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FUN FOODIE<br />
Text: KYM ARGO and MEGAN BRETT<br />
A perfect pairing<br />
We’re celebrating this summer<br />
with prawns and bubbly ... a combo<br />
that’s fun, light and full of pizzazz to<br />
get you in the holiday spirit. We were<br />
invited to experience Ocean Basket’s<br />
Summer Prawn Extravaganza at the Good<br />
Food Studio in the On Nicol Shopping Centre.<br />
The lovely Ocean Basket team just burst with<br />
passion and love for what they do ... and they<br />
took us on a Mediterranean journey, pairing their<br />
brand new summer menu with Prosecco. The bubbly<br />
flowed and, for a quick, mouth-watering snack, we bit<br />
into bruschetta with panko prawn ... a great light option.<br />
We followed this with a refreshing prawn cocktail salad for<br />
starters. Mmm. Our taste buds were delighted with some<br />
of the different Proseccos. Here’s the rundown of what we<br />
learnt ... an appealing, easy-to-drink and great party-starter is<br />
La Delizia Prosecco (Xdry). Watching your waistline? Enjoy an<br />
intense flavour? You can’t go wrong with Giusti Asolo DOCG<br />
(Brut). Pair these with prawns? Yes, please! To appreciate the<br />
art of prawns, we were asked to prep and fry our very own<br />
Ocean Basket king prawns, made just as they would be at one<br />
of the many outlets – with the help of the OB team. We were<br />
hooked! With beautifully firm, juicy-textured prawns all round,<br />
it was truly a prawn extravaganza. We can’t wait to try some<br />
of the other summer menu options at Ocean Basket ... think<br />
sushi with sweet prawns or try the romesco prawns served<br />
with a rich tomato-based romesco sauce and topped with<br />
creamy feta. Summer’s sorted with bubbles and tastes from<br />
the ocean. Details: oceanbasket.co.za<br />
Tips to prepare king prawns (with heads) this summer:<br />
• Rinse under cold water<br />
• Place them in a bowl of water<br />
• Cut along the back of the hard shell all the way to the end of<br />
the tail<br />
• Devein<br />
• Squeeze the head to remove black matter present, rinse<br />
again<br />
• Butterfly the prawn and rub with your preferred seasoning<br />
• Add olive oil to a pan and wait for it to heat up<br />
• Fry on both sides for 1 to 2 minutes until pink.<br />
DELIGHTS<br />
Summer’s when we indulge in good food, refreshing wine,<br />
yummy treats and try out some really great recipes<br />
If you, like us, relish the Mediterranean way of eating<br />
... everyone tucking into breads and dips, tapas and<br />
salads, gorgeous roasts and seafoods ... you’re going<br />
to want a copy of the gorgeous – GORGEOUS, we tell<br />
you – Cape Mediterranean by Ilse van der Merwe.<br />
This Stellenbosch-based foodie says ‘In South Africa,<br />
especially the Western Cape, we love the culture<br />
of lingering, social lunch tables. We savour coming<br />
together to celebrate local, seasonal and sustainable<br />
ingredients’. Fortunately you don’t have to live in the<br />
Cape to make, and enjoy, the dishes in her book ...<br />
Winelands grape pizza bianca with feta and thyme<br />
will taste just as good in Ballito, Bo-Kaap harissa paste<br />
will be yummy in Bloem, and Cape seafood stew will<br />
go down a treat in Sandton. There are more than 75<br />
amazing recipes that most of us will manage with<br />
ease. There are recipes here we’ll make again and<br />
again ... this is without doubt our hot buy for spring<br />
and summer. Struik, R280.<br />
34 Get It <strong>Joburg</strong> <strong>North</strong>ern Suburbs <strong>Dec</strong> 19/<strong>Jan</strong> 20
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