caspian Sea. My Silk Road had come 

toanend:itwastimetolybackto 

SouthAfrica.Yueandtheteamwould 

boardthecarferrytoKazakhstanand 

continue the long, long road to China. 

It had been an astonishing journey. 


BOYS PLAY IN THE RUINED 

SILK ROAD CITY OF ANI IN 

EASTERN TURKEY, JUST 

A STONE’S THROW FROM 

THE ARMENIAN BORDER 

Travel advisory 

HOW TO GET THERE 

I lew with Turkish Airlines from Joburg to Istanbul 

and returned from Baku to South Africa, via Istanbul. 

turkishairlines.com 

VISAS 

For South Africans, Turkey and Azerbaijan offer easy 

e-visas (obtained online). No visa is needed for Georgia 

and the Armenian one can be acquired at the border. 

ABOUT THE JOURNEY 

The tour is hosted by Drive the Silk Road Ltd, 

a fully catered, guided, driving adventure from Europe 

to China. The trip is undertaken from August to 

November each year using Land Rovers provided by 

the company (or bring your own vehicle): three months, 

16 countries, 20 000km and no more than a dozen 

travellers. Guests can join for sections of the journey 

or go the full distance. 

+1-866-564-1226; drivethesilkroad@hotmail.com; 

overland-adventures.com 

112 JUNE 2016

DECOR 

1 

2 

3 

5 

4 

8 

6 

*See stockists’ directory on page 116 for details. 

| 1 Salvaged wood arched frame, R27 995, shf.co.za | 2 Silky sultan rug 

(300cm x 200cm), R2 700, mrphome.com | 3 Moroccan embossed cup & 

saucer, R89, home.co.za | 4 Richard Ginori handmade vintage teapot 

with silver inlay, R2 450 for a set (includes 8 cups, 8 saucers, milk jug 

and sugar bowl), Oddzbin* | 5 Moroccan tiles (20cm x 20cm), R30 each, 

moroccanlifestyle.co.za | 6 Medium lattice tray, R295, coricraft.co.za 

| 7 Large iron round box, R450, coricraft.co.za | 8 Salvaged wood server, 

R25 995, shf.co.za | 9 Salvaged wood server, R9 995, shf.co.za 

7 

9

This month, we love... 

Known for their salty, punchy 

taste, anchovies add an intense, 

savoury kick to anything they 

touch, but are best paired with 

other strong lavours, like 

Parmesan, garlic, olives and 

capers. Traditionally, fresh 

anchovies are cleaned, 

preserved in brine, allowed to 

mature and then packed in oil or 

salt, resulting in the lesh turning 

its characteristic pinky brown. 

The world seems to be split into 

anchovy lovers and -haters – 

if you’re in the latter group, we 

think this recipe will convert 

even the staunchest of you! 



chargrilled ciabatta toast 



165g butter, softened 

65g Parmesan, finely grated 

15ml (1 tbsp) fresh rosemary leaves, 

finely chopped + extra, to garnish 

35g anchovy fillets, finely chopped 

salt and freshly ground black pepper, 

to taste 

12 slices ciabatta bread, chargrilled 

HOW TO DO IT 

Combine the butter, Parmesan, 

1 rosemary and anchovies and 

season well to taste. 

Serve with warm chargrilled 

2 ciabatta slices, sprinkled with 

fresh rosemary. 




ILLUSTRATION BY SARAH-JANE WILLIAMS 

TRY THESE... 

For a fuss-free tart, top a square sheet of frozen 

puff pastry with chopped anchovy fillets, pitted 

black olives, sun-dried tomatoes, a little garlic 

and torn buffalo mozzarella or fior di latte. Drizzle 

with olive oil and bake at 220°C until the pastry is 

golden and puffed, about 40 minutes. 

Make anchovy mayonnaise by combining finely 

chopped anchovies and a little minced garlic 

with good-quality mayonnaise. Serve alongside 

potato wedges for dipping. 

Combine a glug of olive oil, 4 anchovy fillets, 

1 handful each of chopped chives and fresh parsley 

and 1 peeled garlic clove. Blitz until well combined 

and serve drizzled over pan-fried, lemony calamari. 

114 JUNE 2016

HOW WELL DO YOU KNOW YOUR FOOD? 

Compiled by TARYN DAS NEVES 

1 In the 1500s, which herb was thought to induce scorpions 

to grow in the human brain? 

2 Casu marzu, an illegal Sardinian cheese that is still sold on 

the black market today, contains what surprising ingredient? 

3 Mornay sauce is a basic béchamel with egg yolk and what? 

4 What is a pullet? 

5 In eggs Neptune, what replaces the ham usually found in 

eggs Benedict? 

6 Butter tea is a speciality of which country? 

7 Edmund McIlhenny invented which iery sauce? 

8 Šakotis, a celebratory cake cooked on a rotating spit in an 

oven or over an open ire, is a tradition in which country? 

9 Genuine Roquefort cheese is made from which animal’s milk? 

10 True or false: sardines are young pilchards? 

11 In the US, during WWI, what was French toast known as? 

12 What was the hot dog originally called? 

13 Pörkölt is a traditional dish from which country? 

14 What last name completes the brand name of the Californian 

cheese beginning with ‘Monterey’? 

15 What is the common name for Armoracia lapathifolia? 

FOR ANSWERS, TURN TO PAGE 116. 

CLUE TO QUESTION 5 

Photograph by Fotolia 


LOOKING FOR RECIPES? 

JUNE 2016: MACHO MEALS 

MEAT & POULTRY 

Braised shin in red wine with buttered 

porcini mushrooms ................................... 84 

Breakfast tart ............................................. 59 

Coconut green curry-poached chicken 

breast and noodle salad ........................... 80 

Fried banana, bacon and ricotta 

lapjack stack ............................................. 59 

Ginger and chilli pork in lettuce 

cups topped with a soft-yolk 

poached egg .............................................. 49 

Lamb chops with crispy breadcrumband-herb 

salsa ......................................... 106 

Pappardelle with slow-roasted lamb 

ragù, blackened vine tomatoes, 

Parmesan and basil ...................................12 

Pizza cones .................................................16 

Savoury croque-monsieur breadand-butter 

pudding with a 

Cheddar sauce .................................. 107 

Shredded-lamb brioche sliders with 

harissa mayonnaise and rocket ............... 66 

Slow-roasted lamb-shank saag 

with fresh mint leaves ............................... 79 

Spiced beef illet with carrots and 

plum jus .......................................................70 

Sweet and spicy Asian 

pork skewers ............................................. 23 


crispy prosciutto ........................................ 85 

The Eatalian oxtail ..................................... 69 

Wafles with almond-crusted chicken 

and barbecue mayonnaise ....................... 49 

Warm baby-marrow salad with 

butter-fried edamame beans and 

bacon vinaigrette ....................................... 53 

DRINKS 

Celery, apple, spinach, lime and 

ginger juice ...........................................45 

Hot Toddy triplets ................................75 

Vietnamese iced coffee .......................23 

FISH & SEAFOOD 



chargrilled ciabatta toast ................... 114 

Breakfast pizza ....................................62 

Cashew, coconut and tomato ish 

curry with fresh fennel salsa and 

chargrilled naan bread .........................77 


prawn spaghetti ...................................46 

Prawn passion .....................................72 

Prawn, sweet potato and lime curry 

with fresh coriander .............................77 

Salt-baked ish with 

harissa paste ........................................31 

VEGETARIAN 

Artichoke and kale-stuffed 

conchiglioni ..........................................83 

Aubergine, buffalo mozzarella and 

sun-dried tomato stack .......................32 

Caramelised pear and vanilla-bean oats .. 59 

Chickpea dumplings in tomato curry 

with fresh basil .....................................78 

Condensed milk and vanillaroasted 

igs ..........................................23 

Garlicky wild mushrooms on 

rye toast ...............................................48 

Meze platter with latbreads, baba 

ganoush, hummus and olives ..............24 

Mushrooms on toast ............................60 

Pan-roasted potato and pesto 

green-bean salad .................................85 

Parsnip, rosemary and sage soup 

with blue cheese ..................................48 

Roasted pumpkin slices with 

a sun-dried tomato, cashew and 

rocket sauce ........................................53 

Winter panzanella salad with 

crumbed corn and ricotta fritters, 

and a blue-cheese dressing ..............104 

DESSERTS & BAKING 

Caramelised grapefruit tartlets with 

a caramel-custard illing ........................... 54 

Caramelised red-onion and 

pine-nut focaccia ...................................... 83 

Cashew, coconut and rose granola ..... 102 

Celery, apple, pecan and walnut 

caramel tart .................................................47 

Chocolate terrine with hazelnut 

praline and salted-caramel popcorn ....... 33 

Cookies ’n cream ring doughnuts ............91 

Hazelnut and Nutella chocolate torte ...... 87 

Milk tart-lavoured sweet labneh with 

orange-poached pears ..............................57 

Pineapple and coconut sojee 

(semolina pudding) .....................................18 

Winter pumpkin and pear trile with 

Rooibos custard ........................................ 53 

STOCKISTS 

H&M ..................................... 086 0690 707 

In Good Company ..............011-447-1628 

Oddzbin.................................011-726-8086 

TRIVIA ANSWERS 

FROM PAGE 115 

1 Basil 2 Maggots 3 Cheese 

4 A female chicken less than one 

year old 5 Crab meat 6 Tibet 

7 Tabasco 8 Lithuania 9 Sheep 

10 True 11 German toast 

12 Dachshund sausage 

13 Hungary 14 Jack 

15 Horseradish 

All baking recipes in this magazine have 

been tested at high altitude. Follow this 

guide for baking at sea level: 

Lower the oven temperature by 10°C 

ALTITUDE BAKING 

For every 5ml (1 tsp) baking powder, 

increase by 1 – 2ml 

For every 220g (1 cup) granulated sugar, 

increase by 15 – 30ml (2 – 3 tbsp) 

For every 250ml (1 cup) liquid, decrease 

by 30 – 45ml (2 – 3 tbsp) 

For every 120g (1 cup) lour, decrease by 

15ml (1 tbsp) 

116 JUNE 2016

1 

BLOCKWORD 

5 

2 

4 

6 

14 

ACROSS 

5 Japanese-born chef, Roy , 

wasoneofthepioneersofPaciic 

Rim-fusion cuisine, and the 

restaurant he originally opened in 

Hawaii now has over 20 locations 

around the continental USA. 

7 Stephen Harris, chef-patron of The 

Sportsman, a Michelin-starred pub 

in the UK, famously said: “I fell for 

a 

and it changed my life.” 

8 Culinary master, Sam Choy’s motto 

is,“Nevertrusta 

chef.” 

11 Whichmealofthedaybrought 

Australian chef, Bill Granger, to 

the public’s attention? 

12 British celebrity chef, Heston 

Blumenthal, who advocates 

a scientiic understanding of 

cooking, invented recipes for 

triple-cooked chips and softcentred 

Scotch ? 

13 Owner of Per Se and Bouchon, 

the American chef, restaurateur 

and cookbook writer, Thomas 

Keller’s Californian restaurant – 

French 

–inthe 

Napa Valley is considered by 

many to be the best restaurant 

in the United States. 

14 Japanese chef, Nobuyuki 

Matsuhisa, opened which 

restaurant in America with 

actorRobertDeNiro? 

DOWN 

1 Chef Prudhomme opened 

his signature restaurant in 1979 and 

helped to popularise New Orleans 

cuisine in the 1980s. 

2 South African chef, 

HendrikvanderWesthuizen, 

recently won a Michelin star 

for his restaurant of the same 

name,basedinNice,France. 

3 After irst appearing on television 

on ITV1’s This Morning, Australian 

celebrity chef, John Torode, started 

presenting a revamped version of 

which show on BBC One in 2005? 

4 Austrian chef, Wolfgang Puck, 

introduced us to the Jewish , 

whichiscoveredincreamcheese, 

lox and caviar. 

6 The chain-smoking, expletivespouting 

head chef of Les Halles in 

New York, Anthony , 

hasbecomeawidelyrecognised 

writer and an unlikely television 

star,thankstohisbook,Kitchen 

Confidential, andhisstarringin 

the Food Network travelogue, 

ACook’sTour. 

8 How many Michelin stars has 

Scottish-born British chef and 

restaurateur, Gordon Ramsay, 

been awarded in total? 

9 The Chef was the 

name of British celebrity chef, 

JamieOliver’soriginalandexciting 

irst cookbook. 

10 Barcelona chef, Adrià, 

isaproponentofanewmovement, 

which views food to be as much of 

an abstract art as nourishment. 


SLICE OF LIFE 

BEST 

CELLAR 

EMUL 

At only 30, Emul Ross has a lot resting on his 

shoulders as winemaker at the world-renowned 

Hamilton Russell Vineyards. About to journey into 

fatherhood, he shares his story into winemaking 

and what he loves about working with his favourite 

varietals in the Hemel-en-Aarde Valley 

AND YVONNE WITH PETS 

BALOO THE GREAT DANE AND 

TRUFFLE THE PUG 

IGREWUPINAFAMILYWHEREWEALWAYS 

HAD A BOTTLE OF WINE ON THE TABLE WITH 

DINNER. After visiting a few cellars while at school, 

IlikedtheideaofhavingajobinwhichIcouldbequite 

active and not stuck in an ofice the whole time. It led me 

to study a B.Sc. Viticulture and Oenology at Stellenbosch 

University, after which I was lucky enough to work with 

some fantastic winemakers at Graham Beck and, then, with 

the incredibly talented Gottfried Mocke, while he was still at 

Cape Chamonix. He really taught me a lot and further ignited my 

passion for chardonnay and pinot noir. Although university gave 

me a good understanding of the basics of winemaking, most of 

whatIknow(orthinkIknow)todaywaslearntwhileworkingwith 

other, more experienced winemakers. 

TAKING THE JOB AT HAMILTON RUSSELL WAS A VERY 

EASY DECISION TO MAKE. The estate has a tremendous track 

recordandproducessomeofthebestchardonnaysandpinotnoirs 

in the country (and the world)! It’s not often that an opportunity 

comes along where a winemaker can work almost exclusively with 

histwofavouritecultivarsatsuchanestablishedcellar.Thefact 

thatit’slocatedinHermanusalsohelped,asIcanenjoymostof 

myhobbies–diving,ishing,suringandmountainbiking. 

MY FIRST HARVEST WITH THEM WAS IN 2015. It started 

sooner than usual and we completed it in four weeks, instead of 

the usual six to seven. Everything was ripe at roughly the same 

time,soitwasaveryhecticstarttomyjourneyontheestate.It 

was an incredibly healthy harvest though, and a great way to 

celebrate their irst year of organic farming. 

THE HEMEL-EN-AARDE VALLEY IS A SPECIAL 

PLACE TO GROW CHARDONNAY AND PINOT NOIR 

BECAUSE OF ITS SOIL AND PROXIMITY TO THE 

OCEAN. We beneit from the cooling effects of 

the cold Atlantic Ocean in summer and the ironrich 

clay soils. These soils allow the vines 

to produce grapes 

of exceptional 

quality. In 

most 

years, we reach ripeness at lower alcohol levels and the 

grapes have good natural acidity. The wines have great 

structure and intensity, and age very well. After the 2016 

harvest, we opened some older chardonnays from the estate 

and one of the best bottles was the 1984 chardonnay – it is 

older than I am, and probably fresher than I was after harvest! 

IT WAS A WONDERFUL SURPRISE WHEN I FOUND OUT 

IWASGOINGTOBEAFATHER.My wife, Yvonne, and I were 

discussing holiday plans and which wines we were going to drink 

over Christmas and New Year. She took a pregnancy test, but didn’t 

really expect a positive result, and I had a sneaky look at the test 

while she was in the shower. So, I guess I broke the news to her – 

that’s probably a irst?! Needless to say, our wine list became much 

shorter a few minutes later. We are both very excited! 

MAKING WINE HERE HAS TAUGHT ME TO BE DILIGENT AND 

IN TUNE WITH THE WHOLE PROCESS – FROM GRAPE TO 

GLASS. Also, to respect and listen to advice from people who have 

been around here for a few years already. I will teach my child to 

always be humble, but conident in what he or she does. You are 

only as strong as the people whose shoulders you stand on, and 

winemaking, in most cases, requires the combined efforts of 

a team of people. You can’t always please everyone, so stick 

to what you do well and be honest – the good things will 

happen eventually. 

IF MY CHILD WANTS TO ENTER THE WINE 

INDUSTRY ONE DAY, THAT WOULD BE GREAT. 

It is very challenging, but beautiful. Although, an 

astronaut or professional tennis player would also 

be ine with me. hamiltonrussellvineyards.com 

Compiled by Taryn Das Neves. Photographs by Christo Lotter 

120 JUNE 2016

Food & Home Entertaining

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