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MAN, OH MAN... BOWL DAD OVER WITH THE BEST FATHER'S DAY BREAKFAST PARTY EVER!<br />
JUNE 2016 | R34,00 (VAT incl.) | Other countries R29,82 (tax excl.)<br />
IRRESISTIBLE<br />
ITALIAN DISHES<br />
Pappardelle<br />
<br />
X <br />
<br />
XX<br />
<br />
<br />
CRACKING<br />
CURRIES<br />
TO SPICE UP<br />
5YOUR LIFE
LET THE AROMAS<br />
OF SENSATIONAL<br />
SOUPS FILL YOUR<br />
HOME DURING<br />
THE COLDER<br />
MONTHS. TRY THESE<br />
RECIPES AND GET<br />
SOME TIPS FROM<br />
THE ‘KITCHEN<br />
SECRETS’ SERIES<br />
WITH OUR<br />
FOOD EDITOR,<br />
CLAIRE FERRANDI<br />
BOWLED<br />
over<br />
Tuscan bean soup<br />
Serves 4 EASY 40 mins<br />
30ml (2 tbsp) PnP Extra Virgin<br />
Olive Oil<br />
250g bacon, sliced into lardons<br />
1 PnP Onion, peeled and chopped<br />
5ml (1 tsp) PnP Crushed Garlic<br />
2 PnP Carrots, chopped<br />
2 PnP Celery Sticks, chopped<br />
2 x 400g tins PnP Whole<br />
Peeled Tomatoes in Tomato Juice<br />
750ml (3 cups) PnP Chicken<br />
Flavoured Stock<br />
2 x 410g tins PnP Butter<br />
Beans, drained<br />
salt and freshly ground black<br />
pepper, to taste<br />
100g PnP Baby Spinach<br />
grated Parmesan, to serve (optional)<br />
Heat the olive oil in a large, deep<br />
1 saucepan over medium heat and<br />
fry the bacon until crispy, 5 minutes.<br />
Remove from saucepan with a slotted<br />
spoon and set aside in a bowl.<br />
Add the onion and garlic to the pot<br />
2 and fry until softened, 5 minutes.<br />
Add the carrots and celery and fry<br />
for another 2 minutes. Add the whole<br />
peeled tomatoes, chicken stock and<br />
butter beans and season to taste. Bring<br />
to a boil, reduce the heat and simmer<br />
for 20 minutes.<br />
Add the baby spinach and simmer<br />
3 for another 2 minutes.<br />
Top the soup with the bacon and<br />
serve with Parmesan, if desired.<br />
4<br />
Curried pumpkin and<br />
buttermilk soup<br />
Serves 6 EASY 1 hr 15 mins<br />
1,5kg PnP Diced Pumpkin<br />
45ml (3 tbsp) PnP Extra Virgin<br />
Olive Oil<br />
salt and freshly ground black<br />
pepper, to taste<br />
1 PnP Onion, peeled and chopped<br />
5ml (1 tsp) PnP Crushed Garlic<br />
5ml (1 tsp) PnP Crushed Ginger<br />
30ml (2 tbsp) PnP Medium<br />
Curry Powder<br />
750ml (3 cups) PnP Chicken<br />
Flavoured Stock<br />
250ml (1 cup) PnP Cultured<br />
Buttermilk<br />
handful fresh PnP Coriander,<br />
to garnish<br />
1<br />
Preheat the oven to 220°C. Place<br />
500g of the pumpkin on a roasting<br />
tray, drizzle with 15ml (1 tbsp) of the<br />
olive oil and season to taste. Roast<br />
in the oven until golden brown and<br />
cooked, 30 – 40 minutes. Remove<br />
from oven and set aside.
KITCHEN SECRETS<br />
Heat the remaining olive oil in a<br />
2 large, deep saucepan over medium<br />
heat and fry the onion, garlic and<br />
ginger until softened, 5 minutes. Add<br />
the curry powder and fry for another<br />
2 minutes. Add the remaining 1kg<br />
pumpkin cubes and the chicken stock<br />
and season to taste. Bring to a boil,<br />
reduce the heat and simmer until the<br />
pumpkin is softened, 20 minutes.<br />
With a hand blender, process<br />
3 the pumpkin until smooth. Add<br />
the buttermilk and simmer for 10<br />
more minutes.<br />
Remove from heat and garnish the<br />
4 soup with fresh coriander and the<br />
roasted pumpkin cubes to serve.<br />
Spicy Moroccan<br />
lamb soup<br />
Serves 6 EASY 2 hrs 20 mins<br />
30ml (2 tbsp) PnP Extra Virgin<br />
Olive Oil<br />
1,2kg PnP Butchery Lamb Shanks<br />
salt and freshly ground black<br />
pepper, to taste<br />
1 PnP Onion, peeled and chopped<br />
5ml (1 tsp) PnP Crushed Garlic<br />
1 PnP Carrot, chopped<br />
1 PnP Celery Stick, chopped<br />
30ml (2 tbsp) Moroccan spice<br />
1 x 400g tin PnP Whole Peeled<br />
Tomatoes in Tomato Juice<br />
FH8189/06/16 Recipes and styling by Vickie de Beer. Assisted by Julia van Maarseveen. Photographs by CRPhotographic and supplied<br />
Claire’s Kitchen<br />
Secrets:<br />
3 Elevate simple, family-style<br />
soup recipes by serving<br />
chargrilled ciabatta<br />
toast alongside.<br />
www.picknpay.co.za<br />
500ml (2 cups) PnP Chicken<br />
Flavoured Stock<br />
1 PnP Cinnamon Stick<br />
1 x 400g tin chickpeas, drained<br />
and rinsed<br />
handful fresh PnP Coriander, to garnish<br />
Heat the olive oil in a large, deep<br />
1 saucepan over medium-high heat.<br />
Season the lamb with salt and pepper<br />
and fry, 3 – 5 minutes on each side.<br />
Remove from pan and set aside.<br />
Add the onion and garlic to the same<br />
2 saucepan and fry until softened,<br />
5 minutes. Add the carrot and celery<br />
and fry for another 2 minutes. Add the<br />
Moroccan spice and fry for 2 minutes.<br />
Return the shanks to the saucepan along<br />
with the tomatoes, chicken stock and<br />
cinnamon stick. Bring to a boil, reduce the<br />
heat and simmer until the lamb is soft,<br />
1 hour 30 minutes – 2 hours.<br />
Pull the lamb from the bone in the soup<br />
3 using two forks. Remove the bones<br />
from the soup. Add the chickpeas and<br />
simmer for another 10 minutes.<br />
Serve warm sprinkled with<br />
fresh coriander.<br />
4
ED'S LETTER<br />
WHEN IN ROME<br />
ave you ever<br />
thought you<br />
knew superior<br />
quality, only to<br />
be shown what<br />
true five-star<br />
stuffismadeof?<br />
It’s a humbling<br />
experience that also makes you<br />
laugh a little at yourself. Just like<br />
shelling out for 500-thread-count<br />
Egyptian cotton sheets and then<br />
sleeping on 100% mulberry silk,<br />
coveting cashmere until you rub up<br />
against ultrafine merino wool, and<br />
eating pasta anywhere in the world<br />
untilyou’vetwirledyourforkin<br />
Italy,asIwasremindedonarecent<br />
trip to The Eternal City.<br />
And while I delight in the freedom<br />
of being unashamedly greedy in<br />
Italy by using the excuse that it’s<br />
only polite to follow their meal tradition<br />
of having antipasto, primo, secondo,<br />
contorno and dolce, every one of these<br />
courses could, for me, be pasta – solo.<br />
Since I’m confessing, I may as well<br />
admit that up until a year ago (okay,<br />
six months), I didn’t know that adding<br />
cream to a carbonara sauce is on<br />
a par with serving pork chops at<br />
a bar mitzvah.<br />
So, with the memory of all of those<br />
Roman pastas I ate – nay, suctioned –<br />
still as fresh as the Parmesan I sprinkled<br />
with abandon over them, I think I’m<br />
qualiied to vouch for the deliciousness<br />
of our cover dish – while it wasn’t made<br />
inItaly,ourfoodeditor,Claire,hascreated<br />
a ragù worth raving about.<br />
In case pasta’s not your thing (which<br />
isanalienconcepttome),wehavelots<br />
of other Italian-inspired dishes – check<br />
out Dianne Bibby’s ‘festa’ to celebrate<br />
Italian National Day on page 82, plus an<br />
irresistible breakfast pizza on page 62,<br />
whichIguaranteewillgetFather’sDay<br />
on 19 June off to a cracking start.<br />
As for me, I’ll be perfecting my<br />
cream-free carbonara this month –<br />
trust me, once you’ve seen and tasted<br />
the way it should be, you’ll never go back.<br />
Here’s to la dolce vita and the words<br />
ofthelate,greatFedericoFellini:“Life<br />
is a combination of magic and pasta.”<br />
Ciao for now,<br />
X<br />
I thought it only itting to share recommendations of some of my latest<br />
favourite pasta spots in Roma! Pictured below left is a delectable beef<br />
ragù with fettuccine, savoured at Ristochicco (ristochicco.it) – while it’s<br />
a matchbox-sized bistro, its portion sizes are anything but! Booking is<br />
essential. Next, taking centre stage, is a bona-fide carbonara that was so<br />
good,InearlyweptwhileIateit–atCucina&Vista(cucinaevista.com).Its<br />
Piazza di Spagna position means its close to the fashion-forward set who<br />
swan down Via Condotti in a constant stream, but its first-floor location<br />
allows you to rise above it all in a white-washed haven of tranquillity. On<br />
therightisspaghettiwithlobster,freshtomatoandgarlicatCostaParadiso<br />
(ristorantecostaparadiso.com).AssoonasIspottedthisrestaurant–<br />
Costabeingmypreciouslatedad’sname–Itook<br />
it as a sign that I was meant to go there. And, boy<br />
oh boy, was it buonissimo! Costa definitely would<br />
have approved.<br />
Ed’s photograph by Dylan Swart<br />
2 JUNE 2016
find your<br />
feel-good<br />
flavour<br />
Toasted Marshmallow Coco-Choc Creamy Hazelnut Hot Chocolate<br />
Cappuccino Cappuccino Cappuccino Cappuccino<br />
www.facebook.com/huginamugsa | www.huginamug.co.za
27<br />
58<br />
COVER STORIES<br />
58 BOYS WHO BRUNCH<br />
Treat Dad to his very own breakfast<br />
party this Father’s Day<br />
76 CURRY UP!<br />
A selection of indulgent, aromatic<br />
winter curries to warm you through<br />
82 FESTA FLAVOUR<br />
We celebrate Italian National Day<br />
with delizioso dishes<br />
FEATURES<br />
27 EATING LOCALLY<br />
Khoisan Salt are sprinkling natural,<br />
honest lavour on both the local<br />
and international food scenes<br />
66 THE PARKMORE POSSE<br />
WeroundupSandton’sfood(and<br />
bar) hotspots<br />
94 FOUNDING FATHERS<br />
The brilliant men who started some<br />
of our favourite restaurants<br />
108 SILKS AND SPICE (AND ALL<br />
THINGS NICE)<br />
Justin Fox travels the western Silk<br />
Road,fromTurkeytoAzerbaijan<br />
REGULAR<br />
FOOD FEATURES<br />
44 FRESH<br />
Simply celery<br />
48 SUPPER ON THE DOUBLE<br />
Quick’neasymidweekmeals<br />
52 IN SEASON<br />
Pumpkin, pears, grapefruit and<br />
edamame beans<br />
90 JUNIOR CHEF<br />
Ameron Oelf, 17, whips up the<br />
perfect winter’s-night snack<br />
102 LIGHTEN UP!<br />
Cashew, coconut and rose granola<br />
104 USE IT OR LOSE IT<br />
Leftover bread<br />
114 THIS MONTH, WE LOVE…<br />
Anchovies<br />
REGULARS<br />
2 ED’S LETTER<br />
15 FOOD BITES<br />
News, trends, shopping,<br />
4 JUNE 2016<br />
FACEBOOK.COM/FOODANDHOME<br />
ENTERTAININGMAGAZINESA<br />
TWITTER.COM/FHEMAG
108<br />
JUNE 2016<br />
CONTENTS<br />
14<br />
for<br />
details<br />
page<br />
See<br />
ON THE COVER<br />
12<br />
Pappardelle with slow-roasted<br />
lamb ragù, blackened vine tomatoes,<br />
Parmesan and basil<br />
RECIPE AND STYLING BY CLAIRE FERRANDI<br />
PHOTOGRAPH BY DYLAN SWART<br />
restaurants, decor, products and<br />
time savers<br />
34 DRINK UP<br />
Get the latest liquid news<br />
and views<br />
38 PIMP YOUR…<br />
Hot chocolate<br />
40 BOOKS FOR COOKS<br />
The latest on the cookbook shelves<br />
42 KITCHEN FILES<br />
Tips, tricks and nice-to-know info<br />
64 SURF’S UP<br />
Websites to wow you<br />
115 TRIVIA<br />
How well do you know your food?<br />
116 RECIPE INDEX<br />
116 STOCKISTS<br />
116 TRIVIA ANSWERS<br />
117 FOODIE BLOCKWORD<br />
120 SLICE OF LIFE<br />
Emul Ross, winemaker at Hamilton<br />
Russell Vineyards<br />
COMPETITIONS<br />
9 DEAR FOOD & HOME…<br />
Share your views and win a kitchen<br />
essentials hamper from Breville,<br />
worth R4 000!<br />
40 WIN A COPY OF DELICIOUSLY<br />
ELLA EVERY DAY<br />
Five readers can each win a copy<br />
of Ella Woodward’s latest punchy<br />
cookbook, worth R386<br />
50 WIN WITH THE HYATT REGENCY<br />
ROSEBANK IN JOBURG<br />
One lucky reader can win a<br />
weekend pamper break for two<br />
at the Hyatt Regency Rosebank,<br />
Joburg, worth R30 780<br />
93 SUBSCRIBE AND RECEIVE 35%<br />
OFF THE COVER PRICE<br />
Subscribe or renew your<br />
subscription to F&HE and<br />
receive 35% off the cover price<br />
as part of our Father’s Day deal!<br />
PINTEREST.COM/<br />
FOODANDHOMEMAG<br />
INSTAGRAM.COM/<br />
FOODANDHOMESA<br />
foodandhome.co.za JUNE 2016 5
Our contributors<br />
JUSTIN FOX<br />
Travel writer, novelist and photographer<br />
Iamanaward-winningwriterand<br />
photographer and have spent the last two<br />
<br />
crossing the Sahara by camel, exploring<br />
<br />
<br />
<br />
someprettyoddonestoo(likesnakewine<br />
<br />
<br />
<br />
cheesecake with pistachio and ginger crust.<br />
KATE LIQUORISH<br />
Actress, food- and travel writer<br />
EDITOR<br />
Andrea Pafitis-Hill andreaph@caxton.co.za<br />
MANAGING EDITOR<br />
Taryn Das Neves taryndn@caxton.co.za<br />
COPY EDITOR<br />
Jessica Oliver jessicao@caxton.co.za<br />
ART DIRECTOR<br />
Samantha Lewis-Politis samanthal@caxton.co.za<br />
DESIGNER<br />
Lisa Campbell lisac@caxton.co.za<br />
FOOD EDITOR<br />
Claire Ferrandi clairef@caxton.co.za<br />
COOKING ASSISTANT<br />
Nomvuselelo Mncube nomvuselelom@caxton.co.za<br />
MARKETING COORDINATOR<br />
Jana van Wyk janavw@caxton.co.za 011-889-0613<br />
OFFICE MANAGER<br />
Zerilda Nel foodhome@caxton.co.za 011-293-6047<br />
CONTRIBUTING WRITERS Justin Fox,<br />
Jenny Handley, Kate Liquorish, Christine Lundy, Anna Trapido,<br />
Lisa van der Knaap<br />
FOOD CONTRIBUTORS Saaleha Bamjee, Dianne Bibby,<br />
Sarah Dall, Caro de Waal, Illanique van Aswegen<br />
CONTRIBUTING PHOTOGRAPHERS Diane Bibby,<br />
Myburgh du Plessis, Adel Ferreira, Justin Fox, Christo Lotter,<br />
Annalize Nel, Dylan Swart, Bruce Tuck, Hein van Tonder,<br />
Peter Whitield, Graeme Wyllie<br />
CONTRIBUTING ILLUSTRATOR Sarah-Jane Williams<br />
CONTRIBUTING DIETICIAN Maryke Gallagher<br />
The F&HE test kitchen is sponsored by Prestige.<br />
<br />
<br />
<br />
<br />
à <br />
educating; and I have yet to meet a boring<br />
<br />
nevergoamissandmyherbboxisalways<br />
overlowing.Mymostprizedkitchentoolis<br />
my zester. Favourite weekend spots include<br />
<br />
<br />
DIANNE BIBBY<br />
Freelance recipe developer and food stylist<br />
My days are illed with recipe development,<br />
<br />
teaching cooking classes. <strong>Food</strong> experiences<br />
<br />
<br />
world would be a sadder place without Greek<br />
yoghurt and medjool dates. Hummus should<br />
<br />
<br />
<br />
<br />
<br />
<br />
SUBSCRIPTIONS subs@magsathome.co.za<br />
<br />
COMMERCIAL MANAGERS<br />
JOHANNESBURG Gary Wium<br />
<br />
CAPE TOWN Rickardt de Beer<br />
<br />
DURBAN Eugene Marais<br />
<br />
BOOKINGS AND MATERIAL <br />
Advertising Johannesburg <br />
Advertising KwaZulu-Natal <br />
Advertising Cape Town <br />
GENERAL MANAGER Anton Botes<br />
GROUP HEAD OF INSIGHTS Debbie McIntyre<br />
GROUP CREATIVE STRATEGY DIRECTOR Angela Collins<br />
GROUP CREATIVE STRATEGY MANAGER<br />
Marco Riekstins<br />
GROUP HEAD OF RETAIL MARKETING INNOVATION<br />
Dejané Poil<br />
GROUP HEAD OF DIGITAL Jana Kleinloog<br />
FINANCIAL MANAGER Rohan French<br />
MARKETING MANAGER Reinhard Lotz<br />
PRODUCTION MANAGER Sada Reddhi<br />
GENERAL MANAGER FINANCE AND SYSTEMS<br />
<br />
PRINTING CTP Printers Cape Town<br />
DISTRIBUTION <br />
PO Box 101, Maraisburg, 1700 <br />
Email rna@RNAD.co.za<br />
REPRODUCTION <br />
<br />
PUBLISHER AND PROPRIETOR CTP Limited<br />
CONTACT US <br />
<br />
<br />
<br />
6 JUNE 2016
PROMOTION<br />
The stuff of winter<br />
PREPARE A SUCCULENT STUFFED PORK<br />
NECK WITH THE HELP OF PRÉSIDENT.<br />
YOUR GUESTS WILL SAVOUR EVERY BITE<br />
OF THIS FLAVOURFUL DISH<br />
résident is one of<br />
the world’s top<br />
cheesemakers, with<br />
ore than 80 years’<br />
rience. Their butter is<br />
rom the highest-quality<br />
om the Normandy<br />
in France.<br />
PRÉSIDENT’S<br />
RANGE OF CHEESE<br />
AND BUTTER CAN BE<br />
USED FOR COUNTLESS<br />
OCCASIONS. AVAILABLE<br />
AT A RETAILER<br />
NEAR YOU.<br />
FH8186/06/16 Recipe and styling by Vickie de Beer. Assisted by Julia van Maarseveen. Photographs by CRPhotographic and supplied<br />
Stuffed pork-neck steaks<br />
Serves 4 EASY 40 mins<br />
Preheat the oven to 200°C. In a bowl, combine 125g softened<br />
Président Salted Butter, 1 peeled and chopped garlic clove,<br />
a handful chopped fresh sage and 4 sprigs chopped fresh<br />
thyme. Divide the mixture in half. Set one half of the<br />
butter aside for frying. Mix the other half with 60g fresh<br />
breadcrumbs and season to taste. Slice 1 x 1kg whole<br />
pork neck into 4 thick steaks. Make a slit in the side of<br />
each steak to create a pocket, then ill each pocket<br />
with the breadcrumb-butter mixture. Season the<br />
steaks to taste. Heat the extra herb butter in a<br />
large frying pan over medium-high heat and fry the<br />
steaks until golden, 5 minutes on each side. Finish<br />
off the steaks in the oven until cooked through,<br />
10 minutes. Serve garnished with fresh sage.
WINNING<br />
LETTER<br />
Ilovetearingandsharingbreadsastheymakegettogetherswithfamilyandfriendssospecial.Theig<br />
andolivebreadrecipeintheFebruary2016issueof<br />
F&HE immediatelycaughtmyattentionas,besidesthe<br />
great colours, the design of the bread was wonderfully<br />
different. I’m a keen artisan baker so immediately rolled<br />
up my sleeves and reached for the stoneground lour in<br />
thecupboardtotrymyhandatbakingaloaf.Idecidedon<br />
asun-driedtomatoandbasilpestocombinationasIenjoy<br />
those lavours and we were also having an Italian-style<br />
meal.Theillingwasalternatedforeachofthelayersofthe<br />
bread.Ifoundtheshapingeasyenough,butthetruetest<br />
was how brilliantly the bread turned out – vibrant, colourful<br />
andirresistible(seepictureabove).Thefamilytuckedin<br />
andjustlovedit!<br />
Jeff Lawrence, Wakkerstroom<br />
I just want to say thank you for such a super publication. I bought<br />
a whole bunch of magazines this Easter and used and enjoyed<br />
your April issue the most by far. I loved folding the little rabbit<br />
napkins and the slow-roasted lamb with chickpeas was delicious –<br />
I bought a huge lamb and there was absolutely nothing left!<br />
I also had an Easter party for my children and put their favours<br />
for the treasure hunt in cute bunny bags like yours on page 38.<br />
We had 20 children over and they really loved them! It’s been<br />
a bit crazy this week, but I can’t wait to make the lemon tart on<br />
the cover and many of the other recipes. Thank you once again.<br />
I hope you all had a wonderful Easter weekend.<br />
Debbie MacNicol, Randburg<br />
I have been subscribing to your magazine for a number of years now and always<br />
inditaninterestingread.However,yourMarch2016issuehastobethe best by<br />
far!Ihavenotbeenabletoeatmeatorpoultryfornearlyayearnowand I found<br />
somanysuitablerecipesinthisissue.Thefragrant-roastedaubergines with<br />
harissa and guacamole were delicious and the creamy polenta a superb addition<br />
tomyvegetablestir-fry.Ialsomadethespicykale,peaandcouscous fritters –<br />
they were so moreish that I made some more and they are now in the freezer for<br />
arainyday.Onthecardsthismonthforeasyanddifferentweekendeats are the<br />
tacos,andyourbreadrecipesseemsosimple–theingredientshavealready<br />
beenboughtandIamgoingtogivetherosemary,brownbutter<br />
and cracked black pepper soda bread a bash.<br />
Thankyou,thankyouforgivingmetheinspirationtotrynewfoods. After<br />
alonghealthhauloverthepasteightmonths,IfeelthatIcannowenjoy my<br />
cuisine again.<br />
Cathy Grundy, Hillcrest<br />
8 JUNE 2016
LETTERS & ONLINE<br />
Next month’s winning letter will win a kitchen essentials hamper<br />
from Breville, worth R4 000! The prize consists of a Breville Multi<br />
Chef worth R1 499, a Breville Healthsmart Adjusta Grill worth<br />
R1 599 and a Breville 1L Glass Kettle worth R1 199.<br />
Breville’s Multi Chef is an advanced multi-cooker that can sauté,<br />
sear, slow-cook and even make risotto at the touch of a button.<br />
The Healthsmart Adjustable Grill modiies to grill flat or drain fat<br />
into the drip tray. The adjustable top-grill height not only prevents<br />
delicate ingredients from getting crushed, but means you can use<br />
the top plate to cook eggs over-easy without flipping, or to melt<br />
cheese onto open-melt sandwiches. The 1L Breville Glass Kettle<br />
boasts a soft-open lid and the natural purity of glass.<br />
Breville is stocked by @home stores; home.co.za<br />
Email F&HE at foodhome@caxton.co.za<br />
and share your food experiences.<br />
F&HE reserves the right to edit letters<br />
and award prizes based on merit.<br />
ONLINE<br />
NOW!<br />
TO DOWNLOAD THE<br />
LATEST ISSUE OF<br />
F&HE ONTO YOUR<br />
TABLET OR PC, VISIT<br />
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12 ISSUES FOR R269 –<br />
JUST R22,41 AN ISSUE.<br />
WHAT A BARGAIN!<br />
WHAT WE’RE LOVING ON<br />
SOME INSPIRATIONAL FEEDS TO WARM THE COCKLES THIS WINTER...<br />
@jacobs_food_diaries<br />
@majachocolat<br />
@whatforbreakfast<br />
Melbournemom,LalehMohmedi,makes<br />
healthyfoodfun!Aftertransforming<br />
hersonJacob’sspeltpancakesinto<br />
alion,sheisnowahitonInstagramand<br />
beyond for her fabulous foodie cartoon<br />
characters, even having worked with<br />
Disney.Warning:wehavespenthours<br />
scrolling through this colourful feed...<br />
Maja Vase is a chocolate blogger,<br />
cookbookauthorand100percent<br />
chocolate-minded… which makes<br />
her drool-worthy proile right up our<br />
indulgent alley. Nothing better than<br />
an all-choccie feed of tantalising<br />
treats to warm you from the inside<br />
out during the colder months.<br />
Berlin-based Marta Greber loves to<br />
travel but, primarily, she eats good<br />
breakfasts. Beautifully shot, exquisitely<br />
styled and eye-capturing dishes<br />
bursting with colour, health and appeal<br />
will have you out of bed early, whipping<br />
upabrekkieitforaking.Youmightalso<br />
just be persuaded to book that next trip!<br />
foodandhome.co.za JUNE 2016 9
enu<br />
JUNE 2016<br />
SUGGESTIONS<br />
114 38<br />
EACH MONTH, THE<br />
F&HE TEAM PICK<br />
THEIR FAVOURITE<br />
DISHES FROM THE<br />
ISSUE AND OFFER<br />
SOME INSPIRED<br />
MENU OPTIONS FOR<br />
YOU TO RECREATE<br />
AT HOME AND ON<br />
SPECIAL OCCASIONS.<br />
AS COLD, DARK<br />
’N DREARY DAYS<br />
LOOM, WE’VE PUT<br />
TOGETHER SOME<br />
MUST-MAKE FEASTS,<br />
FROM A DELECTABLE<br />
FATHER’S DAY<br />
BRUNCH (FOR THE<br />
MEN IN YOUR LIFE) TO<br />
INDULGENT, WINTER-<br />
WARMING SPREADS<br />
AND MORE...<br />
WINTER SOIRÉE<br />
Hot Toddy triplets<br />
PAGE 75<br />
Anchovy, rosemary and<br />
Parmesan butter with<br />
chargrilled ciabatta toast<br />
PAGE 114<br />
Shredded-lamb brioche<br />
sliders with harissa<br />
mayonnaise and rocket<br />
PAGE 66<br />
Chocolate terrine with<br />
hazelnut praline and<br />
salted-caramel popcorn<br />
PAGE 33<br />
SAMANTHA<br />
“When it’s chilly, I love putting<br />
together a hearty meal for friends<br />
and family to tuck into in front<br />
of the ire. This menu has rich<br />
lavours and unusual combinations<br />
to boost energy levels, tickle taste<br />
buds and warm the soul.”<br />
FATHER’S DAY BRUNCH<br />
<strong>Home</strong>-made white hot<br />
chocolate<br />
PAGE 38<br />
Cashew, coconut and<br />
rose granola<br />
PAGE 102<br />
Garlicky wild mushrooms<br />
on rye toast<br />
PAGE 48<br />
Breakfast tart<br />
PAGE 58<br />
CLAIRE<br />
“Treat Dad to a delicious family<br />
brunch to show him how much<br />
he means to you. Decadent,<br />
home-made white hot chocolate<br />
is a sure-ire way to spoil him,<br />
especially if he has a sweet tooth<br />
(as mine does!).”<br />
10 JUNE 2016
ROBERT FARRAR CAPON IN PARTY SPIRIT – SOME ENTERTAINING PRINCIPLES:<br />
“A good time occurs precisely when we lose track of what time it is.”<br />
46<br />
24<br />
52<br />
GLUTEN-FREE<br />
INDULGENCE<br />
Aubergine, buffalo mozzarella<br />
and sun-dried tomato stack<br />
PAGE 32<br />
Warm baby-marrow salad<br />
with butter-fried edamame<br />
beans and bacon vinaigrette<br />
PAGE 52<br />
Slow-roasted lambshanksaagwithfresh<br />
mint leaves<br />
PAGE 79<br />
Condensed milk and<br />
vanilla-roasted figs<br />
PAGE 23<br />
SUPPERINAHURRY<br />
Tenderstem broccoli with<br />
crispy prosciutto<br />
PAGE 85<br />
Creamy celery, chilli and<br />
prawn spaghetti<br />
PAGE 46<br />
Vietnamese iced coffee<br />
PAGE 23<br />
WARMING WINTER<br />
DINNER<br />
Parsnip, rosemary and sage<br />
soup with blue cheese<br />
PAGE 48<br />
Pan-roasted potato and pesto<br />
green-bean salad<br />
PAGE 85<br />
Pappardelle with slow-roasted<br />
lamb ragù, blackened vine<br />
tomatoes, Parmesan and basil<br />
PAGE 12<br />
Winter pumpkin and pear trifle<br />
with Rooibos custard<br />
PAGE 53<br />
LISA<br />
“Who said gluten-free meals are<br />
dificult to create? Wow your family<br />
with this four-course meal on<br />
a lazy Sunday afternoon. These<br />
lavour combinations will have<br />
everyone reaching for seconds.”<br />
ZERILDA<br />
“With our busy schedules and no<br />
time to cook dinner for our families,<br />
wearealwaysonthelookoutfora<br />
quick, healthy and delicious dinner,<br />
which will put a smile on everyone’s<br />
faces. This menu ticks all the boxes!”<br />
NOMVUSELELO<br />
“Whether you’re whipping up<br />
awinterbanquetoraFather’sDay<br />
surprise feast, this show-stopper<br />
menu is easy to make, deliciously<br />
indulgent and will have everybody<br />
lingering around the table for hours.”<br />
foodandhome.co.za JUNE 2016 11
Steve Albini<br />
RECIPE AND STYLING BY CLAIRE FERRANDI<br />
ASSISTED BY NOMVUSELELO MNCUBE<br />
PHOTOGRAPHS BY DYLAN SWART<br />
v<br />
Serves4–6A LITTLE EFFORT<br />
20 mins + 6 hrs, to slow-roast<br />
THE FLAVOUR COMBINATIONS<br />
LAMB RAGÙ<br />
30ml(2tbsp)oliveoil+extra,todrizzle<br />
5lambshanks<br />
1 onion, peeled and diced<br />
2 garlic cloves, peeled and minced<br />
2x400gtinsItalianwholecherry<br />
tomatoes/chopped tomatoes<br />
handful fresh rosemary leaves<br />
small handful fresh thyme leaves<br />
125ml(½cup)redwine<br />
125ml(½cup)lamb/beefstock<br />
salt and freshly ground black<br />
pepper,totaste<br />
TO SERVE<br />
450g dried pappardelle/tagliatelle<br />
pasta, cooked according to packet<br />
instructions<br />
vine tomatoes, cooked until slightly<br />
charred in a hot pan<br />
Parmesan, freshly grated<br />
fresh basil leaves<br />
HOW TO DO IT<br />
Preheat the oven to 160°C. In<br />
1 a large stovetop-to-oven casserole<br />
dish, heat the olive oil over high heat<br />
and brown the lamb shanks in batches,<br />
if necessary, turning to ensure all sides<br />
brown evenly, about 2 minutes on each<br />
side. Remove the lamb shanks from<br />
the casserole dish and set aside.<br />
Reduce the heat to low, add the<br />
2 onion and garlic to the casserole<br />
dish and fry until the onion is soft and<br />
translucent, 10 minutes. Increase the<br />
heat to medium, add the remaining ragù<br />
ingredients and simmer, 5 minutes.<br />
Remove from heat and add the<br />
3 lamb shanks. Place the lid on the<br />
casserole dish, or cover it tightly with<br />
foil, and slow-roast in the oven until the<br />
meat falls off te bone, about 6 hours.<br />
When the shanks are cooked,<br />
4 shred the meat off the bone using<br />
2 forks, and combine with enough of<br />
the juices from the casserole dish to<br />
make a ragù consistency. Taste the<br />
shredded-lamb mixture and add extra<br />
seasoning, if necessary.<br />
Serve the shredded lamb in bowls<br />
5 of pasta, topped with the charred<br />
vine tomatoes, grated Parmesan and<br />
basil leaves.<br />
12 JUNE 2016
COVER<br />
DISH<br />
TURN THE PAGE TO DISCOVER<br />
WHERE YOU CAN EAT OUR<br />
COVER DISH THIS MONTH<br />
foodandhome.co.za JUNE 2016 13
ENJOY OUR PAPPARDELLE WITH SLOW-ROASTED<br />
LAMB RAGÙ, BLACKENED VINE TOMATOES, PARMESAN<br />
AND BASIL AT ANY OF THESE THREE VENUES<br />
THE POTATO SHED,<br />
JOBURG<br />
The Black Bamboo offers a unique, world-class<br />
Head chef Pellie Grobler<br />
dining experience, which celebrates the synergy<br />
between food, wine and art. An ever-changing<br />
àlacartemenuisinspiredbyinternationaldelicacieswithalocaltwist,anda<br />
carefullyselectedwinelistoffersinterestingoptionsforeverypalate.Located<br />
at the luxurious Menlyn Boutique Hotel, The Black Bamboo is acclaimed for its<br />
high standard of service, whether catering for hotel guests, public diners or special<br />
functionsandevents.Headchef,PellieGrobler,isalwayspresent,talkingtoguestsand<br />
usingtheirfeedbacktoexperimentwithnewcreations.Amonghismostscrumptiousare<br />
his famous upside-down lemon meringue, tempura oysters, springbok Wellington and<br />
prosciutto-wrapped illet. Modelled on the concept of the quintessential South African<br />
wine-farm experience, The Black Bamboo couples excellent fare with a relaxed yet<br />
elegant environment. BOOKINGS: 084 508 9752; theblackbamboo.co.za<br />
HAVANA GRILL,<br />
DURBAN<br />
Combining the raw and reined, The Potato Shed<br />
Chef Jeanel Pieterse embodies the spirit of a bootlegger brewery,<br />
coupled with that of a Southern American-barbecue<br />
smokehouse, and the menu boasts beautiful, modern dishes prepared<br />
in pit smokers, ire pits, robata grills and wood-ired ovens. Diners will<br />
feel the heat, see the lames lick and watch the smoke drift lazily from the<br />
open kitchen, all the while overlooking the iconic Market Theatre and Miriam<br />
Makeba Square. At The Potato Shed, the humble spud is king – enjoy it slashed<br />
and stuffed with trufle mozzarella, soya-glazed mushrooms and salsa verde; fried with<br />
black salt and saffron mayo; or smashed with garlic, trufle oil and horseradish, to name<br />
a few. There is a wide selection of locally sourced craft beers to choose from, as well as<br />
an artisanal, local gin range, craft tonics, oak barrel-brewed cocktails, and cocktails on<br />
tap. This edgy, steampunk-inspired restaurant makes for the perfect go-to destination for<br />
urbanites frequenting Newtown. BOOKINGS: 010-590-6133<br />
Chef David Kairuz<br />
THE BLACK BAMBOO,<br />
PRETORIA<br />
HavanaGrilloffersanunforgettablediningexperience<br />
with the combination of great food, an extensive wine<br />
selection, humidors for cigars and an environment that<br />
is relaxing, yet upmarket. With views overlooking the ocean, excellent meals<br />
and attentive staff, Havana Grill is a must when visiting Durban. The restaurant<br />
specialises in steaks, proudly offering grain- and grass-fed cuts of meat, as well<br />
as delicious seafood, lamb, poultry and game dishes. Plus, the wine list and cellar<br />
boast a variety of South African wines to choose from. Havana Grill is a popular choice<br />
for functions and events as the restaurant can be divided into distinct areas, and it also<br />
offers two private dining rooms. The private dining room is an ideal meeting place for<br />
corporates or for friends enjoying time together, lingering over a tasty meal.<br />
BOOKINGS: 031-337-1305; havanagrill.co.za<br />
Our June cover dish will be served at the above restaurants from 9 May – 30 June 2016.<br />
14 JUNE 2016
foodbites<br />
<br />
Trending: Pizza cones<br />
RECIPE AND STYLING BY CLAIRE FERRANDI<br />
ASSISTED BY NOMVUSELELO MNCUBE<br />
PHOTOGRAPH BY DYLAN SWART<br />
foodandhome.co.za JUNE 2016 15
Trending<br />
Pizza cones<br />
Pizza, in the form of a cone, is officially a thing! What could be better than a pizzadough<br />
cone filled with melty cheese and your favourite toppings (or, now, fillings)?<br />
We can report that, although a little unorthodox, this is a trend that’s hard to beat –<br />
try making these as a snack for your next winter drinks party... they’re ideal to eat<br />
with a glass of red wine in your other hand!<br />
Makes 5 pizza cones EASY 40 mins +<br />
45 mins, to prove<br />
THE FLAVOUR COMBINATIONS<br />
200g cake flour<br />
125ml (½ cup) warm water<br />
5ml (1 tsp) instant dry yeast<br />
7,5ml (1½ tsp) sugar<br />
pinch salt<br />
tomato paste, to brush<br />
300g mozzarella, grated<br />
10 slices prosciutto<br />
olive oil, to drizzle<br />
salt and freshly ground black<br />
pepper, to taste<br />
fresh basil leaves, to garnish<br />
HOW TO DO IT<br />
For the pizza dough, combine the<br />
1 lour, water, yeast, sugar and salt in<br />
a medium bowl. Bring together to form<br />
a soft dough, turn out onto a loured<br />
surface and knead until the dough<br />
is smooth and elastic, 3 minutes.<br />
Transfer to an oiled bowl and set aside<br />
in a warm place to prove, 45 minutes.<br />
2<br />
Preheat the oven to 220°C. Grease<br />
5 metal cones, or foil around<br />
5 ice-cream cones. Roll out the dough<br />
on a loured surface into a rectangle<br />
– the dough should be 1cm thick.<br />
Cut into 5 strips and wrap around<br />
the cones, starting at the base of<br />
the cones and pinching the dough<br />
together to secure. Place the cones on<br />
a greased baking tray and bake in the<br />
oven until cooked through and golden,<br />
about 30 minutes. Remove from oven,<br />
but leave the oven on.<br />
Allow the cones to cool a little, and<br />
3 remove the metal- or foil-wrapped<br />
cones from the dough cones. Arrange<br />
the cones in ovenproof jars on a<br />
baking tray (to keep them upright).<br />
Brush the insides of the cones with<br />
tomato paste, then ill with grated<br />
cheese and prosciutto, before drizzling<br />
with olive oil and seasoning well to<br />
taste. Bake in the preheated oven<br />
for a further 20 minutes or until the<br />
cheese is melted and bubbling. Serve<br />
garnished with fresh basil leaves.<br />
2016. KAMERS<br />
Cape Town.Astheoriginal<br />
1–5June<br />
innovators of large-scale<br />
pop-up creative trading spaces in SA, KAMERS<br />
is inspired by the explosion of design, craft and<br />
food-makersmarketsacrossthecountryand<br />
are committed to pushing the KAMERS magic<br />
evenfurther.PayR70atthedoor,orbuytickets<br />
at plankton.mobi – R50 general entrance, R100<br />
for a ive-day pass, and R50 for students and<br />
pensioners. kamersvol.com<br />
10 –19<br />
June 2016. Hermanus<br />
FynArts. Over a weeklong<br />
cultural feast in<br />
theHemel-en-AardeValleyinHermanus.<strong>Food</strong>,<br />
wine,musicandartallsharecentrestage<br />
atthismust-attendevent–expectariveting<br />
programmeofdiners,tastingsandpairings,<br />
exhibitions, concerts, talks, workshops... you<br />
name it! Visit hermanusfynarts.co.za for more<br />
info. Tickets available at webtickets.co.za.<br />
Sprinkle, sprinkle, little jar<br />
Cape Treasures, ‘people with a real love for food’,<br />
carefully select the ingredients for<br />
their spice range,<br />
to ensure these<br />
products are made<br />
with as much love<br />
and integrity as their<br />
lavour-illed jars.<br />
Certiied by Fairtrade<br />
International, Cape<br />
Treasures offers<br />
smoked seasonings,<br />
hand-harvested sea salt<br />
by Khoisan Natural Salt (see page 27),<br />
along with beautifully blended mixes for<br />
lamb, poultry, seafood and more. Available<br />
from turqle.co.za and feastfoodmarket.co.za,<br />
as well as at KAMERS Cape Town from<br />
1 – 5 June (see ‘Dates for the diary’ alongside).<br />
cape-treasures.com<br />
16 JUNE 2016 foodandhome.co.za JUNE 2016 16
BUYS FOR GUYS<br />
WONDERING WHAT TO GET DAD FOR FATHER’S DAY? HERE, GADGETS AND<br />
GIZMOS APLENTY FOR HIS COVETED COLLECTION<br />
COMPASS<br />
TIMEPIECE,<br />
R995;<br />
SHF.CO.ZA<br />
BRAAI GLOVES, R225;<br />
WOOLWORTHS.CO.ZA<br />
SWORD CAMPFIRE<br />
ROASTERS, R649;<br />
UNCOMMONGOODS.COM<br />
(SHIPS TO SOUTH AFRICA)<br />
PROGRESSIVE GARLIQ GARLIC<br />
MINCER, R259; YUPPIECHEF.COM<br />
EETRITE 8-PIECE<br />
COCKTAIL SET, R690;<br />
BANKSKITCHENBOUTIQUE.CO.ZA<br />
MANGROVE JACK’S ‘GLUTEN<br />
FREE’ STARTER BREWERY KIT,<br />
R1 225; BREWCRAFT.CO.ZA<br />
EETRITE WINE<br />
AERATOR, R338;<br />
YUPPIECHEF.COM<br />
TRUDEAU DIGITAL WINE<br />
THERMOMETER, R129,99;<br />
FANCYSTORE.CO.ZA<br />
BAR CRAFT COPPER WINE RACK,<br />
R429,99; FANCYSTORE.CO.ZA<br />
foodandhome.co.za JUNE 2016 17
Blogger of the month<br />
icecreameveryday.co.za<br />
Saaleha Idrees Bamjee is the creative mind behind must-visit blog,<br />
IceCreamEveryday–aninspirationalhavenforcrafts,cookingandother<br />
creative-nestingendeavours,intheformofnarratives,recipesandtutorials.<br />
Sheshareswithusalittleextrainsightaswellasherfavouriterecipe...<br />
I started blogging because Iwantedto<br />
document my culinary journey and also<br />
sharesomeofthecraftythingsIgetupto.<br />
Having never really cooked a meal until I got<br />
married, but always being fascinated by the<br />
theory, I wanted to peel away the mystery of<br />
goodcooking,moreformyselfthanothers.<br />
Ihavetwoearlyfoodmemories.The irst<br />
wasattheageofthree,whenmyparents<br />
tookmetoafancyrestaurantwherethe<br />
smell of the Parmesan made me retch.<br />
I eat it quite happily now, but that was<br />
my irst lesson in giving ingredients a fair<br />
chance. My second memory is of sitting<br />
before a plate of khuri kitchrie (an indian rice<br />
dish served with a spiced sour-milk gravy<br />
andsavouryaccompaniments)andthinking<br />
that Indian food, to other cultures, is quite<br />
intricate as a cuisine, and I was fortunate<br />
to have it as part of my lineage.<br />
Thewayweprepareandconsumefood<br />
is the narrative of how we’ve evolved<br />
as a species. We’ve elevated eating from<br />
a biological necessity to a reined creative<br />
pursuitthatcelebratesourcultureandour<br />
individuality. That is just magical to me.<br />
I’m also a freelance photographer and<br />
writer, currently working/procrastinating<br />
on the draft manuscript of my irst novel.<br />
My favourite thing to cook and eat is a<br />
luffyomelettewithlotsofchilliandcheese.<br />
In five years’ time, Ihopetobeinmy<br />
tastefully ‘KonMaried’ home, going<br />
through the publisher’s revisions on<br />
my second manuscript while a big<br />
potofbiryanisteamsonmystove.<br />
Recipe<br />
Pineapple and<br />
coconut sojee<br />
(semolina pudding)<br />
Serves 6 EASY 45 mins<br />
250ml(1cup)milk<br />
400ml light coconut milk<br />
1egg<br />
3,75ml (¾ tsp) saffron strands,<br />
crushed + extra, to garnish<br />
2,5ml(½tsp)groundcardamom<br />
50g ghee (clarified butter)<br />
250g semolina<br />
100g sugar<br />
1x432gtincrushedpineapple<br />
in syrup<br />
50g dried coconut flakes, slightly<br />
crushed + extra, to garnish<br />
1Mix the milk, coconut milk, egg,<br />
saffron and cardamom together<br />
untilblended.Setaside.<br />
2 Meltthegheeinapotover<br />
medium heat. Add the semolina<br />
and braise, stirring, until it begins<br />
to take on a pink-brown tinge.<br />
3Add the milk blend to the<br />
braised semolina.<br />
4Once the mixture has combined<br />
and thickened, add the<br />
sugar, crushed pineapple along<br />
with its syrup, and the coconut<br />
lakes. Keep stirring to prevent<br />
it from scorching.<br />
5The sojee is ready once the<br />
semolina softens and the<br />
mixture starts to come together.<br />
6Serve garnished with extra<br />
saffron and coconut lakes.<br />
18 JUNE 2016
EAT OUT@<br />
Cape Town<br />
YUMCIOUS<br />
Johannesburg<br />
Jenny Morris, our very own Giggling Gourmet, has opened Yumcious<br />
in Cape Town’s Cape Quarter – an ode to her eclectic and vibrant cooking<br />
style, oozing simple sophistication. Casual and inviting, there’s no Wi-i –<br />
they want you to concentrate on eating, laughing and being merry. They’re<br />
open daily for breakfast and lunch, but most lock here for the fresh,<br />
lunchtime harvest table (or ‘kilo’ table). With over 20 beautifully presented<br />
dishes on offer – including freshly made salads, quiches, terrines, cold<br />
meats and freshly baked bread – it’s a menagerie of spice, crunch and<br />
delicate lavour balance. Favourites include succulent pork belly with wafercrisp<br />
crackling, sultry seaweed and citrusy prawn salads, luscious salmon<br />
and cucumber terrine, and deconstructed baba ganoush. Vegetarians go<br />
wild for the crisp falafel and moreish spinach and lentil fritters. There’s also<br />
a great range of burgers and gourmet sandwiches to choose from, as well<br />
as an array of delectable cakes and pastries – the carrot cake with poppy<br />
seeds is a must! 41 Napier Street; 083 372 0472. By Kate Liquorish<br />
SOCIAL KITCHEN & BAR<br />
Social Kitchen & Bar at Exclusive Books Hyde Park is a revelation –<br />
where else in Jozi can you peruse iction while on your way to the<br />
dinner table? Bookshelves extend to a masterpiece restaurant where<br />
the glass back wall opens up sweeping views over Hyde Park. Spanish<br />
tiles abound and through the open kitchen waft tantalising aromas. The<br />
menu offers tapas-style plates before moving onto impressive mains<br />
from a Josper oven. We started with tasty poached squid, chorizo and<br />
lemon arancini; after which we tucked into grilled cêpe mushroom and<br />
thyme-butter risotto with trufle cream – silky and utterly delicious!<br />
Chermoula-marinated sea bass with saffron-poached new potatoes<br />
followed, before a hearty hanger-steak doused in caramelised shallots<br />
and meaty jus. The dessert list offers a melody of fruity lavours and,<br />
while the wine list is extensive, there are punchy cocktails, the names<br />
of which carry through the wonder of books into the dining experience.<br />
Hyde Park Corner, Jan Smuts Avenue; 011-268-6039. By Taryn Das Neves<br />
Durban<br />
THE DUTCH, UMHLANGA<br />
Umhlanga’s Lighthouse Road-Chartwell Drive restaurant hub is a pulsating,<br />
cosmopolitan precinct where tables spill out onto the sidewalks and diners<br />
can choose from over 20 well-regarded establishments. Recently revamped<br />
The Dutch – whose stylish, retro decor and a menu focused on quality rather<br />
than quantity – appeals to all. It was a balmy East Coast evening, perfect<br />
for savouring a glass of wine outside while watching the world go by. My<br />
partner chose the grilled beef illet with cheesy polenta, sautéed kale, Dijon<br />
peppercorn sauce and wafle fries. His score? Top marks. My choice was<br />
gnocchi Gorgonzola – the astonishingly good sauce fuses the contrasting<br />
lavours and textures of Gorgonzola dolce latte, toasted walnuts, butternut<br />
squash purée and dried cranberries. All that excellence created high<br />
expectations for dessert. It was surprising, therefore, that the lemon-infused<br />
crème brûlée, though pleasant and oh-so-pretty, was more blancmangelike.<br />
After chatting to the manager, we learnt others had expressed a similar<br />
opinion and that the pudding was undergoing a ‘refurb’. Chartwell Drive and<br />
Lighthouse Road; 060 588 5674; thedutch.co.za. By Andrea Abbott<br />
foodandhome.co.za JUNE 2016 19
MARKET of the MONTH<br />
Managing ed, Taryn, lives for her<br />
next meal and is constantly planning her life<br />
around where and what to eat next<br />
Riversands<br />
Farm Village<br />
Market<br />
iversands Farm Village Market is the<br />
perfect family day out. Unlike the other<br />
hip Jozi markets, like Neighbourgoods or<br />
Fourways Farmers Market, it offers ample<br />
spaceandcountryairwhereelbow-bustling<br />
andseat-searchingarenotonthemenu.It’s<br />
old-school,retro,abithippyandnostalgic.<br />
Thefarm’shistorybeganin1947when<br />
Granny LeMay sold her home-made<br />
chicken pies on the side of what was<br />
then a dirt road – William Nicol Drive.<br />
Over time, the farm grew into one of the<br />
irst free-range chicken farms in SA;<br />
but, with the growth of Fourways, the<br />
animalsweremovedonandthefaceof<br />
thefarmchanged.<br />
OpeneverySunday,wepicktheonededicatedtodogs,and<br />
excitableyapsaboundasweenter.WeirstpullintoTheThirsty<br />
Garage, where refreshments perch atop a novelty petrol pump.<br />
Water purchased, we meander around the market, noting wares<br />
to pursue and nibbles to savour later on. Little ones pass by on<br />
a pony being led by a groom and a watchful dad closely in tow.<br />
Scatteredthroughoutthemarketareavarietyofstallsselling<br />
“Most of the stalls are housed<br />
in corrugated-iron stands,<br />
enhancing the farm-style appeal”<br />
everything from repurposed old furniture at Nostalgic Stuff,<br />
to art and handmade clothes, vintage posters, jewellery and,<br />
because today is for the fur babies, doggie delights galore.<br />
Thereisalsoavarietyofethnicfareonoffer–fromsamoosasat<br />
Indian Delights and Edelweiss Caterer’s German grub, to Low &<br />
Slow’ssmokedribsandtacos.Mostofthestallsarehousedin<br />
corrugated-iron stands, enhancing the farm-style appeal.<br />
Towards the end, we ind a little farmyard where a black pig,<br />
Charlotte,snuflesinthedirtandrabbits<br />
bounce about. A sign on the fence<br />
reads: ‘Beware of the vampire bunnies’,<br />
astheymaynibbleonlittleingers<br />
poking through the fence.<br />
We stumble across The Pancake<br />
Pantry, offering the ideal treat for a<br />
Sunday morning. I settle on a carameland-banana<br />
pancake, while my hubby<br />
optsforaNutellaandpeanutbutterone.Iwashitdownwith<br />
awatermelon-and-mintjuicefromFresh&Wild.Ourtoddler<br />
soon spies the play area and, for a R40 fee, you can enter their<br />
wonderland for littlies. Lunchtime arrives and we choose tasty<br />
BBQ-style pulled-pork burgers and calamari strips from The Tin<br />
Kitchen,inishedoffwithadrinkfromArtinaGlassTapHouse.<br />
Themarketisbusynow–peoplearespreadoutattablesand<br />
clever ones have brought picnic blankets to enjoy the setting.<br />
Riversands Farm Village Market, Rose Road, Midrand; 082 927 9675;<br />
riversandsfarm.co.za. Open every Sunday and public holidays, from 9am – 4pm.<br />
20 JUNE 2016
THIS MONTH, JANE GRIFFITHS, AUTHOR OF JANE’S DELICIOUS URBAN<br />
GARDENING, OFFERS US SOME HELPFUL HINTS ON WHICH VEGGIES THRIVE<br />
DURING WINTER, AND TIPS ON KEEPING THOSE GARDENS ALIVE AND<br />
WELL THROUGHOUT THE COLD MONTHS AND BEYOND<br />
BY JANE GRIFFITHS PHOTOGRAPHS BY JANE GRIFFITHS AND KEITH KNOWLTON<br />
For many years, I grew only<br />
herbs and greens in my vegetable<br />
garden during winter. Summer<br />
vegetables seemed more fun<br />
and winter became a time of<br />
dormancy for me and my garden.<br />
That all changed after I planted<br />
broccoli for the first time. It<br />
quickly grew into a luscious bed<br />
of edible heads. But, the best<br />
surprise was how prolific they<br />
were – as long as I kept snipping<br />
off the delicious side shoots before<br />
they flowered, we ate nutritious<br />
broccoli for months.<br />
Parsnips, cabbages, kale,<br />
carrots and leeks all<br />
become sweeter after<br />
a touch of frost.<br />
We are lucky in South Africa in that we<br />
can grow food year round. There are<br />
plenty of vegetables that not only thrive<br />
in colder weather, but taste better after<br />
a touch of frost: parsnips, cabbages,<br />
kale, carrots and leeks all become<br />
sweeter as the cold encourages them<br />
to covert starch to sugar.<br />
Source: Jane’s Delicious Urban Gardening by Jane Grifiths; janesdeliciousgarden.com<br />
WHAT TO PLANT<br />
Although June is too cold in most<br />
areas to sow seeds, there are plenty<br />
of seedlings that can be transplanted.<br />
These include: Asian greens (bok choi,<br />
mizuna, mustard and tatsoi), beetroot,<br />
cabbage, coriander, kale, lettuce,<br />
oregano, parsley, spinach, Swiss<br />
chard and thyme.<br />
WINTER TIPS<br />
Mulch, mulch and more mulch! Adding<br />
organic matter (dry leaves, compost or<br />
straw) to the surface of beds is one of<br />
the simplest things to do, yet it makes<br />
a world of difference. Mulching:<br />
<br />
it warmer in winter<br />
<br />
<br />
<br />
<br />
à <br />
In dry areas, water deeply and less<br />
frequently, rather than shallowly more<br />
often. This encourages strong roots.<br />
If you want to grow frost-sensitive<br />
plants (like chillies) throughout winter,<br />
plant them in containers placed in<br />
aprotected,sunnyspot.Moveindoors<br />
or cover with frost protection at night.<br />
Forget Angry Birds –awintergarden<br />
attracts hungry birds. Louries and<br />
mousebirds can decimate an entire<br />
bed of cabbages, caulilower or<br />
<br />
shiny CDs, twirly scarecrows and<br />
smelly seaweed spray, but none<br />
deterred ravenous, mid-winter birds<br />
once they discovered my garden. So,<br />
now, I cover up more vulnerable plants<br />
with bird netting. I use worn-down<br />
grass brooms with wooden handles<br />
to support it. The wooden handles are<br />
pushed irmly into the ground and the<br />
remaining bristles on the top hold the<br />
netting in place. Now, during winter,<br />
my garden looks as if a coven of<br />
witches is visiting – but no birds<br />
can get in!<br />
foodandhome.co.za JUNE 2016 21
PINE FOREST<br />
SCENTED<br />
CANDLE,<br />
R129, H&M<br />
GOODEN OCCASIONAL<br />
ARMCHAIR IN GRASS<br />
GREEN, R5 995,<br />
WEYLANDTS.CO.ZA<br />
COUNTRY<br />
ROAD CLEO<br />
POURER, R179,<br />
WOOLWORTHS.<br />
CO.ZA<br />
BRANCH-<br />
SHAPED METAL<br />
CANDLESTICK,<br />
R399, H&M<br />
SMART AND SOPHISTICATED<br />
COLLECTABLES FOR HIM...<br />
BOTTLE CORK IN<br />
SILVER, R59, H&M<br />
BALAENOPTERA<br />
MUSCULUS (BLUE<br />
WHALE) FRAMED<br />
PRINTBYCHRISTO<br />
FRANCOIS DU TOIT,<br />
(74CM X 54CM),<br />
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COUNTRY ROAD<br />
AESA SQUARED<br />
CUSHION IN PETROL<br />
BLUE, R499,<br />
WOOLWORTHS.CO.ZA<br />
HANDFORGED SALAD<br />
SERVERS, R345<br />
FORASETOFTWO,<br />
WEYLANDTS.CO.ZA<br />
22 JUNE 2016
WONDERING WHAT YOU CAN WHIP UP WITH A COMMON PANTRY STAPLE?<br />
WATCH THIS SPACE FOR OUR EASY MONTHLY HACKS...<br />
RECIPES BY CLAIRE FERRANDI ILLUSTRATIONS BY SARAH-JANE WILLIAMS<br />
Vietnamese<br />
iced coffee<br />
MAKES 1<br />
10 MINS<br />
Pour 200ml strong, chilled coffee<br />
over a glass of ice. Add 30ml (2 tbsp)<br />
condensed milk and stir to combine,<br />
before enjoying as a refreshing drink<br />
at any time of the day.<br />
Condensed milk and<br />
vanilla-roasted figs<br />
SERVES 4<br />
40 MINS<br />
Preheat the oven to 160°C and grease<br />
a roasting dish generously with butter.<br />
In the prepared dish, toss 10 figs<br />
(some torn and others left whole) with<br />
60ml (¼ cup) condensed milk, seeds<br />
of 2 vanilla pods and a pinch salt.<br />
Roast until the igs are soft and the<br />
condensed milk slightly caramelised,<br />
about 30 minutes.<br />
Sweet and spicy<br />
Asian pork skewers<br />
SERVES 4<br />
30 MINS + 30 MINS, TO COOL<br />
In a medium pot, combine 1 x 385g<br />
tin condensed milk, 30ml (2 tbsp)<br />
fish sauce, 30ml (2 tbsp) soya sauce,<br />
10ml (2 tsp) sesame oil, 2,5ml (½ tsp)<br />
ground turmeric, 5ml (1 tsp) ground<br />
coriander, 5ml (1 tsp) ground cumin,<br />
5ml (1 tsp) minced fresh ginger and<br />
1 sliced red chilli. Bring the condensedmilk<br />
mixture to a simmer, 3 minutes.<br />
In a bowl, toss 4 pork steaks (cut into<br />
4cm cubes) with the warm condensedmilk<br />
mixture. Refrigerate the pork to<br />
marinate, 30 minutes, before threading<br />
the meat onto 4 – 6 wooden or metal<br />
skewers. Heat a splash of olive oil in a<br />
griddle pan over medium-high heat and<br />
grill the skewers, turning occasionally,<br />
until the pork is just cooked through,<br />
4 minutes. Season with salt and<br />
freshly ground black pepper and<br />
serve scattered with fresh coriander.<br />
foodandhome.co.za JUNE 2016 23
CELEBRITY ON TOUR<br />
Dining among the stars<br />
COMPILED BY TARYN DAS NEVES RECIPE AND STYLING BY<br />
CLAIRE FERRANDI ASSISTED BY NOMVUSELELO MNCUBE<br />
PHOTOGRAPHS BY DYLAN SWART<br />
ennifer Su<br />
Meze platter with<br />
flatbreads, baba<br />
ganoush, hummus<br />
and olives<br />
Serves 4 – 6 EASY 1 hr<br />
THE FLAVOUR<br />
COMBINATIONS<br />
BABA GANOUSH<br />
2 large aubergines, sliced<br />
in half lengthways<br />
olive oil, to drizzle<br />
salt and freshly ground<br />
black pepper, to taste<br />
5ml (1 tsp) ground cumin<br />
5ml (1 tsp) ground coriander<br />
10ml (2 tsp) tahini paste<br />
TO SERVE<br />
roasted aubergine slices<br />
sesame seeds<br />
fresh rosemary leaves<br />
crimson microherbs<br />
shop-bought hummus<br />
fresh mint leaves<br />
sumac<br />
chargrilled flatbreads<br />
black olives<br />
fresh flat-leaf parsley leaves<br />
lemon wedges<br />
HOW TO DO IT<br />
Preheat the oven to 200°C and lay<br />
1 the aubergine slices on a roasting<br />
tray. Drizzle with olive oil, season well<br />
to taste and roast in the oven until the<br />
lesh is soft, 30 minutes.<br />
Scoop the lesh of the aubergines<br />
2 out of the skins, discarding the<br />
skins. Add to a blender and blitz<br />
with the remaining baba ganoush<br />
ingredients until smooth. Season well.<br />
Serve the baba ganoush in a bowl<br />
3 topped with roasted aubergine<br />
slices, sesame seeds, fresh rosemary<br />
and crimson microherbs. Serve the<br />
hummus in another bowl garnished<br />
with fresh mint and sumac. Serve<br />
the dips with chargrilled latbreads,<br />
olives, parsley and lemon<br />
wedges for squeezing.<br />
24 JUNE 2016
Jennifer (Jen) Su is a South<br />
African-based TV- and radio<br />
presenter, most notably for Sky<br />
News and CliffCentral. Author of<br />
From Z to A Lister: Building Your<br />
personal Brand, she is a wellknown<br />
personality on the local<br />
and international celebrity social<br />
scene. Fresh back from her recent<br />
trip to Qatar, she shares her love<br />
for travel and food with us<br />
XX<br />
XX<br />
XX X<br />
I FLEW TO DOHA, QATAR AT THE<br />
END OF MARCH FOR THE 7TH<br />
ANNUAL QATAR INTERNATIONAL<br />
FOOD FESTIVAL (QIFF), located<br />
at the Museum of Islamic Art. What<br />
an amazing destination – so<br />
many interesting sights and the<br />
food was beyond fantastic!<br />
THE HIGHLIGHT OF THE<br />
TRIP WAS MEETING AND<br />
INTERVIEWING AMERICAN<br />
BUSINESSWOMAN AND<br />
TV PRESENTER, MARTHA<br />
STEWART. She’s certainly<br />
the global authority on<br />
cooking tips, recipes, crafts,<br />
decorating, and food and<br />
home entertaining! She’s also<br />
very warm and down to earth,<br />
and couldn’t stop raving about<br />
South African wine and how<br />
delicious it is. She had just<br />
been in SA for the Design Indaba<br />
and told me how much she loved<br />
the wineries in Stellenbosch and<br />
Franschhoek in particular.<br />
SOMETHING DIFFERENT FOR ME<br />
AND MY FIRST SUCH EXPERIENCE<br />
WAS DINNER IN THE SKY. We<br />
enjoyed waiting in the Qatar Airways<br />
Business Class Lounge at the QIFF<br />
with Arabic coffee, dates and canapés<br />
prepared by head chef Vineet Bhatia<br />
and chef Massimo Capra. We were<br />
then hoisted up 50 metres into the<br />
open-air sky at night and enjoyed<br />
a set menu of meze, lobster and<br />
seafood, along with Ladurée pastries<br />
and Valrhona chocolates. Everyone<br />
was taking selies and having<br />
a great time, while a few of the<br />
presenters with our media group<br />
were, surprisingly, quite scared of<br />
heights! They were so much fun to<br />
watch as our dining table<br />
ascended into the night sky.<br />
WHEN TRAVELLING, I LOVE<br />
MEETING NEW PEOPLE AND<br />
TRYING NEW FOOD. I always<br />
meet so many interesting<br />
individuals on my journeys and,<br />
even though I’m very petite,<br />
I have a huge appetite for all kinds<br />
of interesting gourmet food. As I talk<br />
about in my book, From Z to A-Lister:<br />
How To Build Your Personal Brand,<br />
I travel about 50 times a year and the<br />
most relaxing thing, for me, is when<br />
I can turn off all my electronics and go<br />
to sleep on the plane! In my travels,<br />
I’ve had the honour of meeting some<br />
prominent personalities like Oprah<br />
Winfrey, Mariah Carey, Bill Clinton,<br />
and Samuel L. Jackson.<br />
I WOULD LOVE TO RETURN TO<br />
QATAR SOMEDAY. Soon, I’ll be<br />
travelling to China – from Shanghai<br />
to Shenzhen – and then over to the<br />
US, where I’ll be visiting my family in<br />
Philadelphia, as well as New York,<br />
Los Angeles and San Francisco. And,<br />
in between, I’ll still be lying to and from<br />
Joburg and Cape Town.<br />
JEN SU’S TRAVEL TIP: Always<br />
observe the dress code of the country<br />
you’re visiting. For instance, Qatar<br />
has strict rules on covering up to the<br />
knees and elbows, so you’ll want<br />
to pack accordingly.<br />
foodandhome.co.za JUNE 2016 25
unsung<br />
the<br />
Laurette Meiring<br />
BY ANNA TRAPIDO PHOTOGRAPHS BY ANNALIZE NEL<br />
Culinary and agricultural patriotism<br />
is the name of the gourmet game for<br />
Laurette and Phillip Meiring. Their<br />
Rustenburg shop is a treasure trove<br />
of traditional seeds...<br />
WE SELL ALL SORTS OF SOUTH<br />
AFRICAN HERITAGE SEEDS.<br />
We have all the traditional favourites, but<br />
our best-sellers are dinawa beans (often<br />
called cowpeas), letlhodi (mung beans)<br />
and, especially, our wholegrain white- and<br />
red mabele (sorghum).<br />
MOST OF OUR CUSTOMERS STILL<br />
BUY OUR SEEDS TO PLANT AND<br />
GROW THEMSELVES.<br />
With the peas, my customers tell me<br />
they are buying the seeds in order to<br />
grow the leaves. Most people say they<br />
cook them as a morogo side vegetable<br />
but, occasionally, a younger person<br />
says they use the leaves in salads and<br />
soups too.<br />
OTHER PEOPLE COOK WITH THE<br />
SEEDS JUST AS WE SELL THEM.<br />
It used to be that our products went<br />
only to farmers and home gardeners,<br />
but our seeds are increasingly popular<br />
withcaterersandchefstoo–more<br />
young people are interested in heritage<br />
food,sowesellalotofproductsto<br />
professional cooks making classic<br />
Africancuisineforweddingsandthelike.<br />
RECENTLY,WEHAVESTARTED<br />
TO SEE A LOT MORE HEALTH<br />
PROFESSIONALS IN THE SHOP.<br />
There seems to be a new interest in the<br />
nutritional beneits of traditional African<br />
foods. Increasing numbers of doctors<br />
and dieticians are coming in themselves<br />
as well as referring patients.<br />
NW SAAD & GAS; 105 PRESIDENT<br />
MBEKI DRIVE, RUSTENBURG, NORTH<br />
WEST PROVINCE; 014-597-1841;<br />
NWSAAD@TELKOMSA.NET<br />
26 JUNE 2016
EATING LOCALLY<br />
A pinch of<br />
KHOISAN<br />
JUSTIN FOX VISITS VELDDRIF ON THE WEST COAST, WHERE<br />
A COMPANY CALLED KHOISAN TRADING IS PRODUCING A RANGE<br />
OF INNOVATIVE SALT GOODS IN PERFECT COASTAL CONDITIONS<br />
RECIPES AND STYLING BY CARO DE WAAL PHOTOGRAPHS BY JUSTIN FOX AND HEIN VAN TONDER<br />
MOODY CLOUD REFLECTIONS<br />
IN THE PINK, SHRIMP-STAINED<br />
WATERS OF A VELDDRIF SALT<br />
PAN. CAVIAR (CIRCULAR SALT<br />
BALLS) ARE HARVESTED FROM<br />
THIS PAN WHEN THE WIND<br />
CONDITIONS ARE JUST RIGHT
EATING LOCALLY<br />
n the little town of<br />
Velddrif, you’ll find an<br />
enterprise that’s taking<br />
South African salt production<br />
to a new level. Solar, handharvested<br />
sea salt is an<br />
environmentally friendly<br />
product with a low carbon<br />
footprint. And it’s a whole lot<br />
healthier than the insipid, iodised<br />
salt that comes out of most shakers.<br />
Khoisan Trading Company was<br />
founded by husband-and-wife team,<br />
Yntze and Joan Schrauwen, who<br />
settled on the Berg River in 1991 and<br />
were looking to set up an exciting<br />
enterprise in their new home. Yntze<br />
became interested in producing salt<br />
in the ideal conditions found on this<br />
stretch of coast. He sourced investors<br />
and established the Velddrif Salt Works<br />
on a nearby farm. Yntze began<br />
pumping sea water from an aquifer (an<br />
underground layer of permeable waterbearing<br />
rock) into drying pans and was<br />
soon producing high-quality salt.<br />
In 1994, Yntze and Joan started<br />
Khoisan, a separate trading company<br />
that would diversify the product and<br />
sell it to a range of outlets. They built<br />
smaller pans for the hand-harvesting<br />
of unreined, unwashed, non-iodised<br />
salt. This unprocessed salt retains its<br />
natural minerals and trace elements,<br />
and doesn’t contain artiicial additives<br />
or anticaking agents.<br />
The little business has gone from<br />
strength to strength, becoming an<br />
important employer in Velddrif. The<br />
Schrauwen’s daughter, Britt Geach,<br />
is the creative director of Khoisan.<br />
I met her at their factory and shop in<br />
Velddrif. A tall blonde with a Khoisan<br />
cap perched on a head of unruly hair,<br />
she was all-welcoming, exuding warmth<br />
and enthusiasm for the family business.<br />
Britt showed me some of the products,<br />
ranging from bath salts and gardeners’<br />
gold dust (gypsum) to soap and body<br />
cleanser. But, pride of place went to the<br />
various edible salts, ranging in lavours<br />
from tomato-and-olive to spicy-grill.<br />
“Sea salt has become the fashionable<br />
thing in the gourmet-chic world,” said Britt.<br />
“It’s a key ingredient used by top chefs,<br />
often dusted over a dish at the last minute<br />
to give diners the pleasure of the slight<br />
crackle and then the delicious melting.”<br />
I placed a few grains on my tongue.<br />
There was a distinct mineral taste and<br />
a roundness of lavour. The crystals<br />
prickled my tongue, then dissolved<br />
28 JUNE 2016
YNTZE<br />
SCHRAUWEN<br />
BRITT GEACH<br />
leaving a lavour nearly as sweet as<br />
it was salty. It could hardly be more<br />
different to good-old reined table salt.<br />
“Khoisan is a relatively small operation,<br />
but it punches above its weight,” said<br />
Britt with pride. “We supply to big retailers<br />
like Woolworths and Pick n Pay; even to<br />
distributors overseas in Austria and Italy.<br />
Sometimes it’s hard to keep up with the<br />
demand. Every chef should use a salt<br />
that enhances and marries the lavours of<br />
their dishes. This is a home-grown, South<br />
African product!” she afirmed.<br />
Britt led me through to the factory loor<br />
where salt was being dried and cleaned,<br />
having herbs added, packaged, labelled<br />
and packed into boxes for distribution.<br />
One woman was delicately sorting and<br />
cleaning large salt lakes. Another was<br />
hand-mixing a tub of seaweed salt. “We<br />
add about 24 different ingredients to this<br />
one,” Britt told me. “If you look closely,<br />
in amongst the bits of seaweed – which<br />
we harvest ourselves – you’ll see the likes<br />
of basil, parsley, lemongrass and celery.<br />
It’s quite a brew.”<br />
saline water. “These large ponds<br />
aregoodformakingcaviar,”he<br />
said. “Good grief! Fish roe, here?”<br />
Iexclaimed.“No,no,saltcaviar.<br />
It’s a unique product. Given the<br />
right conditions, wind creates<br />
a tumbling-wave effect that forms<br />
balls of salt that look just like<br />
caviar. It’s a slow and painstaking<br />
process, so we only produce<br />
small quantities – highly sought<br />
after, I can tell you!”<br />
We came to a row of smaller,<br />
rectangular ponds where men<br />
were hard at work. Handharvesting<br />
for general sea salt is<br />
usually done twice a week. For<br />
Fleur de Sel, the cream of the<br />
“Sea salt has become the fashionable<br />
thing in the gourmet-chic world,”<br />
said Britt. “It’s an essential ingredient<br />
used by top chefs.”<br />
SALT PANS AND PINK FLAMINGOS<br />
Britt and I drove up the coast and, after<br />
seven kilometres, arrived at the salt<br />
works. We came to a large aquifer –<br />
a deep hole dug on the ocean side of<br />
the property, from where sea water is<br />
pumped into evaporation pans. Britt’s<br />
father drew up in his 4x4. Yntze is in<br />
his seventies, sprightly and energetic –<br />
an enthusiastic salt man still fully<br />
committed to the business.<br />
“The sea water ilters through layers<br />
of sand and seashells, making it rich<br />
in minerals and high in calcium,”<br />
explained Yntze. “Conditions here are<br />
ideal. It’s hot, dry and windy – great for<br />
fast evaporation. And the land is perfectly<br />
lat for our saltwater pans.”<br />
We walked to a nearby pond, stained<br />
pink from the shrimps that inhabit the<br />
saltpan, workers skim the sheets of white,<br />
mica-like crystals from the water and<br />
laythemintraystodryinthesun.These<br />
neonate crystals, shaped like dragonly<br />
wings, loat only for a few hours and<br />
must be skimmed before they sink to<br />
the bottom.<br />
At the pond, I got chatting to Cecil<br />
Nero – wraparound sunglasses, short of<br />
teeth,bigonsmile–oneofthecompany’s<br />
old-timers. “You can see how salt forms a<br />
laky crust on the bottom,” Cecil showed<br />
me, scraping his plastic spade along the<br />
tarpaulin and bringing up chunks of salt<br />
that looked like splintered ice. “How long<br />
haveyouworkedhere?”Iasked.“Ag,<br />
more than 18 years. It’s like my home.”<br />
Britt and I headed back to the main<br />
road via an area where large-scale,<br />
industrial salt was being harvested.<br />
foodandhome.co.za JUNE 2016 29
Balletic lamingos strutted their stuff,<br />
as pink as the waters around them.<br />
“People like Cecil are the backbone<br />
of the company,” said Britt. “There’s<br />
fantastic staff loyalty and we follow<br />
Fairtrade principles, ensuring pensions,<br />
furthering employees’ education,<br />
assisting with school fees... Most folks<br />
have been with us for more than<br />
12 years. I guess we’re a big family.”<br />
As the ishing industry is in a<br />
depressed state in town’s like Velddrif,<br />
companies like Khoisan are making<br />
a meaningful difference. It’s also<br />
actively involved in outreach<br />
programmes, and helps<br />
sponsor the Cape Legends<br />
Inter-Hotel Challenge, a<br />
competition that nurtures<br />
young chefs of the future.<br />
This wonderful initiative was<br />
started by Annette Kesler<br />
– one of SA’s most revered<br />
food writers and a legendary<br />
former food editor of Fairlady magazine,<br />
she is now editor of showcook.com,<br />
an online culinary-industry portal. Said<br />
Annette of working with Khoisan Salt:<br />
“If I was stranded on a desert island,<br />
certainly Britt Geach’s fantastic pure sea<br />
salt, Khoisan, would be my number-one,<br />
most important ingredient.”<br />
Driving back down the coast, I thought<br />
about salt, which we reach for so casually<br />
on the dining-room table. This simple<br />
product is the result of millennia of<br />
human endeavour, rich in history, ritual<br />
and symbolism. Salt has been such<br />
a faithful companion to our species<br />
that we can track the development of<br />
civilisations by its presence.<br />
Needless to say, I’ll never again look<br />
at my humble salt cellar in quite the<br />
same way.<br />
KHOISAN TRADING COMPANY,<br />
RESERVOIR STREET, VELDDRIF;<br />
022-783-1520; KHOISANSALT.CO.ZA<br />
“I’ll never again look at<br />
X<br />
X <br />
30 JUNE 2016
EATING LOCALLY<br />
COOK’S TIP<br />
Use some of the<br />
leftover fresh harissa<br />
paste to serve.<br />
Salt-baked fish<br />
with harissa paste<br />
Serves 2 – 4 A LITTLE EFFORT 1 hr<br />
THE FLAVOUR COMBINATIONS<br />
HARISSA PASTE<br />
4 red chillies, roughly chopped<br />
handful fresh flat-leaf parsley,<br />
roughly chopped<br />
handful fresh coriander, roughly chopped<br />
5ml (1 tsp) ground cumin<br />
5ml (1 tsp) ground coriander<br />
6 garlic cloves, peeled and roughly chopped<br />
5ml (1 tsp) Khoisan Sea Salt<br />
75ml olive oil<br />
SALT-BAKED FISH<br />
1,5kg – 1,6kg whole sustainable fish (we used<br />
black sea bream/Hottentot), gutted, cleaned<br />
and scaled<br />
handful fresh flat-leaf parsley<br />
2 lemons, sliced into rounds<br />
2kg Khoisan Sea Salt<br />
HOW TO DO IT<br />
Preheat the oven to 200˚C. For the harissa paste,<br />
1 place all of the ingredients in a pestle and mortar<br />
and smash together to form a paste. Alternatively,<br />
use a stick blender and blitz to a rough paste.<br />
For the ish, stuff the cavity with the parsley,<br />
2 lemon slices and harissa paste. Place on<br />
a baking tray atop a layer of Khoisan Sea Salt<br />
(use half of the 2kg) and cover the top with the<br />
remaining 1kg salt – this process seals in the<br />
moisture of the ish. Place the tray in the oven<br />
and bake, 45 minutes.<br />
Remove from oven and allow to cool,<br />
3 10 minutes. Remove the ish from the<br />
salt and place it in another dish to serve.<br />
(You can serve it in the same dish, but it<br />
is easy for the salt to fall into the lesh.)<br />
SALT-BAKED FISH WITH<br />
HARISSA PASTE<br />
foodandhome.co.za JUNE 2016 31
Aubergine, buffalo<br />
mozzarella and sun-dried<br />
tomato stack<br />
Fat slices of caramelised aubergine that<br />
are creamy in the middle, dripping with<br />
melted mozzarella and offer a flavour<br />
punch of sun-dried tomato. Add the<br />
show-stopping ingredient, rosemary<br />
salt, and you’ve got a vegetable dish<br />
from heaven!<br />
Serves 4 EASY 30 mins<br />
COOK’S TIP<br />
You can also mix your<br />
herbs – try half thyme<br />
and half rosemary.<br />
AUBERGINE, BUFFALO MOZZARELLA AND SUN-DRIED TOMATO STACK<br />
THE FLAVOUR COMBINATIONS<br />
2 large aubergines<br />
15ml (1 tbsp) Khoisan Sea Salt<br />
cracked black pepper, to taste<br />
100ml cooking olive oil<br />
200g buffalo mozzarella, cut into<br />
thick slices<br />
100g sun-dried tomatoes in oil,<br />
drained<br />
30ml (2 tbsp) fresh rosemary<br />
60ml (¼ cup) Khoisan Sea Salt<br />
HOW TO DO IT<br />
Preheat the oven to 180˚C. Remove<br />
1 the tops and bottom stems of the<br />
aubergines and cut into slices of about<br />
2cm – 3cm thickness. Sprinkle with<br />
the 15ml (1 tbsp) Khoisan Sea Salt and<br />
some cracked black pepper.<br />
Heat a large pan over medium heat,<br />
2 add 25ml (5 tsp) of the olive oil and<br />
fry the slices from 1 aubergine on both<br />
sides, turning only once, until nicely<br />
browned. Add another 25ml (5 tsp)<br />
olive oil when turning, as aubergines<br />
absorb a lot of oil. Repeat with the<br />
second aubergine.<br />
Place the aubergines on a baking<br />
3 tray, top with the mozzarella slices<br />
and bake until the cheese is nicely<br />
melted and the aubergines have<br />
a creamy centre, about 10 minutes.<br />
Leave the oven on.<br />
To stack, place the largest<br />
4 aubergine slice at the bottom,<br />
followed by 1 or 2 sun-dried tomatoes.<br />
Repeat the process until the smallest<br />
slice is at the top and end off with a<br />
layer of sun-dried tomato. Return to<br />
the oven to warm through, 5 minutes.<br />
Pull the rosemary leaves off the<br />
5 stalk and place on a wooden board<br />
with the 60ml (¼ cup) salt. Chop it all<br />
together until the rosemary is ine and<br />
it is well combined. Sprinkle the stack<br />
with rosemary sea salt to serve.
EATING LOCALLY<br />
Chocolate terrine with<br />
hazelnut praline and<br />
salted-caramel popcorn<br />
Serves 12 A LITTLE EFFORT 2 hrs +<br />
setting time<br />
THE FLAVOUR COMBINATIONS<br />
CHOCOLATE TERRINE<br />
250ml (1 cup) fresh cream<br />
200g Lindt 70% Dark Chocolate<br />
225g castor sugar<br />
60ml (¼ cup) boiling water<br />
100g hazelnuts, roughly chopped<br />
HAZELNUT-PRALINE TOPPING<br />
225g castor sugar<br />
60ml (¼ cup) boiling water<br />
2,5ml (½ tsp) Khoisan Sea Salt<br />
100g hazelnuts, roughly chopped<br />
SALTED-CARAMEL POPCORN<br />
15ml (1 tbsp) cooking oil<br />
125ml (½ cup) popcorn kernels<br />
220g sugar<br />
60ml (¼ cup) boiling water<br />
7,5ml – 10ml (1½ tsp – 2 tsp)<br />
Khoisan Sea Salt<br />
edible flowers, to decorate<br />
HOW TO DO IT<br />
For the terrine, place the cream in<br />
1 a saucepan over low heat<br />
until it reaches scalding<br />
point, but does not boil.<br />
Remove from heat, add<br />
the chocolate and stir<br />
until it has melted and<br />
is beautifully smooth.<br />
2<br />
Melt the 225g castor sugar in a<br />
small saucepan over medium heat.<br />
Add the 60ml (¼ cup) boiling water<br />
and stir until completely dissolved<br />
before boiling. Bring to a boil slowly<br />
until it turns a light caramel colour (do<br />
not stir the syrup at all while it boils).<br />
Remove from heat and quickly stir in<br />
the 100g chopped hazelnuts before it<br />
sets. Spread the hazelnut mixture out<br />
evenly on a silicone mat and leave to<br />
harden. Once set, crack with the back<br />
of a knife or spoon, place the praline in<br />
a food processor and blitz until ine.<br />
Fold the crushed praline into the<br />
3 chocolate mixture. Pour into<br />
a greased 1L terrine or loaf tin lined<br />
with cling ilm and place in the freezer<br />
to set, at least 2 hours.<br />
For the hazelnut-praline topping,<br />
4 melt the 225g castor sugar in a small<br />
saucepan over medium heat. Add the<br />
60ml (¼ cup) boiling water and 2,5ml<br />
(½ tsp) salt and stir until completely<br />
dissolved before boiling. Bring to a boil<br />
slowly until it turns a light caramel colour<br />
(do not stir the syrup at all while it boils).<br />
Remove from heat and quickly stir in the<br />
100g chopped hazelnuts before it sets.<br />
Spread the hazelnut mixture out evenly<br />
on a silicone mat and leave to harden.<br />
Once set, crack with the back of a knife<br />
or spoon into shards and set aside.<br />
For the popcorn, place a little pot<br />
5 over high heat and add the oil. Wait<br />
5 minutes for the oil to heat up, then<br />
add the corn kernels. They will start to<br />
pop after 1 – 2 minutes. Remove from<br />
heat when the popping begins to stop.<br />
In a small saucepan over medium<br />
6 heat, melt the 220g sugar. Add the<br />
60ml (¼ cup) boiling water and the<br />
7,5ml – 10ml (1½ tsp – 2 tsp) Khoisan<br />
Sea Salt, depending on how salty you<br />
prefer it. Stir until completely dissolved<br />
before boiling. Bring to a boil slowly<br />
until it turns a light caramel colour<br />
(do not stir the syrup at all while it<br />
boils). Pour the caramel mixture over<br />
the popcorn and stir to coat evenly.<br />
Pour onto a greased baking sheet and<br />
spread it out. Allow to cool and set.<br />
To serve, place the terrine or loaf<br />
7 tin in a little boiling water, which<br />
will help to release it from the dish<br />
and create a nice smooth texture once<br />
turned out. Top it off with the praline<br />
shards, the salted-caramel popcorn<br />
and edible lowers. Serve thin slices<br />
as an after-dinner treat.<br />
COOK’S TIP<br />
To ease the caramelmaking<br />
process, use<br />
boiling water at<br />
the start.<br />
CHOCOLATE TERRINE WITH HAZELNUT PRALINE<br />
AND SALTED-CARAMEL POPCORN<br />
foodandhome.co.za JUNE 2016 33
RAISE YOUR GLASS<br />
DRINK<br />
WHAT TO DRINK, WHEN, WHERE & HOW...<br />
BY CHRISTINE LUNDY<br />
Woodstock Brewery:<br />
Californicator<br />
‘Sex,drugsandrock’nroll’<br />
is what inspired Woodstock<br />
Brewery’s owner, Andre<br />
Viljoen’s colourful beer names!<br />
Californicator is crafted in the<br />
styleofanIndiapaleale,has<br />
tropical- and citrus aromas<br />
and a medium-to-full body.<br />
FromR23atthebrewery,<br />
speciality bottle stores or<br />
online at leagueofbeers.com<br />
Darling Brew:<br />
Bone Crusher<br />
Bone Crusher is a ‘wit<br />
beer’ – a barley/wheat top<br />
fermented beer that’s fresh<br />
and spicy! The name is<br />
inspired by an endangered<br />
creature: the spotted hyena.<br />
FromR25atthebrewery,<br />
SPAR, PnP liquor stores,<br />
speciality bottle stores and<br />
online at leagueofbeers.com<br />
Cape Brewing<br />
Company: Pale Ale<br />
CBC is changing the<br />
face of craft beer with<br />
their irst can! The top<br />
fermented pale ale is<br />
an aromatic beer with<br />
citrus-fruit lavours<br />
combined with a nice<br />
sharp inish.<br />
R59,99 per four-pack,<br />
available at major<br />
supermarkets and<br />
retail liquor stores<br />
nationwide<br />
Bisquit Cognac: L’Origine<br />
L’Origine is a tribute to the art of Cognac – a long and<br />
complex process, often unknown. Bisquit Cognac is<br />
crafted by the ‘Guardian of the Temple’ – the master<br />
distiller, who is key holder to Bisquit’s bank of precious<br />
‘eau de vie’, meaning ‘water of life’ (the twice-distilled<br />
wine), and keeper of the ageing and blending secrets behind the brand. For<br />
L’Origine, the master distiller has skillfully blended to perfection a range of over 100<br />
‘eaux de vie’ to create a masterpiece. One of the rarest Cognacs, only a select few<br />
will be able to acquire this prestigious, priceless bottle. Recently at the AfrAsia Bank<br />
Cape Wine Auction, L’Origine was acquired for R350 000 as part of a full Bisquit<br />
experience in Paris and Cognac, France.<br />
Discovering who does what in<br />
the booming South African craftbeer<br />
scene is quite a journey!<br />
Thanks to the book, Beer Safari –<br />
A Journey Through the Craft<br />
Breweries of South Africa, by<br />
Lucy Corne, I have discovered<br />
over 40 passionate craft brewers<br />
and even more beers. I am truly<br />
inspired to take a ‘vacaletion’, as<br />
Lucy rightly says! Although most<br />
of the breweries are located in the<br />
Western Cape, a lot of innovation<br />
and experimentation is taking<br />
place nationwide. Something<br />
else these craft breweries have<br />
in common is creative names<br />
for each of their beers! Brewers<br />
certainly know how to have fun...<br />
Beer Safari is published by<br />
Penguin Random House and<br />
available at Exclusive Books<br />
for R282.<br />
34 JUNE 2016
4June<br />
Blaauwklippen Road Vintners Open Day. An opportunity<br />
to (re)discover some of Stellenbosch’s hidden gems and<br />
the people behind them – Kleinood, Keermont and<br />
De Trafford. All three are famous for their succulent syrah,<br />
but not limited to it, as you will discover. Bookings are<br />
essential and places are limited. kleinood.com/news;<br />
sales@kleinood.com<br />
10 March – 11 June<br />
The Union Bar. Jozi’s masters of here-today-gone-tomorrow<br />
entertainment, Joshua Shifren and Justin Kramer, recently<br />
launched their latest pop-up bar in Illovo, for 13 weeks, in<br />
association with blended Scotch whisky brand, Black Bottle.<br />
Think sheer sophistication and style, speciality cocktails<br />
served in unusual vessels, artisanal food and irst-class local<br />
entertainment, all draped in black and gold. theunionbar.co.za<br />
foodandhome.co.za JUNE 2016 35
RAISE YOUR GLASS<br />
GIVEAWAY!<br />
Wolf & Maiden and<br />
Bisquit Cognac have<br />
collaborated to create<br />
a limited-edition range<br />
of items: a hamper<br />
consisting of one tablet cover,<br />
one messenger bag and<br />
a bottle of Bisquit VSOP ALL<br />
TO THE VALUE OF R4 800.<br />
A near-death experience<br />
prompted Lance Kabot to<br />
reprioritise his family lifestyle<br />
and start his own brewery,<br />
St. Francis Brewing Company –<br />
Crafters of Real Beer<br />
Q&A<br />
WHAT INSPIRED YOU TO<br />
START YOUR NEW BREWERY?<br />
I was travelling in the USA when<br />
the craft-beer revolution was<br />
taking off there and I worked in<br />
two craft breweries. On my return<br />
to SA, I started home-brewing;<br />
and, then, a suring accident,<br />
three years ago, gave me the time<br />
to plan my dream brewery.<br />
WHY CAPE ST. FRANCIS?<br />
My family loves to surf and the<br />
waves are really good here.<br />
YOUR FAVOURITE STYLE OF<br />
BEER? That’s a tough question –<br />
there are so many delicious styles.<br />
My all-time favourite is an IPA in<br />
the US West Coast-style, loaded<br />
with hops. Nothing is as relaxing<br />
as a hoppy beer and I love the<br />
aroma and taste.<br />
WHAT IS THE INSPIRATION<br />
BEHIND THE NAMES OF EACH<br />
BEER? Beach Blonde is like<br />
a surfer girl – natural, light-hearted<br />
and refreshing. Lighthouse Ale is<br />
an honest beer you can rely on,<br />
inspired by the Cape St. Francis<br />
lighthouse. Wildside IPA is an<br />
unrestrained celebration of hops,<br />
untamed like our rugged coastline.<br />
Storm Rider Stout is the perfect<br />
storm in a glass, inspired by<br />
the winter storms that bring us<br />
good waves.<br />
This collection is perfect for<br />
those who appreciate the<br />
simplicity of design and the<br />
sophistication of superior<br />
quality. Speciically produced<br />
for Bisquit Cognac, the products<br />
represent the time-honoured<br />
heritage and handcrafted<br />
technique of both brands.<br />
To enter, email your name,<br />
postal address and ID<br />
number with ‘Bisquit’<br />
in the subject line to<br />
foodhome@caxton.co.za<br />
by 15 June 2016.<br />
XXALELAGER<br />
We all know about wine geeks, but now I have discovered a new kind –<br />
the beer geeks! And rightfully so, as, with the rise of craft beer, a whole<br />
new range of beer is emerging. So, what is the main difference between<br />
ale and lager? The fermentation and especially the type of yeast. Here<br />
is a summary:<br />
ALE<br />
Thousands of years old process<br />
Fermented warm<br />
Top fermentation<br />
Small brewing cycle: few days<br />
LAGER<br />
Quite recent process<br />
Fermented cold<br />
Bottom fermentation<br />
Long brewing cycle: several months<br />
WATERKLOOF’S<br />
SERIOUSLY COOL DUO<br />
Right on trend, Waterkloof, famous<br />
for their naturally made wine, has just<br />
released this seriously cool duo –<br />
a cinsault and chenin blanc, both from<br />
some of the oldest bush vines in the<br />
Heidelberg. They advise us to serve<br />
these wines neither cold nor warm, but<br />
cool. Cinsault, R120, chenin blanc, R95;<br />
at select liquor retailers nationwide<br />
36 JUNE 2016
MY OLIVES COME FROM ITALY<br />
MY CHEESE IS FRENCH<br />
AND MY FAVOURITE WINES COME FROM<br />
DURBANVILLE HILLS CAPE TOWN<br />
www.durbanvillehills.co.za
your...<br />
HOT CHOCOLATE<br />
WHETHER YOU NIP IT, TUCK IT, DRESS IT UP OR DOWN,<br />
ADD COLOUR, FLAVOUR OR A NEW DIMENSION, EACH<br />
MONTH WE’LL HELP YOU ZHOOSH UP A PRODUCT,<br />
DISH OR DRINK IN YOUR HOME TO ADD EYE-CATCHING<br />
INTRIGUE AND ON-TREND FLAIR<br />
DIRECTION AND STYLING BY CLAIRE FERRANDI PHOTOGRAPH BY DYLAN SWART<br />
This winter, instead of instant hot chocolate, treat your loved ones to this decadent<br />
and comforting home-made white hot chocolate with caramel and toasted<br />
marshmallows! To make 3 servings, combine 250ml (1 cup) fresh cream, 250ml<br />
(1 cup) milk, 5ml (1 tsp) vanilla essence, pinch salt and 30g sugar in a medium<br />
pot and bring to a boil. Remove from heat and add 160g finely chopped white<br />
chocolate to the cream-milk mixture. Whisk until the chocolate has melted in the<br />
heat of the liquid and the hot chocolate is smooth, 3 minutes. To serve, pour the warm<br />
hot chocolate into 3 mugs, top each with a dollop of whipped cream, mini toasted<br />
marshmallows, a drizzle of store-bought caramel sauce and wafer rolls.<br />
38 JUNE 2016
BOOKS<br />
COOKS<br />
DIGESTING THE LATEST ON THE CULINARY SHELVES...<br />
FOR<br />
BY TARYN DAS NEVES<br />
1 ALLAFRATELLI–HOWTOEAT<br />
ITALIAN (MURDOCH BOOKS, R685)<br />
This cookbook pays homage to one<br />
ofthemorepopularItalianeateries,<br />
Fratelli Fresh, in Sydney. Founder, Barry<br />
McDonaldsolovesItalianculturethat<br />
he even imagined a whole Italian history<br />
intohisheritagebeforestartingoutwith<br />
a little Italian wholesaler. This will delight<br />
allyoursensesfromaperitivo,platesof<br />
charcuterieandbowlsofpastatothe<br />
delights of cannoli and gelato. Perfect<br />
for wintertime comfort, the pappardelle<br />
with duck ragù looks irresistible.<br />
DELICIOUSLY ELLA EVERY DAY<br />
(HODDER & STOUGHTON, R368)<br />
Ella Woodward is back with another<br />
punchy cookbook. Filled with recipes for<br />
everyday cooking, it promotes her healthy<br />
approach to eating, but is attuned to today’s<br />
busy lifestyle. Try one of her goodness-illed<br />
bowls – roasted aubergine and tahini bowl,<br />
Buddha bowl or herbed lentil bowl; or,<br />
gorge on go-to pick-me-ups – her handy-tograb<br />
banana breakfast bars are heaven-sent<br />
for mornings on the run. Crowd-pleasers<br />
like veggie paella and sweet treats – think<br />
summer strawberry-banana crumble – round<br />
off this must-have title beautifully.<br />
2 WORLD’SBESTPIZZA<br />
(NEW HOLLAND, R444)<br />
Australian-based Johnny Di Francesco,<br />
aka Mr Pizza, was crowned the best<br />
pizza maker in 2014. Here, he reveals<br />
his top secrets to creating the perfect<br />
Neapolitan offering. Begin with the best<br />
dough recipe, traditional or gluten-free,<br />
before adding your favourite toppings –<br />
think salsiccia Italian sausage with ior di<br />
latte or strips of prosciutto and dollops<br />
of mascarpone. Then let the molten-hot<br />
cheese ooze between your teeth as you<br />
bite into your creation...<br />
3GINO’S ISLANDS IN THE SUN<br />
(HODDER & STOUGHTON, R522)<br />
One of those delightful cookbooks that<br />
offers eye candy of not only tantalising<br />
food, but also the chef – Gino D’Acampo.<br />
It tracks his culinary adventures on the<br />
islandsofSicilyand Sardinia while ilming<br />
hisTVseries,Gino’s Italian Escape:<br />
IslandsintheSun. Slip between the<br />
pages and imagine dipping crisp-fried<br />
artichokes into the smoothest aïoli while<br />
watching the sapphire-blue Sardinian<br />
ocean, before twirling a fork through<br />
a plate of bucatini with Sicilian pesto.<br />
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.<br />
40 JUNE 2016
READ ALL ABOUT IT<br />
1 2 3<br />
4<br />
5<br />
TOP 10 COOKERY TITLES<br />
4<br />
MODERN ISRAELI COOKING<br />
(PAGE STREET PUBLISHING, R403)<br />
The cuisine of the Levant has become<br />
increasingly popular, with celebrity chefs<br />
like Yotam Ottolenghi bringing its unusual<br />
lavours to the forefront of cooking.<br />
Following in his footsteps, Danielle Oron<br />
offers 100 traditional recipes with a twist<br />
from Israel. Divided into sections like<br />
Weekdays, Slow Cooking and Brunch,<br />
there are also ones for Fridays, the Beach<br />
and Midnight. Try the harissa lamb<br />
meatballs or braised pomegranate short<br />
ribs for a delicious Sunday lunch.<br />
5<br />
BREAKFAST LOVE<br />
(QUADRILLE, R393)<br />
Italian art director and designer, David<br />
Bez presents his second offering (after<br />
Salad Love) – bowls of quick and healthy<br />
breakfasts inspired by what people eat all<br />
over the world. Learn how to put the right<br />
combo of fruits or vegetables, grains and<br />
cereals, proteins and dressings together,<br />
and accept his challenge to make<br />
a healthy food choice every morning.<br />
Try the apple, coconut, porridge and<br />
chia seeds bowl or the mushroom, green<br />
beans, black rice and fried egg bowl.<br />
1JAN–ABreathofFrenchAir<br />
Jan Hendrik van der Westhuizen<br />
2 The Real Meal Revolution<br />
Prof. Tim Noakes et al<br />
3 Hartskombuis (Afrikaans)<br />
Tafelberg Publishers Ltd<br />
4JAN–MyFranseKosverhaal<br />
Jan Hendrik van der Westhuizen<br />
5 Low Carb is Lekker (English)<br />
Ine Reynierse<br />
6EverydaySuper<strong>Food</strong><br />
Jamie Oliver<br />
7TheFrenchAffair<br />
Jan Hendrik van der Westhuizen<br />
8TheStoryofaHouse–fables<br />
and feasts from La Creuzette<br />
Louis Jansen van Vuuren &<br />
Hardy Olivier<br />
9SimplyDelicious<br />
Zola Nene<br />
10 The Banting Baker<br />
Catherine Speedie<br />
foodandhome.co.za JUNE 2016 41
1 PUMPKIN SPICE<br />
Mix together 45ml (3 tbsp) ground<br />
cinnamon, 5ml (1 tsp) ground ginger,<br />
5ml (1 tsp) ground nutmeg, 5ml (1 tsp)<br />
allspice and 5ml (1 tsp) ground<br />
cardamom (if using pods, crush<br />
and grind the seeds to a powder).<br />
1<br />
2<br />
2 SOUTH INDIAN SPICE<br />
Mix together 5ml (1 tsp) coriander seeds,<br />
2,5ml (½ tsp) fennel seeds, 2,5ml (½ tsp)<br />
cumin seeds, 3 cloves, 4 black peppercorns,<br />
15ml (1 tbsp) ground turmeric and 15ml<br />
(1 tbsp) ground cayenne pepper, and grind<br />
to a ine powder.<br />
3 NORTH INDIAN SPICE<br />
Grind up 10ml (2 tsp) dried red chilli lakes, 5ml<br />
(1 tsp) cumin seeds, 10ml (2 tsp) coriander<br />
seeds, 4 mixed black peppercorns, seeds of<br />
4 green cardamom pods, 3 cloves, 5ml (1 tsp)<br />
yellow mustard seeds, 15ml (1 tbsp) curry leaves<br />
and 2,5ml (½ tsp) fenugreek seeds. Mix together<br />
with 15ml (1 tbsp) ground turmeric.<br />
3<br />
42 JUNE 2016
KITCHEN FILES<br />
4<br />
4 CHAI SPICE<br />
Mix together 5ml (1 tsp) ground cinnamon (if using a cinnamon stick,<br />
crush and grind to a powder), 10ml (2 tsp) ground ginger, 10ml (2 tsp)<br />
ground cardamom (if using pods, grind the seeds to a powder), 5ml<br />
(1 tsp) allspice, 2,5ml (½ tsp) grated nutmeg, 5ml (1 tsp) ground cloves<br />
and 2,5ml (½ tsp) mixed peppercorns, and grind to a ine powder.<br />
5 GARAM MASALA<br />
Grind up 2,5ml (½ tsp) coriander seeds, 5ml<br />
(1 tsp) cumin seeds, 2,5ml (½ tsp) black mustard<br />
seeds, 10ml (2 tsp) chopped red chillies and<br />
15ml (1 tbsp) dried curry leaves. Mix together<br />
with 15ml (1 tbsp) ground turmeric, 10ml (2 tsp)<br />
ground ginger, 15ml (1 tbsp) ground cinnamon<br />
and 5ml (1 tsp) ground cloves.<br />
DON’T HAVE TIME TO POP OUT<br />
AND BUY THE SPICE MIX YOU<br />
NEED? WE TEACH YOU HOW TO<br />
MAKE YOUR OWN USING WHAT’S<br />
ALREADY IN THAT SPICE DRAWER…<br />
STYLING AND DIRECTION BY NOMVUSELELO MNCUBE<br />
PHOTOGRAPH BY DYLAN SWART<br />
5<br />
foodandhome.co.za JUNE 2016 43
CRUNCHY AND<br />
CRISP, THIS UNSUNG<br />
VEGETABLE HAILS<br />
FROM THE SAME PLANT<br />
FAMILY AS CARROTS,<br />
PARSLEY, FENNEL AND<br />
CARAWAY, IS LOW IN<br />
KILOJOULES AND<br />
A VALUABLE SOURCE<br />
OF HEALTH. BEST EATEN<br />
FRESH, CELERY IS<br />
DELICIOUS IN SALADS<br />
OR AS A CRUDITÉ. IT’S<br />
ALSO FAB BLENDED<br />
INTO SOUPS OR<br />
ADDED TO STEWS. SO,<br />
USE UP THAT GREEN<br />
GOODNESS BEFORE<br />
YOU’RE LEFT WITH<br />
SAD, LIMP STICKS...<br />
RECIPES AND STYLING BY<br />
NOMVUSELELO MNCUBE<br />
PHOTOGRAPHS BY DYLAN SWART<br />
44 JUNE 2016
FRESH<br />
Celery, apple, spinach,<br />
lime and ginger juice<br />
This green juice ensures your body<br />
receives a powerhouse of nutrients<br />
to strengthen it against the onslaught<br />
of flu season. Although not a substitute<br />
for whole fruit and vegetables, this is<br />
a great quick-and-easy body boost.<br />
It’s an excellent source of vitamin C,<br />
which helps the body develop resistance<br />
against infectious agents and scavenge<br />
harmful, pro-inflammatory free radicals<br />
from the blood<br />
Makes 1L (4 cups) EASY 15 mins<br />
THE FLAVOUR COMBINATIONS<br />
2 bunches celery, washed and<br />
chopped<br />
200g baby spinach, chopped<br />
3 Granny Smith apples, chopped<br />
juice of 3 limes<br />
3cm fresh ginger, chopped<br />
150g lettuce leaves<br />
2 x 30g packets fresh mint leaves<br />
HOW TO DO IT<br />
Place all of the chopped vegetables,<br />
1 fruit and herbs in a juicer and blend<br />
on high. The juicer will remove any<br />
pulp and you’ll be left with delicious,<br />
fresh juice.<br />
Pour the juice into glasses and<br />
enjoy your healthy boost!<br />
2<br />
COOK’S TIP<br />
If you don’t have a juicer, blitz the<br />
ingredients to a pulp in a blender.<br />
Strain the pulp through a ine sieve<br />
or cheesecloth secured over a bowl.<br />
Discard the pulp, and<br />
enjoy the juice that<br />
gathers in the bowl.<br />
CELERY boasts antiinlammatory<br />
properties and<br />
a host of antioxidants. It’s also<br />
a rich source of vitamin K,<br />
folate and potassium.<br />
APPLES are rich in antioxidant<br />
phytonutrients, lavonoids and<br />
polyphenols, which protect<br />
the body from the deleterious<br />
effects of free radicals. They<br />
also contain high quantities of<br />
vitamin C and beta-carotene.<br />
SPINACH is a store house<br />
for many phytonutrients that<br />
have health-promoting- and<br />
disease-preventing properties.<br />
Fresh leaves are a rich source<br />
of several vital antioxidant<br />
vitamins, like vitamins A and C,<br />
and lavonoid polyphenolic<br />
antioxidants. Together, these<br />
compounds act as protective<br />
scavengers against oxygenderived<br />
free radicals and play<br />
a healing role in ageing and<br />
various disease processes.<br />
LIMES, like other fellow citrus<br />
fruits, are an excellent source<br />
of vitamin C.<br />
CONTAINS 2 OF YOUR 5 A DAY<br />
CELERY, APPLE, SPINACH, LIME AND GINGER JUICE<br />
foodandhome.co.za JUNE 2016 45
Creamy celery, chilli and<br />
prawn spaghetti<br />
Serves 6 EASY 20 mins<br />
THE FLAVOUR COMBINATIONS<br />
300g spaghetti<br />
15ml (1 tbsp) olive oil<br />
1 onion, peeled and chopped<br />
2 garlic cloves, peeled and crushed<br />
500ml (2 cups) fresh cream<br />
1 bunch celery, washed and chopped<br />
(leaves reserved, to garnish)<br />
salt and freshly ground black<br />
pepper, to taste<br />
15g butter<br />
15ml (1 tbsp) olive oil<br />
2,5ml (½ tsp) crushed dried<br />
chilli flakes<br />
300g prawns, cleaned and<br />
heads removed<br />
handful fresh chives, chopped<br />
HOW TO DO IT<br />
Cook the spaghetti according<br />
1 to packet instructions.<br />
For the sauce, heat the irst 15ml<br />
(1 tbsp) olive oil in a saucepan<br />
2<br />
over medium-high heat and fry the<br />
onion until softened, 2 minutes. Add<br />
the garlic, cream and celery, season<br />
to taste with salt and freshly ground<br />
black pepper, reduce the heat and<br />
allow to simmer, about 10 minutes.<br />
Melt the butter and the remaining<br />
3 15ml (1 tbsp) olive oil in a pan<br />
over high heat and fry the prawns,<br />
3 minutes on each side. Stir in the<br />
chilli lakes, remove from heat and<br />
stir in the sauce. Add the pasta<br />
and chives and serve garnished<br />
with celery leaves.<br />
THE THOUGHT<br />
of two thousand people<br />
CRUNCHING CELERY<br />
at the same time<br />
horrified me<br />
GEORGE BERNARD SHAW<br />
explaining why he had turned down an<br />
invitation to a vegetarian gala dinner<br />
CREAMY CELERY, CHILLI AND PRAWN PASTA
FRESH<br />
Celery, apple, pecan and<br />
walnut caramel tart<br />
Serves 6 – 8 EASY 1 hr 15 mins<br />
THE FLAVOUR COMBINATIONS<br />
CARAMEL SAUCE<br />
200g sugar<br />
100g butter<br />
125ml (½ cup) fresh cream<br />
5ml (1 tsp) vanilla essence<br />
5ml (1 tsp) ground cinnamon<br />
4 celery sticks, chopped<br />
TART<br />
6 sheets filo pastry, defrosted and<br />
covered with a damp tea towel to<br />
prevent the pastry from drying out<br />
150g butter, melted<br />
3 red apples, peeled and sliced<br />
zest of 1 orange<br />
50g pecan nuts, toasted<br />
50g walnuts, toasted<br />
2 celery sticks, shaved into curls<br />
using a potato peeler, to garnish<br />
HOW TO DO IT<br />
Preheat the oven to 190°C. For the<br />
1 caramel sauce, place the sugar<br />
in a saucepan over medium-low<br />
heat and melt, without stirring, until<br />
it turns caramel in colour, about<br />
10 minutes. Remove from heat,<br />
add the 100g butter and stir until<br />
melted. Stir in the cream, vanilla<br />
and cinnamon, return to the heat<br />
and allow to simmer until thick, about<br />
10 minutes. Remove from heat and<br />
allow to cool.<br />
Blanch the 4 chopped celery sticks<br />
2 in boiling water, 3 minutes. Drain<br />
and set aside until needed.<br />
For the tart, grease a 25cm x 23cm<br />
3 baking tray. Working with one ilo<br />
sheet at a time, brush each sheet with<br />
the melted butter then use to line your<br />
tart tin, scrunching the pastry slightly<br />
at the edges.<br />
Layer in the apple slices, then<br />
4 sprinkle with the orange zest, nuts<br />
and blanched celery and bake in the<br />
oven, 40 minutes. Remove from oven<br />
and allow to cool, 10 minutes. Drizzle<br />
over some caramel sauce and serve<br />
the remainder alongside. Garnish<br />
with shaved celery curls to serve.<br />
CELERY, APPLE, PECAN AND WALNUT CARAMEL TART
SUPPER ON THE<br />
THESE EASY-PEASY MIDWEEK MEALS, READY IN UNDER AN HOUR,<br />
ARE SIMPLY DELECTABLE AND SURE TO PUT A SMILE ON THE DIAL<br />
OF YOUR HUBBY, KIDS OR IN-LAWS<br />
RECIPES AND STYLING BY CLAIRE FERRANDI ASSISTED BY NOMVUSELELO MNCUBE PHOTOGRAPHS BY DYLAN SWART<br />
Garlicky wild mushrooms on rye toast<br />
Serves 2 EASY 20 mins<br />
Heat a glug of olive oil in a frying pan over low heat. Add<br />
1 peeled and minced garlic clove and a small handful fresh<br />
thyme and rosemary leaves and sauté, 3 minutes. Turn the<br />
heat to high, add 320g exotic mushrooms (larger mushrooms<br />
sliced) and fry until the mushrooms are cooked through and<br />
golden, about 10 minutes. Season the mushrooms with salt<br />
to taste. Spread 2 large slices of toasted rye bread with<br />
wholegrain mustard and top with the fried mushrooms.<br />
Sprinkle with fresh rosemary leaves to serve.<br />
Parsnip, rosemary and sage soup<br />
with blue cheese<br />
Serves 6 EASY 40 mins<br />
Add 10ml (2 tsp) olive oil, 3 peeled and crushed garlic<br />
cloves, 2 peeled and diced onions, a handful fresh<br />
sage leaves and a handful fresh rosemary leaves to<br />
a large pot over low heat and sauté until the onion is soft,<br />
10 minutes. Add 1,5kg peeled and chopped parsnips and<br />
1,6L vegetable stock and simmer until the parsnips are soft,<br />
about 30 minutes. Blitz the soup until smooth, then stir in<br />
500ml (2 cups) fresh cream, juice of ½ lemon and season<br />
with salt and freshly ground black pepper to taste. Serve<br />
warm, sprinkled with crumbled blue cheese, fried sage<br />
leaves and fresh rosemary, if desired.<br />
48 JUNE 2016
Ginger and chilli pork in lettuce cups<br />
topped with a soft-yolk poached egg<br />
Serves 2 – 3 EASY 30 mins<br />
Add 15ml (1 tbsp) olive oil, 2 peeled and minced garlic cloves,<br />
5cm peeled and grated fresh ginger and 2 chopped red<br />
chillies to a pan over medium heat and fry, 2 minutes. Add the<br />
meat from 1kg pork bangers (squeeze the meat out of the<br />
casings and discard the casings) and fry, stirring to break up<br />
any lumps, until cooked and slightly golden, about 10 minutes.<br />
Stir through the zest of 1 lime, 3 chopped spring onions and<br />
a handful chopped fresh coriander. Serve the pork spooned<br />
into butter lettuce leaves and top with a soft-poached egg.<br />
Sprinkle with sesame seeds and garnish with fresh mint,<br />
if desired.<br />
“My favourite things in life don’t cost any<br />
money. It’s really clear that the most<br />
precious resource we all have is time.”<br />
STEVE JOBS<br />
Waffles with almond-crusted chicken<br />
and barbecue mayonnaise<br />
Serves 4 EASY 45 mins<br />
Preheat the oven to 200°C and line a large baking tray with<br />
baking paper. Add 15ml (1 tbsp) fresh thyme leaves,<br />
15ml (1 tbsp) chopped fresh rosemary leaves, 55g<br />
grated Parmesan, 50g flaked almonds and 50g toasted<br />
breadcrumbs to a medium bowl. Add 150g cake flour to<br />
a second bowl and 2 beaten eggs to a third bowl. Crumb<br />
400g mini skinless chicken breast fillet pieces by dipping<br />
each into the lour irst, then into the beaten eggs, then into<br />
the breadcrumb mixture to coat. Lay the crumbed chicken<br />
on the prepared baking tray, sprinkle with salt and bake in<br />
the oven until golden and cooked through, about 30 minutes.<br />
For the barbecue mayonnaise, combine 150g good-quality<br />
mayonnaise with 150ml bbq sauce and a handful chopped<br />
fresh parsley. Serve the chicken slices on toasted waffles.<br />
Top with the mayo, garnish with microherbs and add a side<br />
of lemon wedges for squeezing.<br />
foodandhome.co.za JUNE 2016 49
COMPETITION<br />
SPOIL YOURSELF WITH<br />
A PAMPER BREAK AT<br />
THE HYATT REGENCY<br />
IN ROSEBANK<br />
ONE LUCKY READER<br />
CAN WIN A WEEKEND<br />
PAMPER BREAK FOR TWO<br />
AT THE COSMOPOLITAN<br />
HYATT REGENCY<br />
JOHANNESBURG IN<br />
ROSEBANK,<br />
TO THE VALUE OF<br />
R30 780!<br />
ituated in the modern<br />
suburb of Rosebank,<br />
and a mere 100 metres<br />
from the Gautrain<br />
Rosebank station, the<br />
Hyatt Regency is one of<br />
the more central Johannesburg hotels.<br />
With 244 luxury rooms and suites featuring<br />
African-inspired decor, as well as delicious<br />
dining options and a space to fully relax<br />
at Amani Spa, the hotel offers guests an<br />
enhanced and rejuvenating stay. Enjoy<br />
a delicious meal in the newly renovated<br />
onenineone – a stylish, modern restaurant,<br />
which draws its inspiration from all over<br />
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waiting for your personalised spa treatment.<br />
For bookings, call +27 11-280-1234 or<br />
email johannesburg.regency@hyatt.com.<br />
johannesburg.regency.hyatt.com<br />
A luxury weekend pamper break for two at the Hyatt Regency<br />
Johannesburg in Rosebank, to the value of R30 780. The prize includes:<br />
<br />
Regency, Rosebank, inclusive of all Regency Club beneits (visit<br />
foodandhome.co.za for details).<br />
<br />
onenineone, inclusive of soft drinks, tea and coffee (excludes<br />
alcoholic beverages).<br />
nineone restaurant, served<br />
between 6:30am and 10:30am.<br />
<br />
tea and coffee (excludes alcoholic beverages).<br />
<br />
SMS HYATT followed by your name, ID number<br />
and postal address to 48405. Each SMS costs<br />
R1,50 and free SMSs do not apply.<br />
Competition closes on 30 June 2016. The<br />
prize cannot be transferred to cash and<br />
is not exchangeable. Booking to be made<br />
a minimum of seven days in advance and<br />
is subject to room-, restaurant- and spa<br />
availability. Visit foodandhome.co.za for<br />
Terms and Conditions.
WINTER IS UPON US AND WE’RE STOCKING OUR FRUIT AND<br />
VEGGIE BASKETS WITH FLAVOUR-BURSTING IN-SEASON<br />
PRODUCE FOR INDULGENT, WINTER-WARMING DISHES<br />
RECIPES AND STYLING BY ILLANIQUE VAN ASWEGEN PHOTOGRAPHS BY ADEL FERREIRA<br />
Pumpkin<br />
Pears<br />
Grapefruit<br />
Edamame beans<br />
foodandhome.co.za JUNE 2016 51
IN SEASON<br />
CONTAINS 2.5 OF YOUR 5 A DAY<br />
WARM BABY-MARROW SALAD WITH BUTTER-FRIED EDAMAME<br />
BEANS AND BACON VINAIGRETTE<br />
COOK’S TIPS<br />
If you don’t own a spiraliser,<br />
chop the baby marrows into<br />
batons or simply use a vegetable<br />
peeler to peel off thick strips.<br />
Pine nuts can be quite expensive –<br />
if you would like an alternative that<br />
tastes just as good, add toasted<br />
pistachios instead. They will<br />
lend a gentle and earthy<br />
nuttiness too.<br />
52 JUNE 2016
IN SEASON<br />
Warm baby-marrow<br />
salad with butter-fried<br />
edamame beans and<br />
bacon vinaigrette<br />
A lovely low-carb warm winter salad<br />
with rustic flavours<br />
Serves 4 EASY 1 hr<br />
THE FLAVOUR COMBINATIONS<br />
BABY-MARROW SALAD<br />
300g edamame/broad beans<br />
8 (about 800g) large baby marrows<br />
30g butter<br />
60ml (¼ cup) sour cream<br />
50g pine nuts, toasted<br />
25g Parmesan, finely grated<br />
handful fresh basil leaves<br />
BACON VINAIGRETTE<br />
10ml (2 tsp) olive oil<br />
250g streaky bacon, halved widthways<br />
15ml (1 tbsp) wholegrain mustard<br />
5ml (1 tsp) garlic, finely chopped<br />
60ml (¼ cup) red vinegar<br />
80ml ( cup) water<br />
60ml (¼ cup) fresh flat-leaf parsley,<br />
chopped<br />
2,5ml (½ tsp) sugar<br />
salt and freshly ground black<br />
pepper, to taste<br />
HOW TO DO IT<br />
For the salad, bring a pot of salted<br />
1 water to a boil. Add the edamameor<br />
broad beans (in their pods) and<br />
cook, 4 minutes. Refresh in cold water<br />
and remove the beans from their pods.<br />
For the vinaigrette, heat a pan over<br />
2 medium heat until hot. Add the<br />
oil and fry the bacon off in 2 or 3<br />
batches until crisp, 4 – 5 minutes for<br />
each batch. Remove the bacon, but<br />
do not discard the oil, as it will form<br />
the base of your vinaigrette.<br />
Combine the mustard and garlic<br />
3 with the warm bacon fat in the<br />
pan and cook, 1 minute. Whisk in the<br />
vinegar and water and remove from<br />
heat. Add to a food processor with<br />
the parsley and sugar and blend until<br />
smooth. Season to taste and keep<br />
warm in a saucepan over low heat.<br />
Using a spiraliser, cut the baby<br />
marrows into ‘spaghetti’ strands.<br />
4<br />
Add half of the butter to a hot pan<br />
over high heat and fry the baby<br />
marrows off in 3 batches, 1 minute.<br />
Add the remaining butter and fry the<br />
edamame beans, 1 minute.<br />
Toss the baby-marrow spaghetti<br />
5 and edamame beans together. Top<br />
with the bacon, dollops of sour cream,<br />
pine nuts, Parmesan and basil leaves.<br />
Serve with the dressing on the side.<br />
Roasted pumpkin slices<br />
with a sun-dried tomato,<br />
cashew and rocket sauce<br />
A delicious vegetarian side dish that is<br />
also vegan-friendly<br />
Serves 4 EASY 1 hr<br />
THE FLAVOUR COMBINATIONS<br />
ROASTED PUMPKIN<br />
60ml (¼ cup) olive oil<br />
15ml (1 tbsp) garlic, finely chopped<br />
10ml (2 tsp) honey<br />
1 (about 4g) chilli, finely chopped<br />
12 (about 850g) pumpkin slices<br />
salt and freshly ground black<br />
pepper, to taste<br />
SAUCE<br />
180ml (¾ cup) olive oil<br />
125ml (½ cup) sun-dried tomato pesto<br />
20g rocket<br />
65g raw cashews<br />
handful rocket, to serve<br />
HOW TO DO IT<br />
For the roasted pumpkin, preheat<br />
1 the oven to 200°C. Whisk the<br />
60ml (¼ cup) oil, garlic, honey and<br />
chilli together. Toss the pumpkin<br />
in the mixture and transfer to a<br />
roasting tray. Season to taste<br />
and roast in the oven until tender,<br />
45 minutes.<br />
For the sauce, place everything<br />
2 in a food processor and blend<br />
until ine. Season to taste and<br />
thin out with a splash of water,<br />
if needed.<br />
Serve dollops of the sauce on<br />
3 top of the roasted pumpkin<br />
slices and scatter some rocket<br />
leaves on top.<br />
Winter pumpkin and<br />
pear trifle with<br />
Rooibos custard<br />
A delicious wintery trifle that makes use<br />
of fun and unexpected flavours<br />
Serves 8 A LITTLE EFFORT 3 hrs<br />
THE FLAVOUR COMBINATIONS<br />
CAKE<br />
350g pumpkin, peeled and chopped<br />
5ml (1 tsp) olive oil<br />
125ml (½ cup) coconut milk<br />
seeds of 10 cardamom pods, ground<br />
30g butter<br />
5ml (1 tsp) vanilla essence<br />
5ml (1 tsp) ground cinnamon<br />
150g brown sugar<br />
125g self-raising flour<br />
ROOIBOS CUSTARD<br />
500ml (2 cups) milk<br />
3 Rooibos tea bags<br />
seeds of 1 vanilla bean<br />
30g butter, melted<br />
2 large eggs<br />
75g castor sugar<br />
60ml (¼ cup) cornflour<br />
PEAR COMPOTE<br />
15g butter<br />
2 (about 500g) large pears, diced<br />
75g castor sugar<br />
5ml (1 tsp) vanilla essence<br />
45ml (3 tbsp) coconut milk<br />
CREAM<br />
250ml (1 cup) fresh cream<br />
60ml (¼ cup) Nestlé Caramel Treat<br />
15ml (1 tbsp) desiccated coconut,<br />
to serve<br />
HOW TO DO IT<br />
For the cake, preheat the oven to<br />
1 200°C. Toss the pumpkin and olive<br />
oil together, transfer to a baking tray<br />
and roast until tender, 45 minutes.<br />
Purée until smooth and allow to cool.<br />
Place the 125ml (½ cup) coconut<br />
2 milk, ground cardamom seeds, 30g<br />
butter, 5ml (1 tsp) vanilla essence and<br />
cinnamon in a saucepan, and heat until<br />
warm. Remove from heat and allow to<br />
infuse, at least 30 minutes.<br />
foodandhome.co.za JUNE 2016 53
IN SEASON<br />
COOK’S TIP<br />
If you enjoy cheese with<br />
your vegetables, top the<br />
pumpkin with crumbled<br />
feta, ricotta or goat’s<br />
cheese. It adds a lovely<br />
touch of creaminess<br />
to the dish.<br />
CONTAINS 2 OF YOUR 5 A DAY<br />
Stir the cooled pumpkin purée,<br />
3 coconut-milk mixture, brown<br />
sugar and lour together until smooth.<br />
Divide the batter among 8 ramekins<br />
or ovenproof glasses and bake, 35<br />
minutes – it may look underdone, but<br />
will be perfect once cooled.<br />
For the custard, heat the milk and<br />
4 tea bags in a saucepan until hot.<br />
Remove from heat and set aside to<br />
infuse, at least 30 minutes. Discard<br />
the tea bags. Whisk in the vanilla seeds<br />
and 30g melted butter.<br />
Combine the eggs, 75g castor<br />
5 sugar and cornlour in a mixing<br />
bowl and whisk until smooth. Pour in<br />
the milk mixture and whisk. Transfer<br />
to a clean saucepan and cook over low<br />
heat, stirring continuously, until thick,<br />
20 minutes. Allow to cool.<br />
For the pear compote, melt the<br />
6 15g butter in a saucepan over<br />
medium heat. Add the pears and<br />
sauté for 1 minute. Stir in the 75g<br />
castor sugar, 5ml (1 tsp) vanilla and<br />
45ml (3 tbsp) coconut milk and simmer<br />
for 15 minutes. Allow to cool.<br />
For the cream, whip the cream to<br />
7 stiff peaks. Add the caramel and<br />
whisk until smooth.<br />
Whisk the cooled custard until<br />
8 smooth. Transfer to a piping bag<br />
itted with a large round nozzle and pipe<br />
the custard into the ramekins or glasses<br />
on top of the cooled cake layers.<br />
Transfer the cream to a clean piping<br />
9 bag itted with a large round nozzle<br />
and pipe onto the custard layers. Finish<br />
with a spoonful of the pear compote<br />
and a sprinkling of coconut to serve.<br />
Caramelised grapefruit<br />
tartlets with a caramelcustard<br />
filling<br />
The nutty tart base and creamy filling<br />
make for the perfect contrasts to the<br />
refreshing citrus flavour<br />
Makes 8 tartlets A LITTLE EFFORT<br />
1 hr 45 mins<br />
ROASTED PUMPKIN SLICES WITH A SUN-DRIED TOMATO, CASHEW AND ROCKET SAUCE<br />
(RECIPE ON PAGE 53)<br />
THE FLAVOUR COMBINATIONS<br />
PASTRY<br />
cooking spray, to grease<br />
125g pecan nuts<br />
125g cake flour<br />
110g castor sugar<br />
54 JUNE 2016
IN SEASON<br />
55g butter, melted<br />
45ml (3 tbsp) cold water<br />
FILLING<br />
375ml (1½ cups) milk<br />
100ml fresh cream<br />
45ml (3 tbsp) brown sugar<br />
2 large egg yolks<br />
5ml (1 tsp) vanilla essence<br />
45ml (3 tbsp) cornflour, sifted<br />
45ml (3 tbsp) Nestlé Caramel Treat<br />
zest of 1 grapefruit<br />
80ml (cup) grapefruit juice<br />
8 thin slices grapefruit<br />
60ml (¼ cup) castor sugar<br />
mint leaves, to garnish (optional)<br />
HOW TO DO IT<br />
For the pastry, grease eight 8cm<br />
1 loose-bottomed quiche tins with<br />
cooking spray. Place the pecan nuts<br />
and cake lour in a food processor and<br />
blend until ine. Add the 110g castor<br />
sugar, butter and water and pulse until<br />
the pastry comes together. Use your<br />
hands to press it into the tart tins. Prick<br />
with a fork and refrigerate for 30 minutes.<br />
Preheat the oven to 180°C.<br />
Bake the tart cases in the oven,<br />
2 30 minutes. Allow to cool in the<br />
tins, 15 minutes, before transferring<br />
to a wire rack to cool.<br />
COOK’S TIP<br />
Use a spice grinder or<br />
pestle and mortar to<br />
grind the cardamom<br />
seeds into a powder.<br />
WINTER PUMPKIN AND PEAR TRIFLE WITH ROOIBOS CUSTARD (RECIPE ON PAGE 53)<br />
foodandhome.co.za JUNE 2016 55
IN SEASON<br />
For the illing, heat the milk and<br />
3 cream in a saucepan until hot.<br />
Remove from heat just before it<br />
comes to a boil.<br />
Whisk the brown sugar, egg<br />
yolks and vanilla essence<br />
4<br />
together until smooth. Whisk in the<br />
cornlour. Slowly add the warm cream<br />
and milk mixture and whisk to combine.<br />
Pour into a clean saucepan and cook<br />
over low heat, continuously whisking,<br />
until thick, 15 minutes. Whisk in the<br />
caramel, grapefruit zest and juice and<br />
pass the custard through a sieve, then<br />
allow to cool.<br />
5<br />
Use a cookie cutter to cut the<br />
grapefruit slices into a circle<br />
that its the tops of the tarts. Spoon<br />
the cooled illing into the cooled<br />
pastry cases and top each one with<br />
a round of grapefruit. Scatter the<br />
60ml (¼ cup) castor sugar on top<br />
and caramelise with a blowtorch.<br />
Garnish with fresh mint, if desired.<br />
COOK’S TIP<br />
If you don’t have a<br />
blowtorch, grill the tartlets<br />
under a preheated grill<br />
for about 1 minute until<br />
caramelised. Do not close the<br />
oven door and keep an eye<br />
on the tartlets, as they<br />
brown and caramelise<br />
quickly.<br />
CARAMELISED GRAPEFRUIT TARTLETS WITH A CARAMEL-CUSTARD FILLING (RECIPE ON PAGE 54)<br />
56 JUNE 2016
IN SEASON<br />
Milk tart-flavoured<br />
sweet labneh with<br />
orange-poached pears<br />
Soft labneh can easily be turned into<br />
a sweet treat by adding some honey<br />
and sweet spices. It is so easy and<br />
deliciously creamy!<br />
Serves 4 EASY 45 mins + 8 hrs or<br />
overnight, to strain<br />
THE FLAVOUR COMBINATIONS<br />
SWEET LABNEH<br />
1,5kg plain yoghurt<br />
60g icing sugar<br />
10ml (2 tsp) vanilla essence<br />
pinch salt<br />
2,5ml (½ tsp) ground cinnamon<br />
honey, to sweeten<br />
ORANGE-POACHED PEARS<br />
1L (4 cups) orange juice<br />
100g brown sugar<br />
seeds of 1 vanilla pod<br />
1 cinnamon stick<br />
4 (about 800g) large pears, peeled<br />
handful pistachio nuts, finely<br />
chopped, to serve<br />
ground cinnamon, to garnish<br />
HOW TO DO IT<br />
For the labneh, combine the<br />
1 yoghurt, icing sugar, vanilla<br />
essence and salt. Pour into a strainer<br />
lined with a cheesecloth or piece of<br />
muslin cloth and set over a large jug or<br />
mixing bowl that will catch the water.<br />
Refrigerate to strain, at least 8 hours<br />
or overnight.<br />
2<br />
Once strained, stir the cinnamon<br />
into the creamy labneh that is left<br />
in the cheesecloth. Discard the liquid.<br />
Sweeten to taste with the honey.<br />
Refrigerate until ready to serve.<br />
For the pears, bring the orange<br />
3 juice, brown sugar, vanilla seeds<br />
and cinnamon stick to a boil. Turn the<br />
heat down to a gentle simmer, add the<br />
pears and cook, 15 minutes. Flip the<br />
pears over and simmer until tender,<br />
15 – 20 minutes. Remove from heat<br />
and allow the pears to cool down in<br />
the orange-juice mixture.<br />
To serve, spoon the pears onto<br />
4 the labneh and garnish with the<br />
pistachios and cinnamon. Serve the<br />
cold orange syrup on the side.<br />
COOK’S TIPS<br />
Reduce your cooking time<br />
by halving the pears before<br />
simmering in the orange<br />
liquid. Instead of nuts, you<br />
could crumble over broken<br />
meringue pieces, peanut<br />
brittle or biscuits – they will<br />
also add a lovely bit<br />
of crunch.<br />
MILK TART-FLAVOURED SWEET LABNEH WITH ORANGE-POACHED PEARS<br />
foodandhome.co.za JUNE 2016 57
A DAY FOR DAD<br />
BREAKFAST TART<br />
58 JUNE 2016
FATHER’S DAY OFFERS US THE CHANCE TO CELEBRATE DADS OR FATHER FIGURES.<br />
THE IDEA OF A SPECIAL DAY DEDICATED ENTIRELY TO HONOURING FATHERHOOD<br />
WAS INTRODUCED IN THE UNITED STATES IN THE EARLY 20TH CENTURY –<br />
A WOMAN CALLED SONORA SMART DODD, INSPIRED BY THE AMERICAN MOTHER’S<br />
DAY, PLANNED A SIMILAR CELEBRATION FOR THE MEN IN OUR LIVES. BREAKFAST<br />
PARTIES ARE THE NEW BLACK SO, ON THIS YEAR’S BIG DAY, TREAT DARLING DAD<br />
TO SOME DELISH DUDE FOOD IN BED TO GET HIS DAY OFF TO THE RIGHT START<br />
RECIPES BY SARAH DALL PHOTOGRAPHS BY MYBURGH DU PLESSIS<br />
Breakfast tart<br />
Serves 2 EASY 30 mins<br />
THE FLAVOUR COMBINATIONS<br />
15ml (1 tbsp) olive oil<br />
100g chorizo sausage, sliced<br />
200g vine tomatoes<br />
150g mixed wild mushrooms<br />
125g ready-made puff pastry,<br />
defrosted<br />
15ml (1 tbsp) tomato paste<br />
100g buffalo mozzarella/fior<br />
di latte, torn<br />
salt and freshly ground black<br />
pepper, to taste<br />
1 egg<br />
fresh basil, to garnish<br />
HOW TO DO IT<br />
Preheat the oven to 220°C. Heat<br />
1 the olive oil in a frying pan over<br />
medium-high heat, add the chorizo<br />
and vine tomatoes and fry, 5 minutes.<br />
Toss in the mushrooms and fry for<br />
a further minute.<br />
Lightly roll out the puff pastry and<br />
2 cut into a 30cm x 15cm rectangle.<br />
Spread with the tomato paste (leaving<br />
a small border), then top with the<br />
chorizo, tomatoes, mushrooms and<br />
torn pieces of buffalo mozzarella or<br />
ior di latte. Season to taste and bake<br />
in the oven, 25 – 30 minutes. Crack<br />
the egg over the tart and bake until<br />
the egg is cooked through, 5 minutes.<br />
Serve topped with fresh basil leaves.<br />
Caramelised pear and<br />
vanilla-bean oats<br />
Serves 2 EASY 30 mins<br />
THE FLAVOUR COMBINATIONS<br />
120g raw oats<br />
750ml water<br />
pinch salt<br />
125ml (½ cup) fresh cream<br />
30g butter<br />
45ml (3 tbsp) sugar<br />
2 pears, quartered<br />
50g raw pecan nuts<br />
125g Greek yoghurt<br />
seeds of 1 vanilla pod<br />
50ml maple syrup<br />
HOW TO DO IT<br />
Cook the oats in the water and salt<br />
1 in a pot over low heat until creamy,<br />
10 – 15 minutes. Add the cream and<br />
cook for a further 1 – 2 minutes.<br />
In a pot over low-medium heat,<br />
2 melt the butter with the sugar, then<br />
add the pears and pecan nuts and<br />
cook until caramelised, 5 – 10 minutes.<br />
Mix the Greek yoghurt with the<br />
vanilla seeds. Serve the warm oats<br />
3<br />
topped with the caramelised pears,<br />
pecan nuts, a drizzle of maple syrup<br />
and a dollop of the vanilla yoghurt.<br />
Fried banana, bacon and<br />
ricotta flapjack stack<br />
Serves 4 EASY 30 mins<br />
THE FLAVOUR COMBINATIONS<br />
250g streaky bacon<br />
30ml (2 tbsp) honey + extra,<br />
to drizzle<br />
150g cake flour<br />
5ml (1 tsp) baking powder<br />
pinch salt<br />
1 large egg<br />
125ml (½ cup) milk<br />
45g butter, melted<br />
150g ricotta cheese, crumbled<br />
butter, to fry<br />
1 – 2 bananas, thinly sliced<br />
fresh mint, to garnish (optional)
CONTAINS 1 OF YOUR 5 A DAY<br />
CARAMELISED PEAR AND VANILLA-BEAN OATS<br />
FRIED BANANA, BACON AND RICOTTA FLAPJACK STACK<br />
HOW TO DO IT<br />
Turn the oven to 200°C and set to<br />
1 grill. Place the streaky bacon on<br />
a baking tray, drizzle with the honey<br />
and grill until golden and crisp, about<br />
5 minutes.<br />
Sift together the lour, baking<br />
2 powder and salt in a mixing bowl.<br />
Combine the egg, milk and 45g<br />
3 melted butter in a jug. Make a well<br />
in the centre of the dry ingredients and<br />
slowly add the egg, milk and butter<br />
mixture, mixing as you go, until a<br />
lump-free batter has formed. Stir in<br />
the ricotta.<br />
Heat a little butter in a frying<br />
4 pan over medium heat and fry<br />
tablespoonfuls of batter until bubbles<br />
form on the surface, about 2 minutes.<br />
Flip over and cook for a further minute.<br />
Fry the banana slices in a frying<br />
5 pan over medium heat in a little<br />
butter until golden.<br />
Make stacks of the lapjacks and<br />
6 serve topped with the bacon, fried<br />
banana and a drizzle of honey. Garnish<br />
with fresh mint, if desired.<br />
Mushrooms on toast<br />
Serves 2 EASY 30 mins<br />
THE FLAVOUR COMBINATIONS<br />
45g butter<br />
150g exotic wild mushrooms<br />
110g button mushrooms<br />
10 sprigs fresh sage + extra, chopped,<br />
to garnish<br />
3 brioche buns, sliced in half<br />
100g mascarpone cheese<br />
1,25ml (¼ tsp) trufle oil<br />
HOW TO DO IT<br />
Heat the butter in a frying pan<br />
1 over medium heat and fry the<br />
mushrooms and sage until golden.<br />
Remove from pan.<br />
Brown the brioche buns in the<br />
2 same pan, cut side down.<br />
Top the browned buns with the<br />
3 fried mushrooms and sage.<br />
Mix the mascarpone with the<br />
4 trufle oil and spoon a dollop<br />
over the mushrooms or serve on the<br />
side, garnished with chopped sage.<br />
60 JUNE 2016
A DAY FOR DAD<br />
MUSHROOMS ON TOAST<br />
foodandhome.co.za JUNE 2016 61
A DAY FOR DAD<br />
The first Father’s Day<br />
was celebrated<br />
in Spokane, Washington on<br />
19 JUNE 1910<br />
Breakfast pizza<br />
Makes 2 large pizzas EASY 1 hr<br />
THE FLAVOUR COMBINATIONS<br />
200g cake flour + extra, if needed<br />
5g instant dry yeast<br />
5ml (1 tsp) salt<br />
5ml (1 tsp) sugar<br />
125ml – 160ml water<br />
30ml (2 tbsp) tomato paste<br />
1 x 250g tub smooth cream cheese<br />
2 x 200g packets smoked trout ribbons<br />
salt and freshly ground black<br />
pepper, to taste<br />
4 large eggs<br />
30ml (2 tbsp) spirit vinegar<br />
10 caperberries<br />
fresh dill, to garnish<br />
lemon wedges, to serve<br />
HOW TO DO IT<br />
Preheat the oven to 200°C. Sift the<br />
1 dry ingredients together, then stir in<br />
the water to form a dough. Knead for a<br />
few minutes, adding more lour and water<br />
as necessary. Place the dough in a large<br />
oiled bowl, cover with a tea towel and<br />
allow to rise in a warm place, 30 minutes.<br />
Gently knead the dough again,<br />
2 divide into 2 balls and roll out into<br />
large rounds of your desired thickness.<br />
Top with the tomato paste, cream<br />
cheese, trout ribbons and salt and<br />
pepper, place in the oven and cook,<br />
8 – 12 minutes.<br />
Break 1 egg into a cup and set<br />
3 aside. Bring a large pot of water to<br />
a gentle simmer and add the vinegar.<br />
Vigorously stir the water in a circular<br />
motion to create a well in the centre.<br />
Pour the egg from the cup into the well<br />
in the water. Repeat this process with<br />
the remaining 3 eggs and poach each<br />
egg, one at a time, in the simmering<br />
water, 3 – 4 minutes for soft. Remove<br />
with a slotted spoon and place in a<br />
bowl of warm water to rinse off the<br />
vinegar, then drain on paper towel.<br />
Top the pizzas with caperberries<br />
4 and the poached eggs and serve<br />
garnished with fresh dill and a side<br />
of lemon wedges for squeezing.<br />
62 JUNE 2016
BREAKFAST PIZZA<br />
foodandhome.co.za JUNE 2016 63
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THE POSSE<br />
SANDTON, JOBURG’S THRIVING CORPORATE DISTRICT – A PLACE WHERE TIME IS<br />
MONEY AND THE STREETS ARE HEAVING TO THE BEAT OF PROMISE AND CHANCE.<br />
IT’S A MELTING POT OF URBAN-COOL AND BUSINESS SAVVY. ON THE OUTSKIRTS<br />
ARE 11TH STREET AND VICTORIA AVENUE, PARKMORE: A ONCE-QUIET, NOW-<br />
BUSTLING NEIGHBOURHOOD WHERE FIVE RESTAURANTS, OLD AND NEW, ARE<br />
CAUSING QUITE THE FOOD- AND BAR SCENE, WITH TALK OF MORE TO COME<br />
BY KATE LIQUORISH PHOTOGRAPHS BY ANNALIZE NEL
RESTAURANT ROUND-UP<br />
Shredded-lamb brioche<br />
sliders with harissa<br />
mayonnaise and rocket<br />
Serves 6 – 8 EASY 4 – 6 hrs, to<br />
slow-roast<br />
THE FLAVOUR COMBINATIONS<br />
SHREDDED LAMB<br />
60ml (¼ cup) paprika<br />
60ml (¼ cup) cumin<br />
60ml (¼ cup) garlic powder<br />
60ml (¼ cup) coriander powder<br />
250ml (1 cup) vegetable oil<br />
1kg leg of lamb<br />
1 onion, peeled<br />
4 carrots<br />
3 large leeks<br />
500ml (2 cups) beef stock<br />
BRIOCHE BUNS<br />
355g cake flour<br />
15ml (1 tbsp) sugar<br />
5m (1 tsp) salt<br />
6g yeast<br />
75g (about 1½) eggs (crack 2 eggs,<br />
beat and keep some aside as an egg<br />
wash mixed with 5ml [1 tsp] water)<br />
90ml milk<br />
75g butter<br />
SMOKED-HARISSA MAYONNAISE<br />
100g harissa paste, to taste<br />
4 egg yolks<br />
30ml (2 tbsp) white wine vinegar<br />
30ml (2 tbsp) mustard<br />
1L (4 cups) oil<br />
salt, to taste<br />
fresh rocket, to serve<br />
HOW TO DO IT<br />
Preheat the oven to 160˚C. For the<br />
1 lamb, mix together the paprika, cumin,<br />
garlic powder, coriander powder and<br />
250ml (1 cup) oil to form a paste. Rub the<br />
lamb leg all over with the spice mix.<br />
Roughly chop all of the vegetables<br />
2 and place in a roasting tray. Top<br />
the vegetables with the lamb leg and<br />
add the beef stock. Cover with foil and<br />
place in the oven until the meat pulls<br />
away from the bone, 4 – 6 hours.<br />
Once the lamb is done, allow to<br />
3 cool before shredding the meat<br />
from the bone using two forks. Strain<br />
off the liquid, reserving it for later.<br />
4<br />
SHREDDED-LAMB BRIOCHE SLIDERS WITH HARISSA MAYONNAISE AND ROCKET<br />
For the brioche buns, add all of<br />
the ingredients, except the butter,<br />
to the bowl of a free-standing mixer<br />
and mix to form a dough. Add the butter<br />
and mix until combined. Weigh out 40g<br />
per roll and shape each into a ball with<br />
a smooth top. Cover with cling ilm and<br />
set aside in a warm place to double in<br />
size, about 45 minutes. Preheat the oven<br />
to 180˚C.<br />
Place the rolls in the oven until<br />
5 golden brown, 10 – 15 minutes.<br />
Allow to cool on a wire rack.<br />
For the harissa mayonnaise, smoke<br />
6 the harissa paste. This is done in<br />
a stainless-steel roasting tray. Place<br />
wood chips at the base of the roasting<br />
tray and light with matches or a lighter.<br />
Place a wire rack over the wood chips,<br />
put a bowl with the harissa paste<br />
on the rack and cover with foil,<br />
keeping in all the smoke. Leave<br />
the harissa paste to smoke, about<br />
45 minutes.<br />
Cream together the egg yolks,<br />
7 vinegar and mustard using a whisk.<br />
Slowly add the 1L (4 cups) oil to the<br />
mixture, while whisking, until emulsiied<br />
and thick. Season with salt to taste.<br />
Whisk in the smoked harissa paste<br />
and refrigerate until needed.<br />
To assemble your sliders, reheat<br />
8 the lamb with some of the braising<br />
liquid to give it moisture. Toast your<br />
brioche buns, add a dollop of harissa<br />
mayonnaise and top with the shredded<br />
lamb. Add a small handful of rocket to<br />
each, close the buns and serve.<br />
66 JUNE 2016
RESTAURANT ROUND-UP<br />
arge windows<br />
slide open<br />
to reveal the<br />
electric Joburg<br />
skyline; the pink and orange<br />
sun disappears to the tempered<br />
sounds of ‘rat-a-tat’ in the<br />
background, swanky suits sit at<br />
the bar, ladies in heels roll up<br />
their sleeves as they dive into<br />
a plate of smoky drumsticks<br />
dripping in peri-peri... It’s<br />
a multicultural mishmash<br />
of business people, passersthrough,<br />
the ‘in crowd’ and<br />
enthusiastic tourists. But, more<br />
than anything, it’s South African.<br />
On the stairwell leading up to the<br />
restaurant are the parliamentary rules:<br />
‘Members will observe a tradition of<br />
impeccable style... Members will be on<br />
a constant lookout for new recruits who<br />
will add value and help grow a diverse<br />
member base...’ The whole place is a<br />
little tongue-in-cheek, and they like it<br />
that way. I sit with manager-and-chef<br />
team, Elena Venzo (pictured above)<br />
and Jennifer Marques, as they unravel<br />
Joburg’s new hotspot: “It’s a meeting<br />
place, a place for good food, for tasting<br />
as many delicious things as possible,<br />
alongside great<br />
cocktails and<br />
craft beers,”<br />
says Jennifer.<br />
Without trying to<br />
sound pretentious,<br />
it’s very ‘inner-city<br />
Eurocentric’ – the<br />
kind of venue you<br />
would ind in a<br />
cosmopolitan city<br />
anywhere in the<br />
world, but their style<br />
of cooking is unique<br />
to home. Jennifer<br />
explains: “Our<br />
concept is braaing<br />
and smoking and<br />
we’ve brought<br />
that through in an<br />
element of every dish.”<br />
Elena nods and adds, “It’s a real<br />
braai with wood and coals – there’s no<br />
gas; so, when it’s busy here, the smell<br />
of the wood drifts through, creating the<br />
most fantastic ambience.”<br />
Parliament is indulging Joburgers<br />
with a kind of reined braai culture,<br />
using fresh and wholesome ingredients<br />
paired with punchy marinades, piquant<br />
salsas and gorgeous aïolis that are all<br />
a little bit wicked. The menu is small,<br />
it changes often and everything is<br />
made on site. The Sunday brunches<br />
are becoming the talk of the town and,<br />
with bottomless mimosas on offer, why<br />
wouldn’t they? People lock here for<br />
the T-bone, sliders and beef-fat fries –<br />
thin, hand-cut chips with a lemon-andgarlic<br />
aïoli. Elena smiles, “It’s a great<br />
combination and probably the reason<br />
my jeans are a little tighter.”<br />
110 VICTORIA AVENUE,<br />
PARKMORE; 011-783-1467;<br />
PARLIAMENTRESTAURANT.CO.ZA<br />
foodandhome.co.za JUNE 2016 67
RESTAURANT ROUND-UP<br />
THE EATALIAN<br />
he Eatalian might be<br />
the new kid on the Parkmore<br />
block but, when it comes to the<br />
restaurant business, these brothers<br />
certainly aren’t. Arriving in South<br />
Africa in the ’90s from Trastevere<br />
in Rome, a once-quiet and nowburgeoning<br />
part of the city, Fabio<br />
(above, left) and Marco spoke no<br />
English, but managed to work their<br />
way into the industry through sheer<br />
tenacity and fortitude.<br />
Marco began at 15 years old at Da<br />
Gabriele – an Italian restaurant in<br />
Rosebank, where all the out-of-<br />
towners went to feel at home. For the<br />
next 20 years, both brothers would<br />
work proliically and painstakingly,<br />
but never together.<br />
Then, they saw the opportunity<br />
to open their dream restaurant on<br />
a little corner in Parkmore and they<br />
leapt at it. Their vision is a restaurantcome-deli<br />
with great coffee and that<br />
‘neighbourhood-local’ feel. Their style is<br />
traditional Italian using robust lavours.<br />
Says Marco, “Roman cooking is bold –<br />
there’s nothing vague about it. We’re<br />
giving people that old Italian taste,<br />
but still in keeping with modern times<br />
and ingredients.<br />
“The South African palate has evolved<br />
to understand more traditional Italian<br />
cooking. Twenty years ago, if you<br />
ordered a cappuccino, you got ilter<br />
coffee topped with whipped cream –<br />
now everybody offers real espresso.”<br />
The oxtail, carbonara and Amatriciana<br />
are all made as they would be in Rome,<br />
but they’ve also adapted their menu<br />
to local tastes in offering gluten-free<br />
options and pizzas with toppings like<br />
pulled pork and brisket. Dinner is<br />
always busy, and lunch and breakfasts<br />
are heating up.<br />
What drives them crazy about<br />
South African etiquette when it comes<br />
to Italian food? “I just don’t understand<br />
people wanting to put Parmesan<br />
and raw garlic all over their pizzas; it<br />
overwhelms all the other lavours – it<br />
kills it.” They also miss the availability<br />
of great ingredients you’re spoilt with in<br />
Italy, but love the energy and vibrancy<br />
of Johannesburg and the diversity of<br />
cuisines we offer.<br />
I ask them what else they miss<br />
about home – Fabio laughs and<br />
exclaims, “What are you talking<br />
about? This is home!”<br />
126 11TH STREET, PARKMORE;<br />
011-326-8786<br />
68 JUNE 2016
RESTAURANT ROUND-UP<br />
The Eatalian oxtail<br />
Serves 4 – 6 EASY 3 hrs<br />
THE FLAVOUR COMBINATIONS<br />
1,2kg oxtail<br />
cake flour, to dust<br />
cooking oil, to fry<br />
1 onion, peeled and finely chopped<br />
2 large carrots, peeled and grated<br />
200g celery, finely chopped<br />
2kg tinned peeled tomatoes,<br />
finely chopped<br />
1L (4 cups) vegetable stock<br />
15ml (1 tbsp) salt<br />
5ml (1 tsp) freshly ground<br />
black pepper<br />
POLENTA<br />
500ml (2 cups) water<br />
20g unsalted butter<br />
40g Grana Padano, grated<br />
5ml (1 tsp) salt<br />
125g polenta<br />
fresh parsley, to garnish<br />
seasonal vegetable medley, steamed<br />
and buttered, to serve<br />
HOW TO DO IT<br />
Trim and remove the fat from the<br />
1 oxtail. Dust lightly with the lour.<br />
Heat the oil in a pan over mediumhigh<br />
heat and sauté the oxtail until<br />
browned on all sides. Remove from<br />
pan and set aside.<br />
Heat a little oil in a saucepan<br />
2 over medium heat and sauté the<br />
onion, carrots and celery, stirring<br />
occasionally, about 1 minute. Add the<br />
oxtail, tomatoes and vegetable stock<br />
and allow to simmer over low heat<br />
until tender, 2 hours and 30 minutes.<br />
Season to taste.<br />
In the meantime, prepare your<br />
3 polenta. Place the water in a pot<br />
and bring to a boil. Add the butter,<br />
cheese, salt and polenta, and cook to<br />
form a soft porridge, 5 – 10 minutes.<br />
Transfer the polenta to a tray to mould,<br />
and refrigerate to cool and set, about<br />
1 hour. Once cooled, cut the polenta<br />
into your desired shape. Place under<br />
the oven grill for 5 minutes or chargrill<br />
in a griddle pan just before serving.<br />
Serve the oxtail garnished with<br />
4 parsley, alongside the polenta<br />
and seasonal vegetable medley.<br />
THE EATALIAN OXTAIL
EATERY JHB<br />
ichelin-star chef,<br />
Thomas Keller, once<br />
said: “Let’s face<br />
it:ifyouand<br />
Ihavethesame<br />
capabilities, the<br />
same energy and the same staff,<br />
if the only thing that differs between<br />
youandmeistheproductswe<br />
canget,andIcangetabetter<br />
product, I’m going to be a better<br />
chef.” Shayne Holt, co-owner of<br />
Eatery JHB, talks candidly as he<br />
echoes these words in relation to<br />
their restaurant philosophy, “I think<br />
that’swherewearetryingtobe–<br />
we’re not afraid to spend money<br />
on good ingredients. We like<br />
fresh and seasonal, and we like<br />
supporting local.”<br />
Neither Shayne, nor his partner,<br />
Matt Alcock, are classically trained,<br />
but both travelled the world after<br />
university, learning the industry through<br />
experience, rather than tutelage. “We<br />
both loved cooking and had managed<br />
restaurants and bars, so, when we got<br />
back to South Africa, I thought – hey,<br />
we can do this!” recalls Shayne.<br />
The duo started the restaurant on<br />
a shoestring, calling in favours and hiring<br />
staff they knew through people. “We’ve<br />
never had anyone qualiied – we’ve just<br />
trained everyone up and they’re all<br />
remarkable,” says Shayne. What was<br />
once a classically French-inspired menu<br />
offering only three starters, mains and<br />
desserts, using heavy lavours and<br />
textures, is now a ive-choice affair,<br />
lighter and more honest – a kind of<br />
modern French meets South African.<br />
“It’s ine dining without the fuss. There<br />
are no choices for sides and it comes as<br />
the chef recommends,” explains Shayne.<br />
With the help of Elton Jacobsen<br />
of LUXE Design Specialists, they’ve<br />
created a modern-industrial setting<br />
that’s incorporated bare walls, steel,<br />
rust and wood: minimalist, but polished;<br />
the perfect mirror to their menu.<br />
Says Shayne on their recipe for<br />
success: “I think we’ve carved out<br />
a niche for ourselves. We’re not<br />
mainstream or generic, and people who<br />
understand our philosophy appreciate<br />
what we do. We’re just doing our thing<br />
and trying to keep it interesting.”<br />
Their plans for the future? Matt is into<br />
solar energy and Shayne’s looking to<br />
expand his horizons across SA.<br />
108 VICTORIA AVENUE, PARKMORE,<br />
011-783-1570; EATERYJHB.CO.ZA<br />
Spiced beef fillet with<br />
carrots and plum jus<br />
Serves 4 A LITTLE EFFORT<br />
45 mins – 1 hr<br />
THE FLAVOUR COMBINATIONS<br />
CARROT PURÉE<br />
35g unsalted butter, diced<br />
70 JUNE 2016
RESTAURANT ROUND-UP<br />
CONTAINS 1 OF YOUR 5 A DAY<br />
500g carrots, peeled and<br />
finely chopped<br />
sprig fresh thyme<br />
3 cloves<br />
pinch castor sugar<br />
125ml (½ cup) chicken stock<br />
100ml double-thick cream<br />
salt and freshly ground black<br />
pepper, to taste<br />
lemon juice, to taste<br />
BABY CARROTS<br />
1 punnet baby rainbow carrots,<br />
stems trimmed to 2cm and washed<br />
olive oil, to toss<br />
PLUM JUS<br />
60ml (¼ cup) red wine<br />
3 ripe plums<br />
10ml (2 tsp) soya sauce<br />
SPICED BEEF FILLET WITH CARROTS AND PLUM JUS<br />
5ml (1 tsp) rice vinegar<br />
7,5ml (1½ tsp) brown sugar<br />
SPICED BEEF FILLET<br />
2,5ml (½ tsp) black mustard seeds<br />
2,5ml (½ tsp) coriander seeds<br />
2,5ml (½ tsp) fresh thyme, chopped<br />
2,5ml (½ tsp) smoked salt<br />
2,5ml (½ tsp) whole peppercorns<br />
4 x 200g beef-fillet medallions<br />
sunflower oil, to drizzle<br />
TO GARNISH<br />
1 large carrot, peeled<br />
olive oil, to drizzle<br />
carrot shoots<br />
HOW TO DO IT<br />
For the carrot purée, melt the butter<br />
in a saucepan over medium-high<br />
1<br />
heat, add the 500g chopped carrots,<br />
thyme sprig and cloves and cook slowly<br />
until soft, without colouring the carrots,<br />
15 minutes. Add the castor sugar,<br />
chicken stock and double-thick cream,<br />
reducetheheattolowandallowto<br />
simmer,10minutes.Removefromheat,<br />
take out the cloves and thyme, then<br />
transferthecontentsofthepantoa<br />
food processor. Blend well then, using<br />
thebackofaspoon,passthepurée<br />
throughainesievetoensureasmooth<br />
inish. Season to taste with salt, pepper<br />
andalittlelemonjuicetobrightenthe<br />
lavour. Set aside until needed.<br />
2For the baby carrots, slice the<br />
rainbow carrots in half lengthways<br />
andtossinalittleoliveoil,saltand<br />
pepper. Heat a cast-iron skillet until<br />
smokinghotandchargrillthecarrots<br />
untilnicecharlineshavebeenachieved.<br />
Set aside until needed.<br />
3For the plum jus, place all of the<br />
ingredientsinasmallpotand<br />
bringtoaboil,5minutes.Puréeusing<br />
a stick blender and set aside.<br />
4For the illet, place the mustard<br />
seeds, coriander seeds, 2,5ml<br />
(½ tsp) thyme, smoked salt and whole<br />
peppercornsinapestleandmortarand<br />
coarselygrindtomakeaspicerub.Coat<br />
theilletswithadrizzleofsunloweroil.<br />
Divide the spice rub among the illets<br />
andmassageintothemeat.Heata<br />
cast-iron skillet until smoking hot, place<br />
the illet medallions in the skillet and,<br />
rotating every 30 seconds, cook until an<br />
internal meat thermometer reads 55˚C<br />
formediumrareoruntildonetoyour<br />
liking. Remove from skillet and set aside<br />
torest,5minutes.<br />
5To assemble the dish, reheat<br />
thecarrotpuréeandplumjus,<br />
separately, over low heat. Place a<br />
heaped tablespoon of carrot purée<br />
inthemiddleofeachplateanddrag<br />
a fork though it to create a raked effect.<br />
Rest the beef illet off to one side of the<br />
purée. Using a vegetable peeler, peel<br />
long,thinribbonsoffthe1largecarrot<br />
andtosstheminabitofoil,saltand<br />
pepper.Wrapthemaroundyouringer<br />
to form little twirls and place them<br />
standing upright on the purée. Fill each<br />
ofthetwirlswithplumjus.Arrangethe<br />
baby carrots on, around and beside the<br />
carrot twirls and inish with a few carrot<br />
shoots as a garnish.<br />
foodandhome.co.za JUNE 2016 71
THOMAS<br />
hen you<br />
hear people<br />
reminiscing about<br />
moules-frites or<br />
crayfish pasta in<br />
Joburg, chances are<br />
they’re ruminating<br />
over Thomas Maxwell. For the<br />
past 12 years, Thomas Barker<br />
and his team have been indulging<br />
their customers in dishes that<br />
celebrate French-New York-style<br />
cuisine with a flair for lashings of<br />
butter and cream.<br />
For Thomas, the devil is in the details.<br />
He is one of the only owners and chefs<br />
who you’ll ind on the loor acutely<br />
involved in every aspect of service.<br />
He offers patrons a heightened dining<br />
experience, a kind of theatre if you will:<br />
creating a space in which the decor,<br />
ambience, service, menu and wines<br />
elevate you to a world free from worry<br />
or care.<br />
From a single, 33-seater room to<br />
a 120-seater treasure trove of design,<br />
food and wine, Thomas has watched<br />
his business grow from strength to<br />
strength, and from room to room. His<br />
latest acquisition is a private dining<br />
room at the back of the restaurant,<br />
aptly called The Wine Library: a cosy,<br />
seductive space “that relects the<br />
intensity, peace and contemplation<br />
of a wine experience.”<br />
It’s fast becoming a room where<br />
memories are made and where the<br />
walls whisper of stories untold. “We’ve<br />
hosted so many special events already,<br />
including the GQ Best-Dressed Men<br />
Awards, a superb whisky and food<br />
tasting, some serious wine tastings<br />
and our 10th-anniversary party, which<br />
was a beautiful and nostalgic night<br />
of celebration with our regulars,<br />
suppliers and all who were involved<br />
from the very beginning.”<br />
Thomas’s focus for the future<br />
will be internal rather than external.<br />
“It’s about how to enhance our array<br />
of dishes by constantly changing our<br />
menu and rethinking the inite details<br />
of our most popular dishes.” His<br />
favourite item on the menu? The<br />
crayish pasta for its boldness, paired<br />
with a woody chardonnay.<br />
140 11TH STREET, PARKMORE;<br />
011-784-1575; THOMASMAXWELL.CO.ZA<br />
Prawn passion<br />
Queen prawns, deshelled, fried in<br />
a granadilla butter, on a cauliflower<br />
pomme purée with a chilli-mayo<br />
dipping sauce<br />
Serves 4 EASY 30 – 45 mins<br />
THE FLAVOUR COMBINATIONS<br />
CAULIFLOWER POMME PURÉE<br />
200g cauliflower florets<br />
1 potato, cut into squares<br />
2,5ml (½ tsp) fresh ginger, peeled<br />
and grated<br />
pinch sea salt and white pepper,<br />
to taste<br />
72 JUNE 2016
RESTAURANT ROUND-UP<br />
MAXWELL<br />
CHILLI-MAYO DIPPING SAUCE<br />
10ml (2 tsp) minced chilli<br />
60ml (¼ cup) Hellman’s<br />
Mayonnaise + extra, if needed<br />
2,5ml (½ tsp) fresh lemon juice<br />
PRAWNS<br />
32 queen prawns, cleaned and<br />
deshelled (reserve the shells,<br />
to garnish)<br />
125ml (½ cup) olive oil<br />
45g butter<br />
60ml (¼ cup) granadilla pulp<br />
5ml (1 tsp) castor sugar<br />
lemon wedges, to serve<br />
spring onions, finely sliced,<br />
to garnish<br />
HOW TO DO IT<br />
For the purée, place all of the<br />
1 ingredients in a large pot. Cover<br />
with cold water and bring to a boil.<br />
Once the potato and caulilower<br />
are soft, drain off all the liquid and<br />
blend until smooth.<br />
For the dipping sauce, mix all of the<br />
2 ingredients together until smooth. If<br />
the chilli is too strong, add more mayo.<br />
For the prawns, fry the prawn<br />
3 shells in a little of the olive oil<br />
over high heat until crispy. Drain on<br />
paper towel.<br />
Melt the butter with the granadilla<br />
4 pulp in a saucepan over medium<br />
heat. Add the castor and mix well<br />
until combined and dissolved.<br />
Heat the remaining olive oil in<br />
5 a pan over medium heat and fry<br />
the prawns until browned. Add the<br />
prawns to the hot granadilla mix.<br />
Take care not to burn the mixture.<br />
To assemble the dish, place<br />
6 some caulilower mash on<br />
each plate. Top with 8 prawns per<br />
person as well as some crispy shells.<br />
Drizzle some granadilla mixture<br />
around the plate and serve the<br />
dipping sauce alongside. Add some<br />
lemon wedges for squeezing and<br />
garnish with spring-onion slices.<br />
foodandhome.co.za JUNE 2016 73
THE GENERATOR<br />
arlo Zourides is a mover<br />
and a shaker, a definite<br />
go-getter; but, he’s<br />
also a little bit of a<br />
laid-back, cool kid.<br />
There’s a cruiser bike<br />
parked outside pointing<br />
inwards towards a retro bar<br />
and a DJ booth with a vinyl record<br />
playing. Cool light ittings hang over<br />
funky tables dappled in trinkets from<br />
the hospice shop down the road... you<br />
could call it ‘hipster’ but, when you<br />
meet Carlo’s team, they’re so much<br />
more than that.<br />
The Generator team is more than a little<br />
reminiscent of the movie, Empire Records:<br />
Charlie is his dear friend and right-hand<br />
woman; then there’s Charles, the head<br />
barista – a cool cat who looks like he’s<br />
straight out of GQ; heading up the<br />
kitchen is the man they call ‘Umfundisi’,<br />
because he’s also a pastor and leads<br />
his team like one; his mom and business<br />
partner, Mary, works the loor; and, then,<br />
there’s Carlo’s cousin, Mike, who just<br />
arrived on his skateboard.<br />
“There’s a lack of cool places in Joburg<br />
and I felt there was a need for something<br />
different,” says Carlo, who’s got a passion<br />
for authenticity, for the classics and a<br />
respect for quality in all things: people,<br />
food, cocktails, beer, coffee and music.<br />
They started out as a bar, coffee<br />
shop and Wi-i spot, offering a ‘buildyour-own’<br />
sandwich, burger and salad<br />
concept with a myriad wholesome and<br />
exotic ingredients and sauces to choose<br />
from. They’re now also offering great<br />
milkshakes and a standalone menu for<br />
those who struggle with choice.<br />
They’re growing slowly and organically<br />
because Carlo’s a self-professed<br />
perfectionist who likes to do things<br />
right, but he’s also a bit of a rebel<br />
with a cause. “We really want to try<br />
and educate people through good,<br />
original music, so we play old vinyls<br />
from our record collection throughout<br />
the day. We like to consider ourselves<br />
a resistance against all mainstream<br />
cultures and our hope is to get people<br />
to start thinking again.”<br />
130 11TH STREET, PARKMORE;<br />
011-326-7902<br />
74 JUNE 2016
RESTAURANT ROUND-UP<br />
Hot Toddy triplets<br />
Originally created in Ireland by the<br />
physician Robert Todd, who was well<br />
known for his hot-drink flu prescription,<br />
known as the ‘Hot Toddy’<br />
Serves 1 EASY 10 mins<br />
THE FLAVOUR COMBINATIONS<br />
25ml (1 shot) Black Bottle<br />
Scotch Whisky<br />
25ml (1 shot) Klipdrift<br />
Premium Brandy<br />
25ml (1 shot) Jameson Irish Whiskey<br />
75ml (3 shots) hot water<br />
15ml (1 tbsp) organic honey<br />
7,5ml (1½ tsp) cloves<br />
2 cinnamon sticks<br />
7,5ml (1½ tsp) ginger flakes<br />
3 dehydrated grapefruit wheels<br />
(see ‘Cook’s tip’)<br />
HOW TO DO IT<br />
Using 3 medium-sized jars, pour<br />
1 each spirit into its own jar. Add<br />
25ml (1 shot) of hot water to each<br />
jar, then add 5ml (1 tsp) honey to<br />
each jar. Slowly stir until the honey<br />
has dissolved.<br />
Pairing the Black Bottle with<br />
2 the cloves, Jameson with the<br />
cinnamon sticks and Klipdrift with<br />
the ginger, add each ingredient and<br />
gently stir or serve on the side.<br />
HOT TODDY TRIPLETS<br />
COOK’S TIP<br />
To dehydrate grapefruit wheels, slice a grapefruit in half and cut 6 – 8 wheels. Place<br />
a metal cooling rack over a baking sheet and arrange the wheels in a single layer<br />
across the rack – this keeps the wheels elevated while drying, so that air can get<br />
underneath them. Dry in the oven at 140˚C for about 2 hours. Once your wheels have<br />
completely dried out, remove from oven and store in a sealed container.
!<br />
IN OUR ATTEMPT TO CURRY FAVOUR THIS WINTER, WE PRESENT OUR<br />
SURE-FIRE WAY TO MAKE IT THROUGH THE COLDEST OF DAYS – TRY YOUR<br />
HAND AT ONE (OR ALL) OF THESE JUICY, AROMATIC CURRIES TEEMING<br />
WITH HEART-WARMING SPICES, FLAVOUR AND AN UPLIFTING KICK<br />
RECIPES AND STYLING BY CLAIRE FERRANDI ASSISTED BY NOMVUSELELO MNCUBE PHOTOGRAPHS BY ANNALIZE NEL<br />
PRAWN, SWEET POTATO AND LIME CURRY WITH FRESH CORIANDER<br />
76 JUNE 2016
THE RIGHT SPICE<br />
m<br />
Cast-iron casserole dishes in black courtesy of Le Creuset. See stockist directory on page 118 for details<br />
Serves 4 EASY 1 hr<br />
THE FLAVOUR COMBINATIONS<br />
2 medium sweet potatoes, scrubbed<br />
and diced<br />
olive oil, to drizzle and fry<br />
salt and freshly ground black<br />
pepper, to taste<br />
1 onion, peeled and finely diced<br />
2 garlic cloves, peeled and minced<br />
2,5ml (½ tsp) smoked paprika<br />
2,5ml (½ tsp) dried chilli flakes<br />
2,5ml (½ tsp) ground cumin<br />
2,5ml (½ tsp) ground coriander<br />
3cm fresh ginger, peeled and grated<br />
1 x 400g tin chopped tomatoes<br />
50g butter<br />
20 large prawns, cleaned<br />
zest and juice of 1 lime<br />
handful fresh coriander leaves,<br />
chopped + extra, to garnish<br />
roasted vine tomatoes, to garnish<br />
HOW TO DO IT<br />
Preheat the oven to 200°C. Add the<br />
1 sweet-potato cubes to a roasting<br />
dish, drizzle with olive oil and season<br />
well to taste. Roast in the oven until<br />
tender and slightly charred, 45 minutes.<br />
While the sweet potato roasts,<br />
2 prepare the curry sauce by adding<br />
a glug of olive oil to a medium pot over<br />
low heat. Fry the onion and garlic until<br />
soft and translucent, about 10 minutes.<br />
Add the spices and ginger, increase<br />
the heat to medium, and fry, 2 minutes.<br />
Add the tin of tomatoes and allow to<br />
simmer, 15 minutes.<br />
Heat the butter in a separate pan<br />
3 over high heat, add the prawns and<br />
fry until pink and just cooked through,<br />
about 3 minutes. Season well to taste<br />
and set aside.<br />
Stir the lime zest and juice and<br />
4 coriander through the sauce, add<br />
the sweet-potato cubes and prawns<br />
and season to taste. Serve garnished<br />
with roasted vine tomatoes and fresh<br />
coriander leaves.<br />
Serves 4 EASY 1 hr<br />
THE FLAVOUR COMBINATIONS<br />
olive oil, to fry and drizzle<br />
1 onion, peeled and diced<br />
15ml (1 tbsp) cumin seeds<br />
15ml (1 tbsp) coriander seeds<br />
15ml (1 tbsp) fennel seeds<br />
4 garlic cloves, peeled and minced<br />
6cm fresh ginger, peeled and<br />
finely grated<br />
10ml (2 tsp) ground turmeric<br />
5ml (1 tsp) dried chilli flakes<br />
2 x 400g tins chopped tomatoes<br />
1 x 400ml tin coconut milk<br />
135g baby corn<br />
800g sustainable kingklip fillets,<br />
skins removed and cubed<br />
salt and freshly ground black<br />
pepper, to taste<br />
200g cashew nuts, toasted<br />
4 handfuls fresh coriander leaves,<br />
chopped + extra, to garnish<br />
juice of 1 lime<br />
TO SERVE<br />
1 fennel bulb, diced<br />
small handful fennel leaves, chopped<br />
½ red onion, peeled and finely sliced<br />
lime wedges<br />
chargrilled naan bread<br />
HOW TO DO IT<br />
Heat a glug of olive oil in a mediumsized<br />
pot over low heat, and fry the<br />
1<br />
onion until soft and translucent, about<br />
10 minutes.<br />
While the onion fries, make the<br />
2 curry paste. Using a pestle and<br />
mortar, inely grind together the cumin<br />
seeds, coriander seeds, fennel seeds,<br />
garlic cloves, ginger, turmeric and chilli<br />
lakes. If the paste seems a little dry to<br />
grind easily, add a splash of olive oil.<br />
Preheat the oven to 200°C. Add<br />
3 the curry paste to the fried onion,<br />
reduce the heat to medium and fry,<br />
stirring, 2 minutes, before adding the<br />
tins of tomatoes and coconut milk.<br />
Bring to a simmer, add the baby corn<br />
and cook, 10 minutes.<br />
n<br />
foodandhome.co.za JUNE 2016 77
THE RIGHT SPICE<br />
Add the ish to a roasting tray,<br />
4 drizzle with olive oil and season to<br />
taste. Cook in the oven, 10 minutes.<br />
While the ish cooks, stir the cashews,<br />
coriander and lime juice through the<br />
curry sauce and season well to taste.<br />
Bring the curry sauce to a simmer<br />
5 and add the ish (discarding any<br />
cooking liquid that collects from the<br />
ish). Serve with the diced fennel bulb<br />
and chopped leaves, red-onion slices,<br />
lime wedges for squeezing, fresh<br />
coriander leaves and naan bread.<br />
Chickpea dumplings<br />
in tomato curry with<br />
fresh basil<br />
Serves 2 – 3 EASY 45 mins<br />
THE FLAVOUR COMBINATIONS<br />
TOMATO CURRY<br />
olive oil, to fry<br />
1 onion, peeled and diced<br />
2 garlic cloves, peeled and minced<br />
1 x 80g sachet Thai red curry paste<br />
2 x 400g tins chopped tomatoes<br />
juice of ½ lemon<br />
salt and freshly ground black<br />
pepper, to taste<br />
CHICKPEA DUMPLINGS<br />
1 x 400g tin chickpeas, drained<br />
5ml (1 tsp) ground cumin<br />
15ml (1 tbsp) cake flour<br />
30ml (2 tbsp) chickpea flour<br />
fresh basil leaves, to garnish<br />
lemon wedges, to serve<br />
CASHEW, COCONUT AND<br />
TOMATO FISH CURRY WITH<br />
FRESH FENNEL SALSA AND<br />
CHARGRILLED NAAN BREAD<br />
(RECIPE ON PAGE 77)<br />
78 JUNE 2016
THE RIGHT SPICE<br />
HOW TO DO IT<br />
For the curry sauce, heat a glug<br />
1 of olive oil in a medium pot over<br />
low heat and fry the onion and garlic<br />
until soft and translucent, 10 minutes.<br />
Add the red curry paste and fry over<br />
medium heat, 2 minutes. Add the<br />
tinned tomatoes and bring the sauce<br />
to a simmer, 15 minutes. Add the<br />
lemon juice and season to taste.<br />
While the sauce simmers, add all<br />
2 of the dumpling ingredients to a<br />
blender and blitz to a smooth paste.<br />
Form the paste into 3cm balls. Heat<br />
a few glugs of olive oil in a pan over<br />
medium heat, and fry the balls until<br />
golden on the outside.<br />
Add the balls to the curry sauce<br />
3 and simmer, 3 minutes. Serve the<br />
curry warm, garnished with basil and<br />
lemon wedges for squeezing.<br />
Slow-roasted lambshank<br />
saag with fresh<br />
mint leaves<br />
Saag is often made with lamb cubes<br />
(or goat in India). It’s a vibrantly<br />
coloured curry sauce consisting of<br />
spinach leaves, or other bitter leaves,<br />
and spices. The lamb shanks are<br />
fall-off-the-bone tender after being<br />
slow-roasted, and are delicious in the<br />
fragrant sauce<br />
Serves 5 A LITTLE EFFORT 6 hrs<br />
THE FLAVOUR COMBINATIONS<br />
30ml (2 tbsp) olive oil<br />
5 lamb shanks<br />
2 onions, peeled and finely diced<br />
3 garlic cloves, peeled and minced<br />
2cm fresh ginger, peeled and grated<br />
2 green chillies, finely chopped<br />
15ml (1 tbsp) garam masala<br />
seeds of 4 cardamom pods,<br />
finely ground<br />
2,5ml (½ tsp) ground cloves<br />
5ml (1 tsp) ground cumin<br />
5ml (1 tsp) ground coriander<br />
1L (4 cups) lamb/beef stock<br />
800g fresh baby spinach<br />
125ml (½ cup) fresh cream<br />
salt and feshly ground black pepper,<br />
to taste<br />
fresh mint leaves, to garnish<br />
HOW TO DO IT<br />
Preheat the oven to 160°C. In<br />
1 a large casserole dish, heat the<br />
olive oil over high heat and brown the<br />
lamb shanks in batches, if necessary,<br />
turning to ensure all sides brown<br />
CHICKPEA DUMPLINGS IN<br />
TOMATO CURRY WITH FRESH BASIL<br />
(RECIPE ON PAGE 78)<br />
foodandhome.co.za JUNE 2016 79
THE RIGHT SPICE<br />
evenly, about 2 minutes on each side.<br />
Remove from pot and set aside.<br />
Turn the heat to low, add the onions<br />
2 and garlic to the pan and fry until<br />
the onions are soft and translucent,<br />
10 minutes. Turn the heat to medium,<br />
add the ginger, chilli and spices and<br />
fry, 2 minutes.<br />
Remove the dish from heat and<br />
3 add the lamb shanks and stock.<br />
Place the lid on the casserole dish,<br />
or cover it tightly with foil, and place<br />
in the preheated oven to slow-roast<br />
until the meat falls off the bone,<br />
6 hours.<br />
When the shanks are ready,<br />
remove them from the dish and<br />
4<br />
set aside for a moment. Reserve half<br />
of the liquid in the pot, discarding the<br />
other half. Bring the liquid to a boil on<br />
the stove, add the baby spinach and<br />
cook, 3 minutes. Remove from heat<br />
and blend the spinach mixture to form<br />
a smooth, green sauce. Stir in the<br />
fresh cream and season well to taste.<br />
Serve the lamb shanks in the sauce,<br />
garnished with fresh mint leaves.<br />
Coconut green currypoached<br />
chicken breast<br />
and noodle salad<br />
Serves 4 EASY 40 mins<br />
THE FLAVOUR COMBINATIONS<br />
1 x 80g sachet Thai green<br />
curry paste<br />
1 x 400ml tin coconut milk<br />
200ml water<br />
4 chicken breasts<br />
4 baby cucumbers, halved<br />
lengthways<br />
handful pea shoots<br />
handful crimson microherbs<br />
2 handfuls fresh peas, blanched<br />
200g fine rice noodles, cooked<br />
according to packet instructions<br />
small handful sesame seeds, toasted<br />
TO SERVE<br />
coconut shavings, toasted<br />
CONTAINS 2 OF YOUR 5 A DAY<br />
SLOW-ROASTED LAMB-SHANK SAAG WITH FRESH MINT<br />
LEAVES (RECIPE ON PAGE 79)<br />
80 JUNE 2016
THE RIGHT SPICE<br />
bunch fresh coriander leaves<br />
fresh basil leaves<br />
lemon wedges<br />
salt and freshly ground black<br />
pepper, to taste<br />
olive oil, to drizzle<br />
HOW TO DO IT<br />
Add the curry paste, coconut milk<br />
1 and water to a pan, which has a lid,<br />
and bring to a simmer. Add the chicken<br />
breasts to the liquid and simmer,<br />
covered, to poach, 15 – 20 minutes (to<br />
check if the breasts are cooked, slice<br />
one in half).<br />
While the chicken cooks, assemble<br />
2 the salad by arranging the baby<br />
cucumber, pea shoots, microherbs<br />
and peas on a serving platter. Add<br />
the rice noodles and sliced chicken,<br />
drizzle with the coconut poaching<br />
liquid and sprinkle with sesame seeds.<br />
Garnish with toasted coconut shavings,<br />
coriander, basil leaves and lemon<br />
wedges for squeezing, then drizzle<br />
the dish with olive oil and season well<br />
to taste. Serve the coconut poaching<br />
liquid on the side for drizzling.<br />
COCONUT GREEN CURRY-POACHED CHICKEN BREAST AND NOODLE SALAD<br />
(RECIPE ON PAGE 80)<br />
CONTAINS 2 OF YOUR 5 A DAY<br />
foodandhome.co.za JUNE 2016 81
ITALIAN NATIONAL DAY<br />
FESTA DELLA REPUBBLICA, ALSO KNOWN<br />
AS ITALIAN NATIONAL DAY AND REPUBLIC<br />
DAY, IS CELEBRATED ANNUALLY ON 2 JUNE,<br />
AND COMMEMORATES THE INSTITUTIONAL<br />
REFERENDUM OF 1946 WHEN THE ITALIAN<br />
PEOPLE HAD TO DECIDE WHAT FORM OF<br />
GOVERNMENT TO GIVE TO THE COUNTRY<br />
POST-WORLD WAR II AND THE FALL OF<br />
FASCISM. ONE OF THE MOST IMPORTANT<br />
NATIONAL HOLIDAYS IN ITALY, IT PROCLAIMS<br />
THE BIRTH OF THE NATION. JOIN IN THE<br />
FESTIVITIES WITH THIS SIMPLY DELIZIOSO<br />
ITALIAN-INSPIRED BANCHETTO...<br />
RECIPES, STYLING AND PHOTOGRAPHS BY DIANNE BIBBY
Caramelised red-onion<br />
and pine-nut focaccia<br />
Makes 1 large focaccia (serves 8) EASY<br />
1 hr 15 mins + 1 hr 30 mins, to prove<br />
THE FLAVOUR COMBINATIONS<br />
RED-ONION JAM<br />
30ml (2 tbsp) olive oil<br />
3 large red onions, peeled and cut<br />
into half moons<br />
2,5ml (½ tsp) salt<br />
2 sprigs fresh thyme, chopped<br />
15ml (1 tbsp) muscovado sugar<br />
15ml (1 tbsp) balsamic vinegar<br />
FOCACCIA<br />
250g white bread flour<br />
2,5ml (½ tsp) salt<br />
5ml (1 tsp) instant dry yeast<br />
170ml water, at room temperature<br />
30ml (2 tbsp) olive oil<br />
30ml (2 tbsp) pine nuts<br />
generous pinch sea salt flakes<br />
20g wild rocket<br />
HOW TO DO IT<br />
For the jam, heat the 30ml (2 tbsp)<br />
1 olive oil in a saucepan over medium<br />
heat, add the onions, 2,5ml (½ tsp) salt<br />
and thyme and sauté until soft and<br />
caramelised, 20 – 25 minutes. Add the<br />
sugar and balsamic and cook for<br />
a further 2 minutes. Set aside to cool.<br />
For the bread, sift the lour, 2,5ml<br />
2 (½ tsp) salt and yeast into a bowl.<br />
Add the water and 30ml (2 tbsp) oil and<br />
mix to form a dough. Turn out onto a<br />
loured board and knead until smooth<br />
and elastic. Place the dough in an oiled<br />
bowl, cover with a tea towel and set<br />
aside to prove until double in size,<br />
1 hour. Preheat the oven to 200°C.<br />
Tip the dough out onto an oiled<br />
3 baking sheet and press or roll out<br />
lightly into an oblong shape. Cover<br />
and set aside to prove, 30 minutes.<br />
Spread the onion jam over the<br />
4 dough and scatter with the pine<br />
nuts. Sprinkle over the sea salt lakes,<br />
then bake in the oven until golden<br />
and cooked through, 25 – 30 minutes.<br />
Remove from oven and cool on a wire<br />
rack. Top with rocket leaves to serve.<br />
Artichoke and kalestuffed<br />
conchiglioni<br />
Serves 6 EASY 1 hr 20 mins<br />
THE FLAVOUR COMBINATIONS<br />
ARRABBIATA NAPOLETANA SAUCE<br />
15ml (1 tbsp) olive oil<br />
1 garlic clove, peeled and minced<br />
800g tinned chopped tomatoes<br />
2,5ml (½ tsp) dried red chilli flakes<br />
5ml (1 tsp) dried oregano<br />
5ml (1 tsp) sugar<br />
salt and freshly ground black<br />
pepper, to taste<br />
CARAMELISED RED-ONION AND PINE-NUT FOCACCIA<br />
RICOTTA FILLING<br />
30ml (2 tbsp) olive oil<br />
1 small bunch (about 150g) kale,<br />
finely chopped (stalks removed<br />
and discarded)<br />
salt, to taste<br />
250g ricotta<br />
125g crème fraîche<br />
100g marinated, cooked artichokes,<br />
drained and diced<br />
zest of ½ lemon<br />
2,5ml (½ tsp) sea salt flakes<br />
generous pinch nutmeg<br />
freshly ground black pepper, to taste<br />
250g conchiglioni pasta shells<br />
foodandhome.co.za JUNE 2016 83
CRÈME FRAÎCHE DRIZZLE<br />
125g crème fraîche<br />
150ml fresh cream<br />
30g Parmesan, freshly grated<br />
zest and juice of ½ lemon<br />
60ml (¼ cup) Parmesan, grated,<br />
to top<br />
Meaning: the drowsiness<br />
HOW TO DO IT<br />
For the sauce, heat the 15ml (1 tbsp)<br />
1 olive oil in a saucepan over medium<br />
heat and sauté the garlic, 2 minutes.<br />
Add the remaining sauce ingredients<br />
and simmer until reduced and thickened,<br />
30 minutes.<br />
For the ricotta illing, heat the 30ml<br />
2 (2 tbsp) olive oil in a pan over medium<br />
heat and sauté the kale until wilted,<br />
about 5 minutes. Season lightly with<br />
salt and set aside to cool.<br />
Place all of the illing ingredients in<br />
3 a bowl, along with the cooled kale,<br />
and mix to combine.<br />
Cook the conchiglioni in boiling,<br />
4 salted water for 12 – 15 minutes.<br />
The pasta should still be slightly irm.<br />
Rinse under cold water and drain.<br />
Preheat the oven to 200°C. Grease<br />
5 a 2,5L-capacity baking dish and<br />
spread the arrabbiata Napoletana<br />
sauce over the base.<br />
Fill each pasta shell with one<br />
6 tablespoonful of the ricotta illing,<br />
then place the illed shells on top of<br />
the Napoletana sauce.<br />
For the crème fraîche drizzle,<br />
7 whisk all of the ingredients<br />
together until smooth.<br />
Pour the drizzle over the pasta<br />
8 shells, scatter with the 60ml<br />
(¼ cup) grated Parmesan and bake in<br />
the oven until bubbling and golden,<br />
25 – 30 minutes. Serve immediately.<br />
Braised shin in red<br />
wine with buttered<br />
porcini mushrooms<br />
Serves 6 EASY 3 hrs 30 mins<br />
THE FLAVOUR COMBINATIONS<br />
30ml (2 tbsp) olive oil<br />
1,2kg free-range shins, bones in and<br />
excess fat trimmed<br />
salt and freshly ground black<br />
pepper, to taste<br />
ARTICHOKE AND KALE-STUFFED CONCHIGLIONI<br />
(RECIPE ON PAGE 83)
ITALIAN NATIONAL DAY<br />
2 onions, peeled and<br />
roughly chopped<br />
2 celery sticks, diced<br />
1 carrot, peeled and diced<br />
2 garlic cloves, peeled and minced<br />
200ml red wine<br />
2 sprigs fresh rosemary<br />
3 sprigs fresh oregano<br />
3 fresh bay leaves<br />
800g tinned, chopped tomatoes<br />
375ml (1½ cups) chicken stock<br />
5ml (1 tsp) sugar<br />
25g dried porcini mushrooms<br />
200g fresh exotic mushrooms,<br />
sliced<br />
30g butter<br />
vegetables/creamy polenta, to serve<br />
(optional)<br />
HOW TO DO IT<br />
Preheat the oven to 180°C. Heat<br />
1 a little of the olive oil in a large<br />
saucepan over medium-high heat.<br />
Season the shins on both sides with salt<br />
and pepper, then brown the meat on all<br />
sides. Remove from pan and set aside.<br />
Add a little more olive oil to the<br />
2 same pot and sauté the onions until<br />
softened. Add the celery, carrot and<br />
garlic and cook, 3 minutes. Deglaze<br />
the pan with the red wine and allow<br />
to reduce by a third. Add the herbs,<br />
tomatoes, stock and sugar. Return the<br />
meat to the pot, cover with a lid and<br />
cook in the preheated oven, 3 hours.<br />
Soak the dried porcini mushrooms<br />
3 in 250ml (1 cup) warm water for<br />
25 minutes.<br />
BRAISED SHIN IN RED WINE WITH<br />
BUTTERED PORCINI MUSHROOMS<br />
4<br />
Heat the butter in a pan over high<br />
heat and cook the fresh exotic<br />
mushrooms, 10 minutes. Drain the<br />
soaking mushrooms and reserve<br />
125ml (½ cup) of the liquid. Add the<br />
soaked porcini mushrooms to the panfried<br />
mushrooms and heat through.<br />
Season with salt and pepper to taste.<br />
Add the reserved soaking liquid and<br />
5 all of the mushrooms to the meat<br />
dish. Adjust the seasoning and serve<br />
with a side of vegetables or creamy<br />
polenta, if desired.<br />
Tenderstem broccoli with<br />
crispy prosciutto<br />
Serves 6 EASY 25 mins<br />
THE FLAVOUR COMBINATIONS<br />
400g Tenderstem broccoli<br />
3 strips prosciutto<br />
15ml (1 tbsp) olive oil<br />
zest and juice of ½ lemon<br />
½ red chilli, seeded and finely diced<br />
salt and freshly ground black<br />
pepper, to taste<br />
60ml (¼ cup) green olives<br />
30ml (2 tbsp) capers<br />
30ml (2 tbsp) lemon-infused extra<br />
virgin olive oil<br />
HOW TO DO IT<br />
Blanch the broccoli in salted, boiling<br />
1 water for 3 minutes. Plunge into a<br />
bowl of ice water, then drain thoroughly.<br />
Pan-fry the prosciutto in a little of<br />
2 the olive oil over medium heat until<br />
crisp. Drain on paper towel and break<br />
into bite-sized pieces.<br />
In the same pan, lash-fry the<br />
3 broccoli in the remaining olive oil<br />
until heated through. Add the lemon zest<br />
and juice and chilli. Season with salt<br />
and pepper, then transfer to a serving<br />
plate. Scatter over the olives, capers and<br />
crispy prosciutto bits. Drizzle with the<br />
lemon-infused extra virgin olive oil and<br />
serve warm or at room temperature.<br />
Pan-roasted potato and<br />
pesto green-bean salad<br />
Serves 6 – 8 EASY 45 mins<br />
THE FLAVOUR COMBINATIONS<br />
700g baby potatoes, scrubbed<br />
foodandhome.co.za JUNE 2016 85
PAN-ROASTED POTATO AND PESTO GREEN-BEAN SALAD<br />
(RECIPE ON PAGE 85)<br />
TENDERSTEM BROCCOLI WITH CRISPY PROSCIUTTO<br />
(RECIPE ON PAGE 85)<br />
350g green beans<br />
15g butter<br />
30ml (2 tbsp) olive oil + extra,<br />
to drizzle<br />
2 stems fresh rosemary, destalked<br />
zest and juice of ½ lemon<br />
salt, to taste<br />
45ml (3 tbsp) basil pesto<br />
Parmesan shavings, to serve<br />
CONTAINS 1 OF YOUR 5 A DAY<br />
HOW TO DO IT<br />
Cook the potatoes until fork tender.<br />
1 Rinse, drain and set aside to cool.<br />
Blanch the green beans in salted,<br />
2 boiling water for 3 minutes. Plunge<br />
into ice water, then drain.<br />
Cut the potatoes in half. Heat the<br />
3 butter and olive oil in a frying pan<br />
over medium heat. Add the rosemary<br />
and lemon zest to the hot oil. Season<br />
the potatoes with salt, place in the<br />
pan, cut side down, and brown until<br />
golden and crisp on all sides. Squeeze<br />
over the lemon juice.<br />
Heat the beans in a pan and stir<br />
4 through the basil pesto. Add the<br />
potatoes, toss together and serve<br />
topped with Parmesan shavings and<br />
a drizzle of extra virgin olive oil.<br />
86 JUNE 2016
ITALIAN NATIONAL DAY<br />
3 eggs, separated<br />
160g castor sugar<br />
50g ground almonds<br />
25g cake flour<br />
HAZELNUT AND NUTELLA CHOCOLATE TORTE<br />
FRANGELICO WHIPPED CREAM<br />
250ml(1cup)coldfreshcream<br />
15ml (1 tbsp) icing sugar<br />
30ml (2 tbsp) Frangelico liqueur<br />
cocoa powder, to dust<br />
Nutella, melted, to drizzle<br />
chopped hazelnuts, to scatter<br />
chocolate shavings, to garnish<br />
Hazelnut and Nutella<br />
chocolate torte<br />
Serves 12 EASY 1hr15mins<br />
THE FLAVOUR COMBINATIONS<br />
BASE<br />
50g hazelnuts, roasted<br />
150g coconut biscuits<br />
30ml (2 tbsp) cocoa powder<br />
15ml (1 tbsp) icing sugar<br />
70g butter, melted<br />
HAZELNUT AND NUTELLA FILLING<br />
300gdarkchocolate(70%cocoa<br />
solids), roughly chopped<br />
80g butter<br />
60ml (¼ cup) espresso coffee<br />
80ml ( cup) Nutella<br />
HOWTODOIT<br />
1Preheat the oven to 160°C. Grease<br />
and line a 23cm-round springform<br />
cake tin with baking paper.<br />
2For the base, place the hazelnuts<br />
in a food processor and blitz until<br />
ine. Add the biscuits, cocoa and 15ml<br />
(1 tbsp) icing sugar and pulse again.<br />
Mixthecrumbsand70gmeltedbutter<br />
together, then press the biscuit mixture<br />
irmly into the base of the prepared tin.<br />
3For the illing, melt the chocolate<br />
and 80g butter together in a bowl<br />
setoverapanofsimmeringwater(the<br />
bowl must not touch the water). Set<br />
aside to cool.<br />
4Add the espresso and Nutella to<br />
the melted chocolate, followed by<br />
the egg yolks.<br />
5 Inaseparatebowl,whiskthe<br />
eggwhitesuntilfrothy.Addthe<br />
castor sugar gradually and beat until<br />
irm and glossy.<br />
6Sift the almond meal and cake<br />
lour into the chocolate and mix<br />
tocombine.Addathirdoftheegg<br />
whites to the chocolate mixture and<br />
stirthroughtoloosenthebatter.Fold<br />
through the remaining egg whites with<br />
light folding actions. Pour the illing<br />
over the base and bake in the oven,<br />
50 minutes.<br />
7Remove from oven and allow to<br />
cool in the tin before unmoulding.<br />
8In the meantime, make the whipped<br />
cream. Whip the cream and 15ml<br />
(1 tbsp) icing sugar together, then add<br />
the liqueur and fold through.<br />
9Dust the top of the torte with cocoa<br />
and inish with a drizzle of melted<br />
Nutellaandascatteringofchopped<br />
hazelnuts. Serve the torte with the<br />
cream and extra chocolate shavings.<br />
foodandhome.co.za JUNE 2016 87
A FEEL FOR FLAVOUR<br />
Inspired by the depth and<br />
intensity of exotic flavours,<br />
Doppio Zero’s team of<br />
passionate chefs has come<br />
together to create a taste experience<br />
that celebrates the highlights of the<br />
world’s best-loved cuisines, using<br />
raw and natural products. With this<br />
in mind, Doppio Zero has carefully<br />
crafted a menu that features fresh<br />
and feisty ingredients like basil, chilli,<br />
coriander, cumin, jalapeño, garlic<br />
and lemon zest, which come together<br />
in tantalising tapas dishes that are<br />
sure to make your taste buds tingle.<br />
More than the amazing journey of global<br />
lavours awaiting you, this experience is<br />
all about sharing and lingering longer with<br />
those you love – where there’s great food<br />
and wine, family and friends, and liveliness<br />
and laughter, the most nostalgic memories<br />
are waiting to be made. So, don’t delay<br />
getting to your nearest Doppio Zero to<br />
experience what is sure to be one of your<br />
favourite “Remember when…” moments<br />
to relect on for a long time to come.<br />
Doppio Zero is proud to partner with Sophie<br />
by Iona wine estate during this limitedperiod<br />
offering, available from 4 to 29 May<br />
2016. What’s more, from Sunday to Friday<br />
between 2pm and 6pm, you pay just R135<br />
for your selection of three tapas dishes from<br />
this special menu. Pair these three dishes<br />
with either the cherry-laden Mr P “Pinot for<br />
the people”, the lirtatious loral Sophie Rosé<br />
or the tropical fruit-rich Sophie Te’blanche<br />
White and receive a R15 discount when<br />
ordering a carafe and a fabulous R45 off<br />
a bottle! What are you waiting for?<br />
DOPPIO.CO.ZA FACEBOOK.COM/DOPPIOZEROSA TWITTER.COM/DOPPIOZEROSA
PROMOTION
1 23<br />
MASTERCLASS<br />
EACH MONTH, F&HE OFFERS ONE ASPIRING YOUNG CHEF<br />
THE CHANCE TO SHARE, WITH US, THEIR BUDDING CULINARY<br />
SKILLS IN THE KITCHEN AND PREPARE A FAVOURITE DISH<br />
lready working<br />
to carve out<br />
afuture for<br />
himself in<br />
the culinary industry, 17-year-old<br />
Ameron Oelf is well on his way to<br />
proving that nice guys get ahead.<br />
An infectious energy and keen sense<br />
of humour are just two of the winning<br />
qualities about Ameron, a 12th-grader<br />
at Crestway High in Retreat, Cape Town.<br />
Add to this the fact that when he irst<br />
approached Constantia Glen’s Tasting<br />
Room for a part-time position, he handdelivered<br />
his CV, immaculately dressed in<br />
RECIPE AND STYLING BY ILLANIQUE VAN ASWEGEN PHOTOGRAPHS BY ADEL FERREIRA<br />
a suit, and it’s easy to understand why<br />
the managers there immediately fell in<br />
love with him and hired him on the spot.<br />
Being his irst job ever, Ameron is<br />
the youngest staff member assisting<br />
Constantia Glen’s Tasting Room kitchen<br />
team from 9am to 5pm during school<br />
holidays, public holidays and weekends.<br />
Part of the Constantia Valley wine route,<br />
Constantia Glen’s Tasting Room is not<br />
a restaurant, but rather a supplier of<br />
the cheeses, charcuterie, salmon and<br />
biltong platters that accompany their<br />
wine tastings.<br />
Having worked his way up in the<br />
kitchen, Ameron now runs his own<br />
station where he is in charge of preparing<br />
the salmon and biltong platters, as well<br />
as baking breads, the latter being the part<br />
he enjoys most: “I would love to go to<br />
culinary school and become a top-notch<br />
pastry chef, as baking has always been<br />
a big passion of mine,” he enthuses with<br />
bright eyes, while prepping cookies ’n<br />
cream ring doughnuts, which he says are<br />
“unique and fun to make, and completely<br />
different from what is found in stores – not<br />
to mention heavenly to eat!”<br />
When asked who or what ignited his<br />
love for cooking, Ameron doesn’t hesitate:<br />
“I have fond memories of my maternal<br />
grandmother and me cooking together.<br />
She was such a great cook and I was<br />
always the irst one she called over to<br />
help her prepare her famous spaghetti<br />
Bolognese – she used to add a tiny splash<br />
of apricot jam or peach chutney instead<br />
of sugar.”<br />
An avid runner and a member of the<br />
under-17 Western Province sprinting team,<br />
swimming is another of Ameron’s sporting<br />
passions. So, while it’s clear that keeping<br />
in shape is important to him, he’s not<br />
averse to a little indulgence now and<br />
then – adding Nestlé Caramel Treat to<br />
his breakfast oats is one of his favourite<br />
guilty pleasures.<br />
Luxuriating in the blissful taste of warm,<br />
pillowy doughnuts offset by the crunch of<br />
Oreo cookies and creamy white-chocolate<br />
glaze, we observe the affection towards<br />
Ameron from Constantia Glen’s Tasting<br />
Room front-of-house and kitchen staff.<br />
It’s easy to see why they’re fond of this<br />
young man – having just deftly made us<br />
doughnuts, he’s now happily turning his<br />
hand to menial kitchen tasks requiring<br />
attention. “Working at Constantia Glen<br />
is a lot of fun. The staff and managers<br />
always motivate me to do my best and<br />
they inspire me to be successful one<br />
day,” says Ameron. We think the<br />
Constantia Glen team just got fonder<br />
of him.<br />
90 JUNE 2016
MASTERCLASS<br />
Cookies 'n cream<br />
ring doughnuts<br />
Deliciously fun yeast doughnuts with<br />
a white-chocolate glaze that’s covered<br />
in finely chopped Oreos. Yum!<br />
Makes 18 A LITTLE EFFORT 3 hrs<br />
THE FLAVOUR COMBINATIONS<br />
RING DOUGHNUTS<br />
310ml(1¼cups)milk<br />
100g butter, diced<br />
75g sugar<br />
20ml (4 tsp) instant yeast<br />
3 large eggs, whisked<br />
730g cake flour<br />
sunflower oil, to deep-fry<br />
1<br />
2<br />
3<br />
WHITE-CHOCOLATE GLAZE<br />
420g white chocolate<br />
310ml(1¼cups)freshcream<br />
400g Oreo/chocolate biscuits<br />
Any food preparation by minors should always be performed under parental supervision at all times. In no event shall <strong>Food</strong> & <strong>Home</strong> <strong>Entertaining</strong><br />
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.<br />
HOWTODOIT<br />
1For the doughnuts, warm the milk<br />
over low heat. Add the butter and<br />
stir until melted. Do not boil as you do<br />
notwantthemixturetobetoohot.<br />
2Combine the warm milk and butter<br />
mixture with the sugar and yeast in<br />
a mixing bowl.<br />
3 Whiskintheeggsanduseapalette<br />
knifeorbutterknifetocutthelour<br />
into the mixture. ‘Cutting in’ means using<br />
the knife to mix it all together until it forms<br />
adough.Turnthemixtureoutontoa<br />
louredsurfaceandkneadfor5minutes<br />
until smooth. Form the dough into a ball.<br />
4Lightly oil a large mixing bowl and<br />
addthedough.Coverwithacleantea<br />
towel and place in a warm place to rise<br />
anddoubleinsize,45minutes.<br />
5Knock the dough down in the<br />
bowltoreleasealloftheair,then<br />
transfer it to a clean surface.<br />
6Roll the dough out to a thickness of<br />
about 1cm.<br />
7 Usingan8cm-roundcookiecutter,<br />
cutout18roundsandremovethe<br />
middle of each doughnut round by using<br />
a4cm-roundcookiecutter.Youcanreroll<br />
the dough to cut out as many more<br />
doughnuts as possible.<br />
8Place the doughnuts on greased<br />
trays, leaving space for rising.<br />
Coverwithacleanteatowelandplace<br />
inawarmplacetorise,30minutes.<br />
9Heat the oil in a deep-fryer or deep<br />
potto180°C.Frythedoughnuts<br />
4<br />
5<br />
6<br />
7<br />
8<br />
9<br />
10 11 12<br />
foodandhome.co.za JUNE 2016 91
1 23<br />
MASTERCLASS<br />
until golden and cooked through,<br />
about 1 minute on each side.<br />
Remove the doughnuts from<br />
10 the oil, drain on paper towel<br />
and allow to cool.<br />
For the glaze, inely chop up<br />
11 the white chocolate.<br />
Heat the cream until hot. Remove<br />
12 from the heat before it starts to<br />
boil. Whisk in the white chocolate and<br />
stir until smooth. Allow to cool for at<br />
least 1 hour to thicken.<br />
Chop up the Oreos or chocolate<br />
13 biscuits until ine, but still<br />
slightly chunky.<br />
Dip the cooled doughnuts into<br />
14 the cooled white-chocolate<br />
glaze. Dip into the chopped biscuits<br />
to give them an even coating. Enjoy!<br />
13 14<br />
COOK’S TIPS<br />
You can prepare the biscuits<br />
and glaze a day in advance to save<br />
you time on the day. Simply store in<br />
sealed containers and make sure to<br />
keep the chocolate glaze at room<br />
temperature, as it will harden in the<br />
fridge. Always fry the doughnuts off<br />
in small batches to prevent the oil<br />
from cooling down too much<br />
during the cooking process.
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FOUNDING FATHERS<br />
WHO ARE THE GUMPTIOUS GOURMET GURUS BEHIND SA’S<br />
BEST-KNOWN CULINARY BRANDS? WE CHATTED TO SOME OF THE<br />
INDUSTRY’S LEADING LIGHTS AND FOLLOWED THEM ON A NOSTALGIC<br />
JOURNEY BACK TO WHERE IT ALL BEGAN...<br />
BY ANNA TRAPIDO, JENNY HANDLEY, LISA VAN DER KNAAP AND TARYN DAS NEVES<br />
PHOTOGRAPHS BY GRAEME WYLLIE, BRUCE TUCK, PETER WHITFIELD AND ANNALIZE NEL<br />
94 JUNE 2016
WANDILE NDALA<br />
OF WANDIE’S PLACE<br />
By Anna Trapido<br />
Wandile Ndala’s deliciously unpretentious<br />
township restaurant is decorated<br />
with business cards from legions of<br />
appreciative visitors. Over the years,<br />
he has hosted luminaries like Richard Branson,<br />
EvanderHolyfieldandBradPitt–allofwhom<br />
have tucked into African culinary classics, like<br />
mogodu (tripe), dombolo dumplings and ting<br />
(fermented sorghum).<br />
“I am committed to keeping<br />
Wandie’s recognisable – if<br />
apatroncametous10years<br />
ago, he must find what he<br />
had then on the menu.”<br />
WANDILE NDALA<br />
Wandilerelectsthat,“Evenasakid,Iwouldcookformy<br />
friends. Simple stuff at irst – umngqusho (samp and beans),<br />
umsila wenkomo (oxtail stew) – all those Xhosa dishes that my<br />
mother taught me. Later, in the 1980s, I started a shebeen<br />
in our family home. The house that my mother left for me is<br />
still the venue for Wandie’s Place.<br />
“Inthoseearlydays,itwasn’teasy–Ihadnolicenceto<br />
sell liquor and the police used to raid us. I used to be very<br />
cautiousaboutwhomIserved,becauseIdidnotwantthe<br />
authorities to know about my business. It was only in 1990<br />
(when I was inally granted a licence to operate the tavern<br />
legally) that we became a well-known place. At irst, it was<br />
only Sowetans; but, gradually, outsiders came to know<br />
aboutustooandnowpeoplecomefromallovertheworld!<br />
“Although things have changed since then, I have a<br />
consistent, focused vision. I am committed to keeping Wandie’s<br />
recognisable–ifapatroncametous10yearsago,hemust<br />
indwhathehadthenonthemenu.Ifsomeoneputtheir<br />
business card on the wall in 1990, they<br />
will ind it still there today.<br />
“I learned the hard way that being true<br />
to myself is vital. In 2007, I opened a<br />
branch of Wandie’s at the airport, but it<br />
didn’t work because it was too different<br />
from what had made us great in Soweto.<br />
But, even the closure of that space was<br />
a good learning experience – I realised<br />
that so much of what makes us great is<br />
our location. The Sowetan spirit infuses<br />
intoeverythingwedohere–thatrelaxed,<br />
chilled vibe that you just can’t get at<br />
an airport.<br />
“Sometimes, my kids suggest that<br />
Ichangethings–repaint,playloudmusic,whatever–but<br />
theyarestillyoung;it’stooearlyforthemtodecidesuch<br />
things while I am still alive! Ultimately, so much of what<br />
IvalueaboutlifeisrootedinWandie’s–Ievenmetmywife<br />
here, so honouring the legacy makes emotional- and business<br />
senseeachandeveryday.”<br />
WANDIE’S PLACE, 618 MAKHALEMELE STREET, DUBE,<br />
SOWETO; 011-982-2796; WANDIES.CO.ZA<br />
foodandhome.co.za JUNE 2016 95
ALLEN AMBOR<br />
OF SPUR<br />
By Jenny Handley<br />
Restaurants have been in Allen’s blood<br />
since his student days, when he<br />
maximised every spare minute to<br />
work in a steakhouse. He quickly<br />
realised that he wanted to be his own boss.<br />
AllenisnowexecutivechairmanoftheSpurGroup(Spur,<br />
PanarottisandJohnDory’s),whichemploys20000people.<br />
Today, he works closely with their creative-design team, using<br />
his natural instinct for television and radio to ensure that the<br />
brandisbroughttolife.Hehasseenmanychangesinthe<br />
marketplace since 1985, when they changed their logo and<br />
AllenleftJozi,drove13hoursinhisMinito<br />
CapeTown,andthenallovertowntoind<br />
an empty shop and a landlord who would<br />
allow his vision and creativity to impact<br />
onthebuildingtheyweredesigning.In<br />
October1967,theGoldenSpuropened<br />
itsdoorsinNewlands.Itwasasensation!<br />
Thedecorwasdifferent,themenularger<br />
and children, too, were welcome. Allen<br />
became a father just a year after opening<br />
this lagship, and his now-adult children<br />
haveworkedinthebusiness.In1968,heopenedinSeaPoint<br />
and,twoyearslater,theirstfranchisestore<br />
in Bellville, overseen in every aspect by Allen.<br />
Regarding partnerships, Allen has invaluable advice:<br />
“Learn from others, start as an apprentice. Work with a partner,<br />
understandhisorherpersonalitybeforesigningacontract,<br />
and ensure that you can relate to one another long term.<br />
If you are the boss, ensure that you are matched in speed and<br />
commitment.Lookaftergoodmanagersandstaff–theyare<br />
rare and precious.”<br />
“Loveyourwork.Itiscrucial<br />
to be fulfilled and to feel<br />
worthwhile at work.”<br />
ALLEN AMBOR<br />
ethos to ensure that everyone would feel welcome. The delivery<br />
market also has changed the landscape.<br />
“One of the biggest challenges in an organisation of this size<br />
is to ensure that the ‘gees’, the work ethic, culture and what we<br />
standforismaintained.Hiringstaffislikelyingakite–keepthem<br />
close, then give them freedom so they can prove themselves,<br />
enjoy job satisfaction and ly. Love your work. It is crucial to be<br />
fulilledandtofeelworthwhileatwork.Ifthat’smissing,moveon!”<br />
Trulyamanwith‘atasteforlife’.<br />
SPUR.CO.ZA<br />
96 JUNE 2016
MZOLI NGCAWUZELE<br />
OF MZOLI’S<br />
By Jenny Handley<br />
INTEREST<br />
When Mzoli Ngcawuzele opened Mzoli’s<br />
in Gugulethu, he did it to make<br />
a difference and to create a positive<br />
impact on his community. He has<br />
always loved food and people. Starting in his garage<br />
initially selling the insides of sheep<br />
and other offal, the restaurant<br />
opened in 1999.<br />
While his special recipes, unique spices<br />
and quality meat are renowned, Mzoli’s<br />
is famous for more than that – for<br />
bringing locals and tourists together to<br />
experience a slice of township life. Here,<br />
you order your meat from the butchery<br />
next door and relax in the open-air<br />
restaurant with family and friends while the braai masters<br />
cook your food. South African favourites like pap are<br />
served alongside your meal and customers can bring<br />
in their own drinks.<br />
Mzoli’s wife and daughter are both involved in the business,<br />
and so were his two sons. His advice to anyone considering<br />
“You must love what you do,<br />
stay focused and be honest –<br />
that is the key.”<br />
the restaurant business is simple: “You must love what<br />
you do, stay focused and be honest – that is the key.” He<br />
has many happy memories peppered with the sadness of<br />
losing his two sons, and also the shock when Anni Dewani<br />
was murdered nearby. “Mzoli’s turned blue, as here we care<br />
MZOLI NGCAWUZELE<br />
about our community. It was a big setback and sadness<br />
for us.”<br />
His ultimate challenge? “To accept that we are operating<br />
in a tight space, but if we increase the size of the business,<br />
we could lose the heart of what we do. So, here we stay.”<br />
MZOLI’S, NY 115, GUGULETHU, CAPE TOWN; 021-638-1355
JENS TIBSHRAENY<br />
OF WILLOUGHBY & CO<br />
By Jenny Handley<br />
Jens Tibshraeny was born to a Lebanese father<br />
andaDanishmother.Heandhiswife,Liz,<br />
have invested their hearts and souls into<br />
pioneering good sushi in South Africa.<br />
Jensstartedhiscareerasachef.HeandLizopenedtheirirst<br />
Willoughby&CoinHydePark,initiallyadeli,sotheycouldhave<br />
family time in the evenings. After starting with six seats in the<br />
window and six in the mall, it grew until there were many tables<br />
inthemallandaneverendingqueue.Friendswouldpopinand<br />
“I have to ensure that every<br />
plate comes out of the kitchen<br />
exactly the same. You are<br />
only as good as your people.”<br />
JENS TIBSHRAENY<br />
eatishstraightoutofthekitchenpans,soJensgaveinand<br />
purchased their signature frying pans for serving, and allowed<br />
therestauranttogrow.“Isawsushiasthenext‘goodthing’.”<br />
They opened and closed another restaurant and oyster bar<br />
andsetoffforCapeTown.Initially,Jenswasinthekitchenand<br />
Liz ran front-of-house, until ive years ago, when she retired.<br />
For the irst six years, they never took a day off. Many of the<br />
original staff are still in harness, with sushi chef extraordinaire,<br />
SamWong,stillheadingtheteamafter20years.<br />
Sam, Joburg-based, had promised to ind a top sushi chef<br />
toworkatWilloughby&Coand,whentherestaurantopened,<br />
he had still not found one. Jens was frantic until Sam called<br />
to say his wife wanted to live in Cape Town, and they were on<br />
their way!<br />
Jensisfastidiousaboutstandards:“Iamalunaticabout<br />
staff,cleanlinessanddoingthingstherightway.Ihaveto<br />
ensure that every plate comes out of<br />
the kitchen exactly the same. You are<br />
only as good as your people. We have<br />
ateamof138andeveryonematters.<br />
There have been many highlights,<br />
like seeing Samuel L. Jackson<br />
standing in the queue for half an hour,<br />
Leonardo DiCaprio too! The only<br />
customer we have taken a reservation<br />
for is Helen Zille.”<br />
Jens attributes his success to his<br />
faith and the fact that he honours<br />
God in everything he does. Jens<br />
and Liz’s daughter lives in the US and his son, Darren,<br />
isinvolvedinthemanagementofWilloughby&Co.They<br />
have nine grandchildren. Who knows... some may ind<br />
theirwaytoWilloughby&Cotoo?<br />
WILLOUGHBYANDCO.CO.ZA<br />
98 JUNE 2016
INTEREST<br />
ROBERT BROZIN<br />
OF NANDO’S<br />
By Taryn Das Neves<br />
Photograph of Robert Brozin courtesy of Design Indaba<br />
Robert Brozin is one of the founders of South Africa’s<br />
legendary Nando’s brand, which began its story in<br />
1987 in the small Jozi suburb of Rosettenville. “I got<br />
into the industry by mistake, I guess,” laughs Robert.<br />
“I loved Portuguese peri-peri chicken and my friend,<br />
Fernando Duarte, and I worked together near<br />
Rosettenville and we used to go to a place called<br />
Chickenland often.”<br />
“The challenge is a question<br />
of holding onto the magic that<br />
originally made Nando’s...”<br />
ROBERT BROZIN<br />
After experiencing the delicious Portuguese-inspired<br />
marinade, Robert decided that “the world needs this<br />
peri-peri chicken.” And, so, he quit his job at his father’s<br />
electronics store and, with Fernando, bought Chickenland<br />
and transformed it into the very irst Nando’s.<br />
“I thought it would just be a sideline investment for<br />
me but, as the business needed more money and time,<br />
I decided to focus on it 100 per cent and found that<br />
I loved every aspect of it. And the rest is history! I’m now 24/6<br />
involved in projects that drive purpose into the company.”<br />
Robert reminisces about the early days when they faced<br />
many challenges, especially cash low, which proved to be<br />
“a huge growing pain”. But, now, with the brand loved in over<br />
20 countries around the world, “the challenge is a question<br />
of holding onto the magic that originally made Nando’s,<br />
despite our fairly aggressive growth plans.”<br />
Robert adds thoughtfully, “We have to keep our sense of<br />
purpose as we expand into different cultures. I feel that we<br />
have left a sense of being globally good and, as Africans,<br />
we can be very proud of the intellectual capital that exists<br />
– passion and the ability to operate at all<br />
levels. I think, to a certain extent, we have<br />
left a sense of self-belief... that if we can<br />
dream it, we can do it. We, as Africans, don’t<br />
have to stand back – we are as capable as<br />
anyone else.”<br />
With Nando’s constantly growing on<br />
a global scale, Robert says, “I try to<br />
discourage people from joining the industry,<br />
as most people think it’s a fun game and<br />
really want to own a restaurant for their ego.<br />
My irst approach is to put them behind a<br />
grill, let them burn their hands, work a long, hard Friday-night<br />
shift and then, if they love that, I encourage them like mad!<br />
Certain people and personalities are made for the industry. We<br />
are slightly off-centre; a bit mad.”<br />
He inishes off with an amusing anecdote of when he was<br />
once chopping bird’s-eye chillies without gloves, then, needing<br />
a loo break, forgot to wash his hands before doing his business.<br />
“They say that peri-peri is a great aphrodisiac, but not after you<br />
have felt the capsicum burn... Disaster!”<br />
NANDOS.CO.ZA
INTEREST<br />
GEORGE CATZAVELOS<br />
OF ST GEORGE’S FINE FOODS<br />
By Lisa van der Knaap<br />
George Catzavelos opened The Highwayman<br />
restaurants in Johannesburg and now runs<br />
St George’s Fine <strong>Food</strong>s.<br />
“Like many Greeks, my father used to run a corner café in<br />
Sea Point. He sublet premises to a talented Hollander, Hans.<br />
“Watching Hans really piqued my interest,” George recalls.<br />
“He had a grill in the window, unheard<br />
of at the time, cooked and chatted to<br />
customers. I loved the ‘theatre’ of it all.<br />
I moved to Johannesburg to join my late<br />
brother, Theo, in a small restaurant,<br />
The Brow, in Hillbrow. Original, hey?”<br />
George decided to open The<br />
Highwayman Steakhouse in Craighall<br />
Park in 1971. “The irst year was really<br />
tough, but things suddenly turned around<br />
and we were voted one of the top-three<br />
restaurants in Johannesburg. This was deinitely one of my<br />
most memorable moments.<br />
“There have been many changes over the years. Meat is<br />
much leaner, our network of staff was extensive and loyal<br />
and, also, owner-run establishments are much, much rarer.<br />
Possibly a personal element has been lost,” says George.<br />
Since the late Seventies, George has been running his<br />
meat-marinade company, St George’s Fine <strong>Food</strong>s. His sons,<br />
Nic and Adam, joined the company and it remains in family<br />
“ The integral pillars of<br />
the business were and<br />
are position, vision<br />
and persistence.”<br />
hands. Having absorbed food- and restaurant ropes, as well as<br />
spent a few years in the States, Nic opened The Smokehouse<br />
and Grill in Braamfontein in 2013. Adam contributes his input<br />
and, although George isn’t actively involved, he goes in<br />
whenever he can.<br />
His signature stamp on the industry? “My legendary steaks.<br />
I drove my suppliers mad, insisting on hand-picking all of my<br />
meat requirements. I loved the open lame, banter with<br />
GEORGE CATZAVELOS<br />
customers, most of whom became regulars,” George says<br />
with a nostalgic smile.<br />
Going forward, George believes the integral pillars of<br />
the business were and are position, vision and persistence.<br />
“It’s a great game, but a tough one. Ask any of the ‘old boys’.”<br />
ST GEORGE’S FINE FOODS, 21A 11TH ROAD, KEW,<br />
JOBURG; 011-440-8661; STGEORGESFINEFOODS.COM;<br />
THE SMOKEHOUSE AND GRILL, 73 JUTA STREET, JOBURG;<br />
011-403-1395; THESMOKEHOUSEANDGRILL.CO.ZA
ALAN PICK<br />
OF THE BUTCHER<br />
SHOP & GRILL<br />
By Lisa van der Knaap<br />
Alan Pick started Late Night Al’s and<br />
Al’s Grillhouse and now owns<br />
The Butcher Shop & Grill.<br />
“Passion is contagious and, in this industry, what you put in is<br />
deinitely what you get out – that will never change,” believes<br />
Alan. His son, Dani, who will soon take over completely, is the<br />
third generation in this family business.<br />
“Interestingly, my mother<br />
was the first female butcher<br />
in South Africa.”<br />
ALAN PICK<br />
“My parents owned two butcheries in Kalk Bay – interestingly,<br />
my mother was the irst female butcher in South Africa − so<br />
I grew up in the meat industry. I learnt about butchery from<br />
my father and about business from my mother,” Alan explains.<br />
The massive black-and-white photograph with the three of<br />
them in it, which hangs in the restaurant, pays homage to this.<br />
At 24, Alan took his irst oficial step into the restaurant<br />
industry – as junior partner at Arizona Spur in Stellenbosch.<br />
From there, he perfected his craft, learning about hamburgers<br />
with Late Night Al’s and steaks with Al’s Grillhouse (now simply<br />
known as The Grillhouse). When Alan found a vacant spot in<br />
Sandton, he knew it would be a great location for The Butcher<br />
Shop & Grill. “Almost 80 per cent of my 300-plus staff members<br />
have worked for me for more than 20 years,” he adds.<br />
Back then, having a butchery in a restaurant where people<br />
could choose the type, cut and size of meat they wanted<br />
had never been done before. Selling meat that’s properly<br />
sourced and aged – “any meat that’s aged for less than<br />
21 days is simply not ready” − has upped their credibility.<br />
Nowadays, Alan has 15 restaurants<br />
overseas and also sells meat to the<br />
public and other retailers. Alan’s early<br />
days in Stellenbosch helped him forge<br />
relationships with winemakers that<br />
go back 30 years; subsequently,<br />
The Butcher Shop & Grill stocks<br />
over 50 types of wine that you<br />
literally won’t ind anywhere else.<br />
“Creeping overheads (particularly<br />
rent and labour) is probably the biggest<br />
change I have seen in the industry,” says Alan. “That’s why<br />
the best advice I can give to people entering this business is<br />
to remember that a restaurant is a massive investment. It’s<br />
imperative that you have your inancial ducks in a row in terms<br />
of percentages (‘x’ for food, ‘y’ for staff) and keep watching<br />
those numbers.”<br />
THE BUTCHER SHOP & GRILL, SHOP 30, NELSON<br />
MANDELA SQUARE, SANDTON, JOBURG; 011-784-8676;<br />
THEBUTCHERSHOP.CO.ZA<br />
foodandhome.co.za JUNE 2016 101
EACH MONTH, F&HE FINDS AN INDULGENT FOODIE<br />
FAVOURITE AND GIVES IT A HEALTHY TWIST.<br />
THIS MONTH, WE LIGHTEN UP GRANOLA<br />
RECIPE AND STYLING BY CLAIRE FERRANDI ASSISTED BY NOMVUSELELO MNCUBE<br />
PHOTOGRAPH BY DYLAN SWART<br />
Cashew, coconut and<br />
rose granola<br />
Store-bought granola is usually loaded<br />
withsugarandunhealthyfats,butmany<br />
stillconsiderabowlofgranolaahealthy<br />
start to the day! This lightened-up version<br />
of granola is fragrant, crunchy, filling<br />
and teeming with healthy fats. An added<br />
bonus: it doesn’t contain any grains or<br />
cereals, for those with wheat- or gluten<br />
allergies, or individuals limiting grains in<br />
theirdiet.It’simportanttoremember,<br />
however, that even though this crunchy<br />
granola is much more nutritious than<br />
many ready-made options, for weight<br />
loss,portioncontroliskey!Itkeepsfor<br />
up to 4 weeks in an airtight container<br />
andmakesforagreatgifttoo<br />
Serves 15 EASY 40 mins<br />
THE FLAVOUR COMBINATIONS<br />
350g cashew nuts<br />
100g coconut shavings<br />
50g sesame seeds<br />
70g pumpkin seeds<br />
80g sunflower seeds<br />
30ml (2 tbsp) coconut oil, melted<br />
pinch Maldon Sea Salt<br />
10ml (2 tsp) rose water<br />
15ml (1 tbsp) vanilla essence<br />
fat-free plain yoghurt, to serve<br />
citrus slices, to top<br />
HOW TO DO IT<br />
1Preheat the oven to 180°C. In<br />
a bowl, toss all of the ingredients<br />
together to combine well.<br />
2Tip the mixture onto a large<br />
baking tray and spread out into<br />
a thin layer. Bake in the oven, tossing<br />
occasionally to ensure the granola<br />
browns evenly, until golden and<br />
toasted – this will take about<br />
30 minutes.<br />
3Serve the granola sprinkled<br />
over fat-free plain yoghurt and<br />
top with fresh citrus slices.<br />
102 JUNE 2016
NUTRITIONAL FACTS<br />
CASHEW NUTS<br />
Not only creamy and crunchy,<br />
cashews provide the body<br />
with manganese, potassium,<br />
copper, iron, magnesium,<br />
zinc and selenium.<br />
MONOUNSATURATED<br />
FATTY ACIDS<br />
Cashew nuts contain<br />
‘heart-friendly’ essential<br />
monounsaturated fatty acids<br />
like oleic and palmitoleic acids.<br />
These help to lower harmful LDL<br />
cholesterol, while increasing<br />
good HDL cholesterol in the<br />
blood. Research studies suggest<br />
that a Mediterranean diet, which<br />
is rich in monounsaturated fatty<br />
acids, helps to prevent coronary<br />
artery disease and strokes<br />
by favouring a healthy<br />
blood-lipid proile.<br />
PUMPKIN SEEDS<br />
These are a very good source<br />
of iron, magnesium, copper,<br />
zinc and manganese, as well as<br />
protein and fat. One 30g serving<br />
of pumpkin seeds contains<br />
54% of the recommended daily<br />
allowance for protein and also<br />
has high levels of tryptophan –<br />
an amino acid that’s converted<br />
into serotonin and plays a role in<br />
mood, appetite and sleep.<br />
foodandhome.co.za JUNE 2016 103
Leftover bread<br />
THE FLAVOUR COMBINATIONS<br />
SALAD<br />
30ml (2 tbsp) olive oil<br />
2 (about 350g) large beetroots,<br />
peeled and cut into thin wedges<br />
600g crown pumpkin, thickly sliced<br />
salt and freshly ground black<br />
pepper, to taste<br />
180g bread, torn into chunks<br />
45ml (3 tbsp) olive oil<br />
handful radicchio leaves<br />
handful fresh basil leaves<br />
4 large eggs, poached<br />
BLUE-CHEESE DRESSING<br />
15g butter<br />
1 (about 20g) spring onion, finely<br />
chopped<br />
5ml (1 tsp) garlic, finely chopped<br />
10 fresh sage leaves<br />
5ml (1 tsp) wholegrain mustard<br />
125ml (½ cup) fresh cream<br />
125ml (½ cup) milk<br />
85g blue cheese, crumbled<br />
15ml (1 tbsp) red wine vinegar<br />
WE’VE GOT THREE<br />
WINNING WAYS FOR<br />
YOU TO USE UP<br />
THAT FRESH BREAD,<br />
BEFORE IT GROWS<br />
GREEN LIFE! BLENDED,<br />
BAKED OR FRIED,<br />
WE’RE LITERALLY<br />
LICKING UP EVERY<br />
LAST CRUMB OF<br />
THESE SCRUMPTIOUS<br />
RECIPES…<br />
RECIPES AND STYLING BY<br />
ILLANIQUE VAN ASWEGEN<br />
PHOTOGRAPHS BY ADEL FERREIRA<br />
Winter panzanella salad<br />
with crumbed corn and<br />
ricotta fritters, and<br />
a blue-cheese dressing<br />
A rustic and earthy salad with lots of<br />
interesting flavours – perfect for those cold<br />
winter days when you crave a salad, but<br />
would like something a bit more filling<br />
Serves 4 A LITTLE EFFORT 1 hr<br />
30 mins<br />
CORN AND RICOTTA FRITTERS<br />
75g bread, torn into chunks<br />
1 x 410g tin whole kernel corn, drained<br />
230g ricotta<br />
55g Cheddar, grated<br />
10ml (2 tsp) garlic, finely chopped<br />
5ml (1 tsp) salt<br />
5ml (1 tsp) sugar<br />
2,5ml (½ tsp) paprika<br />
65g cake flour<br />
2 large eggs, whisked<br />
sunflower oil, to deep-fry<br />
HOW TO DO IT<br />
1For the salad, preheat the oven to<br />
200°C. Pour the 30ml (2 tbsp) olive<br />
oil over the beetroots and pumpkin<br />
and season to taste. Place them on<br />
a baking tray and roast until tender,<br />
30 – 40 minutes.<br />
2Heat a griddle pan until smoking<br />
hot. Toss the 180g bread and 45ml<br />
(3 tbsp) olive oil together. Season lightly<br />
104 JUNE 2016
USE IT OR LOSE IT<br />
WINTER PANZANELLA SALAD WITH CRUMBED CORN AND<br />
RICOTTA FRITTERS, AND A BLUE-CHEESE DRESSING<br />
and fry the bread chunks until lightly<br />
charred on both sides. Transfer to<br />
a baking tray and bake for 5 minutes.<br />
Keep the oven on for later use.<br />
For the dressing, melt the butter<br />
3 in a warm saucepan over medium<br />
heat. Add the spring onion, 5ml (1 tsp)<br />
garlic and sage and sauté, 2 minutes.<br />
Add the mustard, cream, milk and<br />
blue cheese and gently cook until<br />
the cheese has melted, 5 minutes.<br />
Add the red wine vinegar. Allow it to<br />
cool slightly before adding to a food<br />
processor and blending until smooth.<br />
Season to taste. The dressing can be<br />
served warm or cold.<br />
For the fritters, place the 75g bread<br />
4 chunks on a baking tray and bake<br />
for 10 minutes. Turn the bread over<br />
and bake for a further 5 minutes. Place<br />
in a food processor and blitz until ine.<br />
Stir the corn, ricotta, Cheddar,<br />
5 10ml (2 tsp) garlic, salt, sugar,<br />
paprika and a pinch of black pepper<br />
together. Add half of the lour and mix<br />
until combined. Use your hands to roll<br />
20 small balls from the mixture. Rinse<br />
your hands regularly to prevent the<br />
mixture from sticking to your hands.<br />
Heat the oil in a deep-fryer or deep<br />
6 pot to 180°C. Dip each ball into the<br />
remaining lour, then into the whisked<br />
eggs and, lastly, into the breadcrumbs.<br />
Once coated, fry them off in the<br />
warm oil until crisp and golden,<br />
3 – 4 minutes. Drain on paper towel.<br />
Toss the toasted bread chunks<br />
7 together with the cooked beetroot,<br />
pumpkin, radicchio leaves and basil.<br />
Transfer to a serving dish and arrange<br />
the poached eggs and fritters on top.<br />
Serve with the dressing on the side.<br />
COOK’S TIPS<br />
One generic slice of bread is around<br />
25g. If you are working with unsliced<br />
bread, simply tear it into chunks when<br />
baking it off during the making of the<br />
breadcrumbs. Red radicchio leaves add<br />
a lovely depth of colour to this rustic<br />
salad. If you cannot ind radicchio,<br />
replace it with chopped endive leaves,<br />
which have a similar bitter taste, or<br />
simply use some rocket, which will be<br />
slightly more peppery.<br />
foodandhome.co.za JUNE 2016 105
A CRUST OF BREAD,<br />
and all the heavens<br />
ROBERT BROWNING<br />
Lamb chops with<br />
crispy breadcrumband-herb<br />
salsa<br />
This salsa is packed with fresh, earthy<br />
flavours. The crispy crunch that the<br />
crumbs add to the salsa is delicious<br />
with the grilled meat<br />
Serves 4 EASY 30 mins + 30 mins or<br />
overnight, to marinate<br />
THE FLAVOUR COMBINATIONS<br />
LAMB CHOPS<br />
125ml (½ cup) olive oil<br />
30ml (2 tbsp) fresh oregano, chopped<br />
30ml (2 tbsp) wholegrain mustard<br />
20ml (4 tsp) garlic, finely chopped<br />
salt and freshly ground black<br />
pepper, to taste<br />
8 (about 1 kg) lamb chops<br />
SALSA<br />
100g bread, torn into chunks<br />
30g butter<br />
2 (about 30g) spring onions<br />
small handful fresh mint<br />
small handful fresh flat-leaf parsley<br />
small handful fresh coriander<br />
small handful fresh basil<br />
60ml (¼ cup) olive oil<br />
20ml (4 tsp) red wine vinegar<br />
10ml (2 tsp) capers<br />
5ml (1 tsp) Dijon mustard<br />
2,5ml (½ tsp) sugar<br />
LAMB CHOPS WITH CRISPY BREADCRUMB-AND-HERB SALSA<br />
HOW TO DO IT<br />
For the lamb chops, prepare the<br />
1 marinade by whisking the 125ml<br />
(½ cup) olive oil, the oregano, mustard<br />
and garlic together. Season to taste,<br />
add the lamb chops, cover with cling<br />
ilm and refrigerate to marinate, at least<br />
30 minutes or overnight.<br />
Preheat the oven’s grill to medium<br />
2 heat. Heat an ovenproof griddle<br />
pan until smoking hot. Fry the chops<br />
for 5 minutes on each side. Grill them<br />
in the oven for a further 5 – 10 minutes<br />
or until cooked to your liking.<br />
For the salsa, place the bread in<br />
3 a food processor and blitz until<br />
ine. A few coarse bits in between are<br />
great for added texture.<br />
Heat a pan over medium heat<br />
4 until hot. Add the butter and<br />
breadcrumbs and cook, continuously<br />
106 JUNE 2016
SAVOURY CROQUE-MONSIEUR<br />
BREAD-AND-BUTTER PUDDING<br />
WITH A CHEDDAR SAUCE<br />
stirring, until crisp and golden,<br />
10 minutes. Allow to cool.<br />
Place the remaining salsa<br />
5 ingredients in a food processor<br />
and purée until ine. Season to taste<br />
and stir in the toasted breadcrumbs<br />
just before serving.<br />
Serve the grilled chops topped<br />
with the salsa.<br />
6<br />
COOK’S TIPS<br />
You can make the breadcrumbs for<br />
the salsa ahead of time – these can be<br />
stored in an airtight container for up to<br />
3 days. Avoid making the salsa too far<br />
in advance, as the herbs will lose their<br />
vibrant green colour after a while. Stir<br />
in the toasted breadcrumbs at the last<br />
minute – you want them to retain their<br />
crunch in the salsa!<br />
Savoury croque-monsieur<br />
bread-and-butter pudding<br />
with a Cheddar sauce<br />
A fun savoury take on this much-loved<br />
winter dessert!<br />
Serves 4 EASY 1 hr 30 mins<br />
THE FLAVOUR COMBINATIONS<br />
BREAD-AND-BUTTER PUDDING<br />
cooking spray, to grease<br />
55g butter, softened<br />
8 (about 200g) slices of bread<br />
60ml (¼ cup) Dijon mustard<br />
120g sliced ham<br />
110g Cheddar, grated<br />
6 large eggs<br />
250ml (1 cup) milk<br />
125g Greek yoghurt<br />
25g Gruyère, finely grated<br />
salt and freshly ground black<br />
pepper, to taste<br />
CHEDDAR SAUCE<br />
15g butter<br />
½ (about 110g) large onion, peeled<br />
and chopped<br />
15ml (1 tbsp) garlic, finely chopped<br />
15ml (1 tbsp) cornflour<br />
150ml (1 cup) fresh cream<br />
125ml (½ cup) milk<br />
5ml (1 tsp) Dijon mustard<br />
110g Cheddar, grated<br />
handful microherbs, to garnish<br />
snipped chives, to garnish<br />
HOW TO DO IT<br />
For the pudding, preheat the oven<br />
1 to 200°C. Grease a 19cm x 9cm<br />
loaf tin generously with cooking spray.<br />
Spread the 55g butter onto each<br />
2 slice of the bread. Spread the<br />
60ml (¼ cup) mustard over the butter.<br />
Pile the ham onto 4 of the slices and<br />
top with the 110g Cheddar. Close<br />
each sandwich off with the prepared<br />
slices that already have butter and<br />
mustard on so that you are left with<br />
4 closed sandwiches. Cut each<br />
sandwich in half and arrange, standing<br />
up in the tin, in such a way that they<br />
overlap and ill out the entire tin.<br />
Combine the eggs, 250ml (1 cup)<br />
3 milk, the yoghurt and Gruyère.<br />
Season to taste and whisk until<br />
smooth. Pour this into the tin so<br />
it ills in the gaps between the<br />
bread. Bake in the oven until irm,<br />
50 minutes – 1 hour. Allow to cool in<br />
the tin, at least 10 minutes, before<br />
turning out. It can be served hot or<br />
at room temperature.<br />
For the sauce, melt the 15g butter<br />
4 in a hot saucepan over medium<br />
heat. Add the onion and garlic and<br />
gently sauté, 5 minutes. Whisk in the<br />
cornlour until combined. Pour in the<br />
cream, 125ml (½ cup) milk, 5ml (1 tsp)<br />
mustard and 110g Cheddar. Cook for<br />
5 minutes. Allow to cool slightly before<br />
puréeing until smooth. Season to taste.<br />
Serve the bread-and-butter<br />
5 pudding in slices, garnished with<br />
microherbs. Serve the sauce on the<br />
side, garnished with snipped chives.<br />
COOK’S TIP<br />
This bread-and-butter pudding is<br />
also delicious when served cold<br />
the next day as a lunch-box treat.<br />
foodandhome.co.za JUNE 2016 107
FOLLOW THE MELLOW SILK ROAD<br />
A 10TH-CENTURY ARMENIAN<br />
CATHEDRAL STANDS ON A<br />
PROMONTORY OF AKDAMAR ISLAND<br />
IN THE WATERS OF LAKE VAN,<br />
EASTERN TURKEY<br />
(AND ALL THINGS NICE)<br />
IN ARMENIA, WE VISITED THE BEAUTIFUL<br />
MONASTERY OF GEGHARD, DATING FROM<br />
THE FOURTH CENTURY. UNADORNED<br />
INTERIORS WERE LIT BY CANDLES AND<br />
THE FAITHFUL FILED THROUGH THE DARK,<br />
CAVERNOUS SPACES<br />
A SAMOVAR<br />
BUBBLING WITH TEA<br />
WAS A STAPLE IN<br />
ALMOST EVERY HOME<br />
WE VISITED
AT ARENI WINERY IN ARMENIA, WE TRIED<br />
A RANGE OF LOCAL WINES. THE ARENI REGION<br />
IS FAMOUS FOR ITS LOCAL VARIETALS, LIKE<br />
ARENI, LALVARI AND KAKHET<br />
OUR ‘BRAAI’ IN THE SILK ROAD<br />
TOWN OF SHEKI, AZERBAIJAN,<br />
WAS COMPLEMENTED BY AN<br />
ARRAY OF JAMS, NUTS, SWEETS<br />
AND BERRIES<br />
JUSTIN FOX TRAVELS THE WESTERN SILK ROAD FROM TURKEY<br />
TO AZERBAIJAN, THROUGH BEAUTIFUL, TROUBLED LANDS,<br />
AND DISCOVERS A WONDROUS ARRAY OF TASTE SENSATIONS<br />
PHOTOGRAPHS BY JUSTIN FOX<br />
ARMENIAN CHURCHES ARE OFTEN ADORNED WITH<br />
ORNATE, INTRICATELY CARVED GRAVESTONES KNOWN<br />
AS KHACHKARS<br />
DEVOUT MUSLIMS AT PRAYER<br />
IN A REMOTE, CAVE MOSQUE IN<br />
NORTHERN AZERBAIJAN<br />
foodandhome.co.za JUNE 2016 109
THE SPECTACULAR,<br />
UNADORNED INTERIORS<br />
OF THE VAST JUMA<br />
MOSQUE IN SHAMAKHI,<br />
EASTERN AZERBAIJAN<br />
IN ARMENIA, WE TASTED<br />
LONG STRINGS OF<br />
ROEJEEG: WALNUTS<br />
COVERED WITH A<br />
COATING OF THICKENED<br />
GRAPE JUICE<br />
twasafeastlikeno<br />
other. We’d stopped in an<br />
Armenian village where<br />
a colony of Russians<br />
had made a home after<br />
fleeing from the Tsar in the 19th<br />
century. Our guide, Yue Chi,<br />
hadbefriendedalocalcabbage<br />
farmerwhohadinvitedusto<br />
lunch.AbitliketheAmish,these<br />
Russian communities are isolated,<br />
traditional and deeply religious.<br />
VasiliandVerawelcomedusintotheir<br />
diningroomwhereatablegroaned<br />
under the load of a peasant banquet.<br />
Themealprovidedameetingoflavours<br />
fromRussia,theMediterraneanand<br />
Central Asia. There were stuffed<br />
cabbages, home-made preserves,<br />
pickled vegetables, latbreads, freshly<br />
picked fruit from Vasili’s orchard,<br />
proiteroles, tea from a samovar…<br />
andabottleoflocalbrandythat<br />
needed polishing off.<br />
Therewesat,intheheartofthe<br />
Caucasus Mountains, on an offshoot of<br />
the Silk Road, and all of Asia presented<br />
itselfonthetable–afeastfortheeyes<br />
and taste buds.<br />
Silk and rice pudding<br />
Every August, a Canadian-South African<br />
company conducts a three-month,<br />
self-drive journey along the Silk Road<br />
fromEuropetoChina.Thetripisledby<br />
an intrepid Chinese woman, Yue Chi,<br />
who manages to thread her way through<br />
the complexity of border crossings and<br />
opaque bureaucracy across the length<br />
of Asia. Some guests do the entire<br />
YUE CHI WAS THE INTREPID CHINESE<br />
LEADER OF OUR GROUP. SHE’S MARRIED<br />
TO A BLOKE FROM PIETERMARITZBURG<br />
(IT’S A LONG STORY!)<br />
journey, others ly in for sections. I joined<br />
forthewesternend:thesilkyroadfrom<br />
Turkey to Azerbaijan.<br />
It’s an awkward time to be travelling in<br />
these parts, particularly with a tidal wave<br />
of refugees heading west, Kurdistan<br />
rebelsoperatinginthehillsandISIS<br />
insurgents along the borders. We’d<br />
be avoiding strife-torn areas, but the<br />
shadow cast by conlicts old and new<br />
would prove a feature of the journey.<br />
I lew into eastern Turkey, where<br />
Imetthegroupasitpassedthroughthe<br />
city of Van. I was still hot off the plane<br />
fromSouthAfrica,butYuewhiskedme<br />
straighttoaboatforacruisetoAkdamar<br />
Island, a mustard-coloured mound in<br />
the waters of Lake Van. A 10th-century<br />
Armenian cathedral stood on top of<br />
apromontory,paintedinrosylight.We<br />
climbeditsstepstoviewthebas-relief<br />
carvings of Biblical scenes on its walls.<br />
Ringed by stark mountains and pewter<br />
water,thechurchlookedlikealost<br />
Christian ark in a Muslim sea.<br />
As is often the case in these parts,<br />
the church was vandalised by Turkish<br />
rds, who have no<br />
homeland. ISIS is sometimes supported<br />
by Turkey against the Kurds, Syria’s<br />
President Bashar Hafez al-Assad is<br />
backed by Russia and Iran, America<br />
isbombingISISaswellassupporting<br />
the Kurds, and Iraq... let’s not even talk<br />
aboutIraq.It’samess.”<br />
Mount Ararat – where Captain Noah<br />
grounded his ark – dominated the<br />
landscape. Its snow-capped cone<br />
towered 5 137 metres above the plains.<br />
Once an Armenian mountain, it’s now<br />
part of Turkey – a symbol of all that<br />
Armeniahadlostinthewarsofthe<br />
early 20th century.<br />
110 JUNE 2016
FOLLOW THE MELLOW SILK ROAD<br />
WOMEN BAKING LAVASH BREAD<br />
IN UNDERGROUND OVENS IN<br />
THE HIGHLANDS OF ARMENIA<br />
Muslim fault lines and<br />
ancient wines<br />
We skirted the border to enter Armenia<br />
via Georgia. “In the past, the Silk Road<br />
followed many different routes,” said<br />
Yue. “The caravans were constantly<br />
making detours to avoid wars or bandits.<br />
It’s justthesametoday.”<br />
We stopped at Areni Winery for a<br />
spot of tasting. This valley has been<br />
a centre of viticulture since at least the<br />
ifth century(Armeniahasawinemaking<br />
tradition that stretches back 6 000<br />
years).Wetastedarangeofredsand<br />
whites, mostly local varietals, like Areni,<br />
Lalvari and Kakhet.<br />
Driving deeper into the Caucasus,<br />
at everyturnwecameuponroadside<br />
stalls.Itwasharvesttime,andthestalls<br />
overlowed with watermelons, peaches,<br />
apples, quinces, sunlower heads and<br />
jars of honey. We tasted long strings<br />
of roejeeg: walnuts covered with a<br />
coating of thickened grape juice. Most<br />
popular was an Armenian form of mebos<br />
called lavashak, or Persian fruit roll.<br />
I loved the plum-lavoured variery for<br />
its tarty taste.<br />
At one roadside restaurant, women<br />
were baking lavash bread in underground<br />
ovens. It was fascinating to watch how<br />
they whirled the dough like Frisbees, in<br />
and outoftheovens.It’sascenethat<br />
could hardly have changed in centuries.<br />
We visited a series of cave chapels<br />
and monasteries, some of them dating<br />
from the fourth century. Unadorned<br />
interiors were lit by candles. The devout<br />
poured through cavernous spaces that<br />
echoed with the chanting of priests.<br />
Faith seemed most fervent here,<br />
a bulwark against Islamic Azerbaijan,<br />
just a grenade’s throw away.<br />
Deathbydumpling<br />
Over the frontier and into Georgia,<br />
where national lags bearing the ive<br />
red crosses of St George lew<br />
everywhere, proclaiming this Christian<br />
territory. We meandered through a<br />
land of castles, each hill and bridge<br />
defended.Thearchitecturegrewmore<br />
Russian, with Soviet-style apartment<br />
blocksencirclingthebiggertowns.<br />
WearrivedatTbilisi,Georgia’scapital.<br />
Ithasalovelymedievalheartofcobbled<br />
lanes, fretwork wooden buildings and<br />
aramblingfortress.<br />
Each night, we dined in taverns where<br />
ine Saperavi (Georgian red wine) lowed<br />
like water. There was khachapuri (cheeseilled<br />
bread) and mouth-watering khinkali<br />
–akindofdumplingilledwithanything<br />
from minced meat to cheese or potatoes.<br />
The meat illing is uncooked when the<br />
khinkali is assembled, so the juices get<br />
trappedinside.Yueshowedushowto<br />
eat it: “You must suck out the juice as<br />
you take the irst bite to prevent the<br />
dumpling from bursting.” Copying<br />
her, we experienced delightful taste<br />
explosions in our mouths.<br />
East we drove, through fertile plains<br />
in late-summer harvest. Crossing into<br />
Azerbaijan, we stopped at the Silk Road<br />
waypointofSheki,whererestored<br />
caravanserais still dominate the town.<br />
Their massive doors once allowed the<br />
camels inside on cold nights. Our group<br />
wasinvitedto‘braai’withalocalfamily<br />
that grilled shashlik (lamb, aubergines<br />
andtomatoesonskewers)overaire.<br />
We feasted, too, on piti – a lamb, potato<br />
and plumb stew served in earthenware<br />
crocksandcoveredbyalumpoffat.<br />
“First,putpiecesofbreadinabowl<br />
andpourthebrothoverittodrinklike<br />
a soup,” explained Mehman, our host.<br />
“Then add more bread and eat the<br />
remainderofthepiti–allmixedand<br />
mushedtogether–asastew.”Themeal<br />
was rounded off with sweet Sheki halva,<br />
which was more like gooey baklava with<br />
almonds than normal, dry halva.<br />
Then, onward, across the desert<br />
wastes of Azerbaijan, past derelict<br />
Soviet factories and rigs sucking black<br />
gold from the ground. Finally Baku,<br />
acitydrunkonthespoilsofoil,with<br />
grand civic architecture to match and<br />
oligarch mansions along a shoreline<br />
blackened by pollution.<br />
A scarlet moon rose out of the<br />
Caspian Sea. My Silk Road had come<br />
toanend:itwastimetolybackto<br />
SouthAfrica.Yueandtheteamwould<br />
boardthecarferrytoKazakhstanand<br />
continue the long, long road to China.<br />
It had been an astonishing journey.<br />
foodandhome.co.za JUNE 2016 111
BOYS PLAY IN THE RUINED<br />
SILK ROAD CITY OF ANI IN<br />
EASTERN TURKEY, JUST<br />
A STONE’S THROW FROM<br />
THE ARMENIAN BORDER<br />
Travel advisory<br />
HOW TO GET THERE<br />
I lew with Turkish Airlines from Joburg to Istanbul<br />
and returned from Baku to South Africa, via Istanbul.<br />
turkishairlines.com<br />
VISAS<br />
For South Africans, Turkey and Azerbaijan offer easy<br />
e-visas (obtained online). No visa is needed for Georgia<br />
and the Armenian one can be acquired at the border.<br />
ABOUT THE JOURNEY<br />
The tour is hosted by Drive the Silk Road Ltd,<br />
a fully catered, guided, driving adventure from Europe<br />
to China. The trip is undertaken from August to<br />
November each year using Land Rovers provided by<br />
the company (or bring your own vehicle): three months,<br />
16 countries, 20 000km and no more than a dozen<br />
travellers. Guests can join for sections of the journey<br />
or go the full distance.<br />
+1-866-564-1226; drivethesilkroad@hotmail.com;<br />
overland-adventures.com<br />
112 JUNE 2016
DECOR<br />
1<br />
2<br />
3<br />
5<br />
4<br />
8<br />
6<br />
*See stockists’ directory on page 116 for details.<br />
| 1 Salvaged wood arched frame, R27 995, shf.co.za | 2 Silky sultan rug<br />
(300cm x 200cm), R2 700, mrphome.com | 3 Moroccan embossed cup &<br />
saucer, R89, home.co.za | 4 Richard Ginori handmade vintage teapot<br />
with silver inlay, R2 450 for a set (includes 8 cups, 8 saucers, milk jug<br />
and sugar bowl), Oddzbin* | 5 Moroccan tiles (20cm x 20cm), R30 each,<br />
moroccanlifestyle.co.za | 6 Medium lattice tray, R295, coricraft.co.za<br />
| 7 Large iron round box, R450, coricraft.co.za | 8 Salvaged wood server,<br />
R25 995, shf.co.za | 9 Salvaged wood server, R9 995, shf.co.za<br />
7<br />
9
This month, we love...<br />
Known for their salty, punchy<br />
taste, anchovies add an intense,<br />
savoury kick to anything they<br />
touch, but are best paired with<br />
other strong lavours, like<br />
Parmesan, garlic, olives and<br />
capers. Traditionally, fresh<br />
anchovies are cleaned,<br />
preserved in brine, allowed to<br />
mature and then packed in oil or<br />
salt, resulting in the lesh turning<br />
its characteristic pinky brown.<br />
The world seems to be split into<br />
anchovy lovers and -haters –<br />
if you’re in the latter group, we<br />
think this recipe will convert<br />
even the staunchest of you!<br />
Anchovy, rosemary and<br />
Parmesan butter with<br />
chargrilled ciabatta toast<br />
Serves 10 EASY 20 mins<br />
THE FLAVOUR COMBINATIONS<br />
165g butter, softened<br />
65g Parmesan, finely grated<br />
15ml (1 tbsp) fresh rosemary leaves,<br />
finely chopped + extra, to garnish<br />
35g anchovy fillets, finely chopped<br />
salt and freshly ground black pepper,<br />
to taste<br />
12 slices ciabatta bread, chargrilled<br />
HOW TO DO IT<br />
Combine the butter, Parmesan,<br />
1 rosemary and anchovies and<br />
season well to taste.<br />
Serve with warm chargrilled<br />
2 ciabatta slices, sprinkled with<br />
fresh rosemary.<br />
RECIPE AND STYLING BY CLAIRE FERRANDI<br />
ASSISTED BY NOMVUSELELO MNCUBE<br />
PHOTOGRAPH BY DYLAN SWART<br />
ILLUSTRATION BY SARAH-JANE WILLIAMS<br />
TRY THESE...<br />
For a fuss-free tart, top a square sheet of frozen<br />
puff pastry with chopped anchovy fillets, pitted<br />
black olives, sun-dried tomatoes, a little garlic<br />
and torn buffalo mozzarella or fior di latte. Drizzle<br />
with olive oil and bake at 220°C until the pastry is<br />
golden and puffed, about 40 minutes.<br />
Make anchovy mayonnaise by combining finely<br />
chopped anchovies and a little minced garlic<br />
with good-quality mayonnaise. Serve alongside<br />
potato wedges for dipping.<br />
Combine a glug of olive oil, 4 anchovy fillets,<br />
1 handful each of chopped chives and fresh parsley<br />
and 1 peeled garlic clove. Blitz until well combined<br />
and serve drizzled over pan-fried, lemony calamari.<br />
114 JUNE 2016
HOW WELL DO YOU KNOW YOUR FOOD?<br />
Compiled by TARYN DAS NEVES<br />
1 In the 1500s, which herb was thought to induce scorpions<br />
to grow in the human brain?<br />
2 Casu marzu, an illegal Sardinian cheese that is still sold on<br />
the black market today, contains what surprising ingredient?<br />
3 Mornay sauce is a basic béchamel with egg yolk and what?<br />
4 What is a pullet?<br />
5 In eggs Neptune, what replaces the ham usually found in<br />
eggs Benedict?<br />
6 Butter tea is a speciality of which country?<br />
7 Edmund McIlhenny invented which iery sauce?<br />
8 Šakotis, a celebratory cake cooked on a rotating spit in an<br />
oven or over an open ire, is a tradition in which country?<br />
9 Genuine Roquefort cheese is made from which animal’s milk?<br />
10 True or false: sardines are young pilchards?<br />
11 In the US, during WWI, what was French toast known as?<br />
12 What was the hot dog originally called?<br />
13 Pörkölt is a traditional dish from which country?<br />
14 What last name completes the brand name of the Californian<br />
cheese beginning with ‘Monterey’?<br />
15 What is the common name for Armoracia lapathifolia?<br />
FOR ANSWERS, TURN TO PAGE 116.<br />
CLUE TO QUESTION 5<br />
Photograph by Fotolia<br />
foodandhome.co.za JUNE 2016 115
LOOKING FOR RECIPES?<br />
JUNE 2016: MACHO MEALS<br />
MEAT & POULTRY<br />
Braised shin in red wine with buttered<br />
porcini mushrooms ................................... 84<br />
Breakfast tart ............................................. 59<br />
Coconut green curry-poached chicken<br />
breast and noodle salad ........................... 80<br />
Fried banana, bacon and ricotta<br />
lapjack stack ............................................. 59<br />
Ginger and chilli pork in lettuce<br />
cups topped with a soft-yolk<br />
poached egg .............................................. 49<br />
Lamb chops with crispy breadcrumband-herb<br />
salsa ......................................... 106<br />
Pappardelle with slow-roasted lamb<br />
ragù, blackened vine tomatoes,<br />
Parmesan and basil ...................................12<br />
Pizza cones .................................................16<br />
Savoury croque-monsieur breadand-butter<br />
pudding with a<br />
Cheddar sauce .................................. 107<br />
Shredded-lamb brioche sliders with<br />
harissa mayonnaise and rocket ............... 66<br />
Slow-roasted lamb-shank saag<br />
with fresh mint leaves ............................... 79<br />
Spiced beef illet with carrots and<br />
plum jus .......................................................70<br />
Sweet and spicy Asian<br />
pork skewers ............................................. 23<br />
Tenderstem broccoli with<br />
crispy prosciutto ........................................ 85<br />
The Eatalian oxtail ..................................... 69<br />
Wafles with almond-crusted chicken<br />
and barbecue mayonnaise ....................... 49<br />
Warm baby-marrow salad with<br />
butter-fried edamame beans and<br />
bacon vinaigrette ....................................... 53<br />
DRINKS<br />
Celery, apple, spinach, lime and<br />
ginger juice ...........................................45<br />
Hot Toddy triplets ................................75<br />
Vietnamese iced coffee .......................23<br />
FISH & SEAFOOD<br />
Anchovy, rosemary and<br />
Parmesan butter with<br />
chargrilled ciabatta toast ................... 114<br />
Breakfast pizza ....................................62<br />
Cashew, coconut and tomato ish<br />
curry with fresh fennel salsa and<br />
chargrilled naan bread .........................77<br />
Creamy celery, chilli and<br />
prawn spaghetti ...................................46<br />
Prawn passion .....................................72<br />
Prawn, sweet potato and lime curry<br />
with fresh coriander .............................77<br />
Salt-baked ish with<br />
harissa paste ........................................31<br />
VEGETARIAN<br />
Artichoke and kale-stuffed<br />
conchiglioni ..........................................83<br />
Aubergine, buffalo mozzarella and<br />
sun-dried tomato stack .......................32<br />
Caramelised pear and vanilla-bean oats .. 59<br />
Chickpea dumplings in tomato curry<br />
with fresh basil .....................................78<br />
Condensed milk and vanillaroasted<br />
igs ..........................................23<br />
Garlicky wild mushrooms on<br />
rye toast ...............................................48<br />
Meze platter with latbreads, baba<br />
ganoush, hummus and olives ..............24<br />
Mushrooms on toast ............................60<br />
Pan-roasted potato and pesto<br />
green-bean salad .................................85<br />
Parsnip, rosemary and sage soup<br />
with blue cheese ..................................48<br />
Roasted pumpkin slices with<br />
a sun-dried tomato, cashew and<br />
rocket sauce ........................................53<br />
Winter panzanella salad with<br />
crumbed corn and ricotta fritters,<br />
and a blue-cheese dressing ..............104<br />
DESSERTS & BAKING<br />
Caramelised grapefruit tartlets with<br />
a caramel-custard illing ........................... 54<br />
Caramelised red-onion and<br />
pine-nut focaccia ...................................... 83<br />
Cashew, coconut and rose granola ..... 102<br />
Celery, apple, pecan and walnut<br />
caramel tart .................................................47<br />
Chocolate terrine with hazelnut<br />
praline and salted-caramel popcorn ....... 33<br />
Cookies ’n cream ring doughnuts ............91<br />
Hazelnut and Nutella chocolate torte ...... 87<br />
Milk tart-lavoured sweet labneh with<br />
orange-poached pears ..............................57<br />
Pineapple and coconut sojee<br />
(semolina pudding) .....................................18<br />
Winter pumpkin and pear trile with<br />
Rooibos custard ........................................ 53<br />
STOCKISTS<br />
H&M ..................................... 086 0690 707<br />
In Good Company ..............011-447-1628<br />
Oddzbin.................................011-726-8086<br />
TRIVIA ANSWERS<br />
FROM PAGE 115<br />
1 Basil 2 Maggots 3 Cheese<br />
4 A female chicken less than one<br />
year old 5 Crab meat 6 Tibet<br />
7 Tabasco 8 Lithuania 9 Sheep<br />
10 True 11 German toast<br />
12 Dachshund sausage<br />
13 Hungary 14 Jack<br />
15 Horseradish<br />
All baking recipes in this magazine have<br />
been tested at high altitude. Follow this<br />
guide for baking at sea level:<br />
Lower the oven temperature by 10°C<br />
ALTITUDE BAKING<br />
For every 5ml (1 tsp) baking powder,<br />
increase by 1 – 2ml<br />
For every 220g (1 cup) granulated sugar,<br />
increase by 15 – 30ml (2 – 3 tbsp)<br />
For every 250ml (1 cup) liquid, decrease<br />
by 30 – 45ml (2 – 3 tbsp)<br />
For every 120g (1 cup) lour, decrease by<br />
15ml (1 tbsp)<br />
116 JUNE 2016
1<br />
BLOCKWORD<br />
5<br />
2<br />
4<br />
6<br />
14<br />
ACROSS<br />
5 Japanese-born chef, Roy ,<br />
wasoneofthepioneersofPaciic<br />
Rim-fusion cuisine, and the<br />
restaurant he originally opened in<br />
Hawaii now has over 20 locations<br />
around the continental USA.<br />
7 Stephen Harris, chef-patron of The<br />
Sportsman, a Michelin-starred pub<br />
in the UK, famously said: “I fell for<br />
a<br />
and it changed my life.”<br />
8 Culinary master, Sam Choy’s motto<br />
is,“Nevertrusta<br />
chef.”<br />
11 Whichmealofthedaybrought<br />
Australian chef, Bill Granger, to<br />
the public’s attention?<br />
12 British celebrity chef, Heston<br />
Blumenthal, who advocates<br />
a scientiic understanding of<br />
cooking, invented recipes for<br />
triple-cooked chips and softcentred<br />
Scotch ?<br />
13 Owner of Per Se and Bouchon,<br />
the American chef, restaurateur<br />
and cookbook writer, Thomas<br />
Keller’s Californian restaurant –<br />
French<br />
–inthe<br />
Napa Valley is considered by<br />
many to be the best restaurant<br />
in the United States.<br />
14 Japanese chef, Nobuyuki<br />
Matsuhisa, opened which<br />
restaurant in America with<br />
actorRobertDeNiro?<br />
DOWN<br />
1 Chef Prudhomme opened<br />
his signature restaurant in 1979 and<br />
helped to popularise New Orleans<br />
cuisine in the 1980s.<br />
2 South African chef,<br />
HendrikvanderWesthuizen,<br />
recently won a Michelin star<br />
for his restaurant of the same<br />
name,basedinNice,France.<br />
3 After irst appearing on television<br />
on ITV1’s This Morning, Australian<br />
celebrity chef, John Torode, started<br />
presenting a revamped version of<br />
which show on BBC One in 2005?<br />
4 Austrian chef, Wolfgang Puck,<br />
introduced us to the Jewish ,<br />
whichiscoveredincreamcheese,<br />
lox and caviar.<br />
6 The chain-smoking, expletivespouting<br />
head chef of Les Halles in<br />
New York, Anthony ,<br />
hasbecomeawidelyrecognised<br />
writer and an unlikely television<br />
star,thankstohisbook,Kitchen<br />
Confidential, andhisstarringin<br />
the <strong>Food</strong> Network travelogue,<br />
ACook’sTour.<br />
8 How many Michelin stars has<br />
Scottish-born British chef and<br />
restaurateur, Gordon Ramsay,<br />
been awarded in total?<br />
9 The Chef was the<br />
name of British celebrity chef,<br />
JamieOliver’soriginalandexciting<br />
irst cookbook.<br />
10 Barcelona chef, Adrià,<br />
isaproponentofanewmovement,<br />
which views food to be as much of<br />
an abstract art as nourishment.<br />
foodandhome.co.za JUNE 2016 117
SLICE OF LIFE<br />
BEST<br />
CELLAR<br />
EMUL<br />
At only 30, Emul Ross has a lot resting on his<br />
shoulders as winemaker at the world-renowned<br />
Hamilton Russell Vineyards. About to journey into<br />
fatherhood, he shares his story into winemaking<br />
and what he loves about working with his favourite<br />
varietals in the Hemel-en-Aarde Valley<br />
AND YVONNE WITH PETS<br />
BALOO THE GREAT DANE AND<br />
TRUFFLE THE PUG<br />
IGREWUPINAFAMILYWHEREWEALWAYS<br />
HAD A BOTTLE OF WINE ON THE TABLE WITH<br />
DINNER. After visiting a few cellars while at school,<br />
IlikedtheideaofhavingajobinwhichIcouldbequite<br />
active and not stuck in an ofice the whole time. It led me<br />
to study a B.Sc. Viticulture and Oenology at Stellenbosch<br />
University, after which I was lucky enough to work with<br />
some fantastic winemakers at Graham Beck and, then, with<br />
the incredibly talented Gottfried Mocke, while he was still at<br />
Cape Chamonix. He really taught me a lot and further ignited my<br />
passion for chardonnay and pinot noir. Although university gave<br />
me a good understanding of the basics of winemaking, most of<br />
whatIknow(orthinkIknow)todaywaslearntwhileworkingwith<br />
other, more experienced winemakers.<br />
TAKING THE JOB AT HAMILTON RUSSELL WAS A VERY<br />
EASY DECISION TO MAKE. The estate has a tremendous track<br />
recordandproducessomeofthebestchardonnaysandpinotnoirs<br />
in the country (and the world)! It’s not often that an opportunity<br />
comes along where a winemaker can work almost exclusively with<br />
histwofavouritecultivarsatsuchanestablishedcellar.Thefact<br />
thatit’slocatedinHermanusalsohelped,asIcanenjoymostof<br />
myhobbies–diving,ishing,suringandmountainbiking.<br />
MY FIRST HARVEST WITH THEM WAS IN 2015. It started<br />
sooner than usual and we completed it in four weeks, instead of<br />
the usual six to seven. Everything was ripe at roughly the same<br />
time,soitwasaveryhecticstarttomyjourneyontheestate.It<br />
was an incredibly healthy harvest though, and a great way to<br />
celebrate their irst year of organic farming.<br />
THE HEMEL-EN-AARDE VALLEY IS A SPECIAL<br />
PLACE TO GROW CHARDONNAY AND PINOT NOIR<br />
BECAUSE OF ITS SOIL AND PROXIMITY TO THE<br />
OCEAN. We beneit from the cooling effects of<br />
the cold Atlantic Ocean in summer and the ironrich<br />
clay soils. These soils allow the vines<br />
to produce grapes<br />
of exceptional<br />
quality. In<br />
most<br />
years, we reach ripeness at lower alcohol levels and the<br />
grapes have good natural acidity. The wines have great<br />
structure and intensity, and age very well. After the 2016<br />
harvest, we opened some older chardonnays from the estate<br />
and one of the best bottles was the 1984 chardonnay – it is<br />
older than I am, and probably fresher than I was after harvest!<br />
IT WAS A WONDERFUL SURPRISE WHEN I FOUND OUT<br />
IWASGOINGTOBEAFATHER.My wife, Yvonne, and I were<br />
discussing holiday plans and which wines we were going to drink<br />
over Christmas and New Year. She took a pregnancy test, but didn’t<br />
really expect a positive result, and I had a sneaky look at the test<br />
while she was in the shower. So, I guess I broke the news to her –<br />
that’s probably a irst?! Needless to say, our wine list became much<br />
shorter a few minutes later. We are both very excited!<br />
MAKING WINE HERE HAS TAUGHT ME TO BE DILIGENT AND<br />
IN TUNE WITH THE WHOLE PROCESS – FROM GRAPE TO<br />
GLASS. Also, to respect and listen to advice from people who have<br />
been around here for a few years already. I will teach my child to<br />
always be humble, but conident in what he or she does. You are<br />
only as strong as the people whose shoulders you stand on, and<br />
winemaking, in most cases, requires the combined efforts of<br />
a team of people. You can’t always please everyone, so stick<br />
to what you do well and be honest – the good things will<br />
happen eventually.<br />
IF MY CHILD WANTS TO ENTER THE WINE<br />
INDUSTRY ONE DAY, THAT WOULD BE GREAT.<br />
It is very challenging, but beautiful. Although, an<br />
astronaut or professional tennis player would also<br />
be ine with me. hamiltonrussellvineyards.com<br />
Compiled by Taryn Das Neves. Photographs by Christo Lotter<br />
120 JUNE 2016