Oct 22 - JHB North

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Entertain with love When Cailin Wandrag invites you to lunch ... you don’t hesitate. Accept with glee! Cooking. Eating. Entertaining. When you do it right, you do it with love. And it’s so obvious, when chatting to Cailin Wandrag, that love - and family - take centre stage. “My mom and my gran both had a huge influence on my love for cooking and entertaining. I come from a long family history of cooks and entertainers. “Naana, my gran on my mom's side, was an exceptional cook ... the whole family still uses all her recipes today. In fact, I'd love to do a Naana cookbook one day. Each of her daughters and my cousins have a few of her handwritten recipes ... each filled with lovely anecdotes and Naana quotes. She was ahead of her time with everything she did and she started experimenting with curries, spices and chillies early on. And there was no such thing as a curry in our family ... every dish had to be called by its proper name, proper pronunciation and the proper region it came from. I wish she was still alive to read one of my favourite cookbooks, Dishoom - From Bombay with Love - she would have loved it! “One of my favorite memories is my gran helping put together a Moroccan menu for my matric final home economics prac. I used her authentic clay tagine, she helped me mix and roast my spices, and taught me how to make flat bread,” Cailin 16 Get It Magazine October 22 recalls, adding that the effort helped her achieve an A.” Her mum, too, plays a part in her foodie background. “My mom is a self-taught professional cook, and a very talented entertainer. She has an incredible knack for flavours - she makes the BEST of everything and then never remembers how she made it. I love cooking with her, with a glass of vino, sharing new recipe books and brainstorming ideas together. She also has green fingers and she, and my gran, instilled the love of growing my own herbs and flowers for picking for my home and table. One of my favorite memories is my gran helping put together a Moroccan menu for my matric final home economics prac. “My sister took a bit longer to start on the cooking journey, but she is now one of those incredible inventive cooks who hates following a recipe. We call her the queen of sauces and salads. I'd love to enter a cooking competition with her ... I'm better on the technical stuff but she's brilliant at inventing dishes and styling.” Cailin, who lives in Parkview with husband Erik and two sons, Jaydon and Riley, along with three dogs, a gorgeous tiny Siamese, Coco, a frog and six fish, adores entertaining. “I love a more informal style of cooking, so my favourite way of entertaining is a harvest-style table, with breaking bread and an eclectic array of dishes from all over the world. One of my favourite chefs is Ottolenghi ... all his recipes taste incredible, and his cooking style lends itself to Alfresco style dining. I love experimenting with new dishes and I will make a dish over and over until I perfect it. My boys - Jaydon, who’s 20 and studying engineering in the Cape, and 18 year old Riley, who is writing matric this year, remember the Oxtail Winter, the Pavlova Summer, The Lamb Curry July and The Noodle November! But my favourite was the lockdown sourdough bread baking ... our neighbours, friends, and family would receive a regular loaf of freshly baked sourdough bread during the worst months of lockdown. I even made hot cross buns for the first time (many times actually, until I got them right!).” Thinking of a favourite go-to dish is a tough decision, she says. “In winter, definitely a good lamb curry, I loved making the Nihari Lamb Curry and Awadi Lamb Biryani from Dishoom this winter, with all the accompanying dishes such as raita, Daal and Naan. The sourcing of the different spices is all a part of the journey, and the best part is making your own roasted Garam Masala! In summer a quick and easy whole hot smoked salmon from Lavish Foods, with a sour cream, dill and horseradish cream, accompanied by a salad with seasonal charged
veggies and fruit, and a generous cheese board, would be the go-to dish. Drinks wise, I’m loving the new Starlino Peritivo Rose Aperitivo ... it has a zesty and citrusy taste, is a gorgeous pink colour and when served with lots of ice, is perfect for lazy Sunday lunches on the patio.” Any failures? “Oh ... my biggest failure was when I had family over for a prawn and cashew nut curry. I had bought gorgeous king prawns for the curry and I was so busy chatting to my cousin while cooking that I accidently added a cup of vinegar at the end instead of a table spoon. Nothing I did could dilute that vinegar taste!” On the other side of the kitchen scale ... her best dinner was an end-of-year celebration with a large group of mates. “I planned it for months and I did a huge harvest table with beetroot cured salmon gravlax, gammon - with my gran’s homemade mustard recipe, smokey aubergine dips, pate’s, artisanal breads ... the dessert was decadent Persian fruit and nut cakes and homemade nougat.” Cailin dishes up food made with love. Be it a recipe handed down from her Naana, or something put together from her favourite deli (minimum cooking, maximum results), it’s always impressive and generous and utterly delicious. Hotel Starlino Rosa Spritz Hotel Starlino Rosa is a naturally light aperitif from Italy made with natural Elderflower, Grapefruit and Thyme. It is a zesty and complex citrus forward blend of Italian pink grapefruit, lemon and orange with an intriguing bittersweet botanical distillation. To make: 1 part Hotel Starlino Rosa Aperitivo; 3 parts Prosecco; 1 part soda water; garnish with a fresh sprig of rosemary. Complied by: KYM ARGO & MEGAN BRETT Photographer: NICOLE MOORE Details: nicolemoorephotography.co.za • Make-up artist: Bronwyn Goddard. Details: 076-876-1300. October 22 Get It Magazine 17
Page 1: JOBURG NORTHERN SUBURBS Fresh bloom
Page 4 and 5: Book club Half a dozen books, three
Page 6 and 7: Wish list October is garden month,
Page 8 and 9: Ralph Nortje, Steve McCulloch Nomfu
Page 10 and 11: For the love of earth You might not
Page 12 and 13: Bloom Beautiful beauty buys for the
Page 14 and 15: Editor’s Choice ... PRETTY DELICI
Page 18 and 19: Table decor ... I’ve collected mo
Page 20 and 21: Garden-to-plate Share in the green
Page 22 and 23: Cheeky cheese ‘This delicious and
Page 26 and 27: Nature We’re taking our cues from
Page 28 and 29: ADVERTORIAL WARNING: Once you see w
Page 30 and 31: GET IT DIRECTORY
Page 32 and 33: Tintswalo Safari Lodge ... old scho
Page 34: Spoil October In full bloom. We’r

Oct 22 - JHB North

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