JHB South East - Dec 22 / Jan 23
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Book club<br />
Books for the hols, gifts for foodie friends, Vin de Joie wine ... it’s the season of joy.<br />
La Motte’s<br />
Vin de Joie 20<strong>22</strong> Rosé<br />
is a salmon pink wine ... all melon<br />
and grapefruit, nectarine and hint<br />
of sweet candyfloss. Drink it with<br />
a simple salad, charcuterie,<br />
salmon or crayfish. R99 from<br />
your local wine boutique or<br />
online from la-motte.com<br />
Would you think of taking left over lemon rind, baking at high heat until dry and<br />
charred, then grinding what are, to be completely honest here, the now shrivelled<br />
pieces of burnt rind, and using as a condiment with sweet and savoury dishes?<br />
Nope. Us neither. But we’re not Yotam (obvs). In Ottolenghi Test Kitchen – Extra<br />
Good Things, it’s suggested Ottolenghify should be a verb (‘I Ottolenghified my<br />
roasted aubergine with some feta’) … and this sensationally delicious book is just<br />
full of twists, flavour surprises, and flair. We’re going to Ottolenghify our foodie<br />
friends’ Christmas with copies of this, with best wishes for a year full of sauces,<br />
sprinkles, pickles and flavour. Ebury Press, R595<br />
Ottolenghi and Prue ... happy days<br />
6 Get It Joburg <strong>South</strong> • Alberton • Bedfordview • Greenstone • Modderfontein <strong>Dec</strong>ember 20<strong>22</strong>/<strong>Jan</strong>uary 20<strong>23</strong><br />
We’ve all got that one friend. The one who loves food, but is a disaster in the<br />
kitchen. And Yotam Ottolenghi may say “There’s an art to making toast, and Prue<br />
Leith knows it.’’ But ... it’s toast. And Prue says the recipes in Bliss On Toast are easy,<br />
and most home cooks will be able to make them. The collection was compiled by<br />
Prue to celebrate her 30-odd year habit of eating something on toast on Sunday<br />
nights in front of the telly - like the rest of us, yes? But while we’re making avo and<br />
tomato toast and pâté on crisp bread (both of which are in the book, Prue’s no<br />
snob), she ups the game a little. Think duck egg with rainbow chard and Dijon<br />
butter, or figs with blue cheese, thyme and honey. Her beans on toast may use a<br />
can of white cannellini beans and store-bought white bread, but there’s chorizo<br />
and smoked paprika and softened cherry tomatoes. For keen cooks, there’s also<br />
a chapter with recipes to make sauces and breads from scratch. There are sweet<br />
options ... like fried Christmas pudding, brandy cream and blackberries, and<br />
because Christmas means leftovers ... we’ll be making her bubble and squeak with<br />
hollandaise on Boxing Day. Bloomsbury Publishing, R362<br />
GIS1202_006_437977359.indd 6 20<strong>22</strong>/11/24 14:13:32
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