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Trending Pizza cones Pizza, in the form of a cone, is officially a thing! What could be better than a pizzadough cone filled with melty cheese and your favourite toppings (or, now, fillings)? We can report that, although a little unorthodox, this is a trend that’s hard to beat – try making these as a snack for your next winter drinks party... they’re ideal to eat with a glass of red wine in your other hand! Makes 5 pizza cones EASY 40 mins + 45 mins, to prove THE FLAVOUR COMBINATIONS 200g cake flour 125ml (½ cup) warm water 5ml (1 tsp) instant dry yeast 7,5ml (1½ tsp) sugar pinch salt tomato paste, to brush 300g mozzarella, grated 10 slices prosciutto olive oil, to drizzle salt and freshly ground black pepper, to taste fresh basil leaves, to garnish HOW TO DO IT For the pizza dough, combine the 1 lour, water, yeast, sugar and salt in a medium bowl. Bring together to form a soft dough, turn out onto a loured surface and knead until the dough is smooth and elastic, 3 minutes. Transfer to an oiled bowl and set aside in a warm place to prove, 45 minutes. 2 Preheat the oven to 220°C. Grease 5 metal cones, or foil around 5 ice-cream cones. Roll out the dough on a loured surface into a rectangle – the dough should be 1cm thick. Cut into 5 strips and wrap around the cones, starting at the base of the cones and pinching the dough together to secure. Place the cones on a greased baking tray and bake in the oven until cooked through and golden, about 30 minutes. Remove from oven, but leave the oven on. Allow the cones to cool a little, and 3 remove the metal- or foil-wrapped cones from the dough cones. Arrange the cones in ovenproof jars on a baking tray (to keep them upright). Brush the insides of the cones with tomato paste, then ill with grated cheese and prosciutto, before drizzling with olive oil and seasoning well to taste. Bake in the preheated oven for a further 20 minutes or until the cheese is melted and bubbling. Serve garnished with fresh basil leaves. 2016. KAMERS Cape Town.Astheoriginal 1–5June innovators of large-scale pop-up creative trading spaces in SA, KAMERS is inspired by the explosion of design, craft and food-makersmarketsacrossthecountryand are committed to pushing the KAMERS magic evenfurther.PayR70atthedoor,orbuytickets at plankton.mobi – R50 general entrance, R100 for a ive-day pass, and R50 for students and pensioners. kamersvol.com 10 –19 June 2016. Hermanus FynArts. Over a weeklong cultural feast in theHemel-en-AardeValleyinHermanus.<strong>Food</strong>, wine,musicandartallsharecentrestage atthismust-attendevent–expectariveting programmeofdiners,tastingsandpairings, exhibitions, concerts, talks, workshops... you name it! Visit hermanusfynarts.co.za for more info. Tickets available at webtickets.co.za. Sprinkle, sprinkle, little jar Cape Treasures, ‘people with a real love for food’, carefully select the ingredients for their spice range, to ensure these products are made with as much love and integrity as their lavour-illed jars. Certiied by Fairtrade International, Cape Treasures offers smoked seasonings, hand-harvested sea salt by Khoisan Natural Salt (see page 27), along with beautifully blended mixes for lamb, poultry, seafood and more. Available from turqle.co.za and feastfoodmarket.co.za, as well as at KAMERS Cape Town from 1 – 5 June (see ‘Dates for the diary’ alongside). cape-treasures.com 16 JUNE 2016 foodandhome.co.za JUNE 2016 16
BUYS FOR GUYS WONDERING WHAT TO GET DAD FOR FATHER’S DAY? HERE, GADGETS AND GIZMOS APLENTY FOR HIS COVETED COLLECTION COMPASS TIMEPIECE, R995; SHF.CO.ZA BRAAI GLOVES, R225; WOOLWORTHS.CO.ZA SWORD CAMPFIRE ROASTERS, R649; UNCOMMONGOODS.COM (SHIPS TO SOUTH AFRICA) PROGRESSIVE GARLIQ GARLIC MINCER, R259; YUPPIECHEF.COM EETRITE 8-PIECE COCKTAIL SET, R690; BANKSKITCHENBOUTIQUE.CO.ZA MANGROVE JACK’S ‘GLUTEN FREE’ STARTER BREWERY KIT, R1 225; BREWCRAFT.CO.ZA EETRITE WINE AERATOR, R338; YUPPIECHEF.COM TRUDEAU DIGITAL WINE THERMOMETER, R129,99; FANCYSTORE.CO.ZA BAR CRAFT COPPER WINE RACK, R429,99; FANCYSTORE.CO.ZA foodandhome.co.za JUNE 2016 17
Page 1 and 2: MAN, OH MAN... BOWL DAD OVER WITH T
Page 3 and 4: KITCHEN SECRETS Heat the remaining
Page 5 and 6: find your feel-good flavour Toasted
Page 7 and 8: 108 JUNE 2016 CONTENTS 14 for detai
Page 9 and 10: PROMOTION The stuff of winter PREPA
Page 11 and 12: LETTERS & ONLINE Next month’s win
Page 13 and 14: ROBERT FARRAR CAPON IN PARTY SPIRIT
Page 15 and 16: COVER DISH TURN THE PAGE TO DISCOVE
Page 17: foodbites Trending: Pizza cones RE
Page 21 and 22: EAT OUT@ Cape Town YUMCIOUS Johanne
Page 23 and 24: THIS MONTH, JANE GRIFFITHS, AUTHOR
Page 25 and 26: WONDERING WHAT YOU CAN WHIP UP WITH
Page 27 and 28: Jennifer (Jen) Su is a South Africa
Page 29 and 30: EATING LOCALLY A pinch of KHOISAN J
Page 31 and 32: YNTZE SCHRAUWEN BRITT GEACH leaving
Page 33 and 34: EATING LOCALLY COOK’S TIP Use som
Page 35 and 36: EATING LOCALLY Chocolate terrine wi
Page 37 and 38: 4June Blaauwklippen Road Vintners O
Page 39 and 40: MY OLIVES COME FROM ITALY MY CHEESE
Page 42 and 43: BOOKS COOKS DIGESTING THE LATEST ON
Page 44 and 45: 1 PUMPKIN SPICE Mix together 45ml (
Page 46 and 47: CRUNCHY AND CRISP, THIS UNSUNG VEGE
Page 48 and 49: Creamy celery, chilli and prawn spa
Page 50 and 51: SUPPER ON THE THESE EASY-PEASY MIDW
Page 52 and 53: COMPETITION SPOIL YOURSELF WITH A P
Page 54 and 55: IN SEASON CONTAINS 2.5 OF YOUR 5 A
Page 56 and 57: IN SEASON COOK’S TIP If you enjoy
Page 58 and 59: IN SEASON For the illing, heat the
Page 60 and 61: A DAY FOR DAD BREAKFAST TART 58 JUN
Page 62 and 63: CONTAINS 1 OF YOUR 5 A DAY CARAMELI
Page 64 and 65: A DAY FOR DAD The first Father’s
Page 66 and 67: up! Surf’s THE INTERNET IS A LARG
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RESTAURANT ROUND-UP Shredded-lamb b
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RESTAURANT ROUND-UP THE EATALIAN he
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EATERY JHB ichelin-star chef, Thoma
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THOMAS hen you hear people reminisc
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THE GENERATOR arlo Zourides is a mo
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! IN OUR ATTEMPT TO CURRY FAVOUR TH
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THE RIGHT SPICE Add the ish to a ro
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THE RIGHT SPICE evenly, about 2 min
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ITALIAN NATIONAL DAY FESTA DELLA RE
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CRÈME FRAÎCHE DRIZZLE 125g crème
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PAN-ROASTED POTATO AND PESTO GREEN-
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A FEEL FOR FLAVOUR Inspired by the
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1 23 MASTERCLASS EACH MONTH, F&HE O
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1 23 MASTERCLASS until golden and c
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FOUNDING FATHERS WHO ARE THE GUMPTI
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ALLEN AMBOR OF SPUR By Jenny Handle
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JENS TIBSHRAENY OF WILLOUGHBY & CO
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INTEREST GEORGE CATZAVELOS OF ST GE
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EACH MONTH, F&HE FINDS AN INDULGENT
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Leftover bread THE FLAVOUR COMBINAT
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A CRUST OF BREAD, and all the heave
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FOLLOW THE MELLOW SILK ROAD A 10TH-
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THE SPECTACULAR, UNADORNED INTERIOR
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BOYS PLAY IN THE RUINED SILK ROAD C
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This month, we love... Known for th
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LOOKING FOR RECIPES? JUNE 2016: MAC
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SLICE OF LIFE BEST CELLAR EMUL At o
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