OH-SO-YUM IDEAS WITH AUBERGINES, LEEKS, SPANSPEK & GRAPES – NOW IN SEASON

1 November is

STICKY &
15
World Vegan Day!

SWEET VEGAN RECIPES

INSIDE
Super-hot dishes
with apricot jam

From spicy tomato shakshuka to almond, fig & orange

blossom filo pies, we shake up your taste buds
F O O D
WITH
YOU’RE INVITED TO THE FOOD & HOME ENTERTAINING
REMO’S MAXIMILLIANO
Rooted in traditional Italian ideals,
Remo’s was born out of a passion for
authentic, upmarket, European-inspired
food. Remo’s continues to deliver grand
café-style Italian food in all of its three
branches. Each Remo’s restaurant,
situated in Durban and Johannesburg,
shows the heart of Italy through the
dishes created and the memories made.
FOOD MEANDER AT WATERFALL CORNER!
facilities. Waterfall Lifestyle is positioned
across the road from Waterfall Corner
Retail and boasts Virgin Active and
Bounce. Waterfall Corner opened its
doors to the public on 10 April 2014,
and is easily accessible to residents of
Waterfall Hills and Waterfall Valley Mature
LIFE GRAND CAFÉ
Life Grand Café believes in the soul of a
place and this eatery is warm and vibrant,
comfortable but super-chic with strong
heritage characteristics to ground it. Find
soul food at the theatre bars Life Grand
is known for – the Salad Bar, Raw Bar,
Barista Stations and Patisserie Counters.
Designer cocktails don’t disappoint or
grab a smoothie from the Juice Bar.
Lifestyle estates, Waterfall Equestrian and
Waterfall Country estates and Country
Village. Restaurants include Beluga, Life
Grand Café, Remo’s Maximilliano, Mio
Col’Cacchio, The Raj, Vovo Telo and
Yamada Sushi to service the needs of the
high-end residential market.
THE RAJ
The Raj Waterfall offers all the splendour
of time-honoured North Indian cuisine.
Their food is spicy, delicious and
authentic, with the menu offering a large
variety of true Indian culinary styles and
Thai cuisine as well. Their master chefs
are from India and bring with them seven
proud generations of Indian culinary
knowledge and traditions.
 Group 1
STARTER AT REMO’S
MAXIMILLIANO
Arancini balls –
crumbed risotto balls stuffed with
mozzarella and artichokes, served
with home-made basil mayonnaise
MAIN AT THE RAJ
Chicken biryani – chicken cooked
with fragrant basmati rice, drizzled
with aromatic oil and fresh herbs,
and served with mixed raita
DESSERT & FAREWELL AT
LIFE GRAND CAFÉ
Eaton mess – marbled meringue,
Greek yoghurt, fresh berries
with vanilla ice cream
Dessert cocktail –
espresso martini
Group 2
STARTER AT LIFE GRAND CAFÉ
Artisan tapas – chicken livers, fried
squid heads, cheese croquettes
with dips and a bread shard
MAIN AT REMO’S
MAXIMILLIANO
Chicken assaggi – grilled
chicken breast, wood fire-roasted
vegetables; an appetising piquanté
pepper, pine nut and feta pesto;
served with zucchini fries and drizzled
with balsamic reduction
DESSERT & FAREWELL AT THE RAJ
Rice kheer – rice cooked in
full-cream milk, flavoured with
saffron and elachi, and garnished
with chopped pistachio
Mango lassi – a yoghurt drink
Group 3
STARTER AT THE RAJ
Onion pakora – crunchy, spicy and
heavenly onion chilli bites
MAIN AT LIFE GRAND CAFÉ
Pork belly – eight-hour braised
belly; pineapple, ginger, spices,
marmalade and soya glaze;
with whipped potatoes
and sesame spinach
DESSERT & FAREWELL AT
REMO’S MAXIMILLIANO
Crème brûlée – a soft set
coffee-infused custard served
with chamomile-poached pear,
mascarpone and dulce de leche
Cappuccino – a single shot
of espresso topped with
hot, frothed milk

* Vegetarian options available only when pre-booked.

Come and join us!

DATE: Thursday, 10 November 2016
TIME: Registration from 5pm; the Food Meander starts at 6pm
DRESS: Smart casual
COST: R320 pp, which includes welcome and farewell drinks, a three-course dinner, selected wines and a goodie bag
VENUE: Corner Woodmead and Maxwell Drives, Midrand. Welcome drinks served in the courtyard between
Life Grand Café and Remo’s Maximilliano

HOW TO BOOK
For information about the event and to book your spot, visit caxtonevents.co.za. When booking, please indicate which
menu group (above) you would like to be in and whether you require a vegetarian alternative.

TERMS AND CONDITIONS

Payment to be made within 24 hours of booking. Reservations confirmed only once payment has been received.
A 30% cancellation fee applies. Tickets are limited (90 in total), cannot be reserved and will be sold on a first-come, first-serve
basis to the first 30 readers who book for each menu group. Travel to and from the event is not included in the cost.
Vegetarian alternatives only available when pre-booked.
 28
COVER STORIES
46 WHOLE FOOD, WHOLE LIFE
Eating clean, eating green, eating
ethical – we’ll grab even the most
unfaltering of carnivores’ attention
with these vegan dishes this
World Vegan Day on 1 November
54 VEGGING OUT
We’ve round up a few of our
favourite veggie eateries in Jozi,
Durbs and the Mother City – there’s
one around the corner from you
60 FRESH
Plums
67 IN SEASON
Aubergines, leeks, spanspek
and grapes
76 ONE NIGHT IN MARRAKESH
Follow the veiled lady to Morocco
and be mesmerised by these
mouth-watering dishes to celebrate
Morocco’s Independence Day on
18 November
2 NOVEMBER 2016
60
108 USE IT OR LOSE IT
Apricot jam
a unified, world-class culinary and
craft beer destination
FEATURES REGULAR
28 EATING LOCALLY
FOOD FEATURES
It’s a super natural delight with 44 KITCHEN FILES
Pete’s Super Natural Ice Cream, Tips, tricks and nice-to-know info
keeping it real with all-authentic, 64 SUPPER ON THE DOUBLE
all-natural ingredients Quick ’n easy midweek meals
84 THE LIONS ROAR IN 102 JUNIOR CHEF
FRANSCHHOEK Thomas Doherty, son of chefs
In the “French Corner” of the Cape, Margot Janse and Duncan Doherty,
you’ll find Leeu House, a 12-room makes gnocchi even more fun with
boutique hotel, roaring with classic Shrek sauce
style and sophistication 106 LIGHTEN UP!
90 SMOOTH OPERATOR Potato salad
Luke Dale-Roberts shakes up 112 THIS MONTH, WE LOVE...
the city of Joburg with pure rock Champagne vinegar
operetta at LDR X the Saxon
96 BOHEMIAN PANACHE
Jane Griffiths leads us on a REGULARS
paprika-inspired tour of the Buda
and the Pest, once two cities – now 4 ED’S LETTER
FACEBOOK.COM/FOODANDHOME TWITTER.COM/FHEMAG
ENTERTAININGMAGAZINESA
 NOVEMBER 2016

96 CONTENTS

S e e p a ge 1 4
fo
rd
e ta i l s

12
ON THE COVER
Cannellini bean and courgette burger
with roasted cashew mayo,
pickled beetroot and shaved carrot
RECIPE AND STYLING BY CLAIRE FERRANDI ASSISTED BY
NOMVUSELELO MNCUBE PHOTOGRAPH BY DYLAN SWART

GIVEAWAYS & OFFERS

15 FOOD BITES 66 SUBSCRIBE TO F&HE AND GET
News, trends, shopping, 35% OFF OUR COVER PRICE
restaurants and decor Subscribe or renew your F&HE
1 FOOD MEANDER
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Take a stroll through three upmarket
Get the latest liquid news receive a 35% discount on your
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and views favourite foodie magazine
City precinct, with a welcome
38 PIMP YOUR… 74 WIN A GETAWAY GIVEAWAY
drink, starter, main, dessert and a
Macarons You choose – Zululand or the
night cap – pick your menu
40 BOOKS FOR COOKS Cape; it’s a double delight and
8 DEAR FOOD & HOME…
The latest on the cookbook shelves you could be in it
Next month’s winning letter
42 SURF’S UP 118 WIN A COPY OF V IS FOR
will receive a designer apron by
Websites to wow you VEGAN BY KERSTIN RODGERS
Nadine Kelly and three cases of
114 TRIVIA One reader will win this title by
wine in the Christina range, worth
What do you know about veganism? Quadrille Publishing, worth R459 –
R3 500, delivered to their door
116 RECIPE INDEX go ahead, fill in the crossword...
34 WIN WITH TRIPLE THREE GIN
116 STOCKISTS One lucky reader will win a three-
116 TRIVIA ANSWERS pack of Blaauwklippen gin in three
118 FOODIE BLOCKWORD different styles, worth R900
120 SLICE OF LIFE 40 UP FOR GRABS: FIVE COPIES
With urban food gardens taking OF SIROCCO BY SABRINA
society by storm, Ben Getz, the GHAYOUR (OCTOPUS BOOKS)
man behind Urban Harvest Edible Five readers will each win a copy of
Gardens, educates us on “growing this culinary journey to the Middle
our own” East, valued at R439

PINTEREST.COM/ INSTAGRAM.COM/
FOODANDHOMEMAG FOODANDHOMESA foodandhome.co.za NOVEMBER 2016 3
ED'S LETTER
confess to being a carnivore
whose heart would start
palpitating at the thought of
having to eat a dish without
meat… and just like Aunt Voula
in My Big Fat Greek Wedding,
my response to any vegetarians
coming round to our house for
lunch would be: “Oh, that’s okay.
I make lamb.”
It’s not that I don’t love my greens…
more that I always saw them as a
supporting role to the main act. That
was until I experienced the VegTable
Private Dining Room (vegtable.co.za)
in Rheenendal on the outskirts of
Knysna, which we featured in our
March 2014 issue. Here, Joburg-
born Brett Garvie weaves and spins
enchanted vegetarian dishes with the
help of a grande old dame, his vintage
Defy Jewel woodstove… I can still
taste the dukkah-crusted roasted baby
beetroot kebabs glistening like rubies
in a showcase, the plump pillows of
handmade wild mushroom ravioli and
the fragrantly seductive delight of his
rose geranium sorbet. It’s a meal
I shall never forget, more so because
I didn’t even notice there was no meat
on the plate.
 
And while a glass of my favourite
red to go with fillet on the bone and
Béarnaise sauce is still my idea of
nirvana, I’m proud to say I’ve moved
beyond my previous preconceptions
and misconceptions that a meal isn’t
a meal without meat. What I will say,
though, is it’s the creativity, thought and
care that go into preparing vegetarian
and vegan dishes that truly make all
the difference… which is where we
come in! From the super-yummy vegan
burger booming off this month’s cover,
this issue comes packed with inspired
and irresistible recipes to celebrate
World Vegan Day on 1 November on
page 46 to our handy vegan substitute
ingredient guide on page 44. What’s
more, on page 54 we’ve rounded up
SA’s best-loved veggie and vegan
eateries to get your green fix.
And if you’re still reluctant to take a
walk in “greener pastures” – even just
as a visitor, like me – respecting this
lifestyle choice by others who practise
it for moral, environmental, spiritual
or health reasons, is all about open-
mindedness and understanding, which
I’m sure we can all agree this world
needs in abundance.
Plenty love,
 X
  
It was love at first sight when I laid eyes on the Isobel
Sippel collection, a Cape-based, mother-and-daughters
collaborative brand that produces luxury homewares.
Comprising tablecloths, napkins, cushions, tea towels
and scarves – all printed on pure, heavyweight linen
sourced from Eastern Europe – featuring artworks that
include Delft inspiration; Dutch Golden Age paintings
and portrait etchings; and bold florals – the range
evokes the feel of a bygone era that sets me adrift on
a cloud of dreamy happiness. Napkins from R999 for
sets of four; tea towels, R280 each; cushion covers from
R899 each; and tablecloths (like this stunning Delft,
floral and fruit collage designed by Isobel’s daughter,
Gabrielle Kruger) from R3 600 each. Prices exclude
delivery costs. Visit isobelsippel.com for more info.

4 NOVEMBER 2016
Our contributors EDITOR
Andrea Pafitis-Hill andreaph@caxton.co.za
MANAGING EDITOR
Hasmita Amtha hasmita@caxton.co.za
COPY EDITOR
Anzelle Hattingh anzelleh@caxton.co.za
JANE GRIFFITHS ART DIRECTOR
Samantha Lewis-Politis samanthal@caxton.co.za
Author of Jane’s Delicious Garden
DESIGNER
Lisa Campbell lisac@caxton.co.za
I am a television producer, writer, artist and
FOOD EDITOR
Q%%5&

Q
3%& Claire Ferrandi clairef@caxton.co.za
after travelling in the USA for a year. I had fallen COOKING ASSISTANT
%Q#:[#%

 Nomvuselelo Mncube nomvuselelom@caxton.co.za
get the anchos, habaneros and pasillas in my DIGITAL EDITOR
kitchen back home in Johannesburg was to Imka Webb imka@caxton.co.za
grow them. It was the beginning of a passion MARKETING COORDINATOR
Jana van Wyk janavw@caxton.co.za 011-889-0613
that has never abated and has led me to write
OFFICE MANAGER
four best-selling titles that have sold more than Zerilda Nel foodhome@caxton.co.za 011-293-6047
!\&]%%3&5
with interesting chillies. CONTRIBUTING WRITERS
Andrea Abbott, Taryn Das Neves, Kamanee Govender,
Jane Griffiths, Jenny Handley, Richard Holmes,
Malu Lambert, Kate Liquorish, Anna Trapido
CONTRIBUTING FOOD DEVELOPERS
Oliver Cattermole, Sarah Dall, Georgia East,
TARYN DAS NEVES Margot Janse, Illanique van Aswegen
Writer CONTRIBUTING PHOTOGRAPHERS
Sarah de Pina, Myburgh du Plessis, Adel Ferreira,
Keith Knowlton, Annalize Nel, Dylan Swart, Bruce Tuck, Cie Vos
A passionate foodie, I love keeping an eye CONTRIBUTING STYLISTS
out on the South African culinary stage and Sarah Dall, illanique van Aswegen
I’m first in line to try new spots. A lover of CONTRIBUTING ILLUSTRATOR Sarah-Jane Williams
CONTRIBUTING DIETICIAN Maryke Gallagher
Japanese food and endless amounts of
spaghetti Bolognese, I’ve recently discovered SUBSCRIPTIONS subs@magsathome.co.za
my sweet tooth, awakened by all my cake  
tasting at F&HE. Now mostly a full-time mom COMMERCIAL MANAGERS
to a budding boy, I spend many of my days JOHANNESBURG Gary Wium
trying to convince my very fussy eater of the 


wonder of food. I’ll never give up hope that CAPE TOWN Rickardt de Beer
  
he’ll turn into a foodie like me. DURBAN Eugene Marais

!!
BOOKINGS AND MATERIAL "#$%&!
BRUCE TUCK
Photographer
After graduating with a National Diploma in
photography in 2000, I worked as an assistant
to several other Cape Town photographers
for a further two years before establishing my
%3&5&\#
Advertising Johannesburg  !
Advertising Cape Town   !'!
Advertising KwaZulu-Natal !!
GENERAL MANAGER Anton Botes
GROUP HEAD OF INSIGHTS Debbie McIntyre
GROUP CREATIVE STRATEGY MANAGER Marco Riekstins
GROUP HEAD OF RETAIL MARKETING INNOVATION
Dejané Poil
GROUP HEAD OF DIGITAL Jana Kleinloog
&

FINANCIAL MANAGER Rohan French
my own studio in Observatory that serviced MARKETING MANAGER Reinhard Lotz
the retail, wine and various other commercial PRODUCTION MANAGER Sada Reddhi
industries. I currently shoot a lot of food and
GENERAL MANAGER FINANCE AND SYSTEMS
lifestyle work, used primarily for publications
(%)%%*)+$ !
and the food and hospitality arena. It’s been PRINTING CTP Printers Cape Town
&
^
]#5%_ DISTRIBUTION *)+/ )3%4/5&/ !
easily trade! 789/:&3
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=;!!Email rna@RNAD.co.za
REPRODUCTION ("&/&=%/!>4?&
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The F&HE test kitchen is sponsored by Prestige. PUBLISHER AND PROPRIETOR CTP Limited
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CONTACT US 789/7%&/  

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visit foodandhome.co.za

6 NOVEMBER 2016
ORIGINAL NEW
 ALL THINGS NEW & WONDERFUL
I’m a newly-wed and seem to be forever wondering what to cook up (being
from a family who jumps at any chance to braai). I found your magazine on
WINNING
our local SPAR shelves and fell in love with the spring theme cover. I’m a LETTER
September baby and birthdays in my circles are non-stop in spring. With
the help of your lovely publication, I’ve not only been persuaded to host
my 20th birthday bash, but it will be done with glam and pizzazz. I also
found great new hot spots that I would never have known about if it wasn’t for
your fun-packed mag. I’ll be sure to keep on adding the F&HE to my shopping
basket beyond a glimmer of doubt. Thank you for inspiring a newly-wed girl
with fantastic food and bright ideas.
Macylla Rautenbach, Graskop

FINDING TRUE LOVE

I am a food enthusiast with a voracious appetite for delicious fare. I love reading F&HE because your
recipes are always practical, interesting and wickedly tasty. I like to pore over your stunning pages,
taking in everything slowly like I would read a novel. Once in a while, when I get bored of eating the
same dishes cooked in the same way, I page through my old F&HE issues for ideas. Sometimes I like
to blend two recipes and come up with a whole new mouth-watering creation.
I tell you, it’s a work of art to weave two recipes together and make it your own. I found the
organic butternut and Mozambican cashew curry in the January 2013 issue and a prawn and baby
marrow curry recipe in the November 2015 issue. I made the Mozambican curry and added to it:
prawns, baby marrows and cream from the second recipe, served with rice and topped with avo
and microherbs. Everyone thinks I’m nuts to serve avocado and microherbs with curry, but for me, it
lends a newfound freshness to it that just works. Like in life, when you get used to eating curry in
a certain way, you never want to have it any other way. To marry two good dishes, chances are
you can come up with a recipe that turns out to be true love (for your taste buds). Thank you, F&HE,
for providing the motivation and courage to try new things, step out of the tunnel, away from the
status quo, and be adventurous. In the end, food is a myriad of experiences that brings
great joy when combined with love. Rachel Nortje, Johannesburg

WIN!

Imagine the docks of the 17th century Cape of Good Hope:
against a backdrop of masts and ropes and barrels, fresh produce
was hauled on board amidst the bustle, while migrants crossed
the gangplank with wide-eyed wonder at the “new world”. Among
them was a young woman called Christina van Loveren who set
out to carve a life for herself on this shore.
So remarkable was this woman, that centuries later she is
still remembered, her graceful likeness adorning every bottle of
flagship wine produced by the Van Loveren Family Vineyards in
the Robertson Wine Valley.
In recent months, this range of pinnacle wines has placed even
greater prominence on Van Loveren’s heritage and its celebration
of ancestry. Elegant new packaging for Christina reflects its
award-winning reputation, and the skill and experience brought
to bear in the vineyards and cellar, in their creation.
Each Christina wine is made from a single block vineyard and
released in a numbered bottle. Now, more than ever, each bottle
is a conversation piece – inside and out.
The wines in the Christina range include an MCC as well as
a shiraz, cabernet sauvignon, chardonnay, sauvignon blanc and
noble late harvest. For more on Christina van Loveren wines,
visit vanloveren.co.za.

8 NOVEMBER 2016
 LETTERS & ONLINE

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WHAT WE’RE LOVING ON

IF YOU’RE IN SEARCH OF VEGAN DISH IDEAS, CLICK “FOLLOW”
ON THESE ACCOUNTS FOR SOME #MEATFREEMONDAY INSPO…

@thisrawsomeveganlife @mynewroots @africanrawr

Born in Canada, Emily von Euw is at
peace outdoors. She eats raw plants
because she loves her body. Sharing
her mainly uncooked, easy and
enjoyable plant-based recipes with the
world, she often leaves us wondering,
“how on earth could something that
looks so naughty be so good?”
Sarah Britton moved from Toronto to
Copenhagen and shares incredible
knowledge from her education in
Holistic Nutrition through appealing
recipes on Instagram. She calls herself
a “whole-food lover” and says that
nothing makes her feel, think and look
better than whole, organic foods!
Amy Anstey is a South African-born
artist, vegan and island dweller. Her
Instagram account is filled with striking
and colourful vegan dishes, raw foods,
illustrations and glimpses of her new
life in Thailand. We have to admit, her
vegan, island life looks rather refreshing
from where we’re sitting...

foodandhome.co.za NOVEMBER 2016 9

 NOVEMBER 2016

SUGGESTIONS
enu
48 52

EACH MONTH, THE VEGAN DAY ICE-CREAM

F&HE TEAM PICK CELEBRATION SUNDAE BAR
THEIR FAVOURITE
DISHES FROM THE Butternut, fennel and Spanspek and chai ice-cream
ginger soup with toasted sundae with chocolate sauce
ISSUE AND OFFER pumpkin seeds PAGE 73
SOME INSPIRED PAGE 64
MENU OPTIONS FOR Rosehip, hibiscus and ginger
YOU TO RECREATE Cannellini bean and courgette sparkling coconut and
burgers with roasted cashew vanilla floats
AT HOME AND ON mayo, pickled beetroot and PAGE 52
SPECIAL OCCASIONS. shaved carrot
WITH MEAT FREE PAGE 12 Vanilla-caramel ripple
ice cream
MONDAY INSPIRATION Lentil and herb tabbouleh PAGE 21
TO WOW AND WOO, PAGE 48
AND WITH BURGER Crème brûlée macarons
FRIDAY BECOMING Rose water, raspberry, coconut PAGE 38
and plum sorbet
VEGAN FRIENDLY PAGE 62
TOO, WE ARE READY
TO RAISE THE FLAG
THIS WORLD VEGAN
DAY ON 1 NOVEMBER.
WE’VE COMPILED
FARE FOR EVERY ANDREA
DIET DENOMINATION, “Sundaes were made for Sundays
CRAVING AND PALATE CLAIRE and this line-up of indulgent
TO BE AS NAUGHTY delights is just the ticket to an
OR AS NICE AS THE “Celebrate World Vegan Day by afternoon spent lolling on the
MOOD PRESENTS cooking up a sumptuous, plant-
based ‘green’ feast and inviting
verandah with loved ones, while
reminiscing over the sweetest
vegans and meat-eaters alike to memories and getting high on
gather round!” (rather a lot of) sugar!”

10 NOVEMBER 2016
 A LITTLE VEGAN HUMOUR
Why did the tomato go out with a prune?
Because he couldn’t find a date!

108 69 77

FUSS FREE DINNER HOT & SPICY VEGETARIAN FEAST

Sweet potato "toast"
PAGE 16
Apricot jam and
mustard-glazed ribs with
crispy rosemary potatoes
and tomato salsa
PAGE 108
Thyme-baked Camembert
with pecan nuts and
cheat’s salted caramel
PAGE 21
FRIDAY NIGHT
Spicy tomato and poached
Open sandwiches with egg shakshuka
spicy aubergine and PAGE 77
chermoula spread, tofu
and crispy fried leek Warm quinoa, coriander and
PAGE 69 pomegranate salad
PAGE 79
Turkish apricot, lamb shank
and chickpea tagine Vanilla, coconut and
PAGE 77
plum cupcakes
Smoky mushroom “bacon” PAGE 63
and spiced tofu skewers
PAGE 49

Apricot jam and chocolate

ganache tart
PAGE 110

IMKA
“This menu is perfect for an
impromptu midweek dinner with
my favourite (Food &) homies. It’s
quick, easy and mouth-wateringly
delicious! No fuss – no problem.”
HASMITA
“True to my Indian roots, I love
a dash of heat on just about
everything. This menu will not only
satisfy my hot obsession, but treat
my sweet tooth too!”
ANZELLE
“The best cupcakes I’ve ever had –
too good not to share. So book out
breakfast, brunch and lunch, take
out the happy crockery and feast
like a vegetarian, with vivid, zesty,
refreshing urbanity.”

foodandhome.co.za NOVEMBER 2016 11

    

 X  X 
X  X  X
 

    X XX




 
  XX
   
 GARY L. FRANCIONE

RECIPE AND STYLING BY CLAIRE FERRANDI ASSISTED BY NOMVUSELELO MNCUBE PHOTOGRAPH BY DYLAN SWART
 COVER RECIPE

 
 PICKLED BEETROOT mixture as you go. Place on a lined


XX
X
3 beetroots tray and refrigerate to firm up, at least
80ml (
cup) white malt vinegar 30 minutes.
X


 XX

50g sugar
1 cinnamon stick
1,25ml (¼ tsp) salt
3 While the burger patties chill, make
the pickled beetroot by adding
the beetroots to a pot of water. Bring

X 2,5ml (½ tsp) cumin seeds
Full of zesty flavours, these veggie-
packed burgers will delight even
the staunchest of carnivores. If you
want to get ahead a little, make your
pickled beetroot, burger patties and
cashew mayo a day ahead, and simply
store in the fridge until you’re ready
to serve your burgers. Make an extra
batch of the cashew mayo to keep in
your fridge (it’ll last about a week) –
you’ll want to add it to everything
you eat!
Makes 3 burgers A LITTLE EFFORT
1 hr 15 mins
THE FLAVOUR COMBINATIONS
BURGER PATTIES
1 x 400g tin cannellini beans, drained
and rinsed
15ml (1 tbsp) vegan green pesto
(like Green Mamba Coriander
& Jalapeno Pesto – available at
faithful-to-nature.co.za)
1 garlic clove, peeled and crushed
50g panko breadcrumbs
500g courgettes, finely grated and
squeezed to remove excess water
salt and freshly ground black
pepper, to taste
olive oil, to fry
1 lemon, halved
to a boil, about 20 minutes, until the
2,5ml (½ tsp) coriander seeds
2,5ml (½ tsp) fennel seeds
CASHEW MAYO
100g roasted and salted cashews,
soaked for 10 minutes in boiling
water and water discarded
90ml water
80ml (
cup) olive oil
15ml (1 tbsp) Dijon mustard
juice of ½ lemon
1 garlic clove, peeled
10ml (2 tsp) white vinegar
TO SERVE
3 vegan burger buns, sliced in half
and toasted
lettuce leaves
carrot ribbons, tossed in a little
olive oil
micro basil leaves
HOW TO DO IT
1 For the burger patties, add all of the
ingredients, except the courgettes,
seasoning, olive oil and lemon, to a
blender. Blitz until smooth, then stir
through the grated courgettes. Taste
the mixture and season, if needed.
2 Carefully shape the mixture into
3 large patties the size of your
vegan burger buns, compacting the
beetroots are tender. Remove from
boiling water and rinse under cold
water, before scraping off the skins.
Slice the beetroots into thin discs.
4
Combine the remaining pickling
ingredients in a small pot and bring
the pickling mixture to a boil. Add the
beetroot discs and simmer, 5 minutes,
before removing from heat. Chill the
beetroot discs in the pickling liquid
until needed.
5
For the vegan cashew mayo,
combine all of the ingredients in
a blender and blitz until a mayonnaise
consistency remains. Season to taste
and set aside until needed.
6
Just before serving, heat a little
olive oil in a frying pan over
medium heat and fry the burger patties
in batches (handle them gently as they
are fairly fragile), 5 minutes per side.
Add a squeeze of lemon juice to each
vegan burger patty.
7 To assemble the burgers, spread
a generous dollop of cashew mayo
over the base of each burger bun. Top
with lettuce, a burger patty, pickled
beetroot discs, carrot ribbons and
micro basil leaves before popping the
“lid” on the burger and enjoying.
TURN THE PAGE TO
DISCOVER WHERE YOU
CAN EAT OUR COVER
DISH THIS MONTH
foodandhome.co.za NOVEMBER 2016 13
 AND
ICY CA NNELLINI BEAN W
BITE INTO OU
R JU
R W ITH R OA STED CASHE
BURGE AVED CARRO
T
COURGET TE OT A N D S H
ED BEETRO
MAYO, PICKL

PLANT, CAPE TOWN

Chef Marcelino Solomons

Evolving from its humble beginnings in early 2014 as a charming Bo-Kaap café –
one of the first dedicated vegan kitchens of its kind in Cape Town – Plant has
flourished into a fully-functioning CBD full-service restaurant and bar, serving patrons
healthy and hearty whole-food vegan fare all day and into the evening. Plant’s vision
is to promote a gentler, more compassionate lifestyle by supplying Capetonians with
convenient, affordable and ethical nutrition without sacrificing flavour. With an added
deli range, Plant is championing for the animals, the planet and for all those who wish to
live a healthier lifestyle through the efforts of ethical eating.
BOOKINGS: 021-422-2737; INFO@PLANT.CO.ZA; PLANT.CO.ZA

FRESH EARTH
FOOD STORE,
JOHANNESBURG Owner Matthew Ballenden

Fresh Earth is a food store and boasts a vegetarian, vegan, raw, gluten free, Banting-
and diabetic-friendly restaurant and deli. “A fresh earth is exactly what we would like
to see in the future, so we named our business after our deepest desire. Our passion
lies in creating a new understanding of health and sustainability through a combination
of modern world creations and the reintroduction of some forgotten principles. With our
love of great food and the inherent understanding of the importance of conscious eating,
we have done our best to bring you an eating and shopping experience that adds value to
your life in every possible way,” states owner, Matthew Ballenden.
INFORMATION: 011-646-4404; FRESHEARTH.CO.ZA (PLEASE NOTE: NO BOOKINGS)

CONSCIOUS CAFÉ,
DURBAN Chef Bongi Nyembo

Launched in April 2014 as the brainchild of friends André Rutishauser and

Brett Austin, Conscious Café was intended as both a meeting place for local
veggie lovers and as a creative outlet for all those involved in launching it. Centred
around the philosophy of “think globally, act locally”, Conscious Café has since
become the local “conscious information hub” where information is freely shared –
over a cup of Fairtrade coffee and a warm plate of fresh falafels, of course! While
supporting local, organic farmers, the café also boasts its own vegetable garden,
providing the kitchen (and clientele) with fresh, home-grown goodness!
BOOKINGS: 031-765-2662

Our November cover dish will be served at the above venues

from 10 October – 30 November 2016
14 NOVEMBER 2016
 NEWS
TRENDS
SHOPPING

foodbit s SAVERS
NEWS
TRENDS
SHOPPING
RESTAURANTS
DECOR
PRODUCT
RECIPE AND STYLING BY CLAIRE FERRANDI
ASSISTED BY NOMVUSELELO MNCUBE
PHOTOGRAPH BY DYLAN SWART

Trending:
Sweet potato
“toast ”

foodandhome.co.za NOVEMBER 2016 15

 Trending

Sometimes the internet catches wind of a trend and for one reason
or another, said trend becomes a sensation – almost overnight. In the
case of the sweet potato “toast” craze, we can totally see why this
tendency has gained such momentum. Most of us are trying to limit
the amount of gluten and processed foods we eat, while at the same
time we all still love and crave a warm slice of toast every now and
then. Less of a recipe, and more of a guide, here is the solution to
the above dilemma:

Sweet potato “toast”

1 Slice a sweet potato lengthways into 1cm-thick slices and pop

into your toaster. You’ll need to tap the toaster down about 3 times
(depending on your toaster) to properly toast your sweet potato. When
it’s ready, the sweet potato slices should be slightly charred on the
outside, and soft in the centre.

2 Place your sweet potato toast on a plate, drizzle with a little olive
oil and season with sea salt to taste.

3 Add toppings of your choice to your toast – you can be creative,

but do give some of our favourites a go: avocado shavings with
fresh basil leaves, lime and a sprinkle of dried chilli flakes; chargrilled
nectarine slices, hazelnuts, thyme and halva drizzled with honey; or
pan-fried chorizo slices with crumbled ricotta and fresh parsley.

2 – 3 November
Yes, it is indeed that time of year!
And preparation is key to surviving
the holiday season. Visit one of the
most cause-worthy markets in KZN,
the Christmas Fair Fund, for all your
festive needs and wants. This year’s
theme is a “Fair with Flair” and there
is a wonderful selection of over 85
local creatives selling their wares.
Enjoy two days of early Christmas
shopping in the leafy garden surrounds
of Collisheen Estate. All funds raised
by the country fair are distributed to
KZN North Coast charities. Tickets
are sold at the gate for R65 pp.
christmasfairfund.wordpress.com
22 November
Running until 4 December, the Cape Gift
Market (previously the Sea Point Gift
Market) is held at the Sea Point City Hall,
on the corner of Main Street and Three
Anchor Bay Road, next to the library.
The market was launched in 2002 as
an initiative of the Reformed Church
in Cape Town. Crafters from all over
South Africa and Namibia exhibit their
goods, ranging from something for the
home, toys, edibles and art. The venue
also offers ample parking. Take a stroll
through the stands and stock up for the
festive days to come: “Gifts made with
love, for all your holiday needs.”
capegiftmarket.com
25 – 27 November
Celebrating 10 years of giving to the
less fortunate, the annual Parkview
Charity Christmas Market will take place
at the George Hay Park in Parkview,
Johannesburg. It is a family friendly event
with loads of fun to be had for children
and adults alike. The market offers ideal
gift ideas for Christmas, entertainment by
some of the best local artists Jozi has to
offer, school choirs and jazz ensembles,
plus a variety of foods. Adults can enjoy
the stylish bubbly and oyster bar or a
favourite tipple in the sports bar. Entrance
fee is R50 pp, pensioners pay R30 pp
and children under 12 enter for free.
nicarela.org

16 NOVEMBER 2016
 N-FRIEND
EGA LY
EV

OR

PR
FOR M

ODU
CTS
SI

VI
TV M
EG A NS A .CO

WHO KNEW THESE 12 TASTY TREATS ARE VEGAN-FRIENDLY!

COMPILED BY HASMITA AMTHA

STYLING BY CLAIRE FERRANDI
PHOTOGRAPH BY DYLAN SWART

2 5
1
4

3
Prices are correct at the time of print, are subject to change without prior notice and may vary from store to store

8
12
10
6

11
9

| 1 Beacon Fruit Salad Sparkles 125g, R14,29* | 2 Simba Doritos Sweet Chilli Pepper Flavoured Tortilla Style
Corn Chips 45g, R5,99* | 3 Nabisco Oreo Original Cookies 176g, R19,99* | 4 Brutal Fruit Lavacious Lemon 275ml,
R12,50 at Liquor City | 5 Sxollie Granny Smith Cider 330ml, R29,99 at Liquor City | 6 Nando’s Hot Peri-Peri Sauce 250g,
R31,99* | 7 Ina Paarman’s Kitchen Vegetable Stock Powder 150g, R38,99* | 8 Marmite Yeast Extract 250g, R39,99*
| 9 Thistlewood Diabetic Strawberry Jam 310g, R40,99* | 10 Woolworths Gelatine Free Fantasy Galore 125g, R16,95
| 11 Beacon Dark Chocolate TV Bar 80g, R11,99* | 12 Simba Lay’s Salted Potato Chips 36g, R5,99*
*Recommended retail price. Available at leading supermarkets
 Blogger of the month eastafternoon.com

I’m Georgia East, a writer, food stylist and recipe developer from Cape Town.
I’m Capetonian-born and -bred and couldn’t exist anywhere that isn’t near
the sea. I’m happiest when I have something to photograph, which is often,
as I consider my Nikon an extended limb.
I love discovering new ways of turning a host of ingredients into one
capturing and showcasing my showstopper of a meal is still magical
favourite subjects. I’m a literary soul to me, I’d have to say that my love for
with a particular fondness for taking food stems from how food, like music,
pictures of the sea, boiled eggs, is able to transport those experiencing
Brutalist architecture and seagulls... it to another level of emotion.
It was between mid-2015 and now Even the simplicity found in the
that I’ve devoted my current blog sweetness of sun-ripened tomatoes
almost exclusively to food. My recipes with the sharp acidity of a good
gained enough traction when I shared balsamic vinegar and a peppery olive
them on social media that I realised oil can taste like a summer spent on
I needed to document my creations the Amalfi coast of Italy – although the
on a more permanent platform. closest to the Old Country I’ve ever been
Food is my greatest love, so after a is a visit to my local trattoria!
while writing about anything else just The quote “Buy the ticket, take the
seemed contrived. Food is a wonderfully ride” by Hunter S. Thompson best
evocative ingredient that not only describes my life at the moment. For
sustains life, but makes it worth living. the times when I feel overwhelmed and
Food is my therapy – my answer to out of my depth, this quote reminds
achieving ultimate relaxation. I cook me that although the road is bumpy,
when I’m sad, I cook when I’m jubilant, potholed and often misleading, it’s still
I cook as a way of removing life’s little the path I’ve chosen for myself and the
mundanities. While the process of end goal is always in sight.
Recipe

Vegan peanut butter 100ml coconut oil

5ml (1 tsp) vanilla essence or extract
processor along with the coconut oil
and vanilla and blitz until smooth. You
and banana ice cream may need to add a little more coconut
with vegan date- coconut flakes, to decorate oil for a caramel-like consistency.

caramel sauce HOW TO DO IT 3 To serve, scoop the ice cream

into sugar cones, add a scatter of

1
Serves 4 – 8 EASY 15 mins + 30 mins, For the vegan ice cream, place toasted coconut flakes and a drizzle

Food photographs by Georgia East. Profile photograph by Cie Vos

to refreeze all of the ingredients, except of warm vegan date-caramel sauce.
the crushed peanuts, in a blender Serve immediately.
THE FLAVOUR COMBINATIONS (I love my NutriBullet!) and
pulse until well combined.
DA Y

VEGAN ICE CREAM

CON

5A

8 large bananas, peeled, Stir the peanuts through AI

T

NS
R

U
1 O F YO
cut into chunks and frozen the mixture thoroughly. The
60ml (4 tbsp) sugar free mixture should be thick
peanut butter and creamy. You may need
80g maple syrup to refreeze the ice cream
150g roasted and salted mixture before serving,
peanuts, crushed 30 minutes.

DATE-CARAMEL SAUCE
250g pitted dates
2 For the date-caramel
sauce, soak the dates
in the hot water until soft.
250ml (1 cup) hot water Drain and place in a food

18 NOVEMBER 2016
 EAT OUT@
JOHANNESBURG GLENDA’S
With famed local legend The Patisserie in Illovo and Katarina’s at Kurland
Hotel (Plett) under her belt, it’s no wonder Glenda Lederle has once again
been welcomed into Johannesburg’s dining scene. Situated in Hyde Park,
Glenda’s is the perfect ladies-who-lunch spot, with a delicate menu and
delectable pâtisserie offering. The decor is fresh and vibrant with floral
wallpaper and colonial wicker fans inviting patrons to recline in conservatory
chairs at glass tables. Open for breakfast, lunch and dinner (Wednesday
to Saturday), expect the menu to change often and seasonally with
offerings like croque-monsieur, salt and pepper calamari, beef tartare, duck
and waffle with slaw and a beautiful roast chicken served with all of the
necessary accompaniments. I loved tucking into the super sprout salad –
crunchy with radishes, sunflower seeds and toasted hazelnuts, balanced
by creamy avocado and a savoury-sweet dressing. Finish off with a slice of
one of the cakes on offer or a treat from the pâtisserie counter. I recommend
the lemon meringue tart. Hyde Park Square, Corner Jan Smuts Avenue and
North Road, Hyde Park, Johannesburg; 011-268-6369. By Taryn Das Neves

PRETORIA THE CULTURE CLUB — BAR DE TAPAS

The Culture Club – Bar de Tapas in Pretoria’s hip and happening foodie
hotspot, The Village in Hazelwood, perfects the tapas trend. Friends meet
here to share, to indulge, to relish. The selection (including the infused gin
collection) is vast and the combinations genius bursts of flavour! Laid-back
finger food in this trendy joint is complemented by Mediterranean decor
and a sociable, buzzing ambience. We ordered a smorgasbord of mixed
plates – pan-fried haloumi with pickled mint cucumber; panko-Parmesan
chicken strips and cheese sauce; rump trinchado with olives and ciabatta;
a carpaccio and cheese platter with pickles and preserves; hummus;
tzatziki; roasted red pepper; kalamata olive tapenade; farm-style biltong
pâté and bacon jam; cognac-infused chicken liver pâté; herbed citrus mixed
olives... We asked for variety – and boy, did we receive a spread! Churros
with dark chocolate-orange ganache was predetermined as our cherry on
top, but we got lost in conviviality and missed the closing of the kitchen...
We returned for it and it was every bit of indulgent sinfulness it promised to
be! 12 16th Street, Hazelwood, Pretoria; 060-795-3632. By Anzelle Hattingh

CAPE TOWN REUBEN’S

Chef Reuben Riffel is upping his game at the swanky One&Only Cape Town
urban resort, with a new menu that shifts from casual bistro cooking into a
more formal culinary experience. While the fare still caters for the broader
hotel clientele, there’s a new complexity to the dishes that nudge towards
becoming a destination-dining venue. The tapas-style “Table Toppers”
remain and are ideal for sharing if dining in a large group; the lamb bobotie
samoosas are excellent. Starters blend Reuben specialities like chilli-salted
squid with crowd favourites including plump Saldanha Bay mussels
steamed in white wine and gremolata cream. Don’t miss the revamped beef
tartare; here, with ponzu-cured cucumber, mushroom marmalade and egg
yolk cooked sous vide. Meat reigns supreme on the main courses, with
everything from springbok to oxtail to duck... and a smoked beetroot risotto
on offer for vegetarians. Reuben’s signature pork belly with chilli-ginger
caramel lives on, but there’s a sense of new adventure in the likes of veal
loin with smoked carrot purée and pearl potatoes. One&Only Resort,
Dock Road, V&A Waterfront, Cape Town; 021-431-4511. By Richard Holmes

foodandhome.co.za NOVEMBER 2016 19

 MARKET of the MONTH
Vegan
  X     
     X  Hippie
Connection
 X 
XX    X         X Market
 X
 X  X
 XXX  

he sun is out and our calendars are quickly tofu, so I was hesitant at first, but the lady taking my order had me
filling up with events that celebrate the season. sold at “deep-fried”. Biting into the taco was without a doubt an
umami burst of flavours, and the freshness of the ingredients was
There’s nothing quite like enjoying a lazy summer
a treat to my palate – and my health.
Sunday at the park among friends with a picnic As I wandered along, and with it being a scorcher, I eagerly
basket and a chilled glass of wine in hand. awaited cooling down with something delicious and thirst
This exact feeling is what makes the Vegan Hippie Connection quenching. Going for a pink drink, the rose syrup and lemon
Market so alluring, with ample lawn space to lay out a blanket and freezo was my first choice and refreshingly delightful.
lie low while enjoying a healthy vegan breakfast, brunch or lunch To end off my lunch, I treated myself to wheat-, dairy-, egg-
to kick-start the week ahead. and pretty much guilt free pancakes. While I kept it classic
With over 50 stallholders, the market with cinnamon sugar, The Flipside
has a welcoming community feel as also offers the loaded pancake, with
vendors are happy to offer some insight “The Vegan Hippie Connection imitation cream, preserves or syrup,
topped with nut and seed dust. If this
and advice into the vegan lifestyle. To
name but a few, regular food vendors
Market’s profit is donated to is the vegan lifestyle, I must admit I’m
at this market include: All Things Soy, animal rescue shelters...” considering taking the step forward.
Vegeata, The Village DeVine, Irene’s Although primarily a food fair, arts,
Gourmet, The Flipside and Ethical Edible – crafts, jewellery, clothing, crystals and
Vegan Cakes will satisfy every craving, while offering you a natural beauty products are some of the goodies you can lay your
healthy alternative to have you coming back for more. hands on as well. “The profit is donated to animal rescue shelters,
I popped in around lunchtime and my eyes led me to the far in the spirit of giving back and being a voice for those with no
end of the food vendors, where Vegeata was serving up beer- voice,” explains an organiser, Benita Reid. Being fairly new in
battered organic tofu tacos with smoky chipotle avocado aïoli, Jozi, this market definitely creates a space filled with passionate
purple slaw on an authentic GMO-free corn tortilla, served with individuals sharing not only peace and love, but consciousness of
fresh organic coriander leaves and lime wedges. I’m no fan of all living beings and delicious superfood!

Vegan Hippie Connection Market, Pirates Sports Club, 25 Braeside Road, Greenside, Johannesburg;
facebook.com/Vegan-Hippie-Connection-Market-Jhb. The market is open on the last Sunday of every month,
from 9am – 3pm (with the exception of the last market of the year, which will be held on 11 December 2016)
 WONDERING WHAT YOU CAN WHIP UP WITH A COMMON PANTRY STAPLE?
WATCH THIS SPACE FOR OUR EASY MONTHLY HACKS...
RECIPES BY CLAIRE FERRANDI ILLUSTRATIONS BY SARAH-JANE WILLIAMS
Orange, rosemary
and caramel-glazed
duck breasts
SERVES 4 EASY 40 MINS
Preheat the oven to 180˚C. Place
4 duck breasts, skin-side down
in a cold non-stick frying pan
over medium heat (without any oil),
6 – 8 minutes or until golden brown.
Pour off the fat regularly and brown
the other side, 30 seconds. Simply
wipe the pan clean and set aside
(you’ll use it again in a moment). Place
the duck breasts, skin-side facing up,
in a roasting tin in the preheated oven
until just cooked through, about
5 minutes. While the duck roasts, heat
a little olive oil in a pan over low heat.
Fry 1 peeled and minced garlic
clove and 10ml (2 tsp) chopped
fresh rosemary sprigs, 3 minutes.
Add ½ tin (180g) caramel to the
pan (keep the remaining half for our
Camembert recipe alongside,
or simply eat straight from the tin!)
and allow to warm through gently.
Season the sauce with salt and
freshly ground black pepper to
taste, and add 10ml (2 tsp) orange
juice. When the duck is cooked, allow
to rest in a warm place, 10 minutes,
before slicing and drizzling with the
caramel sauce. Serve alongside
buttery, blanched green beans.
Vanilla-caramel
ripple ice cream
SERVES 8 EASY 10 MINS + 2 HRS,
TO FIRM UP
To make a delicious and super-easy
vanilla-caramel ripple ice cream, allow
a 2L tub of good-quality vanilla
ice cream to soften a little, about
15 minutes out of the freezer.
While the ice cream softens, combine
15ml (1 tbsp) vanilla essence with
1 tin (360g) caramel and stir well
until the caramel is smooth. Ripple the
caramel through the softened vanilla ice
cream, pop the lid back on and freeze
until needed. Remove from freezer,
10 minutes before serving, to soften.
Serve the ice cream scooped into
bowls or ice cream cones.
T hyme-baked
Camembert with pecan
nuts and cheat ’s
salted caramel
SERVES 2 EASY 30 MINS
Preheat the oven to 180°C. Place
1 large Camembert in a Camembert
baker or on a piece of baking paper in
a small roasting tin. Drizzle with olive
oil and sprinkle with a handful fresh
thyme sprigs. Bake in the preheated
oven until the inside is molten and
the top toasted, about 20 minutes.
While the cheese is baking, make your
cheat’s salted caramel by combining
½ tin (180g) caramel with sea salt
flakes to taste. Stir until smooth (keep
the remaining half of the caramel for
our duck recipe alongside, or simply
eat straight from the tin!). Serve the
thyme-baked cheese drizzled with the
salted caramel, topped with toasted
pecan nuts, strawberries and
Melba toast alongside.
foodandhome.co.za NOVEMBER 2016 21
 News
TreNds
shoppiNg

COOL MUST-HAVES TO CELEBRATE THE TASTE OF SUMMER

3

2
1

6
4

8
7

11

10

12

| 1 Zoku Polar pop mould, R379, home.co.za | 2 Pylones glasses bowl, R379,95, pylones.co.za | 3 Pylones ice cream scoop,
R449,95, pylones.co.za | 4 “Ice cream cart” wall art by Gina Maher, R99, superbalist.com | 5 Large Le Creuset stoneware ramekins,
R295 for a set of two, lecreuset.co.za | 6 Beach bag, R79,99, hm.com/za | 7 “Ice cream” wall art by Zachary Kiernan, R99,
superbalist.com | 8 Shake ‘n’ Make ice cream maker by Mustard, R225, yuppiegadgets.com | 9 Pink Ginger Ray Pop Art ice cream
tubs, R40 for eight tubs, gingerray.co.za | 10 Patterned cooler bag, R149, hm.com/za | 11 Ginger Ray Floral Fancy ice cream tubs
with spoons, R40 for eight tubs and spoons, gingerray.co.za | 12 Large sugar cones, R43,95 for a pack of 12, woolworths.co.za
 SUMMERTIME AND THE GROWING IS EASY... RED HOT CHILLIES AND
LUSCIOUS SCARLET TOMATOES ARE ESSENTIAL SUMMER VEGETABLES.
ADDING BASIL AND PARSLEY TO THE MIX MAKES FOR GREAT COMPANION
PLANTING, NOT TO MENTION A REFRESHING POP OF GREENERY
BY JANE GRIFFITHS ILLUSTRATIONS BY SARAH-JANE WILLIAMS
Parsley
From Jane’s Delicious Garden (Jane Griffiths)
Parsley grows well with chillies. It comes in two main
varieties: flat leaf (or Italian) and curly leaf (or moss).
It takes ages to germinate and is easier to grow
from seedlings. Parsley likes fertile soil and plenty of
moisture. Although it is biannual and hardy enough to
survive mild frosts, rather plant new seedlings each
year, as second-year plants become bitter. Leave
some second-year plants to flower, as this will attract
beneficial insects.
TIP
When tomatoes and
chillies begin flowering and
setting fruit, feed them with
a high-potassium, organic
fertiliser. Harvest continually
as they ripen to encourage
further fruiting.
Basil and tomatoes are a classic mix – not only on the
plate, but also in the garden. Basil grown near tomatoes
improves the tomatoes’ flavour. Basil likes hot weather,
so transplant seedlings in early October. Keep well-
watered and wait until the first basil stems are about
20cm long before starting to reap what you’ve sown.
It is better to grow a few plants and harvest leaves
from each one, rather than all from one plant.
Chillies
Chillies prefer well-drained, fertile soil and love warm
climates – they will not survive a hard frost. They grow
well in pots; this is a good choice for frost areas, as the
pot can be brought indoors in winter. Grow them from
seeds or seedlings. Sow the seeds in seed trays and
transplant at about six weeks old. All peppers change
colour as they mature, from green to red, purple or
brown, and from pale yellow to rich orange. Most will
increase their heat levels the longer they remain on the
plant. Start harvesting when fruit is a decent size. Nip
small chillies off with finger and thumb. Use scissors for
cutting off larger ones to avoid damaging the plant.
foodandhome.co.za NOVEMBER 2016 23
 CEL EB ON TOU R

IN MEXICO
ONCE UPON
A TIMEida Jardine
Zura
el light.
is surrounded by water that
bubbles from a cenote
My travel advice: always trav
(a natural sinkhole) – making 

X 
Being the first female DJ on 5FM
to host a daytime show, Zuraida
Jardine is not only a familiar voice
on radio, but a well-known face on
TV too, who hosted (among other
shows) Clover’s Little Big Cook
Off on SABC3. This multifaceted
talent recently took a brave step
and went back to university as a
full-time student to study clinical
psychology. A mom of two, Zee
firmly believes that “we are put
on Earth to find ourselves, hence
the many changes and insecurities
we experience at various times; to
get to know who we are; find our
gifts; and live a life of fulfilment”.
I LOVE TRAVELLING. Nothing in
this world enriches one more than the
experience of travel. I have been to
Turkey, Indonesia, Australia, Namibia,
Zanzibar, America, France, Spain,
Italy, Dubai, India, Malaysia, Zambia,
Zimbabwe, Mauritius, Lesotho, Greece,
Maldives, Singapore, Thailand, the United
Kingdom... and I’m still counting. Nothing
puts a bigger smile on my face than
knowing I am about to venture to a place
I have never been to or seen before.
the space sacred and spiritual. The hotel
d error.
(and trail) an
has no electricity and so everything is lit
up by candles at night. It’s an exquisite,
experiential location and I look forward to
returning soon. It was the beverage of choice among my
FLYING IN AND OUT OF CANCÚN, friends who drink alcohol – definitely worth
we saw New York, New York briefly. We writing home about, I believe.
visited Mayan ruins, together with the ALWAYS TRAVEL LIGHT. I have
Cenote Dos Ojos (Two Eyes Cenote),
a great diving spot boasting one of
the largest underwater cave systems
in the world. Swimming in the cenote
was without a doubt one of my life’s
highlights. Not far behind was the warm
sea, of course...
BECAUSE TULUM ATTRACTS SO
MANY TOURISTS FROM ALL OVER
THE WORLD, restaurant owners from
various cultures provide a kaleidoscope
of gastronomy – from
incredible Italian
restaurants like
Posada Margherita to
the famous Hartwood
restaurant. We had
lunch and dinner at
different eateries daily
as the cuisine offering
is so vast. The fresh
fish and fruit selection
was delightful. I had
ceviche every day –
light and delicious.
Mezcal is a distilled
alcoholic beverage made from
the agave plant native to Mexico.
 Mexican scallop and
kingklip ceviche with
chilli and lime
Regularly served on the beaches of
Mexico, ceviche is best eaten from
a takeaway container with sandy toes
and salty locks. Make this recipe for
a quick and easy summer dinner or
refreshing weekend starter to eat
outdoors. It’s essential to get your
hands on the freshest fish you can
find, as the fish isn’t cooked over heat;
rather, the acids in the lime juice “cook”
the fish during the marination, so you
really get a taste of the sea
Serves 2 EASY 20 mins + 1 hr,
to marinate
Compiled by Hasmita Amtha. Recipe and styling by Claire Ferrandi. Assisted by Nomvuselelo Mncube. Recipe photograph by Dylan Swart. Images supplied.
THE FLAVOUR COMBINATIONS
juice of 3 limes
large handful fresh coriander,
roughly chopped
large handful fresh flat-leaf parsley,
roughly chopped + extra sprigs,
to garnish
2,5ml (½ tsp) dried oregano
1 red chilli, finely chopped
30ml (2 tbsp) white wine vinegar
1 small onion, peeled and very
finely diced
4 scallops, defrosted and cut into
1cm cubes
150g very fresh sustainable kingklip,
cut into 1cm cubes
200g baby tomatoes, quartered
salt and freshly ground black
pepper, to taste
lime halves, to squeeze
HOW TO DO IT
1 In a medium bowl, combine the
lime juice, fresh coriander, fresh
flat-leaf parsley, dried oregano, red
chilli, white wine vinegar, onion,
scallops and kingklip. Toss the mixture
gently to coat the fish, then cover
the bowl with cling film and pop into
the fridge. Marinate the seafood in
the fridge, tossing occasionally,
1 hour.
2 Just before serving, pour off the
leche de tigre or tiger’s milk (the
marinating juices), toss the seafood
with the baby tomatoes, taste and
season accordingly. Serve the Mexican
scallop and kingklip ceviche in bowls,
garnished with a sprig or two of
extra flat-leaf parsley and a lime
half for squeezing.
foodandhome.co.za NOVEMBER 2016 25

BY ANNA TRAPIDO PHOTOGRAPH BY ANNALIZE NEL
John Ncamane is the duty manager at Johannesburg’s super-
chic Saxon Hotel (saxon.co.za) where Gauteng’s gourmet
glitterati adore his unique blend of welcoming warmth and
suave style.
BORN FREE
I spent my childhood in Thaba ’Nchu and then I trained at the
Bloemfontein Central University of Technology’s Hotel School,
so the Free State is part and parcel of who I am. I think growing
up in that environment has grounded me – I enjoy my work (and
I love the beautiful things I am exposed to as a result), but I don’t
strive for opulence in my own life. I read that the late President
Nelson Mandela once said, “The Free State’s landscape
gladdens my heart [...] when I am there I feel that nothing can
shut me in, that my thoughts can roam as far and wide as the
horizons”. I know what he meant – there is an openness about
the way the world feels in that space. It feels full of possibilities.
THE HOTEL LIFE
When I was a boy I thought the Naledi Sun Hotel and Casino in
Thaba ’Nchu was the be-all and end-all of sophistication. It gave
26 NOVEMBER 2016
To read more
about what’s
happening at
the Saxon, turn
to page 90.
the
unsung
hero
a m a n e
Joh n Nc
me my first taste of hotels. I loved going there – partly because
it had a games arcade, but also as it felt so different to everyday
life. I loved the streamlined, serene glamour of it all. I still enjoy
that aspect of my job. At a good hotel, guests should feel like
they have stepped into an idealised version of life – where there
is no problem that can’t be immediately solved.
AND ACTION!
Growing up, I wanted to be an actor. I still like performing –
I suppose it’s part of what I enjoy about front-of-house work
in the hospitality industry. You have to mould yourself to suit
the needs of the person you are serving. Every day brings
something new and different. You have to learn how to read
a diverse array of people and work out how to tackle their
individual requirements. There has to be spontaneity in
dealing with a curveball.
LIVING THE DREAM
I still act: I recently shot a film entitled H, a Silent Letter (directed
by Robyn Viljoen). If Hollywood came calling, I suppose I would
have to make a choice, but for now I am very happy doing both.
W+Y806_35

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28 NOVEMBER 2016
 SUPER NATURAL DELIGHT

hat is it about
ice cream that
has the ability to
evoke sentiments
of excitement,
comfort and
indulgence, all at
the same time?
Perhaps it’s the
combination of maternal
milkiness and satisfying
sweetness. Whatever it is, taste
one spoonful of Pete’s Super
Natural Ice Cream and those
emotions amplify tenfold.
Made slowly and lovingly with natural
ingredients and the rich milk of pasture-
fed, free-range cows – open a tub of this
out-of-this-world treat and you’ll find
yourself, with childlike wonder, living only
for instant gratification and your spoon
hitting tub-bottom.
It all began as a love affair on the side
in the central Joburg suburb of Killarney.
Peta Frysh made ice cream for her
friends, they told their friends and pretty
soon everyone was screaming for more
ice cream. She saw a restructuring in her
media production job as an opportunity
to turn her passion into a business.
Peta grins as she tells us that making
ice cream has to be the most rewarding
job in the world. “People are actually
joyous to get what I give them. There’s
a lightness to our work that makes it so
different to doing anything else.”
About the name “Super Natural”, she
CLOCKWISE
FROM BACK explains: “It really is about trying to have
SPENCER BARLOW, as natural a product as possible and to
COLPHUS MUNYAI, be transparent on what is in it.” They try
PETA FRYSH
AND SEVE THE to use fewer ingredients, organic where
NORFOLK TERRIER possible, no artificial flavouring and

I SCREAM, YOU SCREAM, WE ALL SCREAM FOR ICE CREAM!

BUT WHAT IF THIS ICE CREAM WERE DIFFERENT? ’CAUSE SOME
ICE CREAMS ARE MORE EQUAL THAN OTHERS… MADE WITH ALL-NATURAL –
NO, SUPERNATURAL – PRODUCTS OF ONLY THE FINEST QUALITY,
PETE’S SUPER NATURAL ICE CREAM HAS FOREVER CHANGED THE WAY WE’LL
LOOK AT ICE CREAM. WE MEET THE TEAM BEHIND THIS INNOVATIVE ENTERPRISE
BY KAMANEE GOVENDER PHOTOGRAPHS BY ANNALIZE NEL AND DYLAN SWART STYLING CLAIRE FERRANDI

foodandhome.co.za NOVEMBER 2016 29

SUPER NATURAL DELIGHT
avoid colourants and stabilisers. “It’s
more about finding excellent suppliers
who manufacture with integrity,” clarifies
Peta. “For example, I use Valrhona in my
Double Chocolate. While not organic,
it’s the best chocolate I can find and the
company has a great reputation.”
Like any other business, there were
and still are a few challenges, like
garnering the support of customers
and suppliers. Another factor is that
hers is a small business and she has
to sometimes come up with innovative
strategies to get
her name on the
delivery lists of
desired suppliers,
providing them with
the exact profile of
her target market.
32 NOVEMBER 2016
Assisting Peta in the business are her
“fearless flavour heroes”. Firstly, her
fiancé Darryl Tuchman, who also loves
the world of ice-cream making, as
compared to his day job in advertising
and media. Spencer Barlow – Peta’s
mentor, muse and chef, whom she
met after confessing how much she
loved his chocolate fondant – shares
the same values of passion and
quality excellence and keeps
the business inventive yet
consistent.
Then there’s Colphus Munyai, master-
churner, and Mr Eagle Eye. “Colphus
is not just my double in the business,
he can do anything I can do, but he
picks up details I’ve missed,” says Peta.
Colphus tells us that it’s important to
start early, even though they work from
Peta’s home. The day starts off with
cooking up the recipe. He also spends
a large part of his time churning, filling
tubs and checking labels. “I love this
job because I help make people happy,”
smiles Colphus, describing his role.
And finally there’s Seve, the little
Norfolk terrier who’s also the kitchen
sentry. While he’s not allowed inside
the kitchen or to eat ice cream, “he’s
definitely the most enthusiastic member
of the team”, Peta laughs.
What sets Pete’s Super Natural Ice
Cream apart is not only the commitment
to wholesome ingredients, but also their
pursuit of fearless flavours. “For me,
ice cream is a place to play, a canvas to
make flavours come alive on the tongues
that taste them.”

The varieties that currently make up
the collection are: Popcorn Cream
with Torched Marshmallows and
Honeycomb, Lemon Frozen Yoghurt
with Blueberries, Double Milk Chocolate,
Salty Caramel with White Chocolate,
Rose Pomegranate Turkish Delight,
Peanut Brittle, Vanilla Bean and
Vietnamese Coffee.
Everyone thought the Popcorn Cream
would be a kiddie flavour, but it turns
out that it’s the adults who make this the
best-seller in the range. Other favourites
are the Double Choc and Vanilla Bean.
When it comes to creating new taste
sensations,,Peta finds that everything
needs to happen in her head first, from
the idea, recipe and even packaging
before she hits the kitchen. She then
gets friends, family and customers to
help her taste and test.
What we love about the ice cream is
that when you open a tub, your senses
are greeted by real food; generous
pieces of torched marshmallow that
retain their texture and taste, peanut
brittle or white chocolate hugged and
smothered in decadent sauces and
syrups. Or your eyes take in the vivid
magenta of blueberries oozing their
bright goodness before the scent of
real lemons hits your nose. Sink your
spoon in and it will come up with layers
of flavour, folded in upon each other,
ensuring that what it says on the label is
what you see, taste, smell and feel –
spoonful after insanely delightful
spoonful.
SUPER NATURAL DELIGHT
The ice cream is egg-less and when we
ask why, Peta elucidates that while she
does love eggs in ice cream they can be
quite rich. “I’ve decided not to use them,
because I feel that eggs can sometimes
overpower the flavours. So without eggs,
I have a ‘cleaner base’ to highlight the
taste nuances I put in.” She’s planning a
vegan ice cream too. “Vegans deserve a
good ice cream,” she notes concernedly.
But she’s still cooking it up in her head.
Peta dreams of growing the business
just a little; not to become a mass
producer – just so much so that she
and her team can spread even more
happiness. But, however they grow, she
promises that she’d never compromise
on the way they make their ice cream.
Pete’s Super Natural Ice Cream is
stocked at select outlets.
PETE’S SUPER NATURAL ICE CREAM;
083 429 7969; FACEBOOK.COM/
PETESNATURAL
foodandhome.co.za NOVEMBER 2016 33
RAISE YOUR GLASS

DRINK
WHAT TO DRINK, WHEN, WHERE & HOW...
BY MALU LAMBERT

There’s not much chance of the gin craze waning anytime soon. Gin
distilleries are as commonplace as craft breweries – and just like with
beer, the styles are varied. Traditionally, gin is made using three main

GINspired
ingredients: juniper berries, coriander and citrus. Though this rule book
clearly has been thrown out the window, it’s universally agreed that
to make an authentic gin you need to have juniper as the backbone
aromatic. Another maxim being challenged is the idea that gin should
only be mixed with tonic; bars dedicated solely to the spirit are schooling
the public on a brave new world of gin cocktails. Try one of these:

JORGENSEN’S GIN, R300
This craft gin is made with
African aromatic botanicals,
including SA-grown juniper
and grains of paradise from
West Africa. Roger Jorgensen
aka “the godfather of the
craft gin movement” says try
sipping it neat, or mix it with
freshly squeezed orange (or
grapefruit) juice and a twist
of lime.
KWV CRUXLAND GIN, R399
The infusion of Kalahari desert
truffles lends a nutty, earthy
flavour. Complementing this
is juniper, coriander, aniseed
and cardamom, as well as
honeybush and Rooibos. Mix
two shots with ice, soft dates,
cinnamon quills, sliced raw
ginger, and finish off with a
drizzle of honey. Stir with the
cinnamon sticks.
TRIPLE THREE GIN: 100%
JUNIPER BERRY, R300
Part of a range of three gins
produced at Blaauwklippen
Vineyards, this one definitely
makes juniper the hero
botanical. It’s a herbaceous,
slightly spicy spirit balanced
by notes of rose and vanilla.
Make “The Red Snapper” by
replacing vodka with gin in the
classic Bloody Mary cocktail.
MALFY GIN, R350
Juniper originated from Italy.
Taste the Italian seaboard and
sunshine in Malfy Gin, infused
with Italian coastal lemons
along with juniper and five
other botanicals. The lemons
used for infusion are from the
Amalfi shoreline (hence the
name, Malfy). Maximise the
refreshing citrus flavour and
make a Malfy Martini.

34 NOVEMBER 2016

5 November
The Franschhoek Craft Festival
Get out of hand at the inaugural
Franschhoek Craft Festival this
summer. This one-of-a-kind festival
takes place at Franschhoek wine
farm, Môreson. Think specially
curated, handcrafted food and drink,
as well as limited edition pieces,
including art, jewellery and luxury
leather goods. Tickets cost R180 pp.
webtickets.co.za
We’re giving away 10 double tickets
to this hands-on festival. Visit
foodandhome.co.za to enter.
18 – 19 November 24 – 26 November
Classic Chardonnay Celebration
The first ever Hemel en Aarde
Classic Chardonnay Celebration
takes place at The Thatch House,
a luxury villa on the edge of the Klein
River Lagoon in Hermanus, offering
mountain- and sea views. The event
focuses on the distinctiveness of the
Hemel en Aarde Valley’s cool climate
chardonnays. Tickets range from
R395 to R1 100 at quicket.co.za.
hemelenaardewines.com
12 – 13 November
Annual Bosman Wines
Release Celebration
This understated and relaxed
country event takes place on
the eighth-generation Bosman
family estate, Lelienfontein in
Wellington. It marks the annual
release of new vintages from their
signature Bosman Family Vineyards
wines. Tickets are R200 pp. Bosman
Wine Club Members can enjoy
complimentary entry and exclusive
wine releases. Children under the age
of 18 years enter free of charge.
bosmanwines.com
TOPS at SPAR Wine Show, Nelspruit
“Life’s a cabernet!” Wine lovers of
Nelspruit, charge your palates, a
“glorious pourformance” awaits you
with some of South Africa’s best cellars
taking centre stage at the TOPS at
SPAR Wine Show. Get ready for an
intimate showcase of 30 producers
from the Cape Winelands. Tickets are
R120 pp online, R140 pp at the door
and R200 pp for a weekend pass.
wineshow.co.za
Q&A
Nick Koumbarakis has made a career
out of raising the bar. An award-
winning bartender and ambassador
for leading spirit brands, he flies the
flag for South Africa at international
competitions. As a day job, he hosts
cocktail workshops across the globe,
among other spirited endeavours.
YOUR THOUGHTS ON THE GIN
SCENE IN SA?
I think it’s fantastic. There are some
incredible “New World” gins being
made, especially in the Western Cape,
which are truly making their mark
within the category.
ANY NEW TWISTS ON CLASSIC
GIN COCKTAILS TO TRY AT HOME?
The Negroni (recipe overleaf) comes
to mind! Manipulate its structure
[equal parts gin, vermouth and
bitters]. There is a variety of gins,
vermouths and bitters in terms of
style, which will result in different
flavour profiles. Delicious and easy to
make at any home bar.
PLEASE SHARE YOUR TIPS ON
CREATING A NEW COCKTAIL!
Question everything. Not all
ingredients, methods or even the
vessels are created equal. All of these
elements have a direct and indirect
effect on what you’re trying to create.
GIN ALSO GOES WELL WITH...
If you’re working with citrus-style
gins, balance them with a herb like
coriander, basil or even sage, to add
a peppery nuance. For floral gins,
a grapefruit peel adds a touch of
freshness without interfering with
the delicate aromas. A sprig of fresh
rosemary complements lavender-
forward gins. An apple wedge
instead of the conventional lemon
or lime wedge can provide a hint of
acidity and complement the more
herbaceous gins.
foodandhome.co.za NOVEMBER 2016 35
RAISE YOUR GLASS
TRIPLE THREE GIN
IS THRICE AS NICE!
ONE READER WILL
WIN A PACK OF
BLAAUWKLIPPEN
VINEYARDS GIN, VALUED
AT R900. AVAILABLE IN THREE
VARIANTS, THIS GIN IS PRODUCED
USING A COPPER COLUMN POT
ON THE HISTORIC WINE ESTATE.
The pack includes:

Citrus Infusion Gin
Experience fresh and crisp citrus
aromas with a smooth, silky finish.

100% Juniper Berry Gin
Made from 100% juniper berries,
Orange bitters the distinctive flavour of juniper is
at the forefront. To enter, email your name, postal address and
Add a dash to your next G&T or
African Botanicals Gin ID number with TRIPLE in the subject line to
infusion-inspired gin cocktail Go on an African expedition, made foodhome@caxton.co.za by 15 November 2016.
Makes 500ml EASY 1 hr + 1 month, up of seven botanicals, including
to infuse Western Cape fynbos.

THE FLAVOUR COMBINATIONS

Can vegans drink wine?

4 medium oranges (blemish free)
500ml (2 cups) gin
15ml (1 tbsp) whole cloves
This may come as a surprise, but most wines (and some ciders) aren’t actually
15ml (1 tbsp) whole allspice
vegan-friendly. Why? Well, the process used to clarify wines is called “fining”,
15ml (1 tbsp) green cardamom
which most frequently uses animal-based products – without doing this, the
15ml (1 tbsp) coriander seeds
wines would have a hazy appearance.
coffee filter paper
The proteins causing this hazy appearance attach to the fining agents and
collect at the bottom of the tank, where it’s easy for the winemaker to draw this
HOW TO DO IT

1
section out, with the result being a crystal clear wine.
Peel the oranges and cut the peel into
Most wines are made with non-vegan clarifying agents. White, rosé and
small, even slices. Spread them on a
sparkling wines are generally fined with isinglass (a fish by-product), while it’s
baking sheet and bake at 120˚C, about
common in red wines to use egg whites or casein (a milk protein).
1 hour or until dried.

2
Tips on how to pick a vegan wine
To a sterilised glass container, add the

If you can, ask the producer.
gin, the dried orange peel and all of

Wines that are unfined and unfiltered are vegan (unless they’re biodynamic
the spices. Seal the jar tightly and store.
wines, as animal bones are used in compost mixtures of the vineyards).
Allow to infuse for a month, agitating the

Wines filtered with sterile filters or cross-flow filters are generally vegan.
ingredients on a weekly basis.

3 Once satisfied with the desired result,

strain all of the ingredients through a
coffee filter into small dropper bottles.

 

X X

Negroni
Makes 1 EASY 5 mins

THE FLAVOUR COMBINATIONS

30ml (2 tbsp) Bombay Sapphire Gin
30ml (2 tbsp) Martini Sweet Vermouth STELLAR SPRINGFIELD MAN FAIRVIEW STARK-
30ml (2 tbsp) Campari/Italian bitters ORGANIC WINE ESTATE FAMILY WINE AND CONDÉ WINES
pinch Maldon Sea Salt (or play with WINERY A family farm WINES CHEESE All of the wines
different salts to accommodate the SA’s largest in Robertson, This young Fairview uses at this estate in
style of gin used) producer run by ninth- winery bentonite the Jonkershoek
of organic, generation produces as the fining Valley in
HOW TO DO IT Fairtrade descendants fruit-forward agent for their Stellenbosch are

1 Pour all of the ingredients into a

mixing glass or jug. Add ice and stir.
wines, this
winery has
of the French varietals and
Huguenots, their vegan
wines, which
means that
handcrafted in
small volumes

2 Strain over ice into a whisky tumbler

and garnish with orange zest.
plenty of good
vegan wine
options.
makes
vegan-friendly
vino is labelled the wines are
as “100%
unfiltered wine. critter free”.
suitable for a
vegan lifestyle.
and bottled
without fining
and filtration.
36 NOVEMBER 2016
 WHETHER YOU NIP IT, TUCK IT, DRESS IT UP OR DOWN,
ADD COLOUR, FLAVOUR OR A NEW DIMENSION,

your...
EACH MONTH WE’LL HELP YOU ZHOOSH UP AN ITEM,
PRODUCT, DISH OR DRINK TO ADD EYE-CATCHING
INTRIGUE AND ON-TREND FLAIR
RECIPES AND STYLING BY CLAIRE FERRANDI ASSISTED BY NOMVUSELELO MNCUBE
PHOTOGRAPH BY DYLAN SWART
MACARONS
The distinct crème brûlée crunch
and a vanilla macaron, all neatly
wrapped in a single bite? Sign us up!
Serve these as a fuss-free, après-
dinner sweet treat (prepare them
a day ahead and simply store in an
airtight container).

To make your own crème brûlée

macarons, sprinkle good quality
bakery-bought vanilla macarons with
a generous layer of castor sugar.
Brûlée the castor sugar with a kitchen
blowtorch until melted and golden
brown... et voilà! One sure-fire tip:
should the macaron catch alight,
simply pat the small flames with the
back of a teaspoon to extinguish.

38 NOVEMBER 2016
O&M CAPE TOWN 88737/E

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 BOOKS COOKS

FOR
DIGESTING THE LATEST ON THE CULINARY SHELVES... BY HASMITA AMTHA

SIROCCO: FABULOUS FLAVOURS FROM THE EAST BY SABRINA

GHAYOUR (OCTOPUS, R439) A chef, food writer and cookery teacher,
Sabrina is said to be one of the strongest voices in food in the Middle East.
“My heritage has given me great insight into understanding
the favourite ingredients and flavours of Eastern cuisine,
which gives me confidence when using Eastern
produce,” says Sabrina. And with this,
you find in her recipes robust palate
pairings to subtle aromatic dishes.
From light bites and savoury
snacks to spectacular salads
and superb bakes, Sabrina
presents you with the
chance to take friends on
a culinary carpet ride to the East.

Photographs by Dylan Swart. Styling by Claire Ferrandi. Prices are correct at the time of print and are subject to change without prior notice
FIVE F&HE READERS CAN EACH WIN A COPY OF SIROCCO: FABULOUS FLAVOURS FROM THE EAST BY SABRINA GHAYOUR
FROM EXCLUSIVE BOOKS. TO ENTER, EMAIL YOUR NAME, CONTACT NUMBER, ID NUMBER AND POSTAL ADDRESS TO
FOODHOME@CAXTON.CO.ZA, WITH SIROCCO IN THE SUBJECT LINE. ENTRIES CLOSE ON 15 NOVEMBER 2016.

1 SHARING PUGLIA: SIMPLE,

DELICIOUS FOOD FROM ITALY’S
UNDISCOVERED COAST BY LUCA
LORUSSO AND VIVIENNE POLAK
(HARDIE GRANT PUBLISHING, R537)
This cookbook unravels the Italian secret
that is Puglia, a “small town nestled in
the heel of Italy’s boot” with year-round
sunshine, known as a produce paradise
that brims with fruit orchards, vegetable
fields, the freshest seafood and the best
olive oil in the country. Sharing Puglia
celebrates the humble finds from this
modest town on its sun-bleached cliffs,
illustrating its “uncomplicated and deeply
satisfying, nutritious tradition of eating”.
2 THE SAFFRON TALES: RECIPES
FROM THE PERSIAN KITCHEN BY
YASMIN KHAN (BLOOMSBURY, R809)
Diana Henry reviews: “Not just a great
cookbook, but a book full of stories –
a love letter to Iran and its people”. This
is a recipe book you’ll want to fall asleep
with and awake from dreams that will
inspire you to cook up a tapestry of
tastes and fragrances. From dolmeh
(stuffed aubergines) to roast chicken
with pomegranate and za’atar glaze, and
Persian love cake, each recipe has an
enchanting tale to tell. Let Yasmin and
the food of Iran captivate you and your
guests at your next Persian dinner table.
3 THE INDIAN KITCHEN: AUTHENTIC
DISHES FROM INDIA BY SUNIL
VIJAYAKAR (PARRAGON, R185)
Sunil serves up an authentic collection
of home-style recipes, supplying a new
style of innovative Indian meals. Providing
perspective on Indian cuisine, he takes
you from North to South, detailing each
specific approach to daily menus.
Kicking off with must-have spices and
essentials like paneer and ghee, Sunil
rounds up some of the best dishes
Indian cuisine has to offer: mirchi pakora
(stuffed chilli bhajis), paneer tikka, macher
jhol (Bengali fish curry), Kashmiri gosht
(Kashmiri lamb and fennel stew)...

40 NOVEMBER 2016

1 2
4
4 MY FRENCH FAMILY TABLE:
RECIPES FOR A LIFE FILLED WITH
FOOD, LOVE AND JOIE DE VIVRE BY
BÉATRICE PELTRE (SHAMBHALA
PUBLICATIONS, R554)
Celebrating seasons and colour, My
French Family Table ropes you in with an
array of magnifique dishes. From cocoa,
walnut and zucchini muffins, to the
French classiques of macarons and mini
clafoutis that will have you poring over
the pages as you enunciate the names of
each recipe slowly and lingeringly. With
simple ingredients and Béatrice’s unique
style, this cookbook is said to inspire
even the humblest of cooks!
READ ALL ABOUT IT
3
5
TOP 10 COOKERY TITLES
1 The Great South
African Cookbook
Edited by Libby Doyle et al
2 Super Food Family Classics
Jamie Oliver
3 The Real Meal Revolution
Prof. Tim Noakes et al
4 Koekedoor 2 (Afrikaans)
Errieda du Toit
5 My Low Carb Kitchen
Vickie de Beer
5 TEATIME: 50 CAKES AND BAKES
FOR EVERY OCCASION BY CATH
KIDSTON (QUADRILLE PUBLISHING
6 Baking with Jackie Cameron
Jackie Cameron
UK, R407) 7 Een Pot, Pan, Bakplaat
A celebration of the British tradition with (Afrikaans) Mari-Louis Guy
a hint of Cath Kidston. Bound to inspire
and Callie Maritz
you to host a high tea with the girls, the 8 My Low Carb-Kombuis
boys or the kids, Teatime: 50 cakes and (Afrikaans) Vickie de Beer
bakes for every occasion is true to its
title, with teatime treats for every possible 9 Low Carb is Lekker (English)
gathering, be it a casual tea party or an Inè Reynierse
alfresco picnic tea in your backyard. 10 Periodic Fasting
Perhaps it’s just tea-o’clock or a lunch Annchen Weidemann and
box treat for your offspring... do you
Annaret Brand
really need a reason to whip up some
ingredients and bake a cake?
foodandhome.co.za NOVEMBER 2016 41
 handmadebyme.co.za

up!
Surf ’s Sera Holland is the founder of this oh-so-cute and
quirky online retail store, showcasing her range of
aprons, cushion covers, napkins, wallpaper and
more, including baby gear. A Cape-based graphic-
and textile designer, Sera works with high-quality
natural fibre textiles that are either screen- or
digitally printed with eco-friendly, water-based
inks. Her interior decor and fashion accessories
are definitely statement pieces with their bold and
cheerful prints that celebrate Africa’s natural gifts...
think indigenous flora like African aloes, prickly
pears and proteas and her “Big 5” Buffalo, Elephant
and Leopard. Sera also offers bespoke services for
clients requiring custom-made designs.
THE INTERNET IS
A LARGE SPACE
WE ALL PLAY IN rawlicious.co.za
ON A DAILY BASIS. With a mission to facilitate abundant
FROM OUR ONLINE- energy, lightness and fun, Peter and
SHOPPING HABITS Beryn Daniel (raw food chefs, authors
TO OUR PINTEREST and health educators) stock products
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TRAWLING, THERE The range of goods is ever-changing,
IS SOMETHING always new and the store perpetually
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we-heart-this.com

We most certainly “heart” this online store, filled with a collection of

beautifully crafted jewellery, homeware, artwork and decor pieces that are
locally inspired, designed and made by over 70 talented suppliers. With an
aim to showcase the best of artistry and gifting in South Africa, you must
definitely add a few of these items to your cart – especially with Christmas
around the corner...

Accommodation. Everywhere. For Everyone. Planning your next holiday? Go local and visit Safari Now.
safarinow.com Featuring over 22 000 establishments ranging from hotels and lodges to self-catering accommodation and
B&Bs, this website offers a collection of the best and most wonderful places to stay on the African continent.

42 NOVEMBER 2016
 itUP
TAKING A WORD OF ADVICE FROM ALBERT EINSTEIN,
WE’RE EVOLVING TO A GREENER, CLEANER DIET TO BENEFIT
HUMAN HEALTH AND LIFE ON EARTH. IN THIS VEGGIE ROUND-
UP, WE LEARN TO REPLACE INGREDIENTS WITH VEGAN
ALTERNATIVES, DARE YOU TO REPLICATE OUR DIVINE
VEGAN DISHES AND PROMPT YOU TO RESERVE A SPACE
AT ONE OF OUR VEGGIE EATERIES

44 VEGAN ALTERNATIVE CHART

Taking the green leap just became a whole lot easier with these quick vegan swaps!

46 WHOLE FOOD, WHOLE LIFE

In celebration of World Vegan Day on 1 November, we learn with mouth-watering
wonder how deliciously healthy vegan treats are

54 VEGGING OUT
We’re going veggie hopping! We’ve gathered nine veggie-friendly eateries to nourish your body and soul

day a week to reduce

“Try skipping meat for one

  X X 
 


 X  X
  X   
X

foodandhome.co.za NOVEMBER 2016 43

 THE VEGAN SUBSTITUTE CHART
MEAT FREE MONDAYS WILL HAVE YOU THINKING TWICE ABOUT THE
FIRST SUPPER OF THE WEEK. WE’VE COMPILED A QUICK AND EASY
VEGAN SUBSTITUTE CHART TO REPLACE ANIMAL PRODUCTS WITH
THEIR VEGAN COUNTERPARTS. GIVE THESE A GO AND
FIND THE VEGAN WITHIN (THE PANTRY)
BY NOMVUSELELO MNCUBE ILLUSTRATIONS BY SARAH-JANE WILLIAMS

milk almond milk / rice milk / soya milk

cheese vegan cheese / tofu

TO SUBSTITUTE 1 EGG
IN BAKING
Add 15ml (1 tbsp) flaxseeds
and 45ml (3 tbsp) water
to a blender and blitz until
well-ground and combined.

eggS flaxseeds
Allow to thicken at room
temperature or in the fridge,
15 minutes.

44 NOVEMBER 2016
 KITCHEN FILES
honey maple syrup

fresh cream coconut cream

butter coconut oil

grated Parmesan nutritional yeast

foodandhome.co.za NOVEMBER 2016 45
PLANT-BASED PLEASURES

RECIPES AND STYLING BY CLAIRE FERRANDI

ASSISTED BY NOMVUSELELO MNCUBE
PHOTOGRAPHS BY ANNALIZE NEL

46 NOVEMBER 2016
STIR UP FEELINGS OF INNER PEACE, WELLNESS AND
PURITY THIS WORLD VEGAN DAY ON 1 NOVEMBER BY
FEEDING YOUR BODY AND SOUL WITH THIS FINE FEAST

foodandhome.co.za NOVEMBER 2016 47

 Lentil and herb tabbouleh
Serves 3 EASY 15 mins

THE FLAVOUR COMBINATIONS

TABBOULEH
2 x 425g tins lentils, drained
and rinsed
3 spring onions, finely sliced
handful fresh flat-leaf parsley,
roughly chopped
small handful fresh mint leaves,
roughly chopped
handful fresh coriander leaves,
roughly chopped
juice of 1 lemon
30ml (2 tbsp) good-quality olive oil
salt and freshly ground black
pepper, to taste

TO SERVE
baby exotic tomatoes, some sliced
and others left whole
fresh micro basil leaves, to garnish

HOW TO DO IT

1 For the tabbouleh, combine all of

the ingredients in a medium bowl.
Taste and season well. Serve in bowls,
topped with baby exotic tomatoes and
micro basil leaves.

48 NOVEMBER 2016

Smoky mushroom “bacon”
and spiced tofu skewers
Although not exactly like bacon,
of course, thinly sliced mushroom
soaked in a smoky maple concoction,
then pan-fried, makes a lovely vegan
substitute for the hallowed pork strips
Serves 4 EASY 30 mins
THE FLAVOUR COMBINATIONS
MUSHROOM “BACON”
60ml (¼ cup) maple syrup
2,5ml (½ tsp) Hickory liquid smoke
(available at woolworths.co.za)
5ml (1 tsp) olive oil
large pinch Maldon Sea Salt
3 large mushrooms, thinly sliced
TOFU
2 x 297g blocks tofu, cut into roughly
3cm cubes
5ml (1 tsp) ground cumin
10ml (2 tsp) ground coriander
pinch smoked paprika
salt and freshly ground black
pepper, to taste
fresh basil leaves, to serve
pinch dried chilli flakes, to serve
PLANT-BASED PLEASURES
DA Y
CON
5A
AI
T
NS
R
U
1 O F YO
HOW TO DO IT
1 For the mushroom bacon, add all of
the ingredients to a medium bowl,
toss well to combine and coat all of the
mushroom slices. Allow to marinate,
15 minutes, tossing occasionally.
2 Heat a frying pan over very high
heat and fry the mushroom strips
in batches until slightly charred, about
2 minutes per side, discarding the
smoky marinade before frying. Set the
mushrooms aside until needed. Simply
wipe the pan out, coat the tofu in the
slices and seasoning and add the tofu
to the pan in batches. Fry the tofu
cubes on all sides, turning very gently,
so as to not break the delicate tofu,
about 1 to 2 minutes per side, until
slightly charred.
3 To serve, carefully thread the
ingredients onto skewers, arrange
the skewers on plates and garnish
with fresh basil leaves and a sprinkle
of dried chilli flakes. Add a little more
seasoning if necessary (I find tofu
needs a fair amount of salt to bring out
the flavours).
foodandhome.co.za NOVEMBER 2016 49
PLANT-BASED PLEASURES

Crunchy fried cauliflower DIPPING SAUCE

60ml (4 tbsp) hoisin sauce
pops with sticky sesame 5ml (1 tsp) sesame oil
dipping sauce 10ml (2 tsp) soya sauce

DA Y
C O N TA
Serves 4 EASY 30 mins HOW TO DO IT

5A
NS
For the cauliflower pops, add the

THE FLAVOUR COMBINATIONS
CAULIFLOWER POPS
1 x 400ml tin coconut cream
small handful fresh flat-leaf parsley,
roughly chopped
100g cornflour
140g panko breadcrumbs
1 head cauliflower, broken into florets
R
1. 5 O F Y O U
coconut cream to a small bowl
and whisk if it has separated. Add
the chopped flat-leaf parsley to the
coconut cream. In a separate bowl,
add the cornflour and to another bowl
3 While the cauliflower chills, prepare
the dipping sauce by combining all
of the ingredients in a small bowl.
add the panko breadcrumbs.

2 Start crumbing the cauliflower

vegetable oil, to deep-fry
salt and freshly ground black
pepper, to taste
toasted black and white sesame
seeds, to garnish
sliced spring onion, to garnish
florets by first dipping them in the
cornflour, then coconut cream, and
finally the breadcrumbs. Place them
on a baking tray lined with baking
paper and repeat these steps until all
of the florets are crumbed. Place in the
fridge, 15 minutes.
4 Heat the vegetable oil in a deep
fat fryer or deep pot to 180˚C (use
a sugar thermometer to check the
temperature if using a pot). Fry the
cauliflower florets in batches in the hot
oil, draining on paper towel after frying.
Season to taste and serve sprinkled
with the toasted sesame seeds and
sliced spring onion.

50 NOVEMBER 2016
 PLANT-BASED PLEASURES

Spiced apple gingerbread


  X
baking tin over the apples and bake
until a skewer inserted into the centre
comes out clean, about 45 minutes.
6 When the caramel is ready, remove
from heat and add the coconut
cream. Stir to combine, then return to
caramel sauce Allow to cool in the tin, 30 minutes. the heat and stir continually, 5 minutes.

Makes 25 – 30 squares EASY 1 hr +

30 mins, to cool
4 While the cake bakes, make the
coconut caramel sauce by placing
the sugar, water and salt in a medium
Once the caramel sauce is ready, stir
in the vanilla essence and set aside
to cool.

THE FLAVOUR COMBINATIONS

GINGERBREAD
saucepan. Over high heat, boil the
mixture, not stirring at all. Cook the
caramel until golden brown in colour,
7 Remove the cooled gingerbread
from the tin and slice into 5cm
squares. Serve drizzled with the
4 Golden Delicious apples, peeled, about 5 minutes. coconut caramel sauce.
cored and sliced into thin half moons
30g castor sugar
380g cake flour
5 While the caramel cooks, open the
tin of coconut cream and carefully
scoop the thick, creamy layer off the
5ml (1 tsp) bicarbonate of soda top (it should equal around 175ml).
5ml (1 tsp) ground ginger Reserve the creamy layer and keep
5ml (1 tsp) ground cinnamon the watery layer in the can for another
2,5ml (½ tsp) ground allspice meal (it makes a delicious addition to
pinch ground cloves soups and smoothies!).
pinch salt
125ml (½ cup) canola oil + extra,
to grease
140g demerara sugar
zest of 2 lemons
250ml (1 cup) molasses
10ml (2 tsp) apple cider vinegar
250ml (1 cup) boiling water

COCONUT CARAMEL SAUCE

230g sugar
60ml (4 tbsp) water
pinch salt
1 x 400ml tin coconut cream, chilled
and unshaken
5ml (1 tsp) vanilla essence

HOW TO DO IT

1 For the gingerbread, preheat the

oven to 180°C. Grease a 25cm
square baking tin with oil and line the
base and up the sides with baking
paper. Heat a frying pan over medium
heat and add the apple half moons and
castor sugar. Cook until lightly golden,
about 10 minutes. Set the apples aside
until needed.

2 Sift together the cake flour,

bicarbonate of soda, spices and
salt. Using an electric mixer, beat the
canola oil, demerara sugar and zest
together until pale. Gradually add the
flour mixture and beat until smooth.

3 Combine the molasses, apple

cider vinegar and boiling water in
a bowl and mix until fully incorporated.
Gradually stir this mixture into the
batter. Arrange the apple pieces in
the base of the tin in neat rows, then
pour the batter into the prepared

foodandhome.co.za NOVEMBER 2016 51

PLANT-BASED PLEASURES
Rosehip, hibiscus and
ginger sparkling coconut
and vanilla floats
Serves 6 EASY 1 hr + 4 hrs or
overnight, to freeze
THE FLAVOUR COMBINATIONS
COCONUT ICE CREAM
1 x 400ml tin coconut cream
1 x 400ml tin coconut milk
170g castor sugar
30ml (2 tbsp) maple syrup
30ml (2 tbsp) coconut oil
seeds of 2 vanilla pods
pinch salt
juice of 1 lime
SYRUP
1L (4 cups) water
5 rosehip and hibiscus
flower teabags
52 NOVEMBER 2016
2cm-piece ginger, sliced
100g sugar
1,5L sparkling water, to serve
HOW TO DO IT
1 For the coconut ice cream, add all
of the ingredients, except the lime
juice, to a medium pot. Bring to a boil,
remove from heat and stir in the lime
juice. Place in a bowl and refrigerate,
about 1 hour, to cool.
2 Churn in an ice cream maker
according to the manufacturer’s
instructions, transfer to a freezer-proof
container and place in the freezer to
firm up, about 4 hours or overnight. If
an ice cream maker is not available,
place the mixture in a freezer-proof
bowl and place in the freezer. Just
before frozen (it will be thick, but still
liquid), beat with an electric mixer until
smooth and fluffy.
3 While the ice cream freezes,
make the syrup by placing all of
the ingredients in a medium pot and
bring to a boil. Boil until about 3 cups
of syrup remain, about 30 minutes,
before straining and refrigerating.
The syrup will last for about 2 months
in a sterilised, sealed jar in the fridge.
4 To serve, add scoops of the ice
cream to glasses, pour syrup into
a jug and top up with sparkling water
to your desired sweetness. Pour the
sparkling drink over the ice cream
scoops and enjoy immediately!
 REIMAGINE WASHING WITH HISENSE

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Redistributes your laundry inside the drum to ensure smooth and quiet spin operation.

SMART FOAM CONTROL

Automatically measures and adjusts the amount of foam build-up during the wash cycle.
Too much detergent may create excess foam and leave residue on your clothes.

SMART WASH ADJUSTMENT

Adjusts wash time based on the weight of your laundry.
The ‘Stop & Reload’ function allows you to stop the machine to pop in any items you forgot.

Hisense recommends OMO Auto Liquid.

www.hisense.co.za @HisenseSA @HisenseSA

EATING CLEAN

Vegging
OUT
WE ROUNDED UP NINE VEGETARIAN EATERIES FROM THREE SA FOOD HUBS
AND WERE PLEASANTLY SURPRISED BY THE VARIETY. THEY’RE FRESH, VIBRANT
AND DELICIOUSLY HEALTHY! FOLLOW OUR LEAD AND POP INTO ONE NEAR YOU

JOHANNESBURG
BY KATE LIQUORISH

LEAFY GREENS CAFÉ

A sanctuary of farm-to-table magic; a place where people can
connect with nature and taste the beauty of organic vegetables
that have been hand-picked just hours before they’re served.
Birdsong fills the air and serenity comes standard. It’s a spot
brimming with growth and an abundance of goodness and
beauty. For the past six years it’s been the go-to place for a
nourishing escape from the city and now – the newest addition
to their team, chef Ché Upton, is bringing some wonderfully
en vogue, vegetarian ideas to the already scrumptious menu. Having travelled the
world, tasting an exotic array of cuisine from South Korea to South America, she’s
collaborated with owner Antonia De Luca to take their “food consciousness” ideology
a step further: bringing in fermented foods. Ché’s created a range of wonderful
fermented products including traditional kimchi, kimchi salt, Indian kraut, rainbow
kraut and an assortment of kombuchas. The legendary, lunchtime buffet gives
customers a unique, gourmet, organic vegetarian feast that is still sugar free, dairy
free and mostly gluten free, but is now even more worldly and eclectic. The new
dishes include a gobsmackingly delectable kimchi potato salad with a baobab
mayonnaise, kimchi nachos with vegan cheese, cashew cream, fresh avocado
and a spicy salsa that is a testament to the malleability of simple vegetables.
There’s also a gorgeous kale salad made up of crunchy but tender kale, massaged Chef Ché Upton and
restaurant manager
with balsamic vinegar and served with sweet, roasted butternut and rich avo. Thomas Reuber
ROCKY RIDGE ROAD, MULDERSDRIFT; 010-595-4563; LEAFYGREENS.CO.ZA

54 NOVEMBER 2016
 EATING CLEAN

ELEMENTAL CAFÉ
Skye Steinberg dreamt of creating an inclusive, holistic
space in Johannesburg; a child-friendly restaurant that
would offer nutritious vegetarian and vegan food – the kind
of food that they, themselves, could enjoy making. “We
would go out to kid-friendly restaurants, but the food was
seldom any good, and I would always say ‘we can do better
than this’... At some point you have to stop complaining
and start doing, so we did.” It’s a labour of love for Skye,
who relishes in connecting people. The space is light and
carefree; dotted with wooden furnishings, bright green and blue chairs, beaded
proteas and enchanting, handmade ornaments. Outside you’ll find a fun-filled play
area sheltered by Bedouin shade cloths and surrounded by pretty, potted flowers.
Not only is the food vegetarian, but it’s also free from onion and garlic, and in this
regard, is unlike any other restaurant in the city. The menu is casual and inviting; you’ll
find an abundance of moreish breakfasts and at lunch, a feast of salads, burgers,
wraps, cakes and bakes. Their black bean, sweet potato and butternut burger is
iconic, but their freshly made butternut and mushroom ravioli served with a thick
and rich Napoletana sauce is just as delectable. As are the perfectly crisp pizzas
made from GMO-free, stone-ground flour and the wood-fired flatbread topped with
hummus, tahini, roasted root vegetables and rocket. To finish, their vegan carrot cake
(a recipe passed down from Skye’s mother) and their raw chocolate tart, made from
nuts, coconut oil, dates, avocado and cacao are enough to make you go weak at the
knees... whatever you order, you can be sure it will be served to you with a smile.
SHOP 5, CORNER OF STANDARD DRIVE AND FIRST AVENUE, PINE PARK,
JOHANNESBURG; 082 687 9053; ELEMENTALCAFE.CO.ZA

FRESH EARTH FOOD STORE

Fresh Earth Food Store is one of the most iconic
vegetarian eateries in Johannesburg. Their recipe for
success? A combination of quality and consistency
and, in owner Matthew Ballenden’s words, catering
for people “who just want to have a good chow”. For
husband and wife team, Matthew and Karen, it’s about
offering people a balanced range of vegetarian food
that, before being Banting, celiac, diabetic or vegan-
friendly, is just plain delicious. It’s about authentic,
unpretentious food that’s packed full of flavour; what
Matthew calls “real food”. Believing there is no singular “right way” to eat, Fresh
Earth celebrates the individual. They’ve understood the need to reimagine and evolve
their menu, while still keeping devoted customers happy with old favourites. To do so, Matthew has
brought a new creative energy to the restaurant in the form of executive chef Gert Nel. They’ve already
come up with an array of extraordinary new menu items – involving pulses, legumes and nuts that are
naturally high in protein and low in carbohydrates. The “hummus bowls”, smeared thick, filled with a
rainbow of salad and piled high with falafel, nut or quinoa balls or roasted vegetables and dressing
are outrageously good. They’ve also fashioned a Thai quinoa salad with papaya, cashews and a light
yoghurt dressing that’s salaciously sultry and handsomely spiced. Burgers have always been a big
thing at Fresh Earth and they’re now upping their game with an earthy quinoa and wild mushroom
burger; delicately fried in butter and paired with Matthew’s signature home-made mayonnaise,
guacamole and piquanté peppers – it’s a sweet and savoury delight. The pièce de résistance, however,
is their sugar free, vegan ice cream made using the purest ingredients alongside coconut milk and
coconut oil, vanilla extract and xylitol to create velvety elations that are not overly sweet – just gloriously
rich and luscious.
103 KOMATIE ROAD, JOHANNESBURG; 011-646-4404; FRESHEARTH.CO.ZA

foodandhome.co.za NOVEMBER 2016 55

 EATING CLEAN

KwaZulu-natal
BY ANDREA ABBOTT

CHILLIPLUM
At Chilliplum, any stereotypes that
veganism is the preserve of whacky cults Owner Ursula Haupt, chef
are turned upside down. Nothing in this Robert Haupt and assistant
chef Nyasha Mawunga
contemporary space shrieks “alternative”.
The closest perhaps is the series of cat’s
paw photographs along one wall. “They’re my cat,
Sky’s paws,” beams Chilliplum’s owner, Ursula Haupt –
who spent a year doing her homework to ensure that
everything served, even the wine, is 100% vegan. “Most
red wines are fined through egg whites,” she says. “We
stock only those filtered through clay.” The food is absolutely
succulent; darling picks including “Chilli no Con Carne”,
“Mexican Burger”, “Thai Love Coconut Curry”, “Penang Ravioli” and
the most supreme ice cream. Chef Robert, Ursula’s husband, says, “Ours is the
only totally vegan restaurant in KZN. When we opened just over a year ago, we were
rated 32nd out of 32 restaurants in Hillcrest. Now we’re number three.” He adds that
90% of their regular customers are neither vegans nor even vegetarians. “We’re not here to feed vegans, but to serve great
meals like any other good dining establishment, just without animal products.” And what’s in the name? “It’s a love story,”
Ursula says. “Chilli is my nickname for Robert, and Plum is his for me.”
PHASE 2 RICHDENS SHOPPING CENTRE, 57 ST MARGARETS ROAD, HILLCREST; 031-765-2590; CHILLIPLUM.ORG

The competent team CONSCIOUS CAFÉ

that holds the fort while
owner, André, is at sea Owner of Conscious Café, André Rutishauser, doesn’t only walk the
vegetarian-vegan talk, he sails it too. André works voluntarily for marine
wildlife safeguarding NPO, Sea Shepherd Conservation Society,
captaining their most well-known ship, the MV Bob Barker. At the time
of writing, he was helping Gabon tackle poachers decimating shark
populations in that country’s waters. While André is away, the Café
staff ably holds the fort, which is part of an actual castle built in the
early 1900s by a German expatriate whose wife was an opera singer. “So
that she could give her performances, her husband built this theatre-like
space with its perfect acoustics,” staff member Frances van Zyl explains while
I enjoy a delightful decadent vegan treat: chocolate banana milkshake and a choc
brownie. Inside, cool, exotic interior slogans like “Skip the Straw: Save a Sea Turtle”
underscore the conservation ethos. All meals are made using locally produced
ingredients, some harvested from the on-site organic veggie garden. Favourites are
the “Falafel Classic” and hummus roasted vegetable wraps, and for breakfast,
“St Benedict” – modelled on
the classic eggs Benedict.
Currently, the fare is broadly
vegetarian, with vegan options,
but when André returns from
Gabon, the menu is to be
expanded and all new
offerings will be vegan.
CONSCIOUS CAFÉ AT THE
CASTLE, 24 OLD MAIN ROAD,
HILLCREST; 031-765-2662

56 NOVEMBER 2016
 EATING CLEAN

IT’S ALL GOOD

100% Organic, ethically produced, locally sourced, cruelty free food – that’s the
uncompromising standard at It’s All Good Organic Grocer & Café. The pleasingly bright,
uncluttered space complements the meals served here: simple, wholesome and filled with
genuine flavours. Owner and yoga teacher, Meryl Currie, regards the café as her vocation
rather than just a business, her intent being to provide a space where people can experience
a way of living that’s healthy and reduces their impact on the environment. “The ethical, social,
health and environmental aspects of food are all intertwined,” Meryl says. While the emphasis
is on plant-based meals, vegetarians are also catered for as Meryl recognises that veganism
doesn’t suit everyone. The menu varies depending on what’s in season and what Meryl’s
local urban farmer can supply. I popped in for breakfast and loved the gluten free
banana pancakes and a cappuccino with almond milk that, like everything else,
is made in-house from scratch. “Almond crops are heavily sprayed,” Meryl
points out, “so we make our own milk from organic almonds.” Among
the most asked-for dishes are the
Owner Meryl Currie
(right) with front-of-house “Durban Cabbage Curry” and
assistant Andrea da Silva the “Amandla Salad” that’s “full
of power”. New developments
include “Sober Sundowners” – “so
that people who don’t drink alcohol
have somewhere to socialise after
work” – and a soon-to-be-launched
harvest table.
8A MACKEURTAN AVENUE,
DURBAN NORTH; 031-563-2289;
ITSALLGOODORGANICS.CO.ZA

Cape Town
BY JENNY HANDLEY

PLANT
Office workers and shoppers in the CBD get energy and culinary inspiration from
Plant, plus slick service in a relaxing setting. The trendy setting is made homely by
plants peeking out of wooden palette walls, contrasting with the modern dark grey
and white subway tiles in the light and bright restaurant. Plant’s vision is to promote
a gentler, more compassionate lifestyle by offering delicious and nutritious plant-
based dishes. Their mayo and cheeses are made from scratch, and they smoke
their own tempeh “bacon”, perfect for breakfast if you are not having their muffin,
gluten free wrap or tofu scramble – fragrant silken tofu with onion, soya sauce and
red pepper. For lunch you may grab a toastie or choose from the chef’s specialities
of the day broadcast on their blackboard –
it could be cottage pie, celery and baby
marrow soup, a falafel wrap or the flavour-
filled carrot and coriander soup. Salads
are a hit, as are their spectacular desserts.
Red, yellow, green and seasonal smoothies
made from 100% juice may kick-start your
day, but the craft beers, ciders and cocktails
will make you want to linger from a tasty
afternoon into a memorable evening.
8 BUITEN STREET, CAPE TOWN CITY
CENTRE; 021-422-2737; PLANTCAFE.CO.ZA

foodandhome.co.za NOVEMBER 2016 57

EATING CLEAN
Inspirational owner
Beatrice Holst

RAW AND ROXY

Energetic and vivacious owner
Beatrice Holst is living proof that
eating raw works. Danish-born,
she went on to work in America
where her job included feeding the
stars – she watched celebs relying on
smoothies and raw foods to get them through Oscar week!
When Beatrice arrived in Cape Town almost three years
ago, she discovered that there was little on offer for vegans
and vegetarians. Her loyal fans have followed her from
her small start-up at a market to her own spot in trendy
Woodstock. Take away or sit down at a handful of tables
where you can watch the preparation of food that is so
fresh, you might think it’s still growing. Hold onto your hat and start with rocket
fuel or the lemon ginger blast, served in a jar. If overwhelmed by all the goodness
on offer, grab the tapas plate – which comprises favourites like the guacamole
salad, baby marrow lasagne, red Thai curry and the Asian red Thai cabbage salad.
The raw vegan sushi is a hit too. The dessert selection includes an ice cream on
a stick and a popular cake selection.
300 ALBERT ROAD, WOODSTOCK, CAPE TOWN; 079 599 6277;
RAWRAWANDROXY.WIXSITE.COM/RAWANDROXY

SCHECKTER’S RAW
At the end of Regent Road in Sea Point is a
stylish eating spot that packs a huge punch
in terms of flavour and variety for vegans and
vegetarians. It was created in the spirit of
giving and sharing, showcasing the ingenuity
and creativity that is hot and happening in the
vegan world. Breakfast options are vast –
from a raw organic cacao and activated
mesquite granola jar to a hearty quinoa
porridge or matcha flapjacks. Yum. On-the-
go-getters may fancy a peanut butter or berry
muffin or the strawberry and chia seed jar to
pack power into their day. Start your lunch
with the raw Spanish fly soup or green detox
soup. The Thai red curry with organic hemp
seed and the quinoa, kale, hemp
seed and macadamia cheese salad
will get your taste buds a-tingling.
A vast array of raw organic treats
that will allow you to indulge guilt
free are sugar-, dairy- and gluten
free, sweetened with low GI organic
coconut nectar. Try the macarons
or the lemon and berry cheesecake.
Cold-pressed juices add zing to
your meal, as do their superfood
smoothies and long list of hot drinks
and coffees. Energy and flavour all
the way.
98 REGENT ROAD, SEA POINT,
CAPE TOWN; 021-434-1364;
SCHECKTERSRAW.COM
 T
AR
RE

SW
CI
PE

AN
AN
S

D L
ST DY
YL BY
IN S
GB A PH
YN GR
OM
VUSE PH OTO
LELO MNCUBE

NOTHING BEATS THE AUTHENTICITY OF PICKING A PLUM FROM THE TREE AND
BITING INTO THE SMOOTH, UNWRINKLED, SHINY SKIN, YOUR TEETH BREAKING
THROUGH TO THE CRUNCH THAT IS THE FLESH… NECTAR RUNNING DOWN
YOUR CHIN, DRIPPING THROUGH YOUR FINGERS… YOU PLOP TO THE GRASS
BENEATH YOU, SAVOURING EACH BITE TO THE CENTRE STONE
 FRESH

Grilled plum salad

with popcorn chicken
Serves 4 – 6 EASY 40 mins

THE FLAVOUR COMBINATIONS

POPCORN CHICKEN
250ml (1 cup) buttermilk
1 egg
500g panko breadcrumbs
small handful fresh thyme leaves
salt and freshly ground black
pepper, to taste
4 chicken breasts, cubed
sunflower oil, to deep-fry

BASIL DRESSING
2 handfuls fresh basil leaves
2 garlic cloves, peeled and crushed
100ml olive oil
30ml (2 tbsp) golden syrup
squeeze of lemon
salt and freshly ground black
pepper, to taste

SALAD
4 plums, halved and chargrilled
200g goat’s cheese
2 handfuls fresh basil leaves
2 handfuls fresh microherbs
100g roasted and salted
cashew nuts

HOW TO DO IT

DA Y
For the popcorn chicken, whisk

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the buttermilk and egg together NS

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in a mixing bowl until combined. In
another bowl, combine the crumbs
and thyme and season to taste.

2 Dip the cubed chicken in the

buttermilk mixture, followed by
the breadcrumbs, combining well
to coat thoroughly. Transfer the
crumbed chicken to a plate and
place in the fridge, 30 minutes.

3 For the basil dressing, place all of

the ingredients in a blender and
blitz until smooth. Season to taste.

4 Heat the oil in a deep fat fryer

or deep pot to 180°C (use a
sugar thermometer to check the
temperature) and fry the chicken
until brown and crispy, 5 minutes.

5 To serve, arrange all of the salad

ingredients on a platter and
drizzle with the basil dressing.

foodandhome.co.za NOVEMBER 2016 61

FRESH

Rose water, raspberry,

coconut and plum sorbet
Makes 1L EASY 4 hrs

THE FLAVOUR COMBINATIONS

10ml (2 tsp) rose water
300g raspberries
120ml coconut cream
5 plums
100g castor sugar
rose petals and jasmine flowers, to
garnish (optional)

HOW TO DO IT

1 Combine all of the ingredients in

a blender and blitz until smooth.

2 Pour the mixture into a bowl and

place in the fridge to chill, about
1 hour, before churning in an ice cream
maker, according to the manufacturer’s
instructions. Transfer to a freezer-proof
container and freeze to firm up, about
4 hours or overnight. If an ice cream
maker is not available, place the sorbet
in a freezer-proof bowl and freeze.
Just before frozen (it will be thick, but
almost liquid, and may have separated
slightly), beat with an electric mixer
until smooth and fluffy. Return to the
freezer until completely frozen.

3 To serve, scoop the sorbet into

balls and serve in bowls or ice
cream cones. Garnish with rose petals
and jasmine flowers, if desired.

62 NOVEMBER 2016
 FRESH

Vanilla, coconut and DID YOU KNOW?

plum cupcakes Plums are from the stone fruit family, along with apricots, peaches, cherries and
nectarines; from the genus prunus. Plums that are ripe and ready to gobble up will
Makes 12 EASY 30 mins
yield to gentle pressure in your hand. Plums that are excessively hard to the touch are
still immature and haven’t had time to develop taste and texture. Well-graded plums
THE FLAVOUR COMBINATIONS
will boast a rich red, crimson or yellow colour (depending on the variety of plum you
CUPCAKES
have at hand) with a slight white wax covering – this indicates fruit that has not been
220g (1 cup) sugar
over-handled. Avoid plums that are squashed and bruised. If not ripe yet, leave at room
3 large eggs
temperature as they tend to mature quickly – check on them to ensure they do not
300g (2 cups) cake flour
become overripe. Store in the fridge or even freezer (removing the stone beforehand).
10ml (2 tsp) baking powder
5ml (1 tsp) bicarbonate of soda
pinch salt
80ml (
cup) desiccated coconut
10ml (2 tsp) vanilla extract
125ml (½ cup) olive oil
125ml (½ cup) buttermilk
flesh of 4 plums, chopped

CREAM CHEESE AND

PLUM ICING
200g soft butter
2 x 250g cream cheese
800g icing sugar, sieved
1 plum, torn

HOW TO DO IT

1 For the cupcakes, preheat the

oven to 180°C. Line a 12-well
cupcake tin with paper cupcake
holders. In the bowl of an electric
mixer, beat the sugar and eggs,
1 minute. Sieve the flour, baking
powder, bicarbonate of soda and
salt into a medium bowl. Mix in the
coconut, add the wet ingredients
and beat until incorporated. Fold
in the 4 chopped plums, pour into
the cupcake holder-lined wells and
bake, 20 minutes.

2 For the cream cheese and

plum icing, beat the butter,
cream cheese and icing sugar with
an electric mixer until pale and
creamy, about 2 minutes. Using a
stick blender, blitz the plum to a
smooth purée and pour the plum
purée into a medium bowl. Mix
through half of the cream cheese
icing, reserving the rest.

3 To ice the cupcakes, allow to

cool completely and remove
the cupcakes from the tin. Fit a
star nozzle into a divided piping
bag. Scoop the two toned icing
into its respective divisions. Pipe
the icing on the cupcakes in a
swirl formation.

foodandhome.co.za NOVEMBER 2016 63

 SUPPER ON THE
THESE EASY-PEASY MIDWEEK MEALS, READY IN UNDER AN HOUR,
ARE SIMPLY DELECTABLE AND SURE TO PUT A SMILE ON THE DIAL
OF YOUR HUBBY, KIDS OR IN-LAWS
RECIPES AND STYLING BY CLAIRE FERRANDI ASSISTED BY NOMVUSELELO MNCUBE PHOTOGRAPHS BY DYLAN SWART

Naan pizzas with buffalo mozzarella, Butternut, fennel and ginger soup with
smoked trout and capers toasted pumpkin seeds
Serves 2 EASY 20 mins Serves 2 EASY 50 mins

Preheat the oven to 180°C. Place 2 store-bought naan
breads on a baking sheet and drizzle each with olive oil.
Top the naans with 2 x 150g drained and torn balls buffalo
mozzarella/fior di latte and sprinkle with 45ml (3 tbsp)
drained capers. Season well with salt and freshly ground
black pepper and pop in the oven, 10 minutes, until the
mozzarella is melted. Top the pizzas with 100g trout ribbons,
fresh basil leaves and a side of lemon wedges for squeezing.
Add a drizzle of olive oil to a medium-sized pot and heat over
medium heat. To the pot, add 3 sliced leeks, 1 peeled and
minced garlic clove, 3cm-piece finely grated ginger and
1 diced fennel bulb (reserve a handful of leaves to garnish).
Sauté until the leeks are soft, about 10 minutes, before adding
700g diced butternut and 750ml (3 cups) vegetable stock.
Bring to a boil and cook until the butternut is tender, about
40 minutes. In a blender or with a stick blender, blitz to a
smooth soup. Season with salt and freshly ground black
pepper to taste. Serve in bowls, sprinkled with toasted
pumpkin seeds and the fresh fennel leaves.

5
DA Y
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64 NOVEMBER 2016
 DA Y
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Cauliflower “risotto” with lemon, leeks
and mascarpone
Serves 2 EASY 30 mins
Add a drizzle of olive oil and a knob of butter to a medium
pot and heat over medium heat. Add 4 sliced leeks and
2 peeled and minced garlic cloves and sauté until the leeks
are soft, about 5 minutes. Add 30ml (2 tbsp) dry white wine
and reduce over high heat until almost all of the wine has
evaporated, about 3 – 5 minutes. Add 400g cauliflower rice
and 150ml vegetable stock to the pot and simmer gently
until the cauliflower rice is tender and creamy but not mushy,
about 10 minutes. Remove from heat and stir in 70g grated
Parmesan, 60ml (4 tbsp) mascarpone and the zest of
1 lemon. Season with salt and freshly ground black
pepper to taste. Serve sprinkled with extra Parmesan
and dollops of mascarpone.
“The peach was once a bitter almond;
cauliflower is nothing but cabbage with a college education.”
MARK TWAIN
Bacon-wrapped roast chicken breasts
stuffed with Gorgonzola
Serves 4 EASY 40 mins
Preheat the oven to 180°C and line a baking tray with baking
paper. Butterfly 4 chicken breasts almost in half (you want
to create a “pocket”, so don’t slice the chicken all the way
through). Place the chicken breasts on the prepared baking
tray (do not open the butterflied breasts), drizzle with olive oil
and season with salt and freshly ground black pepper to
taste. Roast in the oven, 10 minutes. Remove from oven and
stuff the cavity of the chicken breasts with 130g Gorgonzola
divided among the breasts. Using 250g streaky bacon, wrap
the chicken breasts in bacon and sprinkle with a handful
fresh sage leaves. Place in the oven and cook until the
chicken is just cooked through, about 5 – 10 minutes.
Some of the Gorgonzola will leak out during cooking –
simply spoon the cheese off the baking paper and serve
alongside the chicken.
foodandhome.co.za NOVEMBER 2016 65
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 IN SEASON

CLEOPATRA-WIGGED, SPHINX-EYED MEN AND WOMEN IN DRAPED

GARMENTS, FEEDING PHARAOHS GRAPES FROM LUSH BUNCHES,
VIBRANT ORANGE SPANSPEK WEDGES ON GOLDEN PLATTERS,
AUBERGINES ROASTED TO A T, WARM AND HEARTY LEEKS...
WAIT A MINUTE, PERHAPS THIS IS ESCALATING TO BEING A TAD
FAR-FETCHED. BELIEVE IT OR NOT,
THIS MONTH’S HARVEST IS FOOD
FOR PHARAOHS, FOR SURE!
RECIPES AND STYLING BY ILLANIQUE VAN ASWEGEN
PHOTOGRAPHS BY ADEL FERREIRA

Aubergines

Grapes

Spanspek

L eeks

foodandhome.co.za NOVEMBER 2016 67

IN SEASON

Almond gazpacho 5ml (1 tsp) garlic, finely chopped

6 (165g) slices white bread
from the bread and discard. Add the
bread to the warm mixture. Set aside
with grapes until needed, 15 minutes.
A refreshing summer soup that is
served chilled. It is dairy free, rich
TO SERVE
24 (190g) green grapes, halved
60ml (¼ cup) flaked almonds,
2 Transfer the mixture to a food
processor and blitz until smooth,
3 – 5 minutes. Strain through a sieve to
and delicious!
toasted remove any large lumps. Refrigerate,
Serves 4 EASY 45 mins + 4 hrs,
ground pink peppercorns (optional) at least 4 hours or overnight.

3
to chill
handful chopped chives, to garnish Top the chilled soup with a drizzle
baguette (optional) of olive oil, the halved grapes,
THE FLAVOUR COMBINATIONS
toasted flaked almonds, ground pink
1L (4 cups) vegetable stock, warm
HOW TO DO IT peppercorns and chives. Serve with

1
150g blanched almonds
Place the vegetable stock, almonds, a baguette on the side, if desired.
80ml (
cup) olive oil + extra,
olive oil, baby leek, red wine vinegar
to drizzle
and garlic in a pot. Bring to a boil and
1 (10g) baby leek, finely chopped
simmer, 5 minutes. Remove the crusts COOK’S TIP
15ml (1 tbsp) red wine vinegar
Toast the flaked
almonds by frying in
a dry pan over medium
heat, 3 – 5 minutes.
Shake the pan regularly
to ensure even
browning.

ALMOND GAZPACHO WITH GRAPES

68 NOVEMBER 2016
 IN SEASON

Open sandwiches with FRIED LEEK HOW TO DO IT

spicy aubergine and

chermoula spread, tofu
and crispy fried leek
Gorgeous plant-based sandwiches
that are deliciously filling
Makes 4 A LITTLE EFFORT
1 hr 15 mins
sunflower oil, to shallow-fry
1 (100g) large leek, julienned
45ml (3 tbsp) cake flour
salt and freshly ground black
pepper, to taste
TOFU
300g firm tofu
30ml (2 tbsp) cake flour
1 For the spread, heat the olive oil in
a medium-sized pot over medium
heat. Add the aubergine and tomato
and fry, 20 minutes, until softened.
Set aside to cool, 10 minutes. Transfer
the mixture to a food processor with
the remaining ingredients and blitz
until slightly chunky but spreadable.
Season to taste and allow to cool.

THE FLAVOUR COMBINATIONS

salt and freshly ground black
pepper, to taste 2 For the fried leek, heat a pan
with oil over medium heat,
about 1cm deep. Toss the leek
CHERMOULA SPREAD
45ml (3 tbsp) olive oil + extra, 4 thick slices artisanal bread and 45ml (3 tbsp) cake flour
to drizzle 2 avocados, thinly sliced together and season to taste.
1 (320g) large aubergine, diced handful fresh coriander leaves,
1 (160g) large tomato, chopped to serve
45ml (3 tbsp) chermoula paste handful microherbs,
45ml (3 tbsp) fresh coriander, to garnish (optional)
chopped
45ml (3 tbsp) fresh basil, chopped
10ml (2 tsp)
garlic, finely
chopped
5ml (1 tsp)
sugar
salt and
freshly
ground black
pepper, to taste

COOK’S TIP
DA Y

The fried leek makes

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topping on salads or
cooked vegetables.

OPEN SANDWICHES WITH SPICY AUBERGINE AND CHERMOULA SPREAD,

TOFU AND CRISPY FRIED LEEK

foodandhome.co.za NOVEMBER 2016 69

IN SEASON

THE JUICE OF

THE GRAPE IS
Shake off the excess flour and fry the
leek off in batches, 1 – 2 minutes,
until crisp and golden. Drain on paper
towel. Keep the oil hot for the tofu.

3 For the tofu, cut the firm tofu into

the liquid quintessence
of concentrated sunbeams
8 slices. Dip into the 30ml (2 tbsp)
cake flour to coat well all over. Shake off
the excess flour and fry in the hot oil,
1 – 2 minutes until crisp and golden.
Drain on paper towel and season to taste.

THOMAS LOVE PEACOCK 4 Heat a griddle pan until hot. Brush

each slice of bread with a little olive
oil on both sides. Grill in the hot pan,
1 – 2 minutes per side, until lightly
charred on both sides.

5 To serve, top each slice of bread

with some of the aubergine and
chermoula spread. Arrange the tofu and
avocado on top. Add the fried leek, and
sprinkle with coriander and microherbs.

Moroccan-spiced leek,
sour cream and trout
pâté with Melba toast
A delightful and easy pâté to throw
together for casual entertaining!
Serves 4 EASY 1 hr 50 mins

THE FLAVOUR COMBINATIONS

PÂTÉ
10ml (2 tsp) butter
5ml (1 tsp) olive oil
120g leeks, finely chopped
65g celery, finely chopped
45ml (3 tbsp) Moroccan
ras el hanout spice
7,5ml (1½ tsp) sugar
5ml (1 tsp) garlic, finely chopped
2,5ml (½ tsp) salt
175g plain cream cheese, at
room temperature
125ml (½ cup) sour cream
5ml (1 tsp) red wine vinegar
30ml (2 tbsp) fresh coriander, chopped
100g smoked trout ribbons, chopped
5ml (1 tsp) sesame seeds

MELBA TOAST
8 slices white bread
olive oil, to brush
salt and freshly ground black
pepper, to taste

1 (320g) medium cucumber,

spiralised and drained
handful coriander leaves, to garnish

70 NOVEMBER 2016
 IN SEASON

COOK’S TIP
The trout can easily
be substituted with
smoked snoek or -salmon.
For a red meat alternative,
replace the trout with finely
chopped wet biltong, MOROCCAN-SPICED LEEK, SOUR CREAM AND
TROUT PÂTÉ WITH MELBA TOAST
ham or bacon.
A DAY
CON

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TA

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HOW TO DO IT

1 For the pâté, heat the butter and

5ml (1 tsp) olive oil in a medium pot
3 For the Melba toast, preheat the
oven to 200°C. Line a baking
tray with baking paper. Remove the
Crumbed aubergine,
tomato and basil towers
over low heat. Add the leeks and fry crusts from the slices of white bread   


until tender, 5 minutes. Add the celery,
Moroccan ras el hanout spice, sugar,

garlic and 2,5ml (½ tsp) salt and fry,
1 minute. Allow to cool, 15 minutes.
2 Add the cream cheese, sour cream
and red wine vinegar to a food
processor and blitz until smooth.
Stir in the leek mixture, coriander and
trout. Place in individual dishes or a
large serving dish. Refrigerate, 1 hour
or overnight, and scatter the sesame
seeds on top.
and discard. Using a rolling pin, roll
each slice out until flattened. Brush
 
with olive oil on one side and season A vegetarian delight made of layered
to taste. Arrange on the baking tray vegetables with cheese. It serves 4 as
and bake, 15 minutes. Turn the white
bread slices over and bake, a further
1 minute, until crisp and golden. Set
a main dish or 8 as a side
Serves 4 – 8 A LITTLE EFFORT 2 hrs
aside to cool. THE FLAVOUR COMBINATIONS
4 Serve the spiralised, drained
cucumber and Melba toast
alongside the pâté and garnish with
TOWERS
4 (900g) medium aubergines
salt, to taste
coriander leaves. 80ml (
cup) cake flour
foodandhome.co.za NOVEMBER 2016 71
IN SEASON

ground black pepper, to taste Sprinkle with a layer of the salt and 2 slices of tomato and a sprinkling of
3 large eggs allow to stand, 20 minutes. Rinse mozzarella. Place on the lined baking
45ml (3 tbsp) milk under cold water and dry with a clean tray and repeat with the remaining
110g breadcrumbs paper towel. aubergine, so as to end up with
sunflower oil, to shallow-fry
4 (360g) large tomatoes 2 Season the cake flour with a
sprinkling of salt and freshly
8 towers. Bake until the cheese
has melted, 10 – 12 minutes.
80ml (
cup) basil pesto
150g mozzarella, grated
ground black pepper and place on a
plate. Combine the eggs and milk in a
mixing bowl and whisk until smooth.
5 For the sauce, heat the butter in
a pot over medium heat. Add the
red onion and gently sauté, 12 – 15
SAUCE Place the breadcrumbs in a plate. minutes, until tender. Whisk in the
10ml (2 tsp) butter
½ (110g) red onion, finely chopped
10ml (2 tsp) garlic, finely chopped
3 Dip an aubergine disc in the flour
and then into the egg mixture. Coat
it in the breadcrumbs and repeat the
remaining ingredients and simmer,
8 – 10 minutes, until slightly thickened.
Season to taste.
500ml (2 cups) fresh cream
10ml (2 tsp) Dijon mustard
10ml (2 tsp) wholegrain mustard
steps with the remaining discs. Heat
a frying pan with enough oil so that it
is about 0,5cm deep. Once the oil is
6 Spoon some sauce onto the
serving dishes. Add the aubergine
towers on top and sprinkle over
5ml (1 tsp) sugar hot enough, add the aubergine discs Parmesan. Add a few basil leaves and
160g blue cheese, crumbled in batches and fry, 2 – 3 minutes per serve warm.
salt and freshly ground black side, until crisp and golden. Drain on
pepper, to taste paper towel.

125ml (½ cup) Parmesan,

finely grated
4 Preheat the oven to 220°C. Line
a baking tray with baking paper.
Cut the tomatoes into 32 thin slices.
handful fresh basil leaves, to serve To assemble a tower, add 5ml (1 tsp)
basil pesto onto a fried aubergine disc.
HOW TO DO IT Top it off with 2 slices of tomato and a

1 For the towers, cut the aubergines

into 16 discs of about 1,5cm thick.
sprinkling of mozzarella. Add another
aubergine disc, 5ml (1 tsp) of pesto,

COOK’S TIP
This dish pairs
beautifully with a
side like rice, couscous
or bulgur wheat. It also
makes for the perfect
accompaniment to roasted
meat, steak and
roast chicken.
DA Y
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CRUMBED AUBERGINE, TOMATO AND BASIL TOWERS

WITH A CREAMY BLUE CHEESE SAUCE

72 NOVEMBER 2016
 IN SEASON

Spanspek and chai HOW TO DO IT Return to the freezer until frozen, at least

ice-cream sundae with 1 For the ice cream, cover the cashews
with cold water and soak, at least
4 hours or overnight.

4 For the chocolate sauce, heat the

chocolate sauce 4 hours or overnight. almond milk and vanilla seeds in a

The ice cream is dairy free, nut-based

and deliciously creamy – the perfect
match for sweet, juicy spanspek
Serves 4 A LITTLE EFFORT 30 mins +
4 hrs or overnight, to freeze
THE FLAVOUR COMBINATIONS
ICE CREAM
100g raw cashew nuts
3 chai teabags
250ml (1 cup) boiling water
1 (400ml) tin coconut milk
225g maple syrup
seeds of 1 vanilla pod
5ml (1 tsp) vanilla essence
2,5ml (½ tsp) ground cinnamon
2,5ml (½ tsp) ground ginger
125ml (½ cup) coconut cream
2 Combine the teabags and boiling
water and steep, 5 minutes. Discard
the teabags and cool.
pot until warm. Combine the 90ml
(6 tbsp) maple syrup, cocoa and
cornflour in a mixing bowl and whisk in
3 Strain the soaked cashews and add
to a food processor, together with
the cooled tea, coconut milk, 125ml
125ml (½ cup) of the warm almond milk
mixture. Pour it back into the remaining
almond milk, whisk and simmer over
(½ cup) maple syrup, vanilla seeds, medium heat, 2 – 3 minutes, until slightly
vanilla essence, cinnamon and ginger. thickened. Allow to cool.
Blitz until smooth, 5 minutes. Whisk
in the coconut cream and transfer the
mixture to an ice cream maker. Churn
5 To serve, pour a splash of chocolate
sauce into the serving glasses. Layer
the ice cream, chopped spanspek and
until the ice cream reaches soft-serve pistachios on top. Garnish with fresh
stage. If an ice cream maker is not mint, if desired, and serve with extra
available, place the mixture in a freezer- sauce alongside.
proof bowl and put in the freezer. Just
before frozen (the consistency will be
thick but still liquid), beat with an electric
mixer until smooth and fluffy.

CHOCOLATE SAUCE
750ml (3 cups) almond milk
seeds of 1 vanilla pod
90ml (6 tbsp) maple syrup
45ml (3 tbsp) cocoa powder
30ml (2 tbsp) cornflour

300g spanspek,
chopped
100g roasted
pistachios,
chopped
fresh mint,
to garnish
(optional)

COOK’S TIP
Remove the ice
cream from the freezer,
10 – 15 minutes beforehand,
to allow it to soften. Use an
ice cream scoop that has
been dipped in warm water
to easily scoop out the
ice cream.

foodandhome.co.za NOVEMBER 2016 73

 TWO READERS AND THEIR PARTNERS STAND A CHANCE OF WINNING ONE
OF TWO INCREDIBLE GETAWAYS, EITHER TO ZULULAND (WORTH R32 000)
OR THE WESTERN CAPE (WORTH R30 000).

PRIZE

ONE LUCKY READER WILL WIN
A TWO-NIGHT GETAWAY FOR
TWO AT THE AWARD-WINNING
AMAKHOSI SAFARI LODGE, TO
THE VALUE OF R32 000.
THE PRIZE
A two-night stay for two in isiGodlo
Private House at the AmaKhosi Safari
Lodge (AmaKhosi Private Game
Reserve) in KwaZulu-Natal. The prize
includes:

Early morning and late afternoon
safari game drives in the reserve

Brunch, high tea and dinner for two,
as well as game drive refreshments

Please note: beverages and spa
sessions for winner’s own account
The AmaKhosi Safari Lodge, “[a] king’s
pride”, is cradled in a landscape of
endless horizons on the banks of KZN’s
Mkuze River. Surrounded by the pristine
AmaKhosi Private Game Reserve, it
is home to a wide variety of wildlife,
including the Big Five, cheetah, giraffe,
zebra, various buck and an abundance
of 400 bird species, to be spotted on
one of the two daily game drives.
The main lodge features a luxurious
composition of decks with an intimate bar,
a comfortable lounge, swimming pool and
dining area where tantalising meals are
served under the stars.
IsiGodlo Private House – situated
up-river from the main lodge, with
spectacular views of the Mkuze River –
comprises two bedrooms with en-suite
bathrooms, a lounge, dining room and
a spacious deck with a private pool.
Ideally located along the Mkuze River,
the lodge is home to numerous frog
species. Seasonal nightly frogging safaris
take guests through riverbank reeds in
search of all things that go “ribbit” in the
night. Walking safaris are a popular option,
as guides take guests into the AmaKhosi
Private Reserve to experience the bush
more intimately – on foot.
The River Spa, with panoramic views of
the Mkuze River and relaxing sounds of
the surrounding bush, boasts a variety of
“safari spa” indulgences using Africology
products. This soothing sanctuary echoes
the ethos of respecting the environment
and culture that AmaKhosi Safari Lodge
deeply values.
AmaKhosi Safari Lodge offers exclusive
luxury that complements its dramatic
surroundings bearing testimony to its
name. It is a special place where royal
treatment is part and parcel of the service
offering and no two days are the same.
For more information on AmaKhosi
Safari Lodge, visit amakhosi.com.
 COMPETITION

TO ENTER
Choose your preferred prize option and SMS the corresponding code ZULU or CAPE followed by your name, ID number,
email address and postal address to 48405. Each SMS costs R1,50; free SMSs do not apply.

PRIZE

Part 1: Retreat on Hove is situated in at the disposal of its discerning and

Cape Town’s trendy Camps Bay on an
expansive 700m2 of airy living space,
comfortably accommodating up to eight
guests. Choose from four luxurious
suites, each with their designer charm.
Relax and relish your favourite film in the
private cinema downstairs, complete with
popcorn, or be luxuriously pampered in
our brand new spa, complete with an
outdoor jacuzzi.
On entering the villa for the first time,
you simply cannot help but admire
the elegantly designed contemporary
ambience, with the entrance lobby
granting you an underwater view of the
swimming pool.
In short, Retreat on Hove is a stately
house that gloriously lives up to its
name, epitomising the perfect retreat for
refined enjoyment and sweet relaxation.
The dedicated management team of this
exceptional luxury property is entirely
distinguished guests.
Part 2: Edge House Knysna features
an understated exterior architecture,
yet the effect once you’ve stepped inside
is overwhelming. Designed like a loft
with a ceiling-to-floor panorama façade,
the Edge House Number Six commands
a magnificent view of the lush valley
fed by the Knysna River far below and
the picturesque Outeniqua Mountains
in the background.
Slow down to savour the serene
surroundings, taste the fresh air, trail
the course of a distant eagle and leave
the daily hustle and bustle of big city life
far behind.
With this region being one of SA’s most
scenic destinations, why not set off on a
long hike, leisurely stroll or kick up some
dust on mountain bikes?
Explore the Intosol Private Collection
hotels at intosolprivatecollection.co.za.
ONE LUCKY READER WILL WIN
A FOUR-NIGHT STAY FOR TWO
WORTH R30 000 TO THE WESTERN
CAPE, COURTESY OF INTOSOL
PRIVATE COLLECTION HOTELS.
THE PRIZE

A two-night break for two in the
Private Garden or Sun Retreat rooms
at Retreat on Hove in Camps Bay,
including breakfast daily and a one-
hour jacuzzi session during your stay

A two-night break for two at Edge
House Number Six in a Garden
Valley Room at the stunning Simola
Golf Estate in Knysna

Please note: all meals and items not
specified above are for the winner’s
own account

Competition closes on 30 November 2016. The prize cannot be transferred to cash and is
not exchangeable. All extras not mentioned here are for winners’ own accounts. The prize is
subject to availability and cannot be claimed between 20 December 2016 – 15 January 2017
and from 1 – 17 April 2017. Transport and flights to and from the venues for the winners
are for their own accounts. Items of a personal nature and all beverages excluded. Visit
foodandhome.co.za for the full Terms and Conditions.
 A SULTAN’S FEAST

MOROCCO’S NATIONAL DAY IS CELEBRATED ON 18 NOVEMBER,

COMMEMORATING MOROCCO’S INDEPENDENCE FROM FRANCE SINCE 1956.
BE TRANSPORTED TO A WORLD WHERE TURQUOISE, TEXTILE, TEXTURE,
SAFFRON, ARGAN AND MYRRH AWAIT YOU… FOLLOW THE VEILED LADY
WHO DANCES WITH FIRE AND LET HER TAMBOURINE ENCHANT YOU
AS YOU ENTER THE PALACE IN THE DESERT
RECIPES AND STYLING BY SARAH DALL PHOTOGRAPHS BY MYBURGH DU PLESSIS

Spicy tomato and 2 slices toasted ciabatta

vine tomatoes, to garnish (optional)
THE FLAVOUR COMBINATIONS
4 x 250g lamb shanks
poached egg shakshuka 100g cake flour, to dust
HOW TO DO IT salt and freshly ground black

1
Serves 2 EASY 50 mins
For the shakshuka, heat the olive oil pepper, to taste
in a medium-sized saucepan over 45ml (3 tbsp) sunflower oil
THE FLAVOUR COMBINATIONS
low heat. Sauté the onions and garlic 1 onion, peeled and diced
SHAKSHUKA
until soft and translucent. Add the dry 2 garlic cloves, peeled and crushed
30ml (2 tbsp) olive oil
spices and fry, a further two minutes. 5ml (1 tsp) ground ginger
1 onion, peeled and diced
Stir in the tinned tomatoes, tomato 10ml (2 tsp) ground cumin
2 garlic cloves, peeled and crushed
paste, chilli and cherry tomatoes. 10ml (2 tsp) ground coriander
15ml (1 tbsp) ground cumin
Simmer over a low heat, 30 minutes. 3 cardamom pods
15ml (1 tbsp) ground coriander
Season to taste and add a pinch of 5ml (1 tsp) ground cinnamon
15ml (1 tbsp) ground cinnamon
sugar to balance acidity, if necessary. 5ml (1 tsp) cayenne pepper

2
15ml (1 tbsp) paprika
For the poached eggs, bring a zest of 1 lemon
1 x 410g tin cherry tomatoes
pot of water to a boil and add the 1 x 410g tin chopped tomatoes
1 x 410g tin chopped tomatoes
vinegar to the boiling water. Break the
30ml (2 tbsp) tomato paste 30ml (2 tbsp) tomato paste
eggs into a cup, one at a time, and pour
1 bird’s eye chilli, finely chopped 1L lamb stock
into the boiling water to boil, 3 minutes.

3
15 cherry tomatoes 15 dried Turkish apricots
Remove the poached eggs from the
salt, freshly ground black pepper 1 x 410g tin chickpeas, drained
water and place in the shakshuka.
and sugar, to taste
Sprinkle over fresh thyme sprigs,
curry leaves, to garnish (optional)
season to taste and serve with toasted
POACHED EGGS
ciabatta and vine tomatoes alongside,
15ml (1 tbsp) vinegar HOW TO DO IT

1
if desired.
2 extra large eggs Dust the lamb shanks in cake
flour, salt and pepper. Heat the
TO SERVE Turkish apricot, lamb shank sunflower oil in a large pot over
4 sprigs thyme, to garnish
salt and freshly ground black
and chickpea tagine medium heat. Brown the lamb shanks
in the hot oil, 2 minutes per side.
pepper, to taste Serves 4 EASY 3 hrs Remove from pot and set aside.

foodandhome.co.za NOVEMBER 2016 77

 SPICY TOMATO AND POACHED EGG SHAKSHUKA WARM QUINOA, CORIANDER AND POMEGRANATE SALAD

ALMOND, FIG AND ORANGE

BLOSSOM FILO PIES
DA Y
CON

5A

AI
T

NS
R

U
2 O F YO
TURKISH APRICOT, LAMB SHANK
AND CHICKPEA TAGINE

Lower the heat and fry the onion and
garlic in the pot, until translucent and
cooked through.
2 Add the dry spices and lemon zest
and cook, a further 2 minutes. Stir in
the tinned tomatoes, tomato paste, lamb
shanks and stock. Cover and simmer,
1 hour 30 minutes. Turn the shanks over
and simmer, a further 1 hour. Toss in
the Turkish apricots and chickpeas and
simmer, a further 5 minutes.
3 Serve hot and garnish with curry
leaves, if desired.
Warm quinoa, coriander
and pomegranate salad
Serves 4 EASY 20 mins
THE FLAVOUR COMBINATIONS
500ml (2 cups) water
250ml (1 cup) quinoa
15ml (1 tbsp) ground cumin
15ml (1 tbsp) ground coriander
1 cinnamon quill
1 baby cucumber, peeled into
ribbons + extra, to garnish
200g baby tomatoes
70g pomegranate rubies + extra,
to garnish
small handful fresh mint leaves +
extra, to garnish
60g pistachio nuts, roughly chopped
TO SERVE
80ml (
cup) olive oil
juice of ½ lemon
salt and freshly ground black
pepper, to taste
grated red onion, to garnish
HOW TO DO IT
1 Place the water, quinoa, cumin,
coriander and cinnamon quill in a
saucepan. Bring to a boil and reduce to
a simmer, 10 minutes. Fluff with a fork
and set aside, 5 minutes. Toss in the
remaining ingredients.
2 To serve, dress with the olive oil,
lemon juice and season to taste.
Garnish with the extra cucumber
ribbons, pomegranate rubies, fresh
mint and grated red onion.
Almond, fig and orange
blossom filo pies
Makes 6 EASY 45 mins
THE FLAVOUR COMBINATIONS
200g ground almonds/almond flour
140g butter
1 large egg
150g castor sugar
80ml (
cup) cake flour
10ml (2 tsp) orange blossom water
(available at culinary.co.za)/few drops
orange essence
2 fresh figs, diced + extra, to serve
3 sheets filo pastry
50g melted butter
icing sugar, to dust
fresh mint leaves, to garnish
HOW TO DO IT
1
Preheat the oven to 180°C. Line
a baking tray with baking paper.
Combine the ground almonds or
almond flour, butter, egg, castor sugar,
cake flour and orange blossom water
or orange essence in a food processor.
Blitz until well combined. Remove from
food processor and fold in the diced
figs. Scoop into a piping bag.
2
Cut the filo pastry sheets in half, so
as to be left with 6 sheets. Pipe the
filling down the length of one side of each
sheet, spread with melted butter and roll
tightly into a long tube. Roll into a coil
and place on the prepared baking tray.
Repeat these steps with the remaining
filo and filling. Pack the filo pies tightly
together on the baking tray and bake,
25 minutes, or until crisp and golden.
3 Remove from oven, dust with icing
sugar and serve garnished with
mint leaves and figs on the side.
A SULTAN’S FEAST
Pistachio and
rose water biscotti
Makes 40 EASY 1 hr 30 mins
THE FLAVOUR COMBINATIONS
160g cake flour
170g castor sugar
100g ground almonds/almond flour
10ml (2 tsp) baking powder
100g raw pistachios,
roughly chopped
100g dried cranberries,
roughly chopped
50g flaked coconut
50g flaked almonds
3 extra large eggs
60ml (¼ cup) coconut oil
5ml (1 tsp) rose water
100g dark chocolate
HOW TO DO IT
1
Preheat the oven to 180˚C and line
a large baking tray with baking
paper. Combine the cake flour, castor
sugar, ground almonds or almond
flour, baking powder, raw pistachios,
dried cranberries, flaked coconut and
flaked almonds. Whisk together the
eggs, coconut oil and rose water, and
pour over the dry ingredients. Bring
the wet and dry ingredients together to
form a dough.
2
Divide into two balls, roll into
logs and bake, 20 – 30 minutes.
Remove from oven and set aside to
cool completely. Using a serrated
knife, slice into 0,5cm biscotti. Place
the biscotti on a baking sheet and
bake at 140˚C, a further 45 minutes.
3 Remove from oven and allow
to cool before serving. Melt the
dark chocolate over a double boiler,
making sure the bottom of the top
boiler does not touch the water in
the boiler below. Serve this dark
chocolate dipping sauce alongside
the biscotti.
foodandhome.co.za NOVEMBER 2016 79
A SULTAN’S FEAST

PISTACHIO AND ROSE WATER BISCOTTI

80 NOVEMBER 2016
 DECOR

2
1

Look like 3

LIKE WHAT YOU SAW IN OUR MOROCCAN FOOD FEATURE?

BRING THIS ENCHANTING STYLE HOME WITH THESE PIECES
COMPILED BY HASMITA AMTHA

6 7

| 1 Outdoor geoprint round platter, R199, woolworths.co.za

| 2 Carrol Boyes Azure tumblers, R299 for a set of four, yuppiechef.com
| 3 Copper satin candle holder, R135, weylandts.co.za | 4 David Jones
Collection copper-plated four-piece cutlery set, R399, woolworths.co.za
| 5 Crystal Senses glass mosaic tiles in Fountain Blue (code 5937), R225
(excl. VAT) for 23,8cm x 24,8cm, douglasjones.co.za | 6 Caribbean Blue
Tagine (31cm), R3 700, lecreuset.co.za | 7 Java small bowl and oval
8 platter, R49,99 each, mrphome.com | 8 Mamounia Sky hand-knotted
Tibetan wool and silk rug by Martyn Lawrence Bullard, R206 349 for
2,74m x 1,83m, therugcompany.com

foodandhome.co.za NOVEMBER 2016 81

 What kind of window decor is suitable
for my dining area, which receives harsh
sunlight and is close to the neighbours?
– Mbali, Alberton
25mm Steel Curtain Rod 1.5m
(Dark Copper)

159.00
m, 2m, 2.5m and 3m.

Installation
services now
available
in selected
stores.
quare Handle Finial
(Dark Copper)

R99.99 each

quare Handle Finial

on U-arm holdback

27860
(Dark Copper)
Custom-made

R189 .98 Sunshade Roller Blind

(Linen) R882.00
800mm width x 800mm length. Other sizes available.

Sunshade roller blinds filter sunlight while allowing

in a fresh breeze and maintaining a level of privacy.
roducing block-out curtains on a stylish rod softens
the space and removes any unwanted natural light.

Every window is an opportunity

me images are a representation only. All accessories sold separately. Prices valid while stocks last or until 30/11/2016. ONLY AVAILABLE AT

Don’t forget to bring your measurements in store when ordering

 THE
LION
ROARS
IN FRANSCHHOEK

TO THE GREEN VALLEY THAT IS FRANSCHHOEK CAME A VISIONARY WITH

A LION’S HEART. ANALIJT SINGH WAS SIMPLY PASSING THROUGH WHEN
HE NOTICED THIS GLISTENING GEM AND HE KNEW JUST HOW TO MAKE IT
SHINE EVEN BRIGHTER. TODAY THE LEEU COLLECTION BOASTS SOME OF
THE FINEST PROPERTIES THE COUNTRY’S FRENCH CORNER HAS TO OFFER.
THE LEEU HOUSE ESTATE OPERATES UNDER THE WATCHFUL EYES OF ICONIC
STATUES OF NELSON MANDELA, GANDHI… AND, OF COURSE, THE LIONS
BY RICHARD HOLMES PHOTOGRAPHS BY BRUCE TUCK RECIPES AND STYLING BY OLIVER CATTERMOLE

84 NOVEMBER 2016

hef Oliver Cattermole
is no stranger to
the leafy streets of
Franschhoek. While
he has cooked in
illustrious kitchens,
from Michelin-star Maison
Novelli to England’s elegant
Hotel du Vin Cannizaro House
Wimbledon, it is in this charming
Winelands town where he first cut
his teeth in the kitchen, slicing
and dicing as a junior chef at
Haute Cabrière.
That was more than a decade ago
though, and today Oliver finds himself
back in the valley as executive chef
of the most exciting new hospitality
offering the village has seen in years.
When Indian tycoon Analjit Singh
happened to pass through Franschhoek
in 2010, he immediately fell in love
with the village. And, ever the wily
businessman, he saw an opportunity.
Fast-forward six years and today
Analjit has made his mark – under the
SPICED WHITE FISH, AUBERGINE PURÉE AND GREEN OLIVE DRESSING
banner of the Leeu Collection – on
some of the town’s most valuable real
estate. Famed Franschhoek guesthouse
and fine-dining restaurant, Le Quartier
Français, today falls under the esteemed
collection, while amidst the vineyards
above town the stylish 20-room hotel,
Leeu Estates, opened its gates to
guests in June this year.
Yet it is the 12-room boutique hotel,
Leeu House, on Franschhoek’s bustling
main drag, that was first to open and is
perhaps the most striking element of the
Leeu Collection (Singh means “lion” in
India’s sacred Sanskrit language). This
classic gabled manor house embraces
the history and heritage of the village,
FINDING THE EMERALD CITY
EXECUTIVE
CHEF OLIVER
CATTERMOLE
with careful modernisation undertaken
by a team of South African, Spanish
and British architects and interior
designers. In the garden, statues of
Nelson Mandela and Mahatma Gandhi
greet guests; a gentle nod to both
Singh’s homeland and the country of his
newfound affection.
And while Oliver oversees the menu
at Leeu Estates and Tuk Tuk, a buzzy
craft microbrewery and taqueria next
door, it’s at Leeu House where his
produce-driven approach to dining
comes to the fore.
“My whole outlook on food is that
I simply want to start with the best
product,” says Oliver. “I’m not a fan
foodandhome.co.za NOVEMBER 2016 85
FINDING THE EMERALD CITY
of water baths, foams and jellies and
being too clever. That’s not my style.
I’d rather have a great ingredient, and
simply cook it properly. When you have
quality products, there’s no need for
wizardry in the kitchen.” Adds Oliver:
“I’m not fond of kitchen toys: I just want
a good oven, I like a good blender and
I need a sharp knife.”
Oliver’s cooking philosophy of
“simple elegance” draws inspiration
from his stints in kitchens around the
world; from an apprenticeship under
the Roux brothers at London’s famed
French bistro Le Gavroche, to joining
the 100-strong chefs’ brigade aboard
a Silversea cruise liner sailing the
waters of the Far East.
That Asian influence is a fragrant
thread running through the Leeu House
menu, where Oliver had the opportunity
to put his own culinary stamp on the
offering. In doing so, he’s conjured up
a menu of two faces: while dinner follows
a more classical bistro approach, the
daytime lunch menu has a tapas feel to
it, with a range of small-plate dishes built
for sharing in the sun-splashed dining
room, The Conservatory.
Expect the likes of daikon rice paper
rolls with Asian sabayon, tartare of
winter risotto or draped over Parmesan
gnocchi, and while these bistro classics
keep regulars happy, there’s a sense
of culinary adventure running through
the menu here. Blackened salmon miso
with dashi broth and soba noodles will
have you packing your bags for Tokyo,
while Karoo meets the Middle East in a
dish of lamb bitterballen, baba ganoush
and yoghurt with roasted dates.
Oliver’s particularly proud of the
fragrant fish masala with puy lentils,
carrot, lime and coconut: “It has
everything I want in a fish curry and it
looks pretty on the plate. We keep it
simple; the emphasis is on the piece of
meat or fish, then we build around that
with simple complementary flavours.”
While the elegant plating and
stylish surrounds have fast made an
impression on diners in this valley
of fine food and wine, it’s Oliver’s
underlying philosophy of grace
and simplicity that underpins the
culinary experience at Leeu House.
LEEU HOUSE, 12 HUGUENOT ROAD,
FRANSCHHOEK; 021-492-2222;
LEEUCOLLECTION.COM
Cape Malay butternut soup

ORANGE OIL
zest of 5 oranges
5ml (1 tsp) ground Szechuan pepper
(available at woolworths.co.za)
400ml sunflower oil
pinch freshly ground black pepper
microherbs, to garnish (optional)
HOW TO DO IT
1 For the soup, heat the butter in a
large saucepan. Sweat the onions
and the carrots over low heat until
softened. Add the garlic and the
butternut and cook, 10 minutes, until
the butternut starts to soften. Add the
curry spice and half of the chicken
stock, and season to taste. Simmer
briskly, 5 minutes. Add the remaining
stock and simmer, another 10 minutes,
until the veggies are tender. Blitz the
soup in a blender and season to taste.
Set aside until needed.
2 For the truffle-feta terrine, place the
milk and the feta with the chopped
truffles and truffle oil in a saucepan
and bring to a boil. Add the agar-agar
and cook, stirring constantly, 1 minute.
Pour the mixture into a lined baking
tray of 22cm x 17cm x 3cm. Place in
the fridge to set, about 2 hours.



yellowfin tuna with “Bloody Mary” and
smoked paprika crackers, or the ever-
popular salt and pepper squid with
XXX

 3 For the orange oil, combine all of
salted lemon mayonnaise. Local and
Asian influences combine beautifully
on the chicken yakitori drizzled with
a dressing of fynbos honey and soya,
served with a Cape Malay slaw. Dinner
is a more formal affair, and showcases
superb produce from the surrounding
Franschhoek Winelands.
“Where I can, I try to keep my
ingredients local,” explains Oliver.
X

orange oil
Serves 4 EASY 40 mins + 2 hrs, to set
THE FLAVOUR COMBINATIONS
SOUP
50g salted butter
1 onion, peeled and chopped
2 carrots, peeled and chopped
2 garlic cloves, peeled and crushed
1 large butternut squash, peeled,
the ingredients in a saucepan and
cook over low heat, about 1 hour, for
maximum flavour.
4 Serve the Cape Malay butternut
soup in bowls, cube and scatter
the truffle-feta terrine over each bowl
and add a drizzle of orange oil. Garnish
with a sprinkle of Cape Malay curry
spice and microherbs, if desired.
 
Duck is sourced down the road in seeded and chopped 


Wellington, pork from oh-so-happy
free-range hogs in the Hemel en Aarde
5ml (1 tsp) Cape Malay curry spice +
extra, to sprinkle



Valley, and cured meats from charcutier 2L chicken stock Serves 4 EASY 40 mins + overnight,
Neil Jewell in the valley. Much of the salt and freshly ground black to drip
fresh produce comes straight from the pepper, to taste
expansive vegetable gardens on nearby THE FLAVOUR COMBINATIONS
Leeu Estates, and the menu changes TRUFFLE-FETA TERRINE AUBERGINE PURÉE
frequently in response to what’s picked 100ml full-cream milk 3 large aubergines
from the gardens that week. 200g feta, crumbled 45ml (3 tbsp) cumin seeds
If there’s a surplus, as there often 15g truffle, chopped (available at 45ml (3 tbsp) coriander seeds
is, it’s traded with foraging chefs for speciality delis) 60ml (4 tbsp) olive oil
wild mushrooms from local forests. 5ml (1 tsp) truffle oil 200ml double-thick cream
Those may find a home in a hearty 2g agar-agar juice and zest of ½ lemon

86 NOVEMBER 2016
 FINDING THE EMERALD CITY

CAPE MALAY BUTTERNUT SOUP WITH SZECHUAN PEPPER

AND TRUFFLE-FETA TERRINE AND ORANGE OIL

PEAR AND SOUR CREAM SPONGE WITH CANDIED PEAR,

CARAMELISED HAZELNUTS AND CRÈME ANGLAISE

foodandhome.co.za NOVEMBER 2016 87

FINDING THE EMERALD CITY
WHITE FISH
4 sustainable white fish
fillets (we used monkfish)
60ml (4 tbsp) olive oil
butter, to baste
lemon, to squeeze
GREEN OLIVE DRESSING
200g green olives
40g capers, washed and chopped
¼ red chilli (or to taste)
10 white anchovy fillets
100ml good quality olive oil
juice and zest of ½ lemon
20g flat-leaf parsley, chopped
3 While the fish is resting, prepare
the green olive dressing. Mix the
green olives, capers, red chilli and
anchovies in a non-metallic bowl. Stir
in the 100ml olive oil, lemon juice, zest
and flat-leaf parsley. Heat the charred
aubergine skins with a little butter in
a frying pan over medium heat.
4
Serve the sautéed fish fillets atop
a smear of aubergine purée,
drizzled with green olive dressing and
pipe avo purée alongside. Garnish with
celery leaves and the aubergine skins.

on paper towel and set aside to cool.
Preheat the oven to 180˚C. Cream the
butter and brown sugar together well,
adding the 4 egg yolks one by one.
Sieve the cake flour, bicarbonate of
soda, baking powder and salt. Fold
the dry ingredients into the creamed
butter mixture. Once folded, add
the sour cream and sautéed pears
and fold through the batter. Pour the
batter into a lined, greased baking
tray and spread evenly. Bake in the
preheated oven, 20 minutes, until a
skewer inserted into the centre comes
out clean. Allow to cool down at room

 temperature. Once cooled, freeze and
piped avocado purée, to garnish 
X cut into size.
celery leaves, to garnish

HOW TO DO IT
X 
 
1 For the aubergine purée, preheat
the oven to 180˚C. Use a kitchen
blowtorch to char the skins of the
aubergine. If a blowtorch is not
available, place the aubergines under
a very hot grill, turning at intervals.
Once charred all over, place them in
a roasting tray and roast, 45 minutes.
Remove from oven and leave to cool
(don’t turn the oven off). Mix the
cumin- and coriander seeds together
in a roasting tray and roast, 8 minutes,
until aromatic. Remove the seeds from
the tray and allow to cool. When the
aubergines are cool, cut them in half
and scoop out the flesh, leaving the
charred skins behind until needed.
Chop the flesh to a rough purée, scrape
the purée into a colander with a bowl
below it and allow to drip overnight,
refrigerated. The following day, grind
the roasted cumin and coriander seeds
with pestle and mortar, add 60ml
(4 tbsp) olive oil to a pan over medium
heat and half of the spice powder. Fry
over low heat, stirring, 3 minutes. Add
the drained aubergine purée and stir
until warmed through. Add the cream,
lemon juice and zest, cover with foil
and keep warm until needed.
2 For the fish, dust the monkfish
fillets in the remainder of the
above-mentioned spice powder.
Heat 60ml (4 tbsp) olive oil in a non-
stick frying pan and gently fry the fish,
turning the fish so as to not burn,
8 minutes. Remove from pan and
baste with a little butter and a squeeze
of lemon. Allow to rest.
88 NOVEMBER 2016

2 For the candied pear, mix the 200ml
water and the sugar in a saucepan,
and bring to a boil, 1 minute. Add the
Serves 6 A LITTLE EFFORT 1 hr 30 mins
vanilla seeds and the cubed pear and
cook until translucent. Remove from
heat and allow to cool.
3
THE FLAVOUR COMBINATIONS For the crème anglaise, whisk the
PEAR AND SOUR CREAM SPONGE 2 yolks, whole egg and 120g castor
2 pears, peeled and cubed (then sugar. Heat the milk with the vanilla
sautéed in butter until cooked) seeds and bring to a boil. Temper the
170g butter vanilla milk into the egg mixture, strain
170g brown sugar through a fine sieve back into the pot
4 egg yolks and cook until the mixture coats the
290g cake flour back of a spoon. Melt the chocolate
3,75ml (¾ tsp) bicarbonate of soda over a double boiler (the bottom of the
2,5ml (½ tsp) baking powder top boiler must not touch the water
2,5ml (½ tsp) salt in the bottom boiler) and add to the
305g sour cream custard. Remove from heat and cool
over ice. Place in the fridge, surface of
CANDIED PEAR the custard covered with cling film.
4
200ml water For the caramelised hazelnuts,
200g sugar combine the 60g sugar and the
seeds of ½ vanilla pod 10ml (2 tsp) water in a saucepan over
1 pear, peeled, cored and cubed high heat, until it turns a light caramel
colour. Mix the hazelnuts through
CRÈME ANGLAISE and transfer to a silicone mat. Allow
2 egg yolks to cool and chop roughly. Reserve
1 egg for plating.
120g castor sugar
500ml full-cream milk
seeds of ½ vanilla pod
5 To serve, melt the chocolate in
a double boiler (the bottom of
the top boiler must not touch the
50g milk chocolate + 50g, water in the bottom boiler). Spread
to decorate the chocolate out on acetate or a
CARAMELISED HAZELNUTS
60g sugar
cold surface and allow to set. Using
a sharp knife, cut out plates as
desired. Pan-fry the pear and sour
10ml (2 tsp) water cream sponge in butter and serve
60g hazelnuts warm. Arrange the candied pear and
caramelised hazelnuts around the
HOW TO DO IT sponge. Place the dark chocolate
1 For the pear and sour cream
sponge, drain the sautéed pears
plate atop the sponge and drizzle
with the crème anglaise.
THE X FACTOR

Smooth
OPERATOR
LUKE DALE-ROBERTS
HAS BEEN DESCRIBED
AS THE CLOSEST
THING CAPE TOWN
HAS TO A ROCK STAR
CHEF. COMING TO THE
STAGE OF JOZI, LDR IS
ROCKING THE SAXON
IN A STRING-SNAPPING
BOHEMIAN RHAPSODY
KIND OF MASTERPIECE!
LDR X THE SAXON
WILL HAVE YOU ON
THE EDGE OF YOUR
SEAT, SALIVATING
AND ROARING,
“ENCORE, ENCORE!”
BY TARYN DAS NEVES
PHOTOGRAPHS BY ANNALIZE NEL

LEFT LUKE
DALE-ROBERTS
RIGHT
HEAD CHEF,
CANDICE PHILIP

90 NOVEMBER 2016
 THE X FACTOR

ith the added title

of number 22 in
San Pellegrino’s The
World’s Best 50 Restaurants
2016 awards, it’s no surprise
that Luke Dale-Roberts of
The Test Kitchen fame is
expanding his empire and
finally giving Jozi diners a taste
of what all the fuss is about.
Speaking in a strong English accent,
this tall and charming London-born
chef is at the helm of South Africa’s
culinary scene. When the news came
that Luke Dale-Roberts was partnering
with the Saxon Hotel, Villas and Spa
to open a three-month pop-up of
The Test Kitchen in what was once
Five Hundred, there was no doubt that
Johannesburg was ready to experience
the creative cuisine that had placed
The Test Kitchen as Africa’s number one
restaurant. After a resounding success,
and with a new look crafted by his self-
taught interior designer wife, Sandalene
Dale-Roberts, LDR X the Saxon officially
opened to cater for those seeking out a
dining experience where the food takes
centre stage.
Upon arrival, I am greeted by a black-
and-white film of Luke and his team
working in The Test Kitchen, before
being ushered past the bar to the main
area of the restaurant, fronted by the
open-plan kitchen with reflecting brass
counter tops. Luke is in the kitchen with
the LDR team. Cutting an imposing
figure, he is speaking to his head chef,
Candice Philip, who runs the tight ship
when he is out of town seeing to the
other four restaurants he operates in
the Mother City.
Immediately you can sense the
collaborative repertoire and shared
friendship and camaraderie in the
kitchen. Luke is busy trying a new dish
that Candice has created. It’s a delicate
quail leg served with cucumber cubes,
which have been pickled in a sticky
ginger syrup (ginger being her signature
ingredient). With undiluted focus, Luke
carefully uses a teaspoon to try the
various elements of the plate before
they get into a deep discussion about
flavours, textures and the balance of
the dish.

foodandhome.co.za NOVEMBER 2016 91

THE X FACTOR

92 NOVEMBER 2016

SPICED
NAARTJIE
MARTINI
When asked about opening a restaurant
in Johannesburg, Luke replies: “Initially
I wasn’t mad about the idea. I wasn’t sure
I could do what I do in Cape Town up
here. But then I came and experienced
the high standard of what Candice
and the team were producing and saw
that the structures were in place. I just
needed to teach them my way.”
I leave them to it and turn my
attention to the space. A semi-circular
room, LDR X the Saxon has been
transformed from the dark and subdued
former Five Hundred restaurant into a
light, fresh space. Sandalene has styled
all the interiors for Luke’s eateries, and
while modest about her talents and
keen eye, reveals that she goes on
instinct when selecting pieces, working
with her gut. Sandalene remarks that
while her style is edgy and rustic, she
wanted to give this space a different
feel to the others. “Johannesburg has
a different market,” she explains. “It
needed to be soft and luxurious to fit
the hotel’s clientele.”
A tranquil turquoise is the dominant
hue and flows from the velvety soft
fabric of the chairs and carpets to the
colour accents in the blinds which,
THE X FACTOR
Sandalene remarks, formed her
starting point.
The overall effect of the colour not
only lifts the interior, but pulls the eye
straight to the Saxon’s beautiful azure
pool, which sparkles into view just
outside the large windows. The lush
greenery of the property’s gardens is
then replicated in the art – simple oil
paintings of South African botanicals
like strelitzia, aloes and lilies by Luke’s
friend, painter and graphic designer,
Shaune Rogatschnig.
The remainder of the interior is simple
and elegant – wood-panelled walls,
white linen tablecloths. “I want diners
to experience the luxury of dining
somewhere traditional, like on the
Oriental Express,” muses Sandalene.
Wonky, imprinted crockery in shades
of blue and green by Cape-based
ceramicist John Bauer, and the
projection of Luke at the entrance,
are the only elements linking the
restaurant to The Test Kitchen in
Cape Town. Not overly styled, the decor
sets the ambience and tone for the
main event, LDR’s incredible cuisine.
Diners can now enjoy the option of
three seven-course tasting menus,
foodandhome.co.za NOVEMBER 2016 93
THE X FACTOR

standard, vegetarian or pescatarian –

paired with either local or international
wines or even teas, all carefully
selected by sommelier William Riffel, to
complement the dishes. William is also a
deft hand at making cocktails, a fabulous
way to kick off the evening’s events!
From translucent sea bass ceviche,
to a blushing pan-seared duck breast
served with a range of duck elements
from confit leg and liver, the menu is CLOCKWISE
FROM TOP
refined and carefully crafted. Luke’s SANDALENE
talents for Asian cuisine do not go astray DALE-ROBERTS;
CHAMPAGNE
and his famous XO dressing adorns the MOJITO; WILLIAM
lamb scottati which is brought to the RIFFEL; RICE
table with one of his iconic cement balls, PUDDING DESSERT
smouldering and smoking. There is also
tofu cream served with a plump and
juicy scallop, and a lemon miso aïoli that
makes an appearance.
However, the dish that caught me by
surprise was something very ordinary,
newly packaged to represent fine dining
at its best – the rice pudding dessert.
Local flavours of caramelised quince and
naartjie lift the richness of the creamy
pudding, which has been transformed
into a silky ice cream. Utterly sublime!
Having started dinner with one of William’s
spiced naartjie martinis, I feel a wondrous
sense of harmony in my dining experience
(although this could also have been
attributed to the seven glasses of wine!)
“The collaborative energy here inspires
the menu,” explains Luke. “Because this
is a satellite to the rest of my business, it
is its own entity and the team here needs
to self-motivate, which they are doing
exceptionally well.” For Luke, it’s always
about creating and pushing boundaries
with ingredients, to see where and how
he can transform one and take it to
another level.
Working with the seasons and the
abundant vegetable garden at the hotel,
the team is aspiring to new heights,
absorbing all they can from their new
mentor and leader. With five restaurants
on the go, it’s a marvel that Luke manages
to juggle it all. But, judging by the calibre
of dishes coming out of the kitchen at the
Saxon, there’s no doubt that this culinary
collaboration will have the longevity it
needs to take hold in the City of Gold.
LUKE DALE-ROBERTS X THE SAXON,
36 SAXON ROAD, SANDHURST,
JOHANNESBURG; 011-292-6000;
SAXON.CO.ZA. (OPEN FOR DINNER ONLY.)

94 NOVEMBER 2016
 DECOR

1
Look like
LIKE WHAT YOU SAW IN OUR LDR X THE SAXON 3
FEATURE? REPLICATE THE STYLE IN YOUR OWN HOME
COMPILED BY HASMITA AMTHA

5
6

| 1 Jaguar pendant, R1 795, weylandts.co.za | 2 Master Class Quarry Marble pestle and mortar, R899,
yuppiechef.com | 3 “Gardens of the Wild” porcelain dinner plate from John Bauer’s Cape Fynbos Fusion
series, R1 000 per plate, johnbauerart.com | 4 Radford 16-piece cutlery set by Robert Welch, R1 499,
yuppiechef.com | 5 Doctor Zhivago dining chair, R4 550 (excl. fabric), leonat219.com | 6 “Aloe ferox” and
“Leucadendron species” by Shaune Rogatschnig (oil and pen on paper) 35cm x 50cm, R3 200 per piece
(unframed), mybrushwithlife.co.za | 7 Silver bamboo silk Gonsenhausers Fine Rug, R5 200 per m2,
finerugs.co.za | 8 Mayfair sofa in antique acorn leather (2,2m wide), R22 995, klooftique.com

foodandhome.co.za NOVEMBER 2016 95

BEST OF BUDAPEST

BY JANE GRIFFITHS PHOTOGRAPHS BY JANE GRIFFITHS, KEITH KNOWLTON

GREATSTOCK, REX FEATURES AND FOTOLIA

ABOVE AND RIGHT

FISHERMAN’S
BASTION
LEFT DOHANY
STREET SYNAGOGUE
BOTTOM LEFT ST
MATTHIAS CHURCH
JANE GRIFFITHS PAID
A VISIT TO THE HUB OF
HUNGARY, WHERE SHE
SCOUTED REVAMPED
RUIN PUBS, RELIVED
HISTORY, EXPERIENCED
PALATIAL PRECISION,
CHERISHED PAPRIKA,
RAISED A GLASS TO
THE CRAFT OF CRAFT
BEERS, BUMPED INTO
PUNK BANDS AND
FOUND REST AND
REVITALISATION FOR
TIRED LEGS IN THE
HEALING WATERS OF
THE SZÉCHENYI BATHS
he first thing that
caught my eye in
the curio shop was the mass
of bright red pods tumbling
down above the door. Some
had broken and the shop
assistant was sweeping up dried
shards and seeds. “Can I take
a few for my garden?” I asked.
With a quick glance to see if her
boss was looking, she grabbed a
packet and swept seeds into it.
“You know how to grow this?” she
asked. “It likes hot sun and only
harvest when bright red.” I was
in Budapest and had just scored
the perfect souvenir – seeds of
traditional Hungarian paprika.
Buda and Pest – once two different
cities facing each other across the
river Danube, now one of the largest
cities in the European Union. What
drew us to Hungary’s capital is its
unique combination of Soviet grit,
Bohemian grunge, European chic and
historical romanticism. Earlier in the day
we had explored one of the city’s many
world heritage sights, Castle Hill.
Towering above the Danube, the
kilometre-long palace district, with
its Baroque church, cobblestone streets
and medieval houses, is a good place to
begin exploring this city’s rich history.
We were just in time to catch the pomp
and ceremony of the changing of the
guard outside the Royal Palace. Below
the palace is a much younger structure,
the Fisherman’s Bastion, with white
turrets that would not look out of place
in Disneyland.
A classical trio serenaded us as we
drank in the views and snacked on
TOP TO BOTTOM
PAPRIKA SEED
PODS HANGING
FROM A CURIO
SHOP; NIGHTLIFE
IN THE JEWISH
QUARTER;
GOULASH
crispy rolls with
kolbász, spicy
smoked sausage,
accompanied by
refreshing Borsodi
Sör, Hungary’s most
popular beer.
Looking down
from the hills of Buda, the white neo-
Gothic Parliament House soars up from
the banks of the Danube, dominating
the skyline. Inspired by London’s
Westminster, its intricate craftsmanship
is equally impressive day or night. On
a sunset Danube cruise, we watched
the city slowly light up as darkness
descended, with the bridges –
illuminated necklaces reflecting in
the river – linking the twin cities.
Disembarking near Váci, the central
shopping street, we explored the
shops below the grand façades lining
the bustling pedestrian thoroughfare.
Tempted by European fashion brands
we settled on tins of paprika, a Desigual
handbag and a Michal Negrin crystal
necklace as mementoes.
It’s now 27 years since the fall of
communism and Budapest is an
international city with global cuisine
reflecting modern tastes. Restaurants
and street food abound, offering
everything from Middle Eastern kebabs,
Thai, Indian and Vietnamese curries
foodandhome.co.za NOVEMBER 2016 97
BEST OF BUDAPEST

and, of course, goulash. Originating from

the herdsmen (or gulyások), who would
cook it in a cast-iron pot hung above
an open fire, goulash is a meaty soup
traditionally spiced with garlic, caraway
and paprika. (A similarly flavoured,
but thicker stew which is often called
goulash – but never by a Hungarian –
is pörkölt.) Our best goulash experience
was from a simple food truck. I asked
the chef what his secret was. His reply?
“Don’t add paprika to hot pan. Makes
taste bitter. Heat fat, take pan off fire,
mix paprika in fat. Then cook meat.”
Our sightseeing was regularly
interspersed by partaking in a long-
standing Central European tradition:
coffee and cake. A highlight was the
elegant Café Gerbeaud, one of the
oldest and grandest coffee houses in
Europe. Its exotic wood panelling and
crystal chandeliers are a visual taste
of fin de siècle grace and
charm, complementing
the delicacies on offer.
We indulged in dobostorta,
mouth-watering layers
of vanilla sponge cake
interlayered with chocolate
buttercream, topped with
caramel and coated with
groundnuts.
Budapest is fast becoming
the craft beer capital of
Europe. There are over 50
microbreweries countrywide
and 200 different types of
ABOVE CAFÉ beers, with innovations like
GERBEAUD corn beer and chocolate
RIGHT
DOBOSTORTA stout, where alcohol-infused
BOTTOM LEFT cocoa beans are added to
SOMLÓI GALUSKA the brew. To track down
BOTTOM RIGHT
HUNGARIAN some of these, we headed to
EMBROIDERY the buzzing Jewish Quarter.
Located near the city centre,
this district has a rich
historical heritage and was home to a
flourishing Jewish community before
World War II.
Erzébetváros, the 7th district, is
now the city’s avant-garde nightlife
centre, with restaurants and music
venues proliferating down the maze
of alleyways. This is where we found
some of Budapest’s famous ruin pubs,
breathing new life into abandoned
buildings and attracting crowds all
year round.
The granddaddy is Szimpla Kert
(Simple Garden), the oldest ruin pub in
Budapest. Walking through its entrance
tunnel is akin to entering a friendly,
chaotic Hieronymus Bosch painting,
with three-dimensional graffiti art and
multi-coloured lighting. It opened up
to a cavernous space, which at first
glance looked as if it had an excellent
trompe-l’oeil ceiling, but made me
dizzy when I realised it was open to
the heavens. This multi-level space has
balconies, spiral staircases, numerous
bars and a choice of tables, chairs,

LEFT BUDAPEST
STREET SCENE;
ST MATTHIAS
CHURCH IN THE
CASTLE DISTRICT
RIGHT SZIMPLA
KERT, THE OLDEST
RUIN PUB IN
BUDAPEST

foodandhome.co.za NOVEMBER 2016 99

BEST OF BUDAPEST

Watch
Jane Griffiths
chat more about
ABOVE AND
her time in Budapest BELOW
by logging on to SZÉCHENYI
goo.gl/ubYov3 BATHS
RIGHT MEDIEVAL
TOWN CASTLE
DISTRICT

booths, bar stools and

even an East German
Trabant car converted into
a comfy couch. While listening to an
Irish folk punk band we sampled pálinka,
wickedly strong, distilled fruit brandy.
Many Hungarians consider a shot of
pálinka the best cure for a hangover.
Our choice to remedy any
overindulgences was to spend a
morning at a thermal bath. Budapest
sits above 125 thermal springs and
“taking the waters” has been a local
ritual since Roman times. Everyone
we met recommended their favourite,
but we were seduced by the yellow
icing cake architecture and blue waters
of Széchenyi Baths, Europe’s largest
medicinal spa. We hired a cabana to
change and headed into the marbled
indoor labyrinth to soak, swim and
steam ourselves into health, relaxation
and vitality. Outside we discovered
three vast pools, one with a whirlpool
in its centre, where we joined an
orbiting group of people, rediscovering
childhood merry-go-round pleasures.
Another thermal pool had water jets
for massaging legs and feet. I chatted
to a woman standing above one of three
high-pressure jets, coveted by locals.
“I come here often. It is good for old
legs, so you’ll only need in 20 years’
time. But here, have a go – you’ll enjoy,”
she said as she offered me her treasured
spot. And she was right.

100 NOVEMBER 2016

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12 MASTERCLASS
want to be a chef,”
states Thomas
Doherty (11). He’s
wearing goggles as he
slices onions. “A pilot
rather,” chimes in his
mom, Margot Janse (who
also happens to be the
award-winning executive
chef of The Tasting Room at
Le Quartier Français). The blonde
duo is in their sunny Franschhoek
kitchen; three dogs weave around
them (Dexter, Gypsy and Padkos),
their paws clattering on the tiles.
102 NOVEMBER 2016
Thomas is making us a favourite from
when he was younger: Parmesan
gnocchi with crispy skinned trout and
the all-important Shrek sauce (a green
pea sauce).
Thomas has always been surrounded
by food; his dad Duncan Doherty is
also a chef. Plus, he gets a masterclass
daily from one of South Africa’s top
chefs. “Thomas often sits at the kitchen
counter doing his homework while I
cook us dinner,” says Margot.
Thomas is something of an
adventurous eater. He’s been eating
sushi for most of his life and even
oysters while he was still a toddler. This
EACH MONTH, F&HE
OFFERS AN ASPIRING
YOUNG CHEF THE
CHANCE TO SHARE
WITH US THEIR BUDDING
CULINARY SKILLS IN THE
KITCHEN AND PREPARE
A FAVOURITE DISH
BY MALU LAMBERT PHOTOGRAPHS BY
BRUCE TUCK RECIPE AND STYLING BY
MARGOT JANSE
willingness to try interesting foods is
in part thanks to Margot’s approach.
“It’s about making food fun for kids,”
she explains. “I would ask him what
colour mash he wants [butternut mash
for orange] or I’d put ‘snow’ on his food
[finely crumbed feta].”
“The most important thing to
remember when cooking is to keep it
clean,” instructs Thomas like a seasoned
chef as he wipes down the counter.
He pushes potatoes through a sieve
with visible effort. Does the hard work
of being a chef put him off? “No,” he
replies simply. “I would love to work in
The Tasting Room. He has once before –
when he was smaller, he helped make
crunchies in the pastry section. He
also pitched in more recently to help
the kitchen team make 2 000 cupcakes
destined for a local charity.
This isn’t the first time he’s shown
off his cooking skills to an audience.
He has made sushi for a school show
and tell. Soon he’ll be exhibiting his
Dutch heritage (Margot was born in
Holland) at the school food fair where
he’ll be preparing traditional dishes like
poffertjes and stroopwafels. Margot
has spoken Dutch to him since the
 MASTERCLASS
12
THOMAS’S
GNOCCHI TIPS
  
 
 

hands are clean
   
  
 
 
   
them straightaway
(don’t keep any for later)
 

 á
 

hands and on the
counter

PARMESAN GNOCCHI, CRISPY SKINNED TROUT AND SHREK SAUCE

1 2
12 MASTERCLASS

day he was born and he can speak the

á 
  
maternal granny communicate only
in Dutch.
Thomas describes himself as
“awesome, cool and natural” and his
favourite subjects at school are Maths
and Integrated Studies. He plays
cricket, hockey and the piano too.
He scoops the potato dough deftly
onto a spatula, cradling the top with
another spatula as he transfers it to
the mixing bowl. It’s a neat little trick.
“Yay! I invented something,” he grins.
He’s juggling a couple of things as he
2 3
plates the dish, all the while keeping
things tidy. “See, men can multitask,”
he quips.
The finished dish is stunning – the
pink of the fish complements the green
sauce beautifully, and it’s delicious,
of course. I tell him this, and he looks
over at his mom with a wink: “Thanks.
I learned from the master.”

Parmesan gnocchi,
crispy skinned trout
and Shrek sauce
Serves 4 EASY 1 hr

THE FLAVOUR COMBINATIONS

GNOCCHI
500g potatoes
200g rock salt
4
2,5ml (½ tsp) fine salt
65g Parmesan, grated
65g flour + extra, to dust
1 egg
15ml (1 tbsp) chives, chopped

SHREK SAUCE
15ml (1 tbsp) butter
1 medium red onion, peeled
and diced
1 large garlic clove, peeled
and minced
salt, to taste
500ml (2 cups) milk
400g frozen peas
15ml (1 tbsp) cream cheese

GARNISH
15ml (1 tbsp) toasted hazelnuts,
crushed 5
15ml (1 tbsp) ready-made crispy
onions (available at woolworths.co.za)

104 NOVEMBER 2016


15ml (1 tbsp) flat-leaf parsley, chopped
+ extra, to garnish
TROUT
15ml (1 tbsp) canola oil
600g lightly smoked trout fillet, skin
on (cut into 4 portions)
salt, to taste
1 lemon wedge, to squeeze
MASTERCLASS
12
of the trout on paper towel. Season
the skin to taste and place skin-side
down in the hot frying pan. Shake the
pan a little to make sure the skin does
not stick. Fry until the skin is crispy,
5 minutes. Quickly flip the trout over
and remove from pan. Squeeze some
lemon juice over the trout.

HOW TO DO IT
7 In the meantime, bring a pot of
salted water to a simmer. Place the
gnocchi in the water. Simmer until the

1 For the gnocchi, preheat the

oven to 200˚C. Place the rock
gnocchi starts to float, a few minutes.

8 Warm up the Shrek sauce in a

salt on a small roasting tray and
place the potatoes on top. Roast
in the preheated oven, 45 minutes,
until the potatoes are soft.
separate frying pan, add the cream
cheese and whisk until smooth. Taste
6
and adjust the seasoning accordingly.
Drain the gnocchi and add to the Shrek

2 Place a sieve over a bowl. Cut the

roasted potatoes in half and place
sauce. Do not boil the sauce as this
will make it discolour.
cut-side down in the sieve. Fold a dry
cloth and use it to push on the skin
side of the potatoes, so as to let the
9 To serve, divide the gnocchi and
sauce among 4 bowls and sprinkle
with the garnish and extra parsley
cooked flesh mash through the sieve. leaves. Place the crispy skinned trout,
Weigh out 300g of the potato. Add skin-side up, atop.
Any food preparation by minors should be performed under parental supervision at all times. In no event shall Food & Home Entertaining or

the fine salt, Parmesan, flour, egg

and chives to the potato and mix with
Caxton CTP be liable for any damage or injury that may occur as a result of making “Junior Chef” recipes featured in this publication.

a rubber spatula until just combined.

If the consistency seems sticky, add TO SEE BEHIND
a little more flour. THE SCENES,

3 Dust a surface with flour and roll

a piece of the gnocchi dough into
a sausage shape. Have a flour-dusted
tray at hand, cut the sausage into 2cm-
pieces and transfer the gnocchi pieces
to the tray.
7
4 For the Shrek sauce, melt the VISIT
GOO.GL/XXZMGY
butter in a medium pot, add the
onion and the garlic and fry over
medium heat until the onion is soft.
Season to taste and add the milk.
Once the milk reaches a boil, add the
peas and bring back to boiling point.
Remove from heat and blitz until very
smooth, using a stick blender. Place
a sieve over another pot and strain
the sauce by pushing the pea mixture
through the sieve with a spatula.

5 For the garnish, place the hazelnuts

in a small oven tray and toast in
the oven at 180˚C, 10 minutes or until
golden brown. Leave to cool and crush
using a flat plate, pushing down on the
nuts or using the flat side of a knife.
Toss the crispy onions and parsley
through and set aside until needed.

6 For the trout, place a non-stick

frying pan over medium heat and
add the canola oil. Dry the skin side
8 9

foodandhome.co.za NOVEMBER 2016 105


EACH MONTH, F&HE TAKES AN INDULGENT FOODIE
FAVOURITE AND GIVES IT A HEALTHY TWIST. THIS
MONTH, WE LIGHTEN UP POTATO SALAD
RECIPE AND STYLING BY CLAIRE FERRANDI ASSISTED BY NOMVUSELELO MNCUBE
PHOTOGRAPH BY DYLAN SWART
Lemony cauliflower and
sweet potato salad with
crunchy mange tout peas
A lighter, fresher update of the classic
South African potato salad. The sweet
potato is creamy and comforting, while
being crammed with fibre, as well as
vitamins A and C. The mange tout peas
and cauliflower lend a satisfying crunch,
along with a nourishing boost. Instead
of rich and creamy mayo alone, the
dressing is yoghurt-based and packed
with zingy flavours from the lemon,
capers and fresh green herbs. This side
dish is the ideal accompaniment to a
hot-off-the-coals braaied spatchcock
chicken, or make a batch to keep in
your fridge and package for energising
lunches on the go
Serves 8 EASY 1 hr
THE FLAVOUR COMBINATIONS
VEGETABLES
800g sweet potatoes, unpeeled and
cut into 2cm cubes
1 head cauliflower, cut into florets
DRESSING
300g low-fat plain yoghurt
150g good quality mayonnaise
50ml water
106 NOVEMBER 2016
60g capers, drained and
roughly chopped
large handful fresh parsley leaves,
roughly chopped + extra, to garnish
large handful fresh mint leaves,
roughly chopped
large handful fresh chives,
freshly snipped
zest of 2 lemons
salt and freshly ground black
pepper, to taste
140g mange tout peas, sliced
into strips
HOW TO DO IT
1 For the vegetables, add the sweet
potato cubes to a pot of cold water
and bring to a boil. Boil until the cubes
are tender, about 30 minutes. Bring
another pot of water to a boil and
boil the cauliflower florets until just
tender, about 5 – 10 minutes. Drain
the veggies and set aside at room
temperature until needed.
2 For the dressing, combine the
yoghurt, mayonnaise, water, capers,
herbs and lemon zest in a bowl and
season to taste.
3 Toss the sweet potato, cauliflower
and mange tout peas on a serving
platter. Drizzle with the dressing. Taste
and season accordingly. Garnish with
the extra parsley leaves.
SWEET POTATOES
Sweet potatoes (both
regular and orange) have
a lower glycaemic index
(relating to your glucose
or blood sugar levels), are
a better source of fibre and
provide similar or slightly
higher levels of vitamins and
minerals (especially vitamin A)
than regular potatoes. Sweet
potato is also a good source
of vitamin B6, that helps
your body produce and use
protein and glycogen, which
is the stored energy in your
muscles and liver. Vitamin B6
also assists with transporting
oxygen in your blood.
BETA-CAROTENE
Sweet potato, especially
the orange type, is rich in
beta-carotene, which is
transformed into vitamin A
in the body. Vitamin A plays
an important role in growth
and development in children
and helps to maintain a
strong immune system. Beta-
carotene is better absorbed if
fat is added to the meal, like
the mayonnaise in this dish.
VITAMINS C AND K
Cauliflower is high in
vitamins C and K, the latter
aiding bone and cell growth
while maintaining a healthy
circulatory system.
 NUTRITIONAL FACTS

CAULIFLOWER
Cauliflower is a cruciferous (green leaf) vegetable that contains numerous phytochemicals (biologically active compounds)
like organosulfur compounds, indoles and isothiocyanates. In relation to cancer, phytochemicals in fruit and vegetables
help metabolise drugs, toxins, carcinogens (substances that are capable of causing cancer in living tissue) and mutagens
(which increase the frequency of mutations). These overlapping and complementary mechanisms include the neutralising
of free radicals, inhibiting enzymes that activate carcinogens and inducing enzymes that inactivate carcinogens.
This, in turn, blocks or suppresses cancer-causing agents.
 Apr icot ja m
Apricot jam and mustard-
 
   
 XX 
tomato salsa
Delicious ribs with a sweet and sticky
sauce – this calls for alfresco dining
Serves 4 EASY 2 hrs 15 mins

THE FLAVOUR COMBINATIONS

RIBS
20ml (4 tsp) coriander seeds
20ml (4 tsp) mustard seeds
15ml (1 tbsp) ground cumin
15ml (1 tbsp) smoked paprika
10ml (2 tsp) salt
150g (½ cup) apricot jam
30ml (2 tbsp) Dijon mustard
5ml (1 tsp) garlic, finely chopped
2,5ml (½ tsp) dried chilli flakes
REMEMBER WHEN MOM TOLD 1kg smoked pork belly ribs

YOU NOT TO LEAVE “BUTTER 125ml (½ cup) water

FISHES” IN THE JAM AFTER POTATOES

SPREADING THIS SUGARY 30ml (2 tbsp) olive oil
SWEET, GOOEY GOODNESS 15ml (1 tbsp) butter
3 (730g) large potatoes, diced
OVER SOFT, SPONGY WHITE 15ml (1 tbsp) fresh rosemary, chopped
BREAD? WELL, THERE MIGHT 5ml (1 tsp) garlic, finely chopped
JUST NOT BE TIME TO LEAVE pinch chilli flakes
ANY JAM BEHIND EITHER, salt and freshly ground black
pepper, to taste
LOOKING AT THESE LIP-
SMACKING RECIPES… SALSA
1 (180g) large tomato, diced
RECIPES AND STYLING BY ILLANIQUE VAN ASWEGEN ½ (90g) red pepper, seeded
PHOTOGRAPHS BY ADEL FERREIRA
and diced
½ (70g) red onion, peeled and
thinly sliced
½ (150g) medium cucumber, diced

108 NOVEMBER 2016

 USE IT OR LOSE IT

30ml (2 tbsp) red wine vinegar

5ml (1 tsp) apricot jam
salt and freshly ground black
pepper, to taste

handful fresh basil leaves, to garnish

HOW TO DO IT

1 For the ribs, preheat the oven to

180°C. Place the coriander seeds,
mustard seeds, cumin, paprika and
salt in a pestle and mortar and grind
until almost fine. Combine with the
apricot jam, mustard, garlic and
2,5ml (½ tsp) chilli flakes. Brush half
of this onto the ribs and massage the
marinade into the meat. Place the
ribs in a deep baking tray and add the
water to the tray. Cover with foil and
bake, 1 hour 30 minutes.

2 Remove the foil. Brush the remaining

sauce over the ribs. Turn on the
oven’s grill element and grill, 10 – 12
minutes, until browned and lightly
charred. Slice into portions.

3 For the potatoes, heat the olive oil

and butter in a pan over medium
heat. Add the potatoes to the pan
and fry, 15 – 20 minutes, until tender
and lightly browned. Give the pan a
shake every now and then to prevent
the potatoes from sticking. Add the
rosemary, garlic and pinch chilli flakes,
and fry, 1 minute. Season to taste.

4 For the salsa, combine all of the

ingredients and season to taste.
Top the potatoes with the sliced ribs
and serve with the salsa on the side.
Garnish with basil leaves.

COOK’S TIP
For easy cleaning, line your baking tray
with a double layer of foil or baking
paper when cooking the ribs in the
oven. This prevents the marinade from
sticking to your baking tray.

Apricot jam, guava and

vanilla cordial
A delightfully fruity cordial that just
spells “s-u-m-m-e-r”
Makes 750ml (Serves 6) EASY 25 mins
DA Y

THE FLAVOUR COMBINATIONS

CON

5A

250ml (1 cup) boiling water AI

T

NS APRICOT JAM AND MUSTARD-GLAZED RIBS

R

U
1 O F YO
3 Rooibos teabags WITH CRISPY ROSEMARY POTATOES AND TOMATO SALSA
USE IT OR LOSE IT
300g (1 cup) apricot jam
5 (350g) medium guavas,
peeled and chopped
70g sugar
seeds of 1 vanilla pod
15ml (1 tbsp) lemon juice
ice, to serve
lemon slices, to serve
fresh mint leaves, to serve
sparkling water, to serve
APRICOT JAM, GUAVA AND VANILLA CORDIAL
110 NOVEMBER 2016
HOW TO DO IT
1 Pour the boiling water over the
Rooibos teabags and allow to
steep, 5 minutes. Remove the teabags
and discard.
2 Add the apricot jam, guavas, sugar
and vanilla seeds to a saucepan.
Place over low heat and cook until the
guavas have softened, 5 minutes. Add
to a blender with the lemon juice and
tea and blitz until smooth. Allow the
cordial to cool down until needed.
3 To serve, place ice, lemon slices
and mint leaves in serving glasses
or a pitcher. Add a splash of the cordial
and top it off with the sparkling water.
Stir and enjoy.
COOK’S TIP
To turn this child-friendly drink into
a fun alcoholic version for adults,
simply add a dash of gin or vodka.
Apricot jam and
chocolate ganache tart
The sweet and slightly tart nature of
apricot jam pairs well with dark chocolate
Serves 8 EASY 1 hr 10 mins + 1 hr,
to chill
THE FLAVOUR COMBINATIONS
CRUST
200g shortbread biscuits
60g butter, melted
45ml (3 tbsp) desiccated coconut
30ml (2 tbsp) sugar
FILLING
300g (1 cup) apricot jam
seeds of 1 vanilla pod
250ml (1 cup) fresh cream
5ml (1 tsp) vanilla essence
pinch salt
200g dark chocolate, finely chopped
2 large eggs, lightly whisked
60ml (¼ cup) shelled and chopped
pistachios, to serve
handful edible flowers, to garnish
fresh mint leaves, to garnish
HOW TO DO IT
1 Preheat the oven to 180°C. Grease
a 22cm loose-bottom fluted tin with
cooking spray.
2 For the crust, place the shortbread
biscuits in a food processor and
blitz until fine. Combine with the
melted butter, coconut and sugar.
Press the mixture into the tin, making
sure you cover the base and sides in
an even layer. Place in the oven and
bake, 10 minutes, and allow to cool,
5 minutes.
3 For the filling, whisk the apricot jam
and vanilla seeds together. Spread
it over the crust.
 USE IT OR LOSE IT

APRICOT JAM AND CHOCOLATE GANACHE TART

Heat the fresh cream, vanilla
essence and salt in a saucepan.
Remove from heat before reaching
boiling point. Pour the cream mixture
over the chopped chocolate and
stir until smooth. Whisk half of the
chocolate mixture into the whisked
eggs and pour back into the remaining
chocolate mixture. Whisk until smooth.
Carefully pour the chocolate
mixture over the jam. Place in the
oven and bake, 20 – 25 minutes, until
the sides have set and the centre
is still slightly wobbly. Cool at room
temperature and refrigerate, at least
1 hour before serving.
To serve, top the apricot jam
and chocolate ganache tart with
chopped pistachios, sprinkle with
edible flowers and garnish with the
mint leaves.
COOK’S TIP
Position your fluted tin in a baking
tray, as this allows you to easily
transfer it in and out of the oven
without any spills.

foodandhome.co.za NOVEMBER 2016 111

 RECIPE AND STYLING BY CLAIRE FERRANDI PHOTOGRAPH BY DYLAN SWART

This month, we love... ILLUSTRATION BY SARAH-JANE WILLIAMS

small handful fresh mint leaves,

 X
 finely chopped
TRY THESE...
Make a sophisticated
vinaigrette for salads by
combining 1 part Champagne
vinegar with 2 parts olive oil and
a dash of truffle oil. Add some
chopped fennel leaves, a little
seasoning and a pinch of sugar.
Slowly roast thin slices of carrot
and beetroot with thyme to make
vegetable chips. Season with
a splash of Champagne vinegar
and a dash of sea salt.
112 NOVEMBER 2016
Champagne vinegar,
lemon, mint and horseradish
Use either fresh or frozen oysters for
this dish. If using frozen, simply
defrost your oysters at room temperature
for an hour or so, and they will open on
their own as they defrost. Delicious as
a summer evening snack
Serves 2 EASY 20 mins
THE FLAVOUR COMBINATIONS
20ml (4 tsp) Champagne (Reims)
vinegar (available at La Marina
Foods and sagrafoods.com)
1 small shallot, peeled and very
finely chopped
zest of 1 lemon
juice of ½ lemon
2,5ml (½ tsp) dried red chilli flakes
pinch sugar
20ml (4 tsp) creamed horseradish
8 oysters, shucked (shell popped
open) and loosened from shells
crushed ice, to serve
HOW TO DO IT
1
For the salsa, simply combine all of
the ingredients, except the oysters
and ice, in a small bowl and allow to
stand to marinate, 10 minutes.
2
Scatter your ice on a serving platter
and arrange the oysters on top.
Add a teaspoon or 2 of the salsa to
each oyster and enjoy (with a glass of
bubbly, of course)!
 PROMOTION

SLICE OF
THIS C BANI
MOZZARELLA WILL HAVE YOUR GUESTS
“OOH-ING” AND “AAH-ING” AT THE LUNCH TABLE

Melon and Galbani Mozzarella

salad with prosciutto and basil
Galbani Mozzarella is perfectly smooth and light. The Italians have
been celebrating its great texture and taste for more than 130 years!
Serves 4 EASY 20 mins

THE FLAVOUR COMBINATIONS

SALAD
FH8291/11/16 Recipe and styling by Vickie de Beer. Assisted by Julia van Maarseveen and Inge Bartsch. Photographs by CRPhotographic and supplied

1 spanspek
100g prosciutto crudo
250g Galbani Mozzarella

DRESSING
2,5ml (½ tsp) wholegrain mustard
30ml (2 tbsp) balsamic vinegar
60ml (4 tbsp) olive oil
salt and freshly ground black pepper, to taste
handful fresh basil leaves

HOW TO DO IT

1 For the salad, halve the melon and remove the

pips, slice the skin off and discard. Cut the
melon into thick wedges. Wrap the wedges with
prosciutto and arrange on a serving platter. Break
the Galbani Mozzarella into chunky pieces and
scatter around and over the melon wedges.

2 For the dressing, combine the wholegrain

mustard, balsamic vinegar and olive oil in
a small bowl. Season to taste. Roughly chop
½ of the basil leaves and add to the dressing.

3 To serve, drizzle the salad with the dressing

and scatter the remaining basil leaves over.

FOR MORE GREAT SUMMER RECIPES,

VISIT GALBANICHEESE.CO.ZA
 HOW WELL DO YOU KNOW YOUR FOOD?
COMPILED BY HASMITA AMTHA

CLUE TO QUESTION 5

Photograph by Fotolia

114 NOVEMBER 2016

 NOVEMBER 2016: THE FRESH ISSUE

VEGAN FISH & SEAFOOD DRINKS

Almond gazpacho with grapes ............... 68
Apricot jam, guava and
vanilla cordial .......................................... 109
Butternut, fennel and ginger soup
with toasted pumpkin seeds ................... 64
Cannellini bean and courgette burgers
with roasted cashew mayo, pickled
beetroot and shaved carrot ......................13
Crunchy fried cauliflower pops with
sticky sesame dipping sauce .................. 50
Lentil and herb tabbouleh ....................... 48
Open sandwiches with spicy
aubergine and chermoula spread,
tofu and crispy fried leek ......................... 69
Spiced apple gingerbread squares
with coconut caramel sauce ....................51
Rosehip, hibiscus and ginger
sparkling coconut and vanilla floats ....... 52
Rose water, raspberry, coconut and
plum sorbet ............................................... 62
Smoky mushroom “bacon” and
spiced tofu skewers ................................. 49
Sweet potato “toast” ................................16
Warm quinoa, coriander and
pomegranate salad .................................. 79
Vegan peanut butter and banana
ice cream with vegan date-
caramel sauce ... ........................................18
Fresh oysters with Champagne vinegar,
lemon, mint and horseradish .................112
Mexican scallop and kingklip ceviche
with chilli and lime .....................................25
Moroccan-spiced leek, sour cream
and trout pâté with Melba toast ...............70
Naan pizzas with buffalo mozzarella,
smoked trout and capers ........................ 64
Spiced white fish, aubergine purée
and green olive dressing ......................... 86
MEAT & POULTRY
Apricot jam and mustard-glazed ribs
with crispy rosemary potatoes and
tomato salsa ........................................... 108
Bacon-wrapped roast chicken
breasts stuffed with Gorgonzola ............ 65
Grilled plum salad with popcorn chicken.. 61
Orange, rosemary and caramel-
glazed duck breasts ..................................21
Turkish apricot, lamb shank and
chickpea tagine ........................................ 77
Negroni ..................................................... 36
Orange bitters .......................................... 36
DESSERTS & BAKING
Almond, fig and orange blossom
filo pies ...................................................... 79
Apricot jam and chocolate
ganache tart..............................................110
Crème brûlée macarons .......................... 38
Pear and sour cream sponge with
candied pear, caramelised hazelnuts
and crème anglaise .................................. 88
Pistachio and rose water biscotti ........... 79
Spanspek and chai ice-cream sundae
with chocolate sauce ................................73
Thyme-baked Camembert with pecan
nuts and cheat’s salted caramel ............. 21
Vanilla-caramel ripple ice cream ..............21
Vanilla, coconut and
plum cupcakes .......................................... 63

STOCKISTS
Culinary Equipment Company.............................................................................011-701-2200

VEGETARIAN
Cape Malay butternut soup with
Szechuan pepper and truffle-feta
terrine and orange oil ............................... 86
Cauliflower rice “risotto” with lemon,
leeks and mascarpone ............................ 65
Crumbed aubergine, tomato and
basil towers with a creamy blue
cheese sauce .............................................71
Lemony cauliflower and sweet-potato
salad with crunchy mange tout peas ... 106
Parmesan gnocchi, crispy skinned trout
and Shrek sauce ..................................... 104
Spicy tomato and poached
egg shakshuka ......................................... 77
Faithful to Nature .................................................................................................. 021-785-3268
La Marina Foods .................................................................................................. 011-608-3277
Liquor City .............................................................................................................011-306-9999
Sagra Food and Wine Merchant .......................................................................021-200-8333
Woolworths ...........................................................................................................0860 022 002
ALTITUDE BAKING
All baking recipes in this magazine have been tested at high altitude.
Follow this guide for baking at sea level:
Lower the oven temperature by 10°C
For every 5ml (1 tsp) baking powder, increase by 1 – 2ml
For every 220g (1 cup) granulated sugar, increase by 15 – 30ml
For every 250ml (1 cup) liquid, decrease by 30 – 45ml
For every 120g (1 cup) flour, decrease by 15ml (1 tbsp)

TRIVIA ANSWERS FROM PAGE 114

1 Cashews, almonds and pine nuts 2 Vitamin B12 3 Fruitarian 4 Leonardo da Vinci 5 Eggs 6 Jainism 7 Vegan wine
8 Paul, Mary and Stella McCartney, together with Greg Barker 9 Nutritional yeast 10 Daiya Foods 11 Ayurvedic 12 Polenta, egg
free pasta and risotto 13 Jay Z and Beyoncé 14 Buddhism, Rastafari and Hinduism
 HOW IT WORKS
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 BLOCKWORD
KNOW
YOUR 1

6 7

9 10

11 12

13

14

ACROSS
4 The process used to clarify wines is called
7 A person who does not eat meat, but fish
8 A fish by-product
9 Adding hot liquid to a cold mixture slowly and gradually as to Find the missing
not cook the mixture further word by taking the
10 A fresh, raw seafood dish that is cured in citrus juices first letter of 3 down,
11 Gin’s main ingredient the last letter of 10
13 Marrakesh is in across, the last letter
14 One of the restaurants on our Food Meander of 4 across, the
second letter of 14
DOWN across and the last letter of 6 down.
1 Luke Dale-Roberts’s wife’s name SMS the word, your name, ID number
2 Leche de tigre or citrus-based marinade that cures the seafood and postal address to 48405 by
in a ceviche (6, 4) 30 November 2016, and you could
3 A person who does not eat meat, or any other animal product be the lucky reader to win a copy of
or by-product is referred to as being V is for Vegan by Kerstin Rodgers
5 The French Huguenot corner in the Western Cape province (Quadrille Publishing), worth R459! SMS
6 A milk protein costs R1,50; free SMSs do not apply.
12 One of the eateries mentioned in our veggie restaurants feature

118 NOVEMBER 2016

 coming
IN DECEMBER 2016

’TIS THE SEASON TO BE JOLLY SO DON’T

SPOIL THE JOY WITH SWEATING THE
SMALL STUFF LIKE THE BIG LUNCH. WE’LL
HAVE YOU MISE’ING AND PLACE’ING WITH
OUR MAKE-AHEAD CANAPÉS, COCKTAILS
AND DESSERTS!

IF THE THOUGHT OF FESTIVE-SEASON

GIFT SHOPPING OVERWHELMS YOU,
SPARE A THOUGHT FOR SANTA! DON’T
FRET – WE’VE GOT YOU COVERED WITH
HOME-MADE GOODIES AND THE ULTIMATE
GUIDE TO WHAT TO GIVE TO WHOM WELL
IN ADVANCE...

NO FESTIVE TABLE IS COMPLETE WITHOUT

THE ROAST. WE’LL HAVE YOUR GUESTS
SWOONING OVER YOUR STUFFED
CHICKEN WITH AN ÜBER-CHIC FILLING

DREAMING OF A WHITE (SEASIDE)

CHRISTMAS? SET YOUR SENSES ADRIFT
AND CYCLE THROUGH SUGAR CANE,
LOUNGE ON A CATAMARAN AND GAZE
OVER THE COBALT EXPANSE THAT
ABOUNDS BEYOND THE PARADISE
KNOWN AS ÎLE MAURICE
Photograph by Dylan Swart
 SLICE OF LIFE
Food
ONTREES
URBAN HARVEST IS A SOCIAL ENTERPRISE
that establishes and manages beautiful and
productive organic food gardens in homes,
businesses and community projects. Since 2006,
Urban Harvest has installed 303 harvest gardens in and
around Cape Town. As a result, I believe we have played
an important role in putting urban food gardens on the map
both literally and figuratively. Furthermore, we are proud to
know that through our projects, thousands of people have
learned how to “grow their own” and are eating fresh, travel
mile free, packaging free, organic food daily. What sets Urban
Harvest apart is our combined commitment to the aesthetics,
productivity and sustainability of every unique garden we create.
A key offering is our Edumaintenance programme, which provides
ongoing maintenance and resource support and, over time, up-
skills our clients to become self-sufficient food garden experts.
I THINK THERE ARE A NUMBER OF FORCES driving the
global movement towards edible gardens. On the environmental
front, people are realising that small-scale, intensive and localised
systems are a more sustainable option for food production (as
well as for water and energy “harvesting”). Economically, food
(and everything else) is becoming more expensive and people are
seeing the financial benefits of growing some of their own herbs
and vegetables at home. Society is also becoming increasingly
health conscious – in a more holistic sense. Getting out of the
office and into the garden (even if it’s only a small balcony or
vertical garden); into the body; into the senses and working with
their hands – with nature – is a hugely important, balancing
and ultimately healing practice. Not to mention the direct
nutritional benefits of eating just-picked fresh food and
the social benefits of working or sharing with family,
neighbours and friends. Life has become so fast-
paced and complex that we long to balance this
with the slow time and simplicity of gardening.
WHEN IT COMES TO TRENDS... in the
past, our clients were mostly retro-fitting
120 NOVEMBER 2016
What’s better than
picking your own
tomatoes for a fresh
salad? Ben Getz,
the man behind
Urban Harvest Edible
Gardens, agrees as
he and his team put
urban food gardens
on the map in SA
organic gardens into their existing homes
and gardens. Now, we’re seeing more and
more people designing harvest gardens into their
Compiled by Hasmita Amtha. Photographs by Bruce Tuck. Shot on location at DoubleTree by Hilton Hotel Cape Town – Upper Eastside
new houses from the start. Following this trend,
food gardens are no longer relegated to the shady
back corner of the garden (which doesn’t work anyway)
and are now given prime positions, even regarded as a
central feature in the architectural layout. Of course, there
are more small space gardens today as well: little balconies
decked out with timber planters and vertical gardens which
become abundantly colourful, fragrant and ultimately delicious.
THE GARDEN AT DOUBLETREE BY HILTON was installed in
2010 with a view to beautifying their conference centre’s outdoor
deck and incorporating fresh harvests into Liberty restaurant’s
menu. Since then, we’ve worked very closely with chef Simon
Kemp to ensure the garden is producing what he needs to offer
unique, delicious and fresh elements in his daily masterpieces.
DoubleTree is one of our favourite clients because of their hands-
on involvement in, and ongoing commitment to, their food garden.
The only challenge initially was getting our planting cycles right.
Because of the kitchen’s high demand for fresh herbs, salad
greens and edible flowers, we have to plant weekly throughout
the year, which means we need to condition the soil regularly too.
MY ADVICE TO SOMEONE STARTING THEIR OWN EDIBLE
GARDEN IS firstly to do it! And secondly, do it right the first time.
With a little help it’s easy, but many people make the mistake of
undervaluing their garden and not giving it their all. Remember,
what you put in is what you’ll get out. Be generous when it
comes to building soil and feeding plants, but first of all and
above all, choose a good position – it must be as sunny
as practicable (you can always create shade later, if
need be) and sheltered from harsh wind, if possible
(“windbreaks” can be added later as well). Always
cover soil generously with mulch. Plant seasonally
appropriate seeds and seedlings and keep
plants moist with ample water to drink.
021-300-1766; URBANHARVEST.CO.ZA
 ON SALE

Food & Home Entertaining –

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on-trend appeal. From cocktails
to soups, salads to mains, sides to
desserts and beautiful bakes, this
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TBWA\HUNT\LASCARIS\DURBAN\44103\ENG