FROM MISO-ROASTED AUBERGINES TO BLACK BRUSHSTROKE CAKE, HALLOWEEN HAS NEVER BEEN DARKER!

O OK
NG MARK BOUCHER’S N E W C O OKB
W E D DI I V E BIG DAY will bowl YOTAM OTTOLENGHI
E XCL U S you over! serves up the sweetest
spread ever seen

s
ROS E
A N D LE RIES
MON SCE AW B E R
N TE D N O BA K E C H E E S E CA K E S TAC K E D W ITH S TR

Fre sh § fa bulou
OUR MOST
FLAVOURFUL ISSUE YET!

Get your sizzle on this summer

WITH AWESOME DISHES TO ENJOY ALFRESCO
 45
COVER STORIES
56 A MATCH MADE IN HEAVEN
Mark and Carmen Boucher
recently tied the knot at her
parents’ beautiful farm outside
Jeffreys Bay
70 A FEAST FOR GOTHAM
Katelyn Williams goes dark and
decadent with this ravishing
spread, ’cause black is back!
86 KEEPING THINGS SWEET
Fresh from the oven: Sweet by
Yotam Ottolenghi and Helen Goh,
published by Ebury Press
FEATURES
26 THE IMMORTAL MUSHROOM
The Mushroom Guru introduces: the
magical mushroom, reishi, sporting
breast cancer-fighting properties
62 THE CHICKEN AND THE EGG
Fair is fowl and fowl is fair: we
honour the fowl with the egg this
World Egg Day on Friday, 13 October
80 A GIANT SPIRIT
Hospitality is served with a special
touch at The Elephant Café, upstream
from the Vic Falls in Livingstone
94 WHEN IN REIMS
Jenny Handley sipped her way
through the Champagne houses
and their legacies – toasting Global
Champagne Day on 20 October
REGULAR
FOOD FEATURES
38 KITCHEN FILES
Tips, tricks and nice-to-know info –
how to cook the perfect steak
40 3 WITH 1
Learn three ways with blueberries
FACEBOOK.COM/FOODANDHOME
ENTERTAININGMAGAZINESA
62
45 IN SEASON
Guavas, red onions, rhubarb,
strawberries and turnips
98 CARB CURB
Sesame-crusted tofu with prawns,
butternut and cashew red sauce
100 USE IT OR LOSE IT
Filo pastry makes its way into three
radical recipes – it’s all in the crunch!
104 THIS MONTH WE LOVE...
Juniper berries
REGULARS
2 ED’S LETTER
8 SURF’S UP
Visit foodandhome.co.za and be
treated – or don’t and feel tricked!
13 FOOD BITES
News, trends, shopping, restaurants
and decor
25 PETS’ POZZIE
Dr Jacques Visser addresses the
topic of cancer treatment for our pets
TWITTER.COM/FHEMAG
 OCTOBER 2017

70 CONTENTS
10

ON THE
BACK COVER

ON THE COVER
Rose and lemon scented no bake
cheesecake stacked with strawberries
RECIPE AND STYLING BY CLAIRE FERRANDI ASSISTED BY
NOMVUSELELO MNCUBE PHOTOGRAPH BY DYLAN SWART

30 DRINK UP 12 SUBSCRIBE TO F&HE AND 86 COOKBOOK OF THE MONTH

Get the latest liquid news and views
34 PIMP YOUR
Doughnuts
36 BOOKS FOR COOKS
The latest on the cookbook shelves
106 TRIVIA
Of health, Halloween and heavenly
bubbles
107 FOODIE BLOCKWORD
108 RECIPE INDEX, STOCKISTS
AND TRIVIA ANSWERS
110 SLICE OF LIFE
The sister team behind the Crumbs &
Cream brand shares a bite of their
ultimate ice cream sandwich
GIVEAWAYS & OFFERS
7 DEAR FOOD & HOME…
The writer of next month’s winning
letter will walk away with a Linen
Drawer voucher, worth R4 000
GET 35% OFF
Subscribe to your favourite foodie
mag or renew your subscription now
and receive 35% off our cover price
15 THE ART OF PASTRY
The esteemed Chefs Training &
Innovation Academy is offering five
readers a masterclass voucher in
pâtisserie, worth R2 500
32 WIN WITH CREATION
You could be the winner of the Art
of Creation premium pinot noir and
chardonnay in a luxurious case,
valued at R1 750
36 WHAT ARE YOU READING?
Five lucky readers will each win a
copy of Breaking Breads – a New
World of Israeli Baking by Uri Scheft
(Artisan), worth R558
44 WIN A SAFARI
Win a two night stay for two people,
sharing, at a Thornybush Luxury
Game Lodge, valued at R30 000!
Three readers will each win a copy
of Sweet by Yotam Ottolenghi and
Helen Goh (Ebury Press), worth R520
107 FILL IN OUR FOODIE
BLOCKWORD...
and stand a chance to walk away
with a copy of The Naturalista –
Nourishing Recipes to Live Well by
Xochi Balfour (Headline), valued
at R524
BACK COVER
CLOVER WAY BETTER WORLD'S
SUMMER LOVIN' FEAST
Celebrate the return of the warmer
weather by whipping up a niçoise
salad using Clover’s Cream O’Naise
and delectable grilled pineapple
skewers with Krush tropical granita

PINTEREST.COM/ INSTAGRAM.COM/
FOODANDHOMEMAG FOODANDHOMESA
ed's letter

Health, hope
Ġ����Ġē����Ė�

shroom

both chicken and egg (page 62) – and

Global Champagne Day on 20 October...
I confess to bubbling with envy when
one of our favourite freelance writers,
Jenny Handley, told me she was off to the
seat of where bubbles first rose in Reims,
France (page 94).
Speaking of clinking glasses, we are
thrilled to be featuring the wedding of
former SA wicketkeeper, Mark Boucher,
and his exquisite new wife, Carmen, at
her parents’ farmstead in the Eastern
Cape (page 56) – it was an unforgettable
event and I hope to soon return to this
part of our beautiful country to soak up
more of the grace, warmth and generous
hospitality that was shown to me.
Here’s to health, hope and happiness!

My find of the month

A universal symbol of hope, I can never have enough candles in my home! And with its wonderful
fragrance combinations of Wild Litchi & Aloe, Exotic Amber & Lime, Pomelo & Ginger, and
Desert Rose & Orange Blossom, the new SoyLites Urbanesque Gift Candle range is my latest
obsession. In glass containers that have a dappled diamond shape on the inside – which
casts utterly romantic patterns of light and shadow when burning – the candles (260ml each)
have an impressive 60 to 70-hour burn time and come with bamboo wooden lids to protect
the candles from dust when not burning. Available for a recommended retail price of R380
each, visit soylites.co.za to purchase online or to locate your nearest stockist.
 INTRODUCING DULUX
COLOUR OF THE YEAR 2018
PICTURED ROCKS ALSO KNOWN AS NORDIC SAILS 2

Colour of the Year 2018

Pictured Rocks
Nordic Sails 2 Manor House Wet Granite Blush Noisette 5
Steel Symphony 2

Transform your home with

Dulux Colour of the Year
Pictured Rocks.
This sophisticated warm yet versatile
colour is also available in Luxurious Silk.
See how our trend colours for 2018
From South Africa’s icon and most loved will look in your home with the Dulux
paint brand. * The new Dulux Colour Visualizer App.
FuturesTM trends brochure is available
in-store from October 2017.
.

For product information or painting advice please contact Dulux Careline on 0860 330 111 or visit our website at www.dulux.co.za
www.facebook.com/LetsColourSA @DuluxSA www.pinterest.com/duluxza

*Voted Icon Brand and Paint Category winner in the 2017/2018 Ask Afrika Icon Brands™ by TGI.
Colour reference is as accurate as the printing process allows. Please reference the Dulux colour charts for accurate representation of colours.
Our contributors
EDITOR
 andreaph@caxton.co.za
MANAGING EDITOR
‡ˆ‚‰‚†‚  hasmita@caxton.co.za
COPY EDITOR
Cape Town-based recipe developer, food stylist and 
 anzelleh@caxton.co.za
photographer, Illanique compiles our regular feature, ART DIRECTOR
“In season”, along with photographer, Adel Ferreira.
 samanthal@caxton.co.za
“After completing an intensive three-year chef
and pâtisserie course at the acclaimed Institute of
Culinary Arts (ICA), I ventured into the world of food
media and have been in the industry for 10 years. I’m
passionate about design and teaching, so lecturing
Media Communications at ICA in Stellenbosch
brings me great joy.”
You have to try the rosy yoghurt panna cotta with
���������������������������������������������������
colour and tartness that is unique to fresh rhubarb.
It’s a beautiful dessert for alfresco entertaining.
‚‚†…
Helen has worked alongside Yotam Ottolenghi as
a lead product developer for the past 10 years.
The pair put together the much anticipated
cookbook, Sweet. “I draw widely on Asian,
Western and Middle Eastern influences in my
cooking – and on my love of sweets.”
The recipes selected from Sweet�����������
are all close to my heart for different reasons.
I’ve been making the take-home chocolate cake
��������������������������������������������������
my café in Melbourne (Mortar & Pestle) and was
featured in the national weekend paper with the
title: “World’s Best Chocolate Cake”. I still get
letters from people saying it’s their family favourite!

DESIGNER
 danielahj@caxton.co.za
FOOD EDITOR
clairef@caxton.co.za
COOKING ASSISTANT

 nomvuselelom@caxton.co.za
DIGITAL EDITOR
 imka@caxton.co.za
MARKETING COORDINATOR
  nicolek@caxton.co.za 011-889-0613
OFFICE MANAGER
­ foodhome@caxton.co.za 011-293-6047
CONTRIBUTING WRITERS
Jane Griffiths, Kamanee Govender, Jenny Handley,
Malu Lambert, Kim Maxwell, Anna Trapido,
Lisa van der Knaap, Jacques Visser
CONTRIBUTING FOOD DEVELOPERS AND STYLISTS
Helen Goh, Yotam Ottolenghi,
Illanique van Aswegen, Katelyn Williams
CONTRIBUTING PHOTOGRAPHERS
Paul Bussell, Amalia Dos Ramos, Myburgh du Plessis,
Sean Edington, Adel Ferreira, Anthony Grote, Jenny Handley,
Shanna Jones Photography, Leigh Kotze, Terry McCormick,
Peden + Munk, Matthew Samuels, Craig Scott, Loraine Steyn,
Dylan Swart, Catharine Swayde Photography & Design,
Rachel Tembo, Katelyn Williams
CONTRIBUTING ILLUSTRATOR Sarah-Jane Williams
CONTRIBUTING DIETICIAN Maryke Gallagher
SUBSCRIPTIONS subs@magsathome.co.za
��������������
COMMERCIAL MANAGERS
CAPE TOWN AND JOHANNESBURG Rickardt de Beer
�����������������������
DURBAN Eugene Marais
������������������������������������
€‚ƒ€„ …
BOOKINGS AND MATERIAL ������������������������������
Advertising Johannesburg ������������
As a lifestyle photographer and owner of Catharine Advertising Cape Town ������������
Swayde Photography & Design, Carien traded the Advertising KwaZulu-Natal ������������

hustle and bustle of Joburg city life for the charming GENERAL MANAGER Anton Botes
little surfing town of Jeffreys Bay. “Here, I have GROUP HEAD OF INSIGHTS Debbie McIntyre
GROUP HEAD OF RETAIL MARKETING INNOVATION
learned to find beauty in life’s simple things, like a Dejané Poil
perfect, sunny day and spending time with my family. GROUP HEAD OF DIGITAL Jana Kleinloog
I’m besotted with natural light, and love doing styled FINANCIAL MANAGER Rohan French
shoots with an authentic and organic feel.” MARKETING MANAGER Reinhard Lotz
Helen Goh’s profile photograph by Peden + Munk

I was absolutely overwhelmed with all of the PRODUCTION MANAGER Sada Reddhi

tasteful (and tasty) elements at the Bouchers’ GENERAL MANAGER FINANCE AND SYSTEMS
���������������������������������������������� ��������������������������������������������
over – the more I explored with my camera, the more PRINTING CTP Printers Cape Town
DISTRIBUTION ��������������������������������������
detail I discovered. It was an absolute honour to have ��������������������������������������������������
captured a part of this breathtaking day on film! ���������������������Email rna@RNAD.co.za
REPRODUCTION ���������������������������������������
�������������������������������������
������������������� PUBLISHER AND PROPRIETOR CTP Limited

CONTACT US �����������������������������
������������������������������������������������������������
����������������������� ���������������������������������
visit foodandhome.co.za

��� ������������
 a t i vi ty
C re ON A PLATE WINNING
LETTER
F&HE is more than just inspiration for me; the magazine opens so many
opportunities, especially since I’m employed in the restaurant industry as
a chef. To my delight, I picked up the June 2017 issue, opened it on page 40, to be exact,
and was instantly inspired! The beer, orange and spice caramel sauce recipe in the “Pimp
your caramel” feature had me in the kitchen in no time. I used Citizen Alliance Amber Weiss
beer instead of lager, as I felt it has a rather fruity, caramel flavour. The result was... out of
this world! (It pairs incredibly well with doughnut puffs, as if it is the dessert of gods!) Then
there’s the Parmesan and thyme crème brûlée from “3 with 1”, using Parmesan as a hero
ingredient (page 49)... again, I put a slight twist on this recipe. I smoked the Parmesan
with hardwood, as it gives off a strong smoky flavour. Needless to say, this turned out
extremely well. And then, lastly, there is the “Carb curb” dish: a beef, whisky and cheese
mushroom burger (page 108). This burger is the ultimate of all burgers! I used 200g rump
steak, which I grilled on the braai, then cut it up and served in slices, instead of a patty.
I brushed the rump with Dewar’s Blended Scotch Whisky and the result was delectable,
to say the least! As I said, F&HE is more than just my muse – every edition gets my
creative juices flowing and I have achieved so much because of these published
recipes. Thank you to everyone at F&HE. You are all amazing!
Kyle Bryan Reeler, Bryanston

WE ASKED: BREAKFAST IS THE MOST IMPORTANT MEAL

OF THE DAY! HOW DO YOU LIKE YOUR EGGS?

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 letters & online

NEXT MONTH’S
WINNING LETTER WIN! WONDER
women!
WILL RECEIVE A LINEN
DRAWER VOUCHER,
WORTH R4 000
Linen Drawer produces top quality,
100% cotton percale and pure
linen for your bed. They also supply
accessories like throws, bathrobes,
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Their bed linen has hypoallergenic
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FOLLOW THESE FOOD ARTISTS AND FELLOW FOODIES

Compiled by Hasmita Amtha and Imka Webb. F&HE digital subscription pricing correct at time of going to print

@missladybirdcakes @nikkialbertyn @SAFoodGuru

Calling all of our cake-loving readers!
If you’re not following Melbourne-
born Gina Tubb yet, then you best
get clicking. Filled with stunning cakes
that have been carefully crafted and
beautifully decorated, we cannot help
but get carried away when scrolling
through this treasure trove of mouth-
watering deliciousness.
Drop everything right this instant and
follow Nikki Albertyn! Co-owner of
the Lionheart Pâtisserie Studio (with
Karmen de Reuck) in Woodstock, Cape
Town, Nikki’s infatuation with pâtisserie
and beautiful photography will leave you
craving more. If sweet treats are your
thing, you’ll fall in love with the sheer
artistry of these sugary masterpieces!
We adore local foodie Horak Corver’s
Instagram feed. This self-proclaimed
“hungry guy” takes his followers on
culinary adventures throughout SA and
around the globe. If you need to know
what to eat and where to dine, then
give this account a follow to keep up,
because in Horak’s own words, he’s
“always eating something”!

@foodandhomesa Are you following us on Instagram? If not, you should be! Follow us as we share exclusive
behind-the-scenes content and the latest news on what’s happening on our local food, home and entertaining fronts!
Surf’s
up! Trick or o’self
tre at y
This month, we have gobsmackingly
great giveaways up for grabs on
foodandhome.co.za. We’re giving you
the chance to win one of three copies
of 5 Ingredients: Quick & Easy Food
by Jamie Oliver, valued at R430
each, or one of two copies of
Yotam Ottolenghi and Helen Goh’s
Sweet, worth R520 each (get a sneak peek
of this delectable cookbook on page 86).
You could walk away with an awesome
hamper too: one of two Exclusive Books
cookbook “lucky packets” (valued at R1 250
each) or innovative top brand kitchenware
from Edison Stone OXO, worth R2 500! We’re
also giving away three Plush hampers, filled
with household cleaning items, including their
brand-new all purpose cream (each Plush prize
is valued at R1 500). For these delightful surprises
and so much more, visit our website during October.
You really don’t want to miss out!
EAT, DRINK AND BE SCARY
You’re in for a scream on 31 October! We’re creeping
it real with Halloween favourites – a spooktacular feast
and a boo-tifully wicked cake awaits. Oh, do come in, ME
dear reader... if you dare! HO
ND
O DA SA
O E
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COVER RECIPE

rose and lemon scented
no bake cheesecake
STACKED with strawberries
A super-simple cheesecake that tastes
just like summer. If you wanted to get
ahead, the base freezes well in the tin
Serves 10 EASY 45 mins + 2 hrs, to set
THE FLAVOUR COMBINATIONS
BISCUIT BASE
1 x 200g box plain digestive biscuits
1 x 200g packet Bakers Tennis biscuits
200g butter, melted
4 Remove the biscuit base from the
fridge and gently remove from the
tin (you may have to wait for the base to
reach room temperature, to allow for easy
removal, about 15 minutes). Place the
base on a cake stand or serving plate,
then spoon the filling into the base. Cover
with cling film and chill in the fridge, at
least 1 hr 30 minutes. Remove from
fridge, 15 minutes before serving to take
the chill off. Pile with strawberries, fresh
mint leaves and sprigs, and slice to serve.

FILLING
2 x 250g tubs cream cheese, at
room temperature
260g double cream yoghurt
zest of 2 lemons
10ml (2 tsp) rose water
230g icing sugar, sifted
250ml (1 cup) thick/
double thick cream

strawberries, some whole and

others halved
fresh mint leaves and sprigs, to serve

HOW TO DO IT

1 Grease a deep, loose-bottomed,

fluted tart tin (21,5cm in diameter and
6cm deep) with non-stick cooking spray.

2 For the base, put both types of

biscuits into a blender and blitz to a
fine crumb. Stir in the melted butter until
well combined. Firmly press the biscuit
mixture into the base and up the sides of
the tart tin, using your fingertips. Place the
tin in the fridge to chill, at least 45 minutes.

3 While the biscuit base chills, make

the filling by placing the room-
temperature cream cheese into the bowl
of an electric stand mixer (or a large
bowl if using a hand-held electric mixer). Strawberries that in gardens grow
Beat briefly until smooth, scraping down
the sides of the bowl with a spatula, so 
that all of the cream cheese becomes
smooth. Add the double cream yoghurt,
lemon zest, rose water and sifted icing
sugar, and beat until smooth and well
BUT SWEETER FAR
combined. Add the thick/double thick
cream and beat until just incorporated,
about 30 seconds – 1 minute (take care
AS WISE MEN KNOW
to not beat the mixture any longer than ��������ƒ�����Ź���������
this, as the cream could split).
ROBERT GRAVES

10 OCTOBER 2017
 B Y N O MV U S
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Trending: Poke cake

RECIPE AND STYLING BY CLAIRE FERRANDI PHOTOGRAPH BY DYLAN SWART
TRENDING
Poke cake
30 SEPT – 1 OCT
The Say Cheese! Artisanal Cheese Fair
will be bringing together cheesemakers
and cheese lovers, bakers and brewers
to the Italian Club in Milnerton, Cape
Town. A lively weekend line-up will see
leading cheese experts, chefs and
winemakers in attendance – conducting
cheesemaking demonstrations, tastings
and pairings. “Whether you love chèvre
or Cheddar, mozzarella or Maasdam,
pecorino or provolone, you’ll get to
appreciate some of the finest, limited
production, artisan cheeses in an intimate
environment,” highlights fellow organiser,
Kiki Ciman-Frauenknecht. Tickets will
be available at the door: R90 for adults;
R55 for pensioners and scholars aged
12 – 18; children under 12 enter free. Email
saycheesefair@gmail.com for more info.
14 OCTOBER 2017
Caramel, peanut butter
and chocolate poke cake
What started out as a trend in 1970s
American suburbia – then a boxed
vanilla cake mix made as a tray bake,
poked with holes and the holes filled
with jello (or jelly here in SA), the jelly
set, the top of the creation then spread
with whipped cream and sliced into
neat squares to serve. As we know, any
good trend of yesteryear is bound to
make a vintage revival – and, in this case,
there’s good reason for our Pinterest
feeds to be filled with poke cakes of
all descriptions! Poking your cake (or
brownies in this case) allows for extra
deliciousness as the topping seeps into
even more spaces and creates a “filling”
for simple tray bakes
Makes 25 – 30 EASY 1 hr 15 mins +
30 mins, to firm up
THE FLAVOUR COMBINATIONS
1 box chocolate brownie mix +
any required ingredients, as per
packaging instructions
1 x 360g tin Nestlé Caramel Treat
200g smooth peanut butter
10ml (2 tsp) vanilla essence
1,25ml (¼ tsp) salt
60ml (4 tbsp) fresh cream/milk
22 OCT
Join hands and crusade against breast
cancer with Avon Justine, as they work
to save more lives through breast cancer
education at the 12th annual Avon Justine
iThemba Walkathon, taking place at
Marks Park Sports Club in Joburg. One
of the largest breast cancer awareness
walks (5km or 8km) with over 29 000
participants, the iThemba Walkathon
presents the whole family with the
opportunity to #WalkForAPurpose,
enjoy an afternoon of memorable live
performances, great food and heaps of
entertainment for the kiddies too! Ticket
prices are: R135 for adults; R90 for
children between the ages of two and 12
(little ones under two years enter for free);
four-legged friends walk for free. Visit
ithembawalkathon.co.za to register online.
2 x 40g bars Cadbury Crunchie,
roughly chopped
HOW TO DO IT
1 Preheat the oven according to
the brownie mix’s packaging
instructions. Grease and line a 25cm-
square brownie tin. Prepare the brownie
mixture according to packaging
instructions, transfer to the prepared
tin and bake for the required time.
2 While the brownie cake is baking,
place the Nestlé Caramel Treat and
peanut butter in a large bowl, and stir
until the mixture is smooth and free of
lumps. Add the vanilla essence, salt
and fresh cream/milk, and stir until
smooth and well combined.
3 While the brownie cake is still hot,
poke deep holes in the brownie
using the handle end of a wooden spoon
(poke them at about 2cm intervals).
Allow the brownie cake to cool down
completely before removing it from the
tin in one, large square. Spread the
caramel-peanut butter mixture over the
brownies, working the caramel into the
holes with a palette knife.
4 Sprinkle with the chopped Cadbury
Crunchies and place in the fridge to
firm up, 30 minutes. Remove from fridge,
cut into 4 – 5cm squares and serve.
25 – 29 OCT
Christmas gift shopping is made that
much easier by simply visiting the annual
Festive Ideas Market, taking place at the
Simondium’s Country Lodge – turned
into a magical wonderland. Aptly themed
“Wish List”, the market is the perfect place
to browse and relax, with not only gifts, but
also decor inspiration for your festive table,
a little pampering for yourself or friends, or
even something to add a celebratory touch
to your wardrobe. And if you need to stock
up your pantry, the deli will be overflowing
with delectable home-made treats and
seasonal produce. With live music,
decorated stands, and a lush tea garden
and wine bar, this should definitely be in
your calendar this year! Entrance is R30
for adults, while youth under the age of 18
enter for free. festiveideas.co.za
 news | trends | shopping

Home cooking , refined

DINNER IN
5 �����
“Quick and easy” is
the order of the day for
whipping up a midweek
meal. Knorr inspires you
to keep it real, with the
new Knorr Naturally Tasty
range. This latest Knorr
product line contains
sustainably farmed
natural ingredients that
undergo traditional drying
processes to lock in
authentic flavours. Knorr
Compiled by Hasmita Amtha. Photographs supplied. Prices are correct at the time of print and are subject to change without prior notice
PURE
Start or end your day on a decadent note with a delicious
spoonful (or more) of Clover’s Bliss Double Cream Yoghurt.
Available in a delectable range of dessert flavours – from
Strawberries & Cream to Black Forest, Choc Chip and
Hazelnut – Bliss is Clover’s creamiest yoghurt, and holds all
the nutritional goodness and benefits you’d expect from a
yoghurt, in a more luscious form. Offered in three tub sizes
to suit your and your family’s needs, you can pick up Bliss
at your favourite supermarket for a recommended retail price
of R8,99 for 175g, R19,99 for 500g and R32,99 for 1kg. For
more information on Clover Bliss products, visit clover.co.za.

Find this Naturally Tasty is available

delicious at Pick n Pay stores at a
Moroccan recommended retail price
chicken recipe of R18,99 per sachet. For
on page 53. more information, visit
whatsfordinner.co.za.

�������� �����������������
WIN! WITH CTIA
FIVE READERS WILL EACH WIN A PÂTISSERIE MASTERCLASS
VOUCHER, VALUED AT R2 500!
Picture a gracefully tiered cake, the
layered confection elegantly rounded
off with just the right amount of icing
that has trickled, intentionally and
artfully, from the topmost layer down
the sides – a culinary masterpiece
that’s beautiful to behold. Think of a
biscuit perfectly balanced in sweetness
and crunch; buttery shortbread that
melts in the mouth; biscotti so light and
crisp, it’s almost a shame to dip it in
tea. Participants will learn the nuances
of trendy techniques like drip- and
mirror glaze icing, and bake and ice the
increasingly popular and always striking
“naked” cake. For more information on
CTIA, contact a campus near you on
their national number, 087 941 CHEF
(2433), or visit ctia.co.za.
THE PRIZE
The esteemed Chefs Training & Innovation
Academy (CTIA) is giving away five
vouchers to five lucky readers (valued at
R2 500 each) to attend a four-part series
pâtisserie masterclass. The vouchers
include all material and ingredients that
will be utilised, as well as a certificate
upon completion of the masterclass.
TO ENTER
SMS PATISSERIE followed by your full
name, ID number and postal address to
48405. Each SMS costs R1,50; free
SMSs do not apply. Competition closes
on 31 October 2017. The prize cannot
be transferred to cash and is not
exchangeable. Transport and taxes are
not included. Visit foodandhome.co.za
for the full Terms and Conditions.
BLOGGER OF THE MONTH
Loraine S teyn
chocolate and wine
lover, Loraine
Steyn knows it’s all
about a healthy
equilibrium: Eat.
Nourish. Repeat.
I started my blog as a creative outlet
to express my passion for food, fitness
and overall health. My friends would
often tell me: “You should start a blog!”,
because I would spend more time in the
kitchen than anywhere else. I studied
molecular biology... I think I saw the
kitchen more than I saw the inside of the
labs or lecture halls!
My food philosophy is all about
balance: nourishing your body with
healthy, wholesome food and regular
exercise, while still enjoying the little
pleasures in life – in moderation. I love
drinking wine and eating chocolate, pizza
and burgers – so I allow myself those
naughty little nice-to-haves from time to
time. However, this hasn’t always been
my philosophy. I have a slow metabolism
and an endomorph body type [soft body
build with a high proportion of fat tissue] –
so I’ve struggled with body image issues,
countless diets etc. Today, I eat healthily,
listen to my body and exercise routinely,
because those are the things that make
me feel good – not because I’m driven by
16 OCTOBER 2017
an obscure picture
of what I want to
look like – and
I know my body
will reward me
for that. Balance
has been the key
to destroying
an unhealthy
relationship with
food. Don’t allow food to have too much
power over you. In essence, having a
good body image is 100% a mental
game. It’s a mind shift from focusing on
how you look to how you feel (getting
into shape is a welcome side effect).
The more you restrict yourself and focus
on the treats you can’t have, the more
you obsess and are unhappy in your
own skin.
Food makes me happy! I appreciate
the art of preparing a visually stimulating
meal, the pleasure of tasting delicious
food, and the energy and nourishment
that await on a healthy plate. But above
all, I find joy in how food brings people
together! Cliché or not, so many
memorable moments and special
occasions are enjoyed around a table
filled with fare.
In my opinion, the secret ingredient
should always be cheese! I struggle to
make a dish that doesn’t contain some
form of cheese.
FOR THIS SWEET
POTATO FLATBREADS
RECIPE, VISIT
LORAINESTEYN.COM/
2017/06/5-AMAZING-
WAYS-MAKE-SWEET-
POTATO-FLATBREADS/
Compiled by Imka Webb. Photographs by Amalia Dos Ramos; Leigh Kotze; Loraine Steyn and Matthew Samuels
I love cooking for my mom the most.
She always compliments my food and
eats it with sincere enthusiasm (even
when it’s a flop).
Seeing my blog grow is incredibly
motivating. Noting increased traffic on
my site and receiving positive feedback
from my readers – those are the
motivators that keep me going!
I’m always on the lookout for
something different. I’ll find inspiration
and then change it to suit my needs.
The sweet potato flatbreads [see above]
were inspired by sweet potato “toast”.
I preferred a more caramelised and
creamy texture than almost crunchy,
more chewy toast. I also wanted to
create a variety of exciting toppings,
different to what I had seen on the web.
And I enjoyed making them look really
tasty. Eat with your eyes first!
LORAINESTEYN.COM
 EAT OUT@
CAPE TOWN LA BELLE BISTRO & BAKERY
It’s a suburban favourite for friends lunching on crispy calamari or quiche
and salad, or aunties taking their teenage nieces for a sweet treat. La Belle
is not new, but remains popular for morning or afternoon tea on the terrace
under vintage oaks. Pastry chef Ludwig Peters van Tonder previously
worked at Delaire Graff in Stellenbosch. He oversees pastries and cakes
baked at The Alphen Boutique Hotel. “We do high teas for big groups, on
request. Otherwise, it’s whatever is fresh, seasonal and on display: morning
or afternoon,” he says. During one Sunday at teatime, a chocolate torte slice
scored high with our six-year-old: intense, moist and dense, with a crackly
top like a brownie. Lush and eye-catching, the salted caramel tartlet oozed
richness through its double caramel layers. Toppings may change, but baked
New York cheesecake never goes off this menu: there is a regular- or gluten
free option. Berry frangipane tart was my choice for natural fruit sweetness
that isn’t cloying, with chewiness from its almond butter filling on a pastry
base. You might also find Greek shortbread and lemon meringue-topped
cupcakes with tangy curd centres. The perfect pairing? Flutes with bubbles...
The Alphen, Alphen Drive, Constantia; 021-795-6336. By Kim Maxwell

PR ETOR I A INDUSTRIAL COFFEE WORKS

Situated in the relatively new Centurion Square building, a towering
construction of contemporary design, Industrial Coffee Works is a welcome
addition of trendiness and modernity. Feast your eyes on upcycled decor
pieces, industrial design and a sense of spaciousness, as your nose is hit
by the scintillating aroma of their specially blended Outlaw coffee. They
offer breakfast, lunch and dinner until late. I can’t imagine a better spot for
sundowners in Centurion, watching the lazy traffic crawl by, as you sip on
some interesting shots or simply a cuppa. The burger offerings are intriguing
and mouth-watering. I chose the Wonder Lust Burger – a bulging mushroom
patty stuffed with red onion and broccoli, with pickled beetroot, and a
meltingly good serving of mozzarella and cashew mayo dripping down the
sides. My partner tried a Dark Night Burger with feta, beetroot and red onion
purée, coffee-balsamic reduction, a handmade beef patty and deep-fried
bacon. He didn’t speak for many minutes. Other choices include Banting
salads and moreish gourmet sandwiches. It definitely gets my thumbs up
as the perfect, vibey getaway from the office (or the kids). Corner Hendrik
Verwoerd Drive and Heuwel Road; 071 678 8399. By Kamanee Govender

JOB U R G NAKED KITCHEN & COFFEE BAR

Greeted by the neon sign: “You’re my favourite addiction”, I, who crave my
caffeine kick, feel right at home. By Shaun Els and Victor Barbosa – who
established Naked Coffee in Melrose Arch – the duo brings to Morningside a
trendy coffee spot that was designed by Tristan du Plessis of Studio A. Taking
their trade seriously, Naked offers an extensive coffee menu with everything
from espresso frappés to flavoured lattes that include roast hazelnut and chai.
When it comes to their meal offering, this eatery provides a quick and easy deli
section (ideal for lunch) with an array of salads, starches and proteins, along
with sides, pickles and sauces to choose from; while their standard all-day
breakfast menu, which is displayed on the walls, comprises everything from
slow-cooked rolled oats to eggs Florentine. My companion heads for the deli
and selects slow-cooked meatballs, savoury rice and a vegetable curry.
I decide to go à la carte and choose the baked eggs, aubergine chermoula
and chevin shakshuka, served with a slice of kitka... absolutely delish! And
then there were bakes... we were tempted into sharing a citrus-infused custard
cruffin, fresh from the oven – and I’m so glad to have caved! Morningside
Shopping Centre, Rivonia Road, Sandton; 011-883-0291. By Hasmita Amtha

foodandhome.co.za OCTOBER 2017 17

 MARKET of the MONTH
gs with
iter, Lisa van der Knaap, loves thin Field
Market
Freelance wr
flavour and is constantly on the lookout for new
t...
, places to go to and plates to try ou
eating hotspots

he Field Market in Parkmore, Sandton, indecisive), paired with a beer on tap: The Brew Bus and Bullcook
is centrally located and easy to reach, Brewing Company Rolling BeerBikes do notable craft options.
Whatever you do, make sure you try the glazed pork belly skewer
with a little bit of everything, for (atop Asian slaw) from Good Thyme. How would I describe it?
everyone – plus, the excess space makes it Sublime, tender, delicious and magnificently moreish! But their
“pleasantly busy”, without ever feeling manic braaied lamb flatbread also looked mouth-watering.
in an overcrowded room. There are tables If strolling leaves you ravenous, a burger from Chrystal’s Mobi
scattered around, as well as live music, which Gourmet is just the thing! Go classic or opt for something more
all add to the vibey atmosphere. decadent, like smoked mozzarella and bacon; Camembert
Bring the whole family (pooches too) for a fun day in and cranberry; or blue cheese and avo. If you prefer to eat now
the sun. From the moment you walk in, you know it’s and take home for later, Roland’s (showcasing and celebrating
a market you’re going to love. There’s a jungle gym, all things German) is a must. The brätwurst is packed with
plus horse rides to keep little ones entertained – there’s even herbs, which makes it fresh, light and seriously toothsome.
giant communal Jenga for anyone who Plus, the meat used in the deli items
wants to try their hand at it. – pâtés, bacon, eisbein and more –
With your cup of coffee − or freshly
“Bring the whole family (pooches too) is authentically cured and properly
squeezed juice − in hand, as you start for a fun day in the sun. From smoked, as per traditional methods.
to make your way through the market (it the moment you walk in, you know For dessert, you cannot go wrong
basically follows one big loop), you are with something from Pink & Cinnamon
met with everything from handmade, it’s a market you’re going to love.” Cakery – carrot cake, brownies or their
slightly quirky mugs and cards from oversized white chocolate and oat
Paper Ponies Boutique to an array of jewellery, baby clothes, cookies (which made an easy on-the-go choice, as we were on
fresh flowers, gorgeous handcrafted gifts and more. our way out, although you will be hard-pressed to leave with just
On the food front, home-made rusks and biscotti at The Fat one thing). The Field Market treats your taste buds to a global
Rabbit is compulsory and, seeing that there’s just too much to adventure with Portuguese fare, Serbian street food, vegan
choose from, my companion and I decided to share our way loaded nachos... there’s even a bacon doughnut for the Banters
Photographs supplied

through the offerings. We started off with a few tasty morsels among us! Whatever tickles your fancy, supporting local with
from Jozi Dim Sum (one of each, as we were clearly feeling a little wordly flavour has never tasted this good.

Market on every second Saturday of the month, 10am – 3pm; free entry.
 
  


18 OCTOBER 2017
 LOW IN GI, HIGH IN FIBRE, LENTILS ARE A CLEVER CARB CHOICE
FOR ALL OF US. WE’VE PULLED TOGETHER THREE QUICK AND EASY
MIDWEEK MEALS WITH THIS GOOD-FOR-YOU INGREDIENT
RECIPES BY CLAIRE FERRANDI ILLUSTRATIONS BY SARAH-JANE WILLIAMS

Lentil and sun-dried

tomato hummus
Tomato-braised Serves 4 EASY 15 mins
Lentil dhal
lentils with greens Place 1 x 400g tin drained
lentils, 30ml (2 tbsp) tahini,
Serves 4 EASY 40 mins
Serves 2 EASY 40 mins
the juice of 1 lemon, 5 marinated
Heat a drizzle olive oil over
sun-dried tomatoes, 60ml
Heat 100g butter in a medium medium heat, and fry 1 peeled
(4 tbsp) marinade of the sun-dried
pot over medium heat, and fry and diced onion until soft and
tomatoes, 10ml (2 tsp) ground
1 peeled and diced onion until translucent, about 10 minutes.
cumin, 5ml (1 tsp) ground
soft and translucent, about Add 2 peeled and minced garlic
coriander and 1 peeled and
10 minutes. Add 2 peeled and cloves, 15ml (1 tbsp) ground
minced garlic clove in a blender.
minced garlic cloves, 15ml cumin, 10ml (2 tsp) ground
Blitz to a smooth purée, adding
(1 tbsp) cumin seeds, 5ml (1 tsp) coriander, 10ml (2 tsp) grated
a little more sun-dried tomato
coriander seeds, and 1 peeled fresh ginger, 10ml (2 tsp) dried
marinade or warm water to thin
and chopped red chilli, and fry turmeric and 5ml (1 tsp) chilli
down, if needed. Season with salt
over low heat, 2 minutes. Add flakes, and fry over low heat,
and freshly ground black pepper
3 diced tomatoes, 5ml (1 tsp) 2 minutes. Add 3 x 400g tins
to taste, and serve drizzled with
dried oregano and 10ml (2 tsp) drained lentils and 150ml
a little olive oil.
smoked paprika. Simmer over coconut milk. Simmer over
low heat, 20 minutes, before medium-low heat, 10 minutes,
adding 2 x 400g tins drained before seasoning with salt and
lentils and a splash fresh cream. freshly ground black pepper to
Season with salt and freshly taste. Add a squeeze lemon juice
ground black pepper to taste. and a large handful coriander
Serve topped with steamed leaves. Serve with dollops plain
greens of your choice. yoghurt, if desired.
 news | trends | shopping
OH, SUGAR SUGAR
Medium storage jar
(with wooden lid) in Sugar Pink,
R590. lecreuset.co.za

THINK
CRUSHING ON MILLENNIAL PINK,
pink
DESIGNER CURVES
WE’VE ROUNDED UP SOME OH-SO-PRETTY
Visu Wood Base Chair
by Muuto, R7 800 (incl. PIECES TO REFRESH YOUR HOME
VAT). cremadesign.co.za THIS SUMMER...
COMPILED BY HASMITA AMTHA
LUST & LIGHT
Lolita Table Lamp by Moooi
BOLD + BLUSH and Nika Zupanc, R21 742.
Large textured vase in edgeinteriors.co.za
pink and gold, R349.
hm.com/za

THE FINISHING TOUCH

Nakoda rug by Sixth Floor,
R999 for 230cm x 160cm.
superbalist.com

Photographs supplied. Prices are correct at the time of print and are subject to change without prior notice

LOVE ME LOCAL
A SCANDI-LOUS AFFAIR Geometric cushion cover,
Flynn two-seater sofa in Sunday Dusty from R450. esque.co.za
Rose with smoked oak legs, R11 299.
sofacompany.com

20 OCTOBER 2017

Of bean stalks
and brinjals
THE STALWARTS OF THE SUMMER GARDEN – BRINJALS (AKA EGGPLANTS OR
AUBERGINES) AND BEANS – ARE TWO SURE-FIRE ABUNDANT PROVIDERS
BY JANE GRIFFITHS ILLUSTRATIONS BY SARAH-JANE WILLIAMS
Beans
Both runner (aka pole-) beans and French (aka dwarf- or
bush-) beans are easy and rewarding crops to grow.
French beans bear earlier than runner beans, but not as
prolifically or for as long as runner beans, which yield
two to three times more than French beans for the same
amount of space. There are many varieties to choose
from: yellow-, purple-, green-, filet-, snake-, haricot-,
wax- or string beans.
Sow seeds directly into the soil from late August until
From Jane’s Delicious A – Z of Vegetables (Jane Griffiths)
January in areas with cold winters. In milder parts of
the country, beans can grow all year round. Beans need
regular water. If the climate is really hot and dry, sprinkle
water from above in the mornings to create humidity and
keep well mulched.
Beans may be attacked by beetles, aphids and
grasshoppers. A few pests eating the leaves won’t affect
the harvest, but if they become too much of a problem,
use an organic spray. To save seeds, leave pods to
mature on the plants until papery and crisp. Shell the
beans and store in a cool, dry and dark place.
PLANTING PLANNER
BRINJALs
Also known as eggplants or aubergines, brinjals come in
a wide variety of shapes and colours – from tiny, round,
green varieties to long, thin, white ones. A native of the
tropics, it likes full sun and a long, warm growing season.
Start off early in spring by sowing seeds in seed trays.
Transplant seedlings when they are about 12cm high
(about a month to five weeks old).
Brinjals are heavy feeders, so enrich the soil well before
transplanting. Provide regular moisture, and keep their roots
well mulched and weed free. When flowers start forming,
feed the plant regularly with potassium-rich organic fertiliser.
Plants often need staking once they start bearing.
Fruit will be ready to pick about four months after
transplanting. Start harvesting as soon as the fruit is glossy
and big enough to use; this will encourage the plants to
bear more. A healthy plant will produce anything from six
to 12 brinjals.
Cut off the fruit. They have strong stems and twisting or
pulling could damage the plant. Eat as soon as possible
after harvesting, because they turn bitter if kept. Cutworms
love young brinjal seedlings, so protect them with the inner
cardboard tubes of toilet rolls pushed into the ground
around the stems. Adult plants can be attacked by spider
mite and leaf beetles, which eat the leaves, leaving them
in lacy tatters. Marigolds repel beetles and scented
pelargonium repels spider mites. Garlic drives away both
beetles and mites, so plant with garlic or, as a quicker
solution, garlic chives.
foodandhome.co.za OCTOBER 2017 21

A PÂTISSIÈRE’S
chef at LDR X the Saxon, Megin Meikle
Pastry
hopped on the big bird and flew north to France – the home
art of a six-week trip, decadent – to indulge in
Megin was awarded the
opportunity of a lifetime
by the South African Chefs
Association (SACA) and
Le Calabash Petit Conservatoire
de la Cuisine in the Loire Valley – a
French cookery school run by chef-
patrons, Alison and Sidney Bond.
A TRIP TO FRANCE WOULD OPEN
UP A WHOLE NEW WORLD FOR ME!
Being a pastry chef, I could not think of
a better place to be submerged in all
things pastry. I wanted to experience a
macaron, éclair, croissant and baguette –
by the French masters themselves.
I was blessed with the most amazing
culinary tour guides: chefs Alison and
Sidney, who took me on a tour of the
Loire Valley, which included the Cave
des Producteurs de Vouvray, the kitchen
of Le Château de Chenonceau, dinner at
Jacky Dallais’s La Promenade in Le Petit-
Presigny and more. Through staying with
the Bond family in rural France, I was
exposed to the French lifestyle, first-
hand; sharing meals were as educational
as they were fun.
I ACCOMPANIED SIDNEY TO METRO
(a chefs’ retail paradise) to buy ingredients
for the week to follow. This, alone, was
incredible. Sidney kept on telling me:
“Wait until you see the Rungis Market...”
I didn’t think any culinary shopping
experience could get better than this!
On the same chilly Saturday morning,
22 OCTOBER 2017
CH EF ON TOU R
paradiseMegin Meikle
COMPILED BY HASMITA AMTHA RECIPE AND STYLING BY NOMVUSELELO MNCUBE RECIPE
AND PROFILE PHOTOGRAPHS BY DYLAN SWART ADDITIONAL PHOTOGRAPHS SUPPLIED
recently
of all things
d!
this culinary wonderlan
we headed into Tours. I was taken to of growth. It was at the last stage where
Les Halles, just another chefs’ browsing we were given the opportunity to taste
these mushrooms, straight from the
utopia, except this market welcomes
soil. They are the exact opposite to any
the public too. It was completely
mesmerising! And on this morning my mushroom I have ever tasted before: crisp
life changed forever... I tasted croissants in texture and with a pungent mushroom
aux amandes for the first time and went flavour. The mushrooms are then sold
straight to pastry heaven! This delight to a select few chefs holding Michelin
is an amazing way for the pâtisseries to stars around France. This experience
make use of croissants not purchased on was another game changer for me that
the day. The out-of-date croissants are inevitably prompted a petit fours concept
halved and soaked in a rum syrup. They that we called Jardin de Champignon at
are filled with frangipane, topped with LDR. Being a dreamer and perfectionist
flaked almonds and baked, then dusted who escapes to other worlds to seek
with icing sugar as they come out of the inspiration whenever I get the chance,
oven. It is for all of these reasons that a I could not return home without newfound
dessert paying homage to this pastry- imaginativeness, of course...
filled Saturday morning had to be on the
LDR X the Saxon menu. This dessert is
a hit at home too!
ANOTHER HIGHLIGHT was my visit
to the mushroom farm at La Cave des
Roches. Before we left for the caves,
Sidney asked me to bite into a mushroom
Megin's trave
purchased at the supermarket. He told
me to remember the texture and the taste. �� �������
l tips
���������
It tasted just like the mushrooms here in Find a pâtis �������
serie or
SA... We then arrived at the limestone boulangeri
e and eat
caves – seven levels deep and at a way throu your
gh their pa
constant temperature of 12˚C throughout one break stries,
fast at a tim
the year (the perfect temperature for �� ������� e!
�����������
growing mushrooms). The limestone just take a ���
ride. Jump
in the caves was used to build the off whene
ver you se
châteaux in the surrounding areas. We something e
that catch
were shown around the caves and saw your eye. T es
he buses a
the mushrooms at their different phases a great wa re
y to see Pa
without bre ris,
aking the b
ank.
Croissant, CHOCOLATE and 30ml (1 tbsp) dark rum
60ml (4 tbsp) castor sugar
generously inside one of the croissant
halves. Sprinkle with the flaked almonds,
pear pudding 50g chocolate chips close the croissants and slice widthways
into 2 pieces. Repeat these steps with the
Serves 6 EASY 1 hr whipped cream, to serve remaining croissants. Place the croissant
THE FLAVOUR COMBINATIONS pieces in the greased dish and layer the
HOW TO DO IT
15ml (1 tbsp) butter fried pears among the croissants.
1 pear, peeled, cored and
thinly sliced
1 Preheat the oven to 180˚C. Place a
large frying pan over medium-high
heat and melt the butter. Fry the pear 3 Whisk the eggs, fresh cream, milk,
rum and castor sugar in a jug until
3 croissants slices, 5 minutes in total. Remove from combined. Pour the mixture over the
60ml (4 tbsp) Nutella pan and set aside in a medium bowl. croissants and allow to rest at room
50g flaked almonds temperature, 10 minutes. Sprinkle
3 extra large eggs
200ml fresh cream
2 Lightly grease a round, ovenproof
dish with a diameter of about 16cm,
7cm deep. Set aside until needed. Slice
over the chocolate chips and bake the
pudding, 40 minutes or until the custard
60ml (4 tbsp) milk open the croissants and spread Nutella has set. Serve with whipped cream.

foodandhome.co.za OCTOBER 2017 23

 BY ANNA TRAPIDO
PHOTOGRAPHS BY
CRAIG SCOTT

the
unsung
hero
TUTU ZUMA’S FLOURISHING
FOOD GARDEN IN THE
TOWNSHIP OF MPOPHOMENI,
OUTSIDE HOWICK, KZN, IS
A VERDANT WONDER TO
BEHOLD. F&HE VISITED HER
AMIDST HER COMFREY CROP

REAP WHAT YOU SOW
I was born on a farm in Lidgetton, KZN, but had to leave
the farm with my family and many others in 1969. I was only
two when we came to Mpophomeni. Life was very hard, but
my grandmother grew everything she could. She planted
what we call the “three sisters” – mealies, pumpkins and
beans – together. It’s a perfect example of traditional Zulu
companion gardening. The mealies grow tall and the beans
(we called them “bombom”) use the mealies for support.
The pumpkins spread over the earth, creating shade for the
roots and conserving water. And so, the “three sisters” work
together, like family. The garden my grandmother started
became my garden that I nurture, still today. I have improved
the soil, but some of the fruit trees come from her time. In
winter, cabbages, spinach and peas rule. Summer belongs to
guavas, grapevines and granadillas. The sweet smell of herbs
is present across all seasons.
HERBS ARE STRENGTH
I’m so happy when I’m in the garden. It’s hard work, but when
I smell the herbs, I feel blessed. I dream of having a small farm
where I can grow organically, and keep cows and chickens as
well. I love growing herbs. I’m fascinated by how many layers
of usefulness they have. I add comfrey to my compost, but
I also use it to soothe sprains and swelling. Yarrow stops cuts
and bleeding; others are great for rashes and skin complaints.
I make teas from mint and lemon balm. Herbs are so generous
in the way they give and keep on giving – in different areas of
our everyday lives. Herbs keep me strong.
WASTE NOT!
People often don’t realise that they throw away so many things
that can be functional in a garden. I go around Mpophomeni
with a wheelbarrow, collecting cut grass, manure and discarded
plants. The people don’t want them and they don’t recognise
that they can become handy compost. They’re thankful that I’m
clearing up what they think of as rubbish. The only thing I have
to ask for is manure, because in the Zulu culture, women can’t
go into the kraal, so the men put it outside for me. I’m happy to
share vegetables with my neighbours – especially with those
less fortunate than me – because life is about give and take.
I also practise seed saving, so as to distribute seeds to other
gardeners in the community.
PLOUGHING BACK
I was part of a cookbook project put together by the
Mpophomeni Conservation Group. We received financial
support from the N3 Toll Concession (because our township
is situated close to the N3 highway) and all the proceeds from
the book are worked back into the garden initiative. Our book is
called Mnandi, which means “delicious” in isiZulu. My favourite
chapter is the recipes on how to make herbal teas.
MNANDI – A TASTE OF MPOPHOMENI; R200;
MNANDISALES@COWFRIEND.CO.ZA;
MPOPHOMENICONSERVATIONGROUP.WORDPRESS.COM
 touch, paws, engage

Pets ’ Pozzie

AT F&HE, OUR FURRY FRIENDS’ NEEDS AND NICE-TO-HAVES

MATTER TO US AS MUCH AS THOSE OF OUR READERS!

Doc’s
With our eye on cancer awareness this month,
we find it important to note that cancer is
a prevailing disease in cats and dogs too.
PICK
R

Dr Jacques Visser – veterinary surgeon at

IS S E

Oaklands Vet in Joburg (oaklandsvet.co.za)

V
ES

and co-presenter of Diere-dokters, a reality show

QU

JA
C on DStv’s VIA, channel 147 (kicking off with a Pets with cancer or receiving cancer
Compiled by Hasmita Amtha and Anzelle Hattingh. Photographs Fotolia and supplied. Prices are correct at the time of print and are subject to change without prior notice

DR new season this month) – shares his expertise.
Though our pets generally live longer – in
a good, domestic home – in comparison
to 50 years ago, cancer is diagnosed in
our four-legged friends now, more than
back then. However, today we do have
(among other aspects) the addition of
complete food and advancement in
science when it comes to the treatment
of the disease, as well as preventative
medicine like parasite control, assisting us
in keeping our pets healthy and happy!
There are various kinds of cancers
found in pets, from skin- and bladder
cancer to even breast cancer. Although
there are few or no indications early on,
keep an eye out for warning signs, very
similar to that in people: a lump or a bump,
a wound that doesn’t heal, any swelling,
enlarged lymph nodes, a lameness or
swelling in the bone or abnormal bleeding.
As the saying goes, “prevention is
better than cure”. Breast cancer is a
reality in female cats and dogs, and
a preventative measure would be to
consider spaying the female animal at
a young age, preferably before her first
heat, at about six months. In so doing, the
chances of a female animal developing
mammary cancer (cancer in the milk-
producing gland) will lessen.
Another cancer to be wary of is skin
cancer. Some skin cancers are caused
by the sun, like the squamous cell
carcinoma (in the epidermis or skin’s
upper layer) and can be prevented by
carefully planning the amount of sun your
pet is exposed to. It is mainly applicable
to dogs with white or unpigmented skin,
like some Bull- and Jack Russell Terriers.
I often advise pet owners to use Kyron’s
PetScreen SPF23 Dog & Cat Sunscreen
Spray (containing four different agents
to give complete coverage of the UV
spectrum, available at realpet.co.za:
R89,50 for 100ml) on the unpigmented
areas or to keep their pets indoors
between 10am and 3pm, if practical.
While these are merely pre-emptive
approaches, it’s most important to have
your furry friend examined annually
for something untoward. At any sign
of weight loss, lethargy or unusual
behaviour, do not hesitate or wait too long
before contacting your vet. The sooner
cancer is diagnosed and treated, the
better the chances are of recovery.
We have advanced a lot in the
treatment of the big C – however, this
largely depends on the type of cancer
and where in the body the growth is
situated. Some growths are removable
by surgery, while in certain cases
chemotherapeutic drugs
are used (very
successfully);
other cancers
respond best
to radiation.
treatment have special nutritional
requirements. Hill’s nutritionists
and veterinarians developed the
a/d Canine/Feline wet food (at a
recommended retail price of R20
for a 156g tin), specially formulated
for dogs and cats recovering from
a debilitative state, with high levels of
digestible protein and fat (to increase
energy); antioxidants to support
the immune system; raised levels
of B vitamins and zinc to support
convalescence, skin recovery and
natural body defences; and added
potassium to combat depletion.
Puppy- or kitten pellets are
also generally higher
in nutritive value and
are a great addition
to your pets’
diets during this
difficult time.

foodandhome.co.za OCTOBER 2017 25

 WITH OCTOBER
BEING BREAST
CANCER AWARENESS
MONTH, WE TAKE
A LOOK AT THE
MAGICAL MEDICINAL
MUSHROOM, REISHI,
WITH ITS STAGGERING
CANCER- AS WELL
AS OTHER DISEASE-
FIGHTING BENEFITS
BY MALU LAMBERT PHOTOGRAPHS BY
MYBURGH DU PLESSIS

26 OCTOBER 2017

�����Đ����Ġ�������Ē��
t’s known as the Mushroom
of Immortality, the
Supernatural Mushroom,
the Mushroom of
Longevity…”, rattles off
The views and opinions expressed in this article are not necessarily those of, and should
Craig Fourie, owner of
Mushroom Guru.
He’s standing behind a
not be attributed to, Food & Home Entertaining and/or Caxton Magazines
partition that has drawings
of mushroom spores scribbled on
the glass with markers. Clad in a
white lab coat, as well as surgical
gloves, he transfers mycelium*
into a nutrient dish.
The mushroom of many names is
globally recognised by the moniker,
reishi (Ganoderma lucidum). “Reishi is
the highest form of medicinal mushroom
available,” says Craig matter-of-factly.
The list of its purported health benefits
is dazzling: everything from being anti-
cancer to aiding with the prevention of
diseases like hepatitis and diabetes. This
is thanks to the powerful antioxidant,
polysaccharides, as well as the high levels
of ganoderic acid found in the mushroom.
A study titled “Ganoderma lucidum
(Reishi) inhibits cancer cell growth
and expression of key molecules in
inflammatory breast cancer”, by Martinez-
Montemayor MM, et al was published
in Nutrition and Cancer, 2011. The study
showed that ganoderma-spore extract
selectively kills metastatic inflammatory
breast cancer cells, with no effect on non-
cancerous breast epithelial cells, which is
extracted from the mushroom.
“Polysaccharides – alpha- and beta
glucans – have been scientifically
proven to be effective in anti-tumour
treatment, as it not only enhances the
immune system, but also inhibits blood
perfusion through tumours,” elaborates
Craig. (There are many published studies
supporting this claim in The National
Library of Medicine [NLM], nlm.nih.gov.)
“In a nutshell, reishi puts your body
in a state of harmony, so it can use your
energy where it’s needed most. When
you’re feeling better and sleeping better;
you’re going to be better.” While the
MUSHROOM GURU
concept of medicinal mushrooms is
a fairly new one in South Africa, it’s
an ancient practice in countries like
China and Japan. This fantastical
fungus has a long history, stretching
back over 2 000 years to when it’s said
to had been discovered in the Changbai
Mountains in Ancient China around
396 BCE. It was revered for its anti-
ageing properties and was used by
emperors who sought immortality.
Mushroom Guru – a small warehouse
in an industrial area of Strand, Cape
Town – is where they grow the
mushrooms, as well as extract the
medicinal components. They sell it
as a tincture, of which you take a
tablespoon a day (straight or mixed
into a beverage of your choice), but
it’s now also available in capsule form
under the name Ganoderma Gold,
with the recommended dosage of one
capsule daily.
They also offer workshops and training
courses in the warehouse on mushroom
cultivation for those wanting to do
this at home or commercially. They’ve
foodandhome.co.za OCTOBER 2017 27
MUSHROOM GURU
coined this community of like-minded
mushroom lovers, the Fungkifriends.
Our conversation is taking place
upstairs, in the Fungal Lab, where
spores are germinated, mycelium
stored and samples tested. “We have
over 56 species of edible and medicinal
mushroom cultures,” says Craig, turning
around and opening a fridge door behind
him. Inside are petri dishes stacked atop
one another. “This is our culture library,”
Craig says with a smile.
“We’re foster parents to all of our
mushroom babies,” says his wife, Nikki
Fourie, with a smile equally as big. Also
wearing a lab coat, she’s a petite lady with
auburn hair that hangs in waves, framing
her face. “It started off as a hobby,”
says Nikki. “Only in Cape Town would
something as crazy as a mushroom
education business work.”
The couple has been married for 10
years. They met in Port Elizabeth, where
Nikki worked for a corporate sunglass
company, while Craig was employed as
a mechanical tradesman. A promotion
for Nikki saw them relocating to Cape
Town and it was in 2013 that Mushroom
Guru was officially launched, born out of
passion and yes, necessity.
While Craig tinkered in the garage
with mushrooms, his funds were slowly
depleting, so “Why not?” he thought
and turned to propagating fungi for his
finances. Nikki soon joined as director of
the company, swapping selling shades
for a “more soul-satisfying endeavour”.
“Corporate is corporate,” she says sagely.
“It eats you up and spits you out at some
28 OCTOBER 2017
THE MUSHROOM
GURUS AT WORK IN
THE FUNGAL LAB,
FROM LEFT NIKKI
FOURIE, ABONGILE
MKOSANA AND
CRAIG FOURIE
point. We’re good partners – in love and
in business.”
Both Craig and Nikki lost their moms to
breast cancer – though it was many years
before they embarked on their fungi-for-
health journey – and today, their losses
propel them forward and lend even more
meaning to their work.
Craig offers me a spoonful of the
tincture. Reishi, though edible, is not
particularly tasty and has a bitter flavour.
Besides, you wouldn’t be able to eat
it to maximise from its health benefits
anyway: “The cell wall of the mushroom
contains chitin and is more difficult to
digest, resulting in stomach aches in
some people. The tincture extracts the
medicinal value from the mushroom, so
there is no need to eat the cell wall.” In
fact, Craig says all mushrooms should
be cooked at high heat. “It helps break
down the cell wall, though it doesn’t
disappear completely.”
He explains further: “There are
two major groups of fungi – primary
decomposers and secondary
decomposers. Reishi, shiitake, miatake,
lion’s mane and all other exotic
mushrooms are primary decomposers,
which means they decompose dead
organic material. These mushrooms
need to be cooked well, so that we
as humans can break them down
properly without any gastric issues.
Secondary decomposers, like the button
mushroom, decompose composted
organic materials, and can be consumed
uncooked, yet it is advised to cook all
mushrooms.”
Craig continues: “There are some wellness
stores selling powders that are just dried
and ground up mushrooms, cell wall with
chitin included. It needs to be a bio-
available compound for your body to be
able to absorb it. Our method is to extract
the goodness out of the mushroom and
then encapsulate it.” Mushroom Guru’s
reishi-encapsulated double extract
product is manufactured and packaged
in a Food and Drug Administration (FDA)
and Best Manufacturing Practices (BMP)
regulated lab. Craig says he happily
supplies people with all the data: “If it’s
peace of mind you’re after, then data is
what you’re looking for.”
So what does the data say? “Our
extraction potency is breathtaking!” Nikki
exclaims. “Globally, Craig is the first
person to achieve such a high potency
extract.” “We’ve managed to match the
levels found in wild mushrooms,” Craig
chimes in. He attributes this to his growing
method. “We are the first people in the
world to grow it so straight and long – and
how we do it is my trade secret. People
normally grow reishi in the conk form; the
way we grow it creates incredible levels
of ganoderic acid [that amazing breast-
cancer fighting compound].”
Another positive to cultivating the
mushrooms this way means people don’t
have to go into the forests and strip it of
mushrooms. “It takes six to eight months
for reishi to grow to maturity. If you pick
it in the wild, you remove its opportunity
to reproduce, thereby reducing the wild
population of reishi in the forest – it’s like
picking mussels from the shore.”

It’s a small team. Abongile Mkosana (and
Dexter, the beloved pet dog) completes
the picture. Abongile is responsible for
the (top secret) grow room. In fact, it’s
so secretive, we sign a confidentiality
agreement before we’re allowed inside.
A blast of earthy, humid air greets us,
as we push open the door and enter the
space – and that’s all I can tell you. What
I can share is the otherworldly beauty of
the spindly mushroom. The base of the
stem is dark and it lightens in a gradient
to the tip, ending in yellow and white. It
looks like a wand for casting spells. And if
its health properties are anything to go by,
then it really is one magic(al) mushroom.
021-854-5126;
MUSHROOMGURU.CO.ZA
*Mycelium refers to the thread-
like body of a mushroom fungus
(this is actually the main part of
the fungus), which lives inside the
substrate (wood, straw, grain and
so on). The mushrooms that we
eat are actually just a small visible
part of the organism. The mycelium
can span for kilometres without
the need to produce a mushroom.
When it’s under threat, it produces
mushrooms – that’s why you’ll
often find plenty of mushrooms
that have “bloomed” after a
downpour, as the rain cuts off the
mycelium’s air supply, actually
suffocating it. The mushrooms are
its reproductive organs and act as
a survival mechanism.
A MUSHROOM A DAY…
Doctors Beyond Medicine
combines nutritional, natural and
alternative medicine practices in
their cancer treatment programme.
The doctors work nationwide;
contact them for information on
where they’ll be working next
or if you would like to set up an
appointment. We chat to cancer
specialist, Dr Sakeena (Jackie)
Harmsen about her experience
with reishi.
WHY DID YOU DECIDE TO DR SAKEENA
HARMSEN
INCORPORATE REISHI INTO
YOUR TREATMENTS?
We incorporated it into our
protocols because of its healing
properties, and influence and effect
on the immune system – so highly
required when the body is fighting
cancer or any disease.
HOW HAVE YOU NOTICED
REISHI WORKING?
We recorded additional improvement
of well-being in patients, as a
consequence of consuming a
probiotic made with reishi, combined
with our programme. Seeing
tumours receding and immune
counts improving, CD4 counts rising,
we have seen hundreds of patients
who have benefited from the reishi
probiotic already.
DOCTORSBEYONDMEDICINE.COM
foodandhome.co.za OCTOBER 2017 29
 DRINK
WHAT TO DRINK, WHEN, WHERE & HOW...
BY MALU LAMBERT

Clinking FOR A CAUSE

ctober is Breast Cancer
Awareness Month and,
as such, we’ve dedicated
this month’s wine
recommendations
to wine estates that
support breast cancer L’ORMARINS BRUT ROSÉ
consciousness – either 2013, R185 CREATION RESERVE
through wine sales, fundraising A blend of chardonnay and
PINOT NOIR 2015, R340
events or -projects. Notable surgeon, pinot noir, this Cap Classique An elegant tribute to
Professor Justus Apffelstaedt is one of SA’s is lively and crisp, offering Hemel-en-Aarde pinot
top experts in breast health. The head of a punch of juicy red fruit on noir, the first impression
the palate with flavours of is one of spice: think
the Tygerberg Hospital Breast Clinic, he
cranberries, raspberries and peppercorn, clove and
is a champion of early detection: “Breast an underlying hint of
pomegranate. The lengthy
cancer is the most common cancer in finish is creamy and textured. liquorice. The palate enters
women globally and in South Africa, A wonderful 10% of the smoothly, with some red
about one in 10 women in urbanised proceeds from sales of this fruit and a warmer tone of
areas will be affected by breast cancer wine are donated to Pink dried apricot too. Lovely,
in their lifetime,” says the professor. Trees for Pauline, a charity supple tannins keep you
“While this statistic may seem alarming, providing valuable practical going back to the glass for
and physical support to more. Read more about
breast cancer is a highly curable disease Creation’s Pink October
cancer patients.
when detected early. It is important event (28 October) on
that women follow a strict regimen of page 31.
screening and self-examination. Events
that take place during October are very
important for raising cognisance, but
for me, every month is breast cancer
awareness month and we need to make
sure we are consistently talking to our
wives, daughters, mothers and sisters
about breast cancer and the importance
of early detection.”

30 OCTOBER 2017

KUMALA ZENITH
MERLOT/CABERNET
SAUVIGNON/SHIRAZ
2016, R42
This blend enjoys the
aromas of red fruits
laced with Christmas
cake spice – and some
floral whiffs, thanks
to the 10% addition
of viognier. Freshly
picked bramble and
forest berries refresh
the palate, with notes
of milk chocolate and
ground black pepper.
Kumala Wines is a
sponsor of PinkDrive:
an organisation which
deploys mobile
mammography and
educational units
throughout SA.
MULDERBOSCH CABERNET SAUVIGNON ROSÉ 2017, R70
Think hints of rose petals and an edge of stony minerality on the nose, while things
get fruitier on the palate with flavours of watermelon and ruby grapefruit; a zesty
acidity wraps it all up. Mulderbosch supports and contributes to the Breast Health
Foundation with proceeds from the Cabernet Sauvignon Rosé.
VREDE EN LUST CASEY’S RIDGE
WHITE MISCHIEF 2016, R79
A blend of six white cultivars from an Elgin
vineyard, Casey’s Ridge, this wine is fruit-
forward and easy-drinking, yet the multi-
cultivars add interest and complexity. Expect
a melange of citrus, floral and tropical notes
on the nose that continue on the palate with
juicy white pear and pineapple flavours.
Join the Pink Xtreme Trail Run at Vrede en
Lust Estate on 15 October or get creative at
the Pink Lady Crafts for Cancer Workshop on
14 October – see details alongside.
AURELIA VINTAGE MCC BRUT
ROSÉ, R165
Honey, lime and dried apricot sing up
from the glass, and the flavours evolve
onto the full-bodied, creamy palate.
It’s a biscuity bubbly, with acidity
balancing out the richness. Aurelia
MCC is the own-label brand of Groote
Post’s winemaker, Lukas Wentzel.
A portion of the proceeds from the
MCC sales go to Drakenstein Palliative
Hospice, “as they looked after my
mother so well,” Lukas affirms. Both
the Aurelia MCC Brut Rosé and Brut
are in honour of Lukas’s late mother
and his wife, a breast cancer survivor.
foodandhome.co.za
raise your glass
14 October
Pink Lady Apples have once
again teamed up with Tru-Cape
Fruit Marketing, co-sponsoring
the Pink Lady Crafts for Cancer
Workshop at Vrede en Lust Wine
Estate. Attendees will learn the
craft of string art, followed by a
Pink Lady Apple-inspired lunch,
with Vrede en Lust’s wines,
while being entertained by pop
and blues singer, Luna Paige,
who recently headed the theatre
production called Korreltjie
Kantel, setting to music, the love
letters between Ingrid Jonker
and André P. Brink. Tickets are
R310 pp and can be purchased
via pinkladycraftsforcancer.co.za.
All funds raised from the event’s
ticket sales will be donated to
the Tygerberg Hospital Breast
Clinic Fund.
20 – 22 October
Celebrate the Robertson Wine
Valley on the banks of the Breede
River at the annual Wine on
the River festival. Taste wine
from almost 30 wineries, and
sample local fare from chefs and
producers, while you relax and
breathe in the fresh country air.
There will be a dedicated kids’
area, boat cruises and more.
Book tickets via webtickets.co.za;
early bird: R250 pp; normal
weekend tickets: R280 pp.
28 October
Pink October at Creation Wines
starts at 9am with breakfast
canapés. Professor Apffelstaedt
will lead an interactive talk about
breast cancer, after which guests
are invited to stay on to attend
“The Story of Creation Pairing”
(a food and wine pairing). Tickets
are R250 pp and bookings can
be made through emailing
reservations@creationwines.com
or calling 028-212-1107. A portion
of the proceeds will go to the
Tygerberg Hospital Breast
Clinic Fund.
OCTOBER 2017 31
raise your glass

���ğ�������Ē������Ġ�������
Mushrooms, as well as mushroom extract, are used across the globe to
help fight the risk of cancer and to enhance immune response. So, which
mushroom goes best with what wine?
OYSTER
Mirror the creamy texture
of this fine fungus with an Q&A
oaked chardonnay.
SHIITAKE
Pair these earthy Born and bred in the Cape Winelands,
mushrooms with earthy Carolyn Martin of Creation Wines in the
wines, like nebbiolo or Hemel-en-Aarde Valley is married to
pinot noir. Swiss winemaker, Jean-Claude Martin. In
BUTTON the early 2000s the couple bought a small
Light goes with light; if tract of land on the Hemel-en-Aarde
used in a creamy sauce, ridge, which is now the home of Creation
pair with a sauvignon Wines. The wine estate has become well
blanc to cut through known for its delicious and innovative
the richness. food and wine pairings. The Martins have
two children, Glenn (17) and Emma (15).
Every October Carolyn hosts the Pink

A GINGER BREEZE October event at the estate to help

raise funds for transport to and from
Tygerberg Hospital’s Breast Cancer Unit
for women in the local community. The
event includes a talk by Professor Justus
Apffelstaedt, as well as refreshments and
canapés. Carolyn shares what Breast
Cancer Awareness Month means to her.

HOW DID THESE EVENTS START?

I noticed that women in Hermanus did not
Summertime seeks one thing: thirst-quenching ginger beer. Let’s toast sunny have much information on breast cancer,
days with Frankie’s Good Old Fashioned Ginger Beer in hand! Zhoosh up as I increasingly heard of cases where
your summer punch by using Frankie’s Traditional Ginger Beer as a mixer that screening was done too late.
provides the perfect combination of spritz, spice and all things nice. Available at NAME SOME OF THE HIGHLIGHTS
leading retailers for a recommended retail price of R12,99 (500ml). clover.co.za Prof. Apffelstaedt’s great sense of
humour, candid approach, knowledge
and empathy on the sensitive and scary

��Ġ����������Ġ�� WIN!
subject – unfortunately one that needs to
be addressed and discussed by women
to create consciousness and save lives.
WHAT ELSE COULD BE DONE FOR
BREAST CANCER AWARENESS?
MADE IN LIMITED QUANTITIES, THE ART OF I don’t think there is an adequate annual
CREATION RANGE INCLUDES A PREMIUM PINOT community screening programme for
NOIR AND CHARDONNAY. ONE READER WILL women over 40. We need to understand
WIN BOTH, PRESENTED IN A LUXURIOUS CASE, that the subject of breast wellness is not
WORTH R1 750. taboo and we must share information.
Inspired by nature and meticulously crafted HOW CAN PEOPLE ASSIST IN THEIR
by cellar master Jean-Claude Martin, each OWN COMMUNITIES?
single-vineyard wine in this range is the Knowing how to do self-examinations
ultimate expression of its terroir, and indeed an would be a good start: so getting a
exquisite and multifaceted artwork in its own right. professional nurse to explain this in the
community at the local clinic and having
To enter, email your full name, postal address and ID number with
awareness talks, like we do at Creation.
CREATION in the subject line to foodhome@caxton.co.za by 15 October 2017.
All the women on my staff are invited to
Competition is open only to SA residents who are 18 years or older.
attend this talk.

32 OCTOBER 2017
 Dark chocolate-glazed glaze to run off, before placing them on a wire
cooling rack. If the glaze cools too quickly
black cat doughnuts and becomes too thick, you can give it a
short blast in the microwave to re-melt it.
your... Be a cool mom with these cool cats for the
kiddies’ Halloween table party – fun and oh,
so easy to make!
3 For the royal icing, combine the sifted icing
sugar and lemon juice in a small bowl,
and whisk until you are left with a thick and
Makes 6 EASY 15 mins
pourable icing (it must not be runny, though).
DOUGHNUTS
Add a few drops black gel food colouring and
THE FLAVOUR COMBINATIONS
mix until black is achieved. Cover with cling
DARK CHOCOLATE GLAZE
film to prevent a skin from forming on the top
200g dark chocolate, chopped
and set aside until needed.
45ml (3 tbsp) sunflower oil
30ml (2 tbsp) fresh cream
black gel food colouring
4 To decorate the faces, fill a small piping
bag (fitted with a small, round nozzle)
with the melted white chocolate. Pipe the
eyes, nose, mouth and whiskers onto each
CAT FACES
doughnut and add a tiny dot black royal icing
store-bought plain doughnuts
on each eye to form the cat’s pupils. Repeat
12 pecan nuts
these steps with the remaining doughnuts.
60g white chocolate, melted
Store them in an airtight container (best eaten
on the day they are made).
ROYAL ICING
75g icing sugar, sifted
10ml (2 tsp) lemon juice
black gel food colouring

HOW TO DO IT

1 To make the chocolate glaze, place the

chopped dark chocolate, sunflower
oil and fresh cream in a microwave-
proof bowl that is wide enough to
dip the doughnuts into. Microwave
on high, 1 minute, stirring at regular
WHETHER YOU intervals, until melted. Add a few
NIP IT, TUCK drops black gel food colouring, and stir
IT, DRESS IT until incorporated and the chocolate is
UP OR DOWN, black in colour.
ADD COLOUR,
FLAVOUR
2 For the cat faces, insert 2 pecan
nuts on either side at the top of
each doughnut as the cat’s ears. Dip the
OR A NEW doughnuts into the glaze, allowing the excess
DIMENSION,
EACH MONTH
WE’LL HELP
YOU ZHOOSH
UP AN ITEM,
PRODUCT,
DISH OR DRINK
TO ADD EYE-
CATCHING
E
CUB

INTRIGUE AND
ART
MN

ON-TREND
SW
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FLAIR
AN
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IPE A ND STYLIN P HO T

34 OCTOBER 2017
 WHEN YOU NEED
A TASTE OF INSPIRATION
Start Your Great with Kellogg’s Granola.
A delicious blend of crunchy rolled oat
clusters with crisped rice, plump
cranberries, raisins, coconut shavings,
banana chips and nutty sunflower seeds.
It’s the best way to feel inspired and
fuel your potential. JWT69711
DIGESTING THE
LATEST ON THE
CULINARY SHELVES...
BY HASMITA AMTHA
WIN!
1
1 BREAKING BREADS – A NEW
WORLD OF ISRAELI BAKING BY
URI SCHEFT (ARTISAN, R558)
If the warm waft of baking bread has
your mouth watering in anticipation
of slathering a slice with a thick layer
of butter, you certainly share this trait
with author, Uri Scheft. Extending his
passion for the love of baked loaves
and pastries alike, Uri has materialised
Breaking Breads and “revitali[s]es
traditional recipes to suit modern tastes
with better quality ingredients, new fillings
or different shapes,” as he emphasises.
With chocolate and orange confit challah
or poached pear and goat cheese
brioche buns, and offering dips and
preserves to indulge in alongside, there’s
no doubt you’ll surprise your family and
friends with a feast of stuffed sweet- and
savoury breads to make Uri proud this
Sukkot (4 – 11 October).
36 OCTOBER 2017
2 SIMPLY VEG – A MODERN GUIDE
TO EVERYDAY EATING BY
SYBIL KAPOOR (PAVILION, R378)
In her latest cookbook, award-winning
food writer, Sybil Kapoor heroes the
humble vegetable, even in meaty dishes.
With an array of recipes that are organised
in a flow from spring to winter, Simply Veg
highlights which vegetables are in season,
when – and then proposes a couple of
ways to prepare these fresh ingredients,
so as to shine to their full glory. Dream
up asparagus, prawn and spring onion
tempura for a light summer lunch, or
perhaps a wild mushroom and barley
risotto for a hearty dinner... these are
merely two of the many dishes that Sybil
puts forth: quickly and easily, and ideal
for midweek mealtimes. Keeping to her
promise, from cover to cover, Sybil guides
you in achieving your five-a-day veggie
consumption goal, quite effortlessly.
FIVE LUCKY F&HE READERS CAN
EACH WIN A COPY OF BREAKING
BREADS – A NEW WORLD OF
ISRAELI BAKING BY URI SCHEFT
(ARTISAN) FROM EXCLUSIVE
BOOKS. TO ENTER, EMAIL YOUR
FULL NAME, CONTACT NUMBER, ID
NUMBER AND POSTAL ADDRESS
TO FOODHOME@CAXTON.CO.ZA,
WITH BREAKING BREADS IN THE
SUBJECT LINE. ENTRIES CLOSE ON
15 OCTOBER 2017.
Photograph by Dylan Swart. Styling by Claire Ferrandi. Prices are correct at the time of print and are subject to change without prior notice
3 ITALIAN STREET FOOD – RECIPES
FROM ITALY’S BARS AND HIDDEN
LANEWAYS BY PAOLA BACCHIA
(SMITH STREET BOOKS, R555)
Transporting you to the cobblestone roads
of Naples, Florence and even Palermo,
Paola Bacchia whisks you up and down
the boot of Italy for a real taste of Italian
street food in this debut cookbook. Based
in Melbourne, Australia, Paola was born
to Italian migrant parents, into their food
culture – which is what moved her to start
her food blog, italyonmymind.com.au.
Bringing to light dishes prompted by the
experience of little-known eateries, this
cookbook serves up original polpettine,
arancini, fiadoni, zeppole, tarallini and
cannoli... covering everything from humble
bites to home-made gelato. If you’re in
search of inspiration for authentic fare for
an Italian feast, then look no further: Italian
Street Food is it!

2 3
4 5
4 DELICIOUSLY ELLA WITH
FRIENDS BY ELLA MILLS
WOODWARD (YELLOW KITE, R363)
Ella Mills Woodward, better known as
Deliciously Ella (as per the name of her
blog – deliciouslyella.com) is no stranger
to the culinary scene – in particular, the
popularity of healthy eating. In her latest
cookbook, Ella presents a whole lot of
motivation for those embracing the whole-
food and plant-based dietary lifestyle,
especially when inviting friends and family
over for a healthy bite. With details like
menu suggestions for breakfast, brunch,
lunch and dinner, Ella gets you excited
about sharing meals when there are
baked sweet potato and sesame falafels,
and warm Moroccan cauliflower “rice”
salad on display... and to cool off: coconut
and mango ice lollies. Don’t fear when Ella
is near; simply get yourself a copy of this
refreshing cookbook and dish up!
read all about it
TOP 10 COOKERY TITLES
1 Kook en Geniet
S.J.A. de Villiers
2 The Real Meal Revolution
Prof Tim Noakes et al
3 Boerekos met ’n twist
Annelien Pienaar
4 Living the Healthy Life
5 VIVEK SINGH’S INDIAN FESTIVAL
FEASTS BY VIVEK SINGH
(BLOOMSBURY PLC, R669)
Jessica Sepel
5 Welcome to my Table
London-based Indian chef, restaurateur Siba Mtongana
and media personality known for his
innovative take on Indian cuisine,
6 Super Food Family Classics
Jamie Oliver
Vivek Singh brings us his most recent
endeavour. Rooted in Vivek’s childhood: 7 Wholesome
“memories of growing up in India are of Sarah Graham
food being the centre of every event”
8 Jump on the Bant Wagon —
(as noted in the introduction) and with
Quick and Easy on a Tight Budget
the sub-continent being one filled with
Nick Charlie Key
cultural diversity, he covers all religions
and regions across India, with his very 9 Johanne 14 — Real
own approach to these customary South African Food
plates. Each chapter focuses on a Hope Malau
popular festival, delving into Vivek’s fond 10 Curry — Stories & Recipes
recollections and significance of the Across South Africa
specific celebration. Paging through, this Ishay Govender-Ypma
publication pulls you in, with the imagery
of fragrant dishes igniting a longing need
to be a part of the festivities.
foodandhome.co.za OCTOBER 2017 37
 HOW DO YOU LIKE
YOUR STEAK?
IN AVOIDING
INCIDENTS OF STEAK
NOT COOKED TO
YOUR GUESTS’
LIKING, WE’VE PUT
TOGETHER YOUR
RIGHT-HAND GUIDE
TO COOKING THE
PERFECT STEAK,
FROM MISE EN PLACE
TO SERVING
WORDS AND STYLING BY
CLAIRE FERRANDI ASSISTED
BY NOMVUSELELO MNCUBE
PHOTOGRAPH BY
DYLAN SWART

Grass-fed
vs grain-fed
Conventionally reared cattle are usually
grain-fed and free range/pasture-reared
beef, often grass fed. Grass-fed beef is
usually more expensive than grain-fed,
and there can be subtle differences in
taste, so it’s really up to you which
flavour you prefer, and which beef
suits your budget and lifestyle
– there is no wrong
or right answer.

38 OCTOBER 2017
 KITCHEN FILES
Before you start - Selecting your steak
The first step in cooking the perfect steak is selecting it at your local butcher or grocery store. The cut you choose
depends on your preference. These are our favourites for pan-frying...
FILLET: This prized cut of steak is very tender and costly; however, what it makes up for in tenderness, it generally lacks
in flavour (compared to other cuts). Best served as rare as you like it.
SIRLOIN: Considered a prime steak, similar to fillet, with more flavour but less tender. Best served medium-rare.
RIB EYE: Flavourful with a thick strip of fat. Best served medium-rare.
RUMP: Flavourful and more affordable. Best served medium-rare.

Preparing your steak

MARINATING: Remove your steak from the fridge 30 minutes before you plan to fry it and place it in a large, flat dish.
Rub with just enough olive/canola/avocado oil to lightly coat the steak. Bringing your steak to room temperature will
ensure it cooks evenly. Although the jury is out on whether to salt your steak before or after cooking, I prefer to season
it generously with sea salt flakes and a good crack of freshly ground black pepper 30 minutes before cooking (any
earlier and you risk the salt drawing moisture from your steak). You can either simply marinate as per above or add these
flavour twists after marinating with oil and seasoning, by rubbing it with:
�� ����������������������������������������������
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�� �������������������������������������������������������������������������������

Cooking your steak

THE PAN: I love using a heavy-based cast iron pan to cook steak, but any heavy-based pan will do (a heavy base heats
evenly and gets very hot – essential to getting that delicious charring on the outside of your steak).
FRYING: Heat the pan, without oil (you’ve already used oil to marinate your steak), over very high heat. When the pan is
sizzling hot, add the steak (if your steak has a layer of fat, fry that first, about 1 minute, holding the steak in this position,
to crisp up the fat), then lay the steak in the pan and start your timer. Flip your steak only once and 1 minute before
the end of cooking, add a big knob of butter to the pan for a creamy flavour. Baste the steak with the pan juices. As
tempting as it can be, don’t overcrowd your pan – if cooking several steaks, cook them in batches.

HOW DO YOU COOKING TIME: COOKING TIME:

THE LOOK THE FEEL
LIKE IT DONE? 3,5CM THICK 2CM THICK

still a dark colour, almost spongy; with no 1 minute 30

BLUE 1 minute per side
purple; just warmed through resistance seconds per side

maroon in colour; some soft and spongy; with 2 minutes 15 1 minute 30 seconds
RARE
flowing juice slight resistance seconds per side per side

pink; a small amount of pink soft, spongy 3 minutes 15

MEDIUM-RARE 2 minutes per side
juice flowing and springy seconds per side

pale pink in the middle; 4 minutes 30 2 minutes 15 seconds

MEDIUM firmer and springy
hardly any juice flowing seconds per side per side

only a small amount of pink firm and Cook for 4 – 5 minutes per side, depending
WELL DONE
in the middle; not dry slightly springy on the thickness.

Post-cooking
RESTING: Leave your steak to rest on a chopping board for 10 minutes – doing this ensures your meat retains its juices
and the fibres relax for a tender steak.
SLICING: Using a very sharp, non-serrated knife, slice your steak across the grain for a more tender, easier-to-chew
meal. To do this, look for the long striations that run across the steak and slice against them, not with them (you may
have to move your steak as you slice, as the grain doesn’t always run in the same direction through the entire steak).
SERVING: Sprinkle with a little more sea salt flakes, if desired (I prefer a very well-seasoned steak). Serve with
béarnaise sauce, herb butter or creamed horseradish.
 WHOA,
BLUEBERRY,
BAM-B A-LAM!
ROCK THE KITCHEN WITH
TWO BLUEBERRY-LICIOUS,
LUSCIOUS BAKES AND
A ROAST TO LEAVE YOU
WANTING MORE!
RECIPES AND STYLING BY
NOMVUSELELO MNCUBE
PHOTOGRAPHS BY
DYLAN SWART

40 OCTOBER 2017
 3 WITH 1

Blueberry and carrot 5 For the flavoured cream cheese,

combine all of the ingredients in
3 spring onions, chopped
1 grapefruit, peeled and segmented
bread with flavoured a serving bowl and stir until combined. 1 avocado, peeled and wedged

cream cheese 6 Serve the blueberry and carrot

loaves with the flavoured cream
cheese alongside for spreading.
GLAZE
100g blueberries
Makes 2 loaves EASY 1 hr
2 fresh rosemary sprigs, chopped
THE FLAVOUR COMBINATIONS
BREAD
Blueberry glazed pork 1 garlic clove, peeled and grated
pinch cayenne pepper
4 extra large eggs fillet with barley salad 15ml (1 tbsp) maple syrup
30ml (2 tbsp) soya sauce
250g demerara sugar Serves 4 – 6 EASY 1 hr
330ml vegetable oil 60ml (4 tbsp) balsamic vinegar
10ml (2 tsp) vanilla essence 5ml (1 tsp) paprika
THE FLAVOUR COMBINATIONS
400g cake flour salt and freshly ground black
SALAD
15ml (1 tbsp) baking powder pepper, to taste
300g pearl barley
7,5ml (1½ tsp) bicarbonate of soda 10ml (2 tsp) honey
2,5ml (½ tsp) salt 10ml (2 tsp) Dijon mustard
7,5ml (1½ tsp) ground cinnamon zest of ½ lemon
10ml (2 tsp) ground ginger squeeze lemon juice
200g blueberries + extra, to sprinkle salt and freshly ground black
1 large carrot, peeled and grated pepper, to taste
6 (1½ cups) bananas, mashed 150g blueberries, some halved
100g pecan nuts, roughly chopped and others kept whole
handful mint leaves,
FLAVOURED CREAM CHEESE chopped
seeds of 1 vanilla pod
230g smooth cream cheese, at
room temperature
30ml (2 tbsp) icing sugar, sifted
zest of 1 orange
15ml (1 tbsp) lemon juice
pinch salt

HOW TO DO IT

1 Preheat the oven to 180˚C. Grease

2 loaf tins (of 1L capacity each) and
line them with baking paper. Set aside
until needed.

2 Cream the eggs and demerara sugar

together in a medium bowl using
hand-held beaters, 3 minutes or until pale
and creamy. Add the vegetable oil and
vanilla essence, and beat until the mixture
is well combined.

3 Sift together the cake flour, baking

powder, bicarbonate of
soda, salt, ground cinnamon
and ground ginger, and add
these dry ingredients to the
egg mixture. Add the remaining
ingredients and fold together until
just combined.

4 Pour the mixture into the

prepared loaf tins and scatter
extra berries on top. Bake, 50 minutes
BLUEBERRY AND CARROT BREAD
WITH FLAVOURED CREAM CHEESE

or until a skewer inserted in the centres

of the loaves comes out clean. Allow the
loaves to cool in the tins, 5 minutes, then
turn them out onto a wire cooling rack.
3 WITH 1
PORK
600g pork fillet
avocado oil, to brush
salt and freshly ground black
pepper, to taste
black salt, to garnish
HOW TO DO IT
1 Preheat the oven to 220˚C. Cook
the barley in a small saucepan with
salted water over medium-high heat,
20 – 30 minutes or until soft. Drain
through a fine mesh sieve and transfer
to a medium bowl. Mix in the honey,
mustard, lemon zest and juice, and
BLUEBERRY GLAZED PORK FILLET WITH BARLEY SALAD
season to taste. Add 150g halved and basting occasionally with the glaze,
whole blueberries, the mint leaves and until chargrilled on all sides, 10 minutes
spring onions, and stir through until well in total. Remove the pork fillet from
incorporated. Serve on a platter and the griddle pan and season to taste.
top with the grapefruit segments and Transfer the meat to a roasting dish and
avocado wedges. roast in the oven, 20 minutes. Continue
basting with the blueberry glaze, every
2 For the glaze, combine all of the
ingredients and season to taste.
Simmer, stirring occasionally, until the
5 minutes. Remove from oven and allow
to rest, 10 minutes. Cut into thick slices,
serve alongside the barley and sprinkle
berries start to burst and the glaze
reaches a thick, syrupy consistency,
about 10 – 15 minutes. Pour into a small
with black salt.
bowl and set aside until needed. COOK’S TIP
Rubbing the pork with avocado oil
3 For the pork, heat a griddle pan
over medium-high heat and rub
the pork fillet with avocado oil. Fry,
keeps the meat moist and juicy.
Spiced blueberry
and chocolate
honeycomb tart
Serves 8 EASY 1 hr 30 mins + 2 hrs/
overnight, to chill
THE FLAVOUR COMBINATIONS
SHORTCRUST PASTRY
450g cake flour + extra, to dust
45ml (3 tbsp) icing sugar
pinch salt
200g butter
100ml cold water
FILLING
300g brown sugar
125ml (½ cup) water
400g fresh blueberries + extra,
to serve
juice of 1 small lemon
10ml (2 tsp) ground cinnamon
2,5ml (½ tsp) ground nutmeg
pinch ground cloves
pinch salt
15ml (1 tbsp) water
30ml (2 tbsp) cornflour
2 x 40g bars Cadbury Crunchie
chocolates, crushed
15ml (1 tbsp) milk
1 egg, beaten
250ml (1 cup) thick/double
thick cream, to serve
HOW TO DO IT
1 Preheat the oven to 190˚C and grease
a round (24cm-diameter), loose-
bottomed tart tin. Set aside until needed.
2 For the shortcrust pastry, sift the
D AY
CON
cake flour and icing sugar into a
5A
AI
T
NS
R
1 O F YO
U large bowl. Add a pinch salt and the
 3 WITH 1

200g butter, and rub in the butter

with your fingertips until the mixture
resembles fine breadcrumbs. Add
the 100ml cold water and mix to form
a soft dough. Knead the dough briefly
on a flour-dusted surface. Divide the
dough into two discs. Wrap in cling film
and allow to chill in the fridge, while
preparing the filling.
5 Remove the dough from the fridge
and on a lightly flour-dusted surface,
roll out the first disc to a thickness of
crust reaches a deep, golden brown and
the filling is bubbling. Allow the pie to
cool, at least 30 minutes and chill in the
about 0,3cm. Line the greased tin with fridge, 2 hours or preferably overnight.
the pastry, covering the base, the pastry
coming up the sides. Trim the edges off
the pastry overhang.
8 Remove the pie from the fridge
about 15 minutes prior to serving,
to take the chill off. Serve the pie
6 Spoon the filling into the pie’s
crust. Roll out the second disc to
with the cream and garnish with the
extra blueberries.

3 For the filling, in a large saucepan over

medium-high heat, stir in the brown
sugar, 125ml (½ cup) water, blueberries,
lemon juice, ground cinnamon, ground
nutmeg, cloves and a pinch salt. Simmer,
about 10 minutes, stirring frequently until
the sugar has dissolved.
a thickness of 0,3cm. Using a cookie
cutter, cut out pastry shapes as per your
preference and layer these shapes over
one another around one section of the
top of the pie for a decorative touch.
7 Brush the crust with the egg wash,
made by mixing the milk with the

4 Mix 15ml (1 tbsp) water with the

cornflour to form a paste, then
whisk the paste into the blueberry
beaten egg. Bake, 1 hour or until the

mixture. Continue cooking, stirring

constantly, until it thickens to a coulis,
about 15 minutes. Set aside to cool
down to room temperature and fold in
the crushed Cadbury Crunchies.

foodandhome.co.za OCTOBER 2017 43

COMPETITION

�Ġ�Ġđ�Ġ�������
WIN! ONE LUCKY READER WILL WIN A FINE EXPERIENCE FOR TWO
FROM THE THORNYBUSH LUXURY GAME LODGE COLLECTION,
WORTH R30 000

To enter
SMS THORNYBUSH
followed by your full name,
ID number, email address and
postal address to 48405.
Each SMS costs R1,50;
free SMSs do
not apply.

he Thornybush Luxury
Game Lodge Collection
consists of 12 luxury
lodges, 11 of which are
located in the Thornybush
Private Nature Reserve in
the heart of the lowveld
savannah and one in the northern
part of Sabi Sands. Situated
within 14 000 hectares of pristine
wilderness, the Thornybush
Luxury Game Lodge Collection is
a well known destination for local
and international travellers alike.
The reserve recently dropped its
eastern boundary fence and is
now open to the greater Kruger
National Park.
The collection has earned its reputation
as one of the country’s finest bush
experiences. This top-class haven,
which is just over five hours’ drive from
Johannesburg, has scooped numerous
world firsts – for conservation, as well
as hospitality.
Thornybush Private Nature Reserve
has evolved over the years into a
visitor’s paradise that offers something
for everyone – bush lovers can lose
themselves, not only in the Big Five,
but in the region’s remarkable fauna
and flora as a whole. Those looking for
something a little less adventurous can
recoup from the madness of city life
and relax in the luxurious surrounds,
enjoying delicious cuisine and pampering
themselves at one of the spas. Whatever
your preference, a stay at a Thornybush
property always leaves a lasting and
memorable impression.
011-253-6500; THORNYBUSH.CO.ZA
The prize
A two night stay for two people, sharing,
at a Thornybush Collection lodge
(excluding Simbambili Game Lodge,
Shumbalala Game Lodge, The River
Lodge and n’Kelenga Self Catering Bush
Camp) situated in the Thornybush Private
Nature Reserve, subject to availability.
The prize includes air-conditioned,
en suite accommodation; meals, teas,
coffees and snacks; dawn- and dusk
game drives and optional bush walks.
The prize excludes the conservation
fee and Tourism Marketing South Africa
(TOMSA) levy; bar, telephone, laundry,
curio purchases; spa treatments and
facilities; anything of a personal nature
or not specified; transport to and from
the lodge.

This prize is valid until 31 May 2018 and excludes long weekends, public- and seasonal holidays. Thornybush Luxury Game Lodge
Collection reserves the right to allocate accommodation, subject to availability at the time of booking. Please note that this offer is
not exchangeable and cannot be transferred to cash. Once booked and confirmed by Thornybush Luxury Game Lodge Collection,
should the reservation be cancelled within a 60-day period prior to the travel date, this auction offer will be forfeited. Competition
closes on 31 October 2017. Visit foodandhome.co.za for the full Terms and Conditions.
 GUAVAS | RED ONIONS | RHUBARB | STRAWBERRIES | TURNIPS

TRICK THE FAMILY WITH A

CHEAT’S VERSION VEGGIE
PIZZA AND TREAT THEM TO
FINGER-LICKING, FRESH,
SEASONAL GOODNESS. OR
WHY NOT GET THE GIRLS
TOGETHER FOR A SUMMER
LUNCH IN AID OF BREAST
CANCER AWARENESS?
RECIPES AND STYLING
BY ILLANIQUE VAN ASWEGEN
PHOTOGRAPHS BY ADEL FERREIRA

what else is
in season?
VEGGIES
artichokes, baby marrows, beetroot,
broccoli, cabbage, cauliflower,
green beans, kale, leeks, mealies,
mushrooms, parsnips, peas
and spinach

FRUIT
blueberries, gooseberries, grapefruit,
kiwifruit, mulberries, naartjies,
oranges, papaya and tomatoes
IN SEASON

COOK’S TIP
As an alternative, the
edamame beans can be
replaced with shelled
broad beans or peas.
D AY
CON

5A

AI
T

NS TURNIP GNOCCHI WITH BACON, EDAMAME BEANS AND SAGE BUTTER

R

U
2 O F YO
(RECIPE ON PAGE 52)

46 OCTOBER 2017
STRAWBERRY BLOODY MARY GAZPACHO BLACK AND WHITE PIZZA

NO TRICKS,
JUST TREATS

MONSTER BURGER HALLOWEEN SCONES

in season
Black and white pizza
A delicious gourmet vegetarian pizza made easy with
a few cheat’s version ingredients
Serves 4 EASY 30 mins
Preheat the oven to 190°C. Peel and thinly slice
1 large (250g) turnip. Heat 15ml (1 tbsp) butter and
15ml (1 tbsp) olive oil in a frying pan over medium
heat. Add the turnips and fry, 3 – 4 minutes. Season
lightly with salt and freshly ground black pepper.
Divide 100g basil pesto between 2 plain 30cm-
diameter pizza bases and spread evenly. Arrange
the turnips on top. Add 150g halved, pitted black
olives and 100g crumbled feta. Bake until crisp
and golden, 12 – 15 minutes. Scatter a handful basil
leaves on top and garnish with a few drops balsamic
vinegar reduction.
COOK’S TIP
Use a Chinese mandolin or a very sharp chef’s knife
to easily slice the turnips into thin discs. The thinner
they are, the quicker they will cook.
Halloween scones
Scones with chunky rhubarb jam and chocolate
cobwebs for a touch of Halloween
Serves 4 EASY 30 mins
Combine 300g chopped rhubarb, 225g chopped
strawberries, 125ml (½ cup) berry juice, 60ml
(4 tbsp) castor sugar and 5ml (1 tsp) vanilla essence
in a pot over medium heat. Bring to a boil and simmer,
10 minutes. Stir in 50g toasted flaked almonds,
30ml (2 tbsp) rose water and 15ml (1 tbsp) chia
seeds. Allow to cool. Serve the jam with store-bought
warmed scones and whipped vanilla cream.
Decorate with chocolate cobwebs.
COOK’S TIP
To make 8 chocolate cobwebs, melt 80g dark
chocolate and transfer it to a small piping bag made
from baking paper. Cut a small hole in the piping
bag to act as the “nozzle” and pipe 8 cobwebs onto
a sheet of baking paper. Allow to cool and use to
decorate the scones.
48 OCTOBER 2017
U R 5 A D AY
CO
NT
YO
AIN F
S 1. 5 O
Strawberry bloody
Mary gazpacho
A fuss-free raw soup that is served chilled
Serves 4 EASY 30 mins
Combine 225g chopped strawberries, 375ml
(1½ cups) tomato juice, 200g chopped fresh
tomatoes, 60ml (4 tbsp) vodka, 30ml (2 tbsp)
lemon juice and 15ml (1 tbsp) Worcestershire
sauce in a food processor, and blitz until smooth.
Add a few drops Tabasco sauce and season with
salt and freshly ground black pepper to taste.
Refrigerate, at least 15 minutes or up to 1 hour.
Divide 40g sliced black olives among the servings.
Garnish each portion with ½ strawberry and 1 small
celery stalk with its leaves on. Serve with additional
Tabasco sauce and freshly ground black pepper.
COOK’S TIP
Ready-made cheese straws make the perfect
accompaniment to this delicious soup.
Monster burger
A fun-scary burger – perfect for the whole family!
Serves 4 EASY 45 mins
Combine 250ml (1 cup) apple cider vinegar,
45ml (3 tbsp) sugar and 5ml (1 tsp) crushed garlic
in a small saucepan, and simmer, 2 minutes. Pour it over
210g thinly sliced red onions, season with salt and
freshly ground black pepper to taste, and allow to cool.
Combine 500g minced beef, ½ (60g) finely chopped red
onion, 60ml (4 tbsp) chopped gherkins, 30ml (2 tbsp)
sun-dried tomato pesto, 5ml (1 tsp) salt and a pinch
freshly ground black pepper. Shape the mince mixture
into 4 thick patties. Heat a little olive oil in a frying pan over
medium heat. Fry the patties, 3 minutes per side. To make
the monster eyes, press an indent in the centre of 8 (80g)
bocconcini balls and fit a pimento-stuffed green olive
inside each of the indents. Place them on toothpicks. Add a
little mayonnaise, lettuce, pickled onions and the patties
to 4 burger bun halves. Arrange small Cheddar triangles
on the patties to look like the monster’s teeth. Add the
remaining bun halves to close the hamburgers and insert
the monster eyes on top of each bun.
COOK’S TIP
For a quicker alternative, use good quality, ready-made,
store-bought patties.
 in season

RHUBARB JUICE SMOKY RED ONION AND MUSHROOM TARTLETS

girly
gEt-together
MEATBALLS AND GUAVA TABBOULEH SALAD STRAWBERRY CAKE SANDWICHES
Smoky red onion and
mushroom tartlets
Serves 6 EASY 40 mins
Sauté 10ml (2 tsp) olive oil and 1½ (150g) finely
chopped red onions in a small saucepan over medium
heat, 1 minute. Add 30ml (2 tbsp) sugar, 5ml (1 tsp)
balsamic vinegar, 5ml (1 tsp) finely chopped garlic and
simmer, 4 minutes. Season with salt and freshly ground
black pepper to taste, and cool, 10 minutes. Preheat the
oven to 180°C. Cut 6 (10cm-diameter) discs from 400g
defrosted store-bought puff pastry. Make an indent
inside each with a smaller (8,5cm-diameter) cutter and
brush with milk. Arrange on a lined baking tray. Spread
5ml (1 tsp) crème fraîche on each disc and divide the
onions among the tartlets. Add 1 thick slice smoked
mozzarella and scatter 150g cooked wild mushrooms
over each one. Season with salt and freshly ground
black pepper to taste and bake, 25 minutes. Blitz 30ml
(2 tbsp) fresh marjoram/15ml (1 tbsp) dried marjoram
and 125ml (½ cup) olive oil together until smooth.
Season with salt and freshly ground black pepper
to taste and drizzle the marjoram oil over the tartlets.
Garnish with marjoram leaves, if desired.
Strawberry cake sandwiches
Madeira cake sandwiches filled with layers of
strawberries, hazelnuts and white chocolate
crème fraîche – eating with your hands is compulsory!
Serves 6 EASY 40 mins
Heat 60ml (4 tbsp) fresh cream and 50g finely
chopped white chocolate in a double boiler until
smooth. Do not allow the bottom of the top boiler to
touch the water below it. Remove from heat and whisk
in 250g crème fraîche and the seeds of ½ vanilla
pod. Refrigerate, 20 minutes. Meanwhile, heat a griddle
pan over high heat. Slice a 400g Madeira loaf into 12
slices with a thickness of about 1,5cm each. Grease the
griddle pan with non-stick cooking spray and grill each
Madeira slice, 8 – 10 seconds per side. To assemble,
spread 6 of the cake slices with ½ of the white
chocolate-crème fraîche mixture. Divide 240g sliced
strawberries and 50g toasted and finely chopped
hazelnuts among them. Spread the remaining cake
slices with the other ½ white chocolate-crème fraîche
mixture and close the six sandwiches. Slice into
triangles and serve garnished with mint leaves.
COOK’S TIP
For those allergic to nuts, simply replace the hazelnuts
with chocolate shavings, coconut shavings or finely
crumbled meringues.
50 OCTOBER 2017
Rhubarb juice
Makes 1,5L EASY 30 mins
Combine 300g chopped rhubarb, 300g sugar,
310ml (1¼ cups) coconut water, 15ml (1 tbsp)
lime juice, 5ml (1 tsp) vanilla essence and 5ml
(1 tsp) grated ginger in a saucepan, and simmer
over medium heat, 15 minutes. Blitz to a smooth
purée and strain through a fine sieve. Once cooled,
combine with 500ml (2 cups) water and 500ml
(2 cups) coconut water. Serve the juice over ice, and
garnish with a handful mint leaves and lemon slices.
COOK’S TIP
Serve the juice topped with a splash sparkling wine to
easily turn it into a fun, pink Bellini.
A fun, non-alcoholic vegan pink drink
– lovely for a leisurely ladies’ lunch
R 5 A D AY
CON
OU
TA
INS
1. 5 O F
Y
Meatballs and guava
tabbouleh salad
A deliciously filling salad that is ideal for easy entertaining
Serves 4 EASY 30 mins
Simmer 180g bulgur wheat, 625ml (2½ cups) water and
10ml (2 tsp) crushed garlic together over medium heat,
15 minutes. Once cooled, stir in 1 (100g) finely chopped
red onion, 2 (150g) chopped guavas, 60ml (4 tbsp) finely
chopped fresh parsley, 60ml (4 tbsp) finely chopped
fresh mint, 30ml (2 tbsp) olive oil, and a pinch salt and
freshly ground black pepper. Blitz 2 (180g) chopped
guavas, 60ml (4 tbsp) brown sugar, 60ml (4 tbsp) water,
30ml (2 tbsp) tomato sauce, 15ml (1 tbsp) balsamic
vinegar, 15ml (1 tbsp) Worcestershire sauce and
1,25ml (¼ tsp) paprika together until smooth. Transfer to
a saucepan, season with salt and freshly ground black
pepper to taste, and simmer, 3 minutes. Add 400g ready-
made cocktail meatballs and simmer, 1 minute. Serve the
meatballs and sauce atop the tabbouleh salad, and garnish
with a handful toasted pine nuts and basil leaves.
 IN SEASON

COOK’S TIP
The granita mixture can be
coloured with a few drops pink
food colouring, if desired, before
the freezing process. This will
provide a brighter pink colour
once the mixture is frozen.

ROSY YOGHURT PANNA COTTA WITH RHUBARB GRANITA

(RECIPE ON PAGE 52)

foodandhome.co.za OCTOBER 2017 51

IN SEASON
Turnip gnocchi with
bacon, edamame beans
and sage butter
A modern take on an Italian classic: the
turnips add a lovely mustardy tang to
the gnocchi that is quite different from
regular potato gnocchi
Serves 4 A LITTLE EFFORT
1 hr 30 mins + 1 hr/overnight, to chill
THE FLAVOUR COMBINATIONS
GNOCCHI
5 (800g) large turnips, peeled
and chopped
500g cake flour + extra, to dust
1 large egg, whisked
5ml (1 tsp) salt
2,5ml (½ tsp) ground cumin
pinch freshly ground black pepper
TO SERVE
15ml (1 tbsp) butter
15ml (1 tbsp) olive oil
200g streaky bacon, chopped
160g edamame beans
12 sage leaves
20g Parmesan, finely grated
salt and freshly ground black
pepper, to taste
basil leaves, to garnish (optional)
HOW TO DO IT
1 Place the turnips in a pot of cold,
salted water. Bring to a boil and
simmer over medium heat, 25 minutes.
Strain, return the drained turnips to
the pot over medium heat and cook,
5 minutes. This process allows any
additional moisture to evaporate from
the cooked turnips.
2 Mash the turnips, and stir in the
cake flour, egg, salt, cumin and a
pinch pepper. Cover and refrigerate
the dough, at least 1 hour or overnight.
3 Bring a large pot of salted water to
a boil over medium heat and line a
baking tray with baking paper.
4 Turn the gnocchi dough out onto a
flour-dusted surface and sprinkle
a little flour on top of the dough. Use
your hands to lightly knead in the
flour to make it less sticky. Halve the
dough. Dust the surface and the top of
the dough with flour once more. Use
your palms to flatten the first ½ of the
dough to a thickness of 2cm. Press a
round cookie cutter (with a diameter of
3cm) into flour and use it to press out
and freeze, 1 hour. Scrape the surface
with a fork and freeze, a further 1 hour.
the gnocchi discs. Place the discs on Repeat the process 3 more times.
the prepared tray. Repeat these steps
with the remaining dough. 2 For the panna cotta, sprinkle the
gelatine powder over the cold
5 Cook the gnocchi in simmering
water in 2 or 3 batches, 4 minutes
water in a small espresso cup and stir.
Set aside until firm.
per batch. Remove with a slotted
spoon and place on a baking tray lined
with baking paper.
3 Combine the yoghurt, fresh cream,
castor sugar and milk in a pot over
medium heat, and cook, 2 minutes,
6 Heat the butter and olive oil in a
large frying pan over medium heat.
until the mixture is lukewarm and the
sugar has melted.
Add the chopped streaky bacon and
fry, 3 minutes. Add the gnocchi and
fry, 2 – 3 minutes, until golden.
4 Place the espresso cup with the
gelatine in it in a little boiling water,
without allowing the water to run into
7 Stir in the edamame beans and
sage leaves, and cook, 1 minute.
Scatter the Parmesan on top and
the cup. Stir until melted. Stir some
of the warm yoghurt mixture into the
melted gelatine mixture, then pour
season to taste. Garnish with basil everything back into the yoghurt
leaves, if desired. mixture. Whisk until smooth.
Rosy yoghurt panna cotta 5 Stir in the rose water and add
more, if desired. Stir in the Turkish
delight bits. Divide the mixture among
with rhubarb granita 6 ramekins or small serving jars
and refrigerate, at least 3 hours or
Rhubarb provides the perfect pop of
overnight until set.
colour and tartness to accompany the
decadently rich panna cottas
Serves 6 A LITTLE EFFORT 1 hr +
6 To serve, top each panna cotta
portion with a little granita and add
a sprinkling chopped pistachios over
5 hrs, to freeze + 3 hrs/overnight, to chill
the top.
THE FLAVOUR COMBINATIONS
GRANITA
300g rhubarb, chopped
375ml (1½ cups) berry juice
110g castor sugar
15ml (1 tbsp) lemon juice
seeds of 1 vanilla pod
PANNA COTTA
15ml (1 tbsp) powdered gelatine
30ml (2 tbsp) cold water
500g double cream yoghurt
125ml (½ cup) fresh cream
110g castor sugar
60ml (4 tbsp) milk
15ml (1 tbsp) rose water +
extra, if desired
130g Turkish delight/chocolate-
coated Turkish delight, finely chopped
50g salted pistachios, finely chopped
HOW TO DO IT
1 For the granita, combine all of the
ingredients in a pot over medium
heat and simmer, 12 minutes, until
fork-tender. Blitz to a smooth purée.
Allow the mixture to cool down,
transfer to a freezerproof container

Au naturel
moroccan chicken
Serves 4 EASY 30 mins
THE FLAVOUR COMBINATIONS
15ml (1 tbsp) vegetable oil
500g skinless chicken breasts, cubed
FH8417/10/17 Photograph and product shot supplied
1 x 63g sachet Knorr Naturally Tasty
Moroccan Chicken recipe mix
300ml water
1 x 400g tin chopped tomatoes
1 baby marrow, sliced
100g dried sultanas
300g couscous, to serve
30ml (2 tbsp) toasted almond
flakes, to serve (optional)
Available in selected Pick n Pay stores.
For more Naturally Tasty recipe inspiration visit www.whatsfordinner.co.za
promotion
NOT ONLY IS THIS DISH DELISH, IT’S QUICK
AND EASY TO WHIP UP, AND – BEST OF ALL
– IT’S MADE WITH NEW KN ORR NATURALLY
TASTY RECIPE MIX, PACKED WITH NATURAL
INGREDIENTS AND AUTHENTIC TASTE
Knorr Naturally
Tasty sources the finest
fresh ingredients that are
hand picked before undergoing
the traditional drying process to
lock in their natural flavours.
The range is available at select
HOW TO DO IT
Pick n Pay stores.
1 Heat the vegetable oil in a frying
pan over medium heat and fry the
chicken until golden, about 10 minutes.
2 Combine the contents of the Knorr
Naturally Tasty sachet with the water
and add the sauce to the pan, along with
the tomatoes, baby marrow and sultanas.
3 Bring to a boil, stirring constantly, reduce
the heat, cover and simmer, 15 minutes
or until the chicken is cooked through.
4 Meanwhile, cook the couscous
according to the packaging instructions.
5 Serve the Moroccan chicken atop
the couscous and sprinkle over the
toasted almond flakes, if desired.
 PROMOTION

Love thy dairy

Whether you have fresh milk in your
A GLASS A DAY KEEPS THE ORTHOPAEDIC SURGEON AWAY…
WITH ITS MANY BENEFITS, WHY DON’T YOU JUST ADD MILK?

morning cuppa or added to your breakfast

smoothie, milk plays an important role
in our daily routines and the nutritional
properties of it often go unnoticed.
We’ve rounded up five nutritive facts
about dairy you need to know:

1 The protein in fresh milk contains all nine

essential amino acids – these are the building
blocks of protein, and they help build cells and
muscle, as well as repair body tissue; they even
help to support a healthy immune system. Our
bodies can’t produce essential amino acids, so we
need to get them from our diets.

2 Milk is a good source of calcium and it also

contains potassium – these are both essential
for healthy bones and teeth. Choosing fresh milk
over sugary drinks is one of the best things you can
do to help prevent tooth decay and cavities.

3 Drink a glass of fresh milk after a yoga- or

gym session to give your body what it lost
during your workout – milk contains protein, carbs,

FH8404/10/17 Styling by Vickie de Beer Assisted by Julia van Maarseveen Photographs by Charles Russel, crphotographic.co.za
calcium and electrolytes (which help muscles to
recover), plus it also packs a rehydrational punch.

4 If you’re feeling stressed, milk can help. Thanks

to minerals like magnesium in milk, it can help
to soothe muscles and calm nerves. Fresh milk
also contains the amino acid, tryptophan, which
promotes sleep – a great reason to have a glass
of warm milk after a long day at the office or just
Only Clover Fresh
before bed!
milk undergoes
5 Dieticians recommend two to three servings
of dairy a day (a glass of milk is a serving of
dairy) per person. Because it provides nutrients
100+ quality tests
to ensure you
give the best to
like vitamins B2 and B12, calcium, magnesium,
your family.
potassium and zinc, milk is an excellent drink for
children and adults alike.
 Meet the Good Guys:

We’re here on a mission to tell you about all the good things
that make Clover Fresh Milk way better.

I mean, you wouldn’t eat bread that’s stale right? Or an old apple?
Why would you have milk from a box that could be 6-months old
and tastes processed, when you can have the best?

Only, Freshaaa is Bestaaa! With better quality and better taste,

it is better for you – capiche?

Show la familia some amore with

Clover Fresh Milk.
4841/CLOVERSA/FRESHMILK/ENG
MARK & CARMEN

A match
MADE IN
heaven
WHEN THE GROOM IS
A RENOWNED FORMER SA
ABOVE THE BRAND
CRICKETER, THE BRIDE NEW MR AND
MRS BOUCHER!
A RAVISHING LOCAL BEAUTY, FAR RIGHT CARMEN
THE SETTING A RUGGED BOUCHER WITH HER
BRIDESMAIDS AND
EASTERN CAPE FARM AND FLOWERGIRLS
THE WEDDING ORGANISER,
A MAN OF CREATIVE FLAIR
EXTRAORDINAIRE, THE RESULT
IS NOTHING LESS THAN DIVINE
BY ANDREA PAFITIS-HILL
PHOTOGRAPHS BY SHANNA JONES PHOTOGRAPHY
AND CATHARINE SWAYDE PHOTOGRAPHY & DESIGN

56 OCTOBER 2017
MARK & CARMEN

aught and bowled

(over) might be an apt
way to describe how
South African cricket’s
one-time wizard of
wicketkeeping –
Mark Boucher – felt
when he first laid eyes
on the exquisite Carmen
Lotter at Café Caprice in Camps
Bay, Cape Town in 2012. In Mark’s
MUSSEL AND SAFFRON SOUP own words: “As she came around
the corner, I said to my friend, ‘I’m
going to marry that girl one day.’”
Cue 29 July 2017 when 250 of Mark and
Carmen’s nearest and dearest gathered
at a venue particularly close to the bride’s
heart – her childhood home, Die Erfie
farm outside Jeffreys Bay. A 10-minute
drive down a pastoral lane off the main
road, Die Erfie lies close to the banks
of Swartrivier. Here, on the farm’s
sprawling 70 hectares, lies a ceremonial
amphitheatre, where Carmen and Mark’s
marriage vows were taken in front of
the rugged panorama across which the
farm’s breeding herd of disease-free
wildlife command the landscape.
As much as its mesmerising fauna
creates an impact second to none, so
too does Die Erfie’s The Rose Barn, a
function venue that is the passion project
of Carmen’s mom, Sandra. Petite and
super-stylish, Sandra is a welcoming lady
who has left no country pebble unturned
in ensuring that this charming rustic spot
offers the A to Z of requirements for any
occasion. With 500 rose trees personally
tended to by Sandra, a function’s floral
needs are, literally, on the doorstep of
The Rose Barn – and the talented Tanya
Gräbe of Must Love Flowers, The Rose
Barn’s in-house florist, is available to style
blooms for events, if commissioned.
Enter one of SA’s most innovative
wedding planners, Otto de Jager. A man
who prides himself on professionalism
delivered with lashings of panache,
Otto is to weddings what cream cheese
is to bagels. In creating a theme that
combined 18th century baroque with
café de Paris chic and château Provençal
charm, Otto achieved nothing less than
a design hat trick.
Moreover, the organic layout of the
wedding reception, which featured
two rooms through which guests were
encouraged to flow, mingle and select
their choice of sexy coffee-based
cocktails by the award-winning baristas
of InFood – a much-loved Jeffreys Bay
bakery, roaster and deli owned by Jayne
Davies, whose list of accomplishments
includes catering for Prince William’s
21st birthday. Of the liquid delights I tried
(for research purposes, of course), the
Russian “lava” coffee infused with syrup,
honeybush tea, vodka and cream got
my vote.
With guests encouraged to sit where
they liked – be it on a Louis XV chair
or Rococo loveseat – Otto explained:
“Sandra and Carmen wanted the
wedding to be a casual affair with VENISON RAGOUT
WITH HOME-MADE
cocktail seating. I got so excited about PAPPARDELLE
this idea and grew it into the concept of AND PECORINO
SHAVINGS
a cocktail lounge, with the reference of
an antique shop, almost as if people
could wander around and purchase
items. This, in conjunction with the fact
that it was a winter wedding, inspired the
rich colours.” As for the food? Oh la la…
In perfect harmony with the setting,
Eastern Cape-based Aqua Food and
Catering made an entrance second only
to the bride with baskets, platters, urns
and silver salvers that flowed through the
night and into the early hours. Loaded
with bobotie cigars with chilli tomato
relish, wheel upon wheel of Grand Brie
with roasted olives, garlic and lemon,
mussel and saffron soup, venison ragout
over home-made pappardelle with
shaved pecorino and, oh, so much more, TOP CARMEN’S LOVELY
PARENTS, CASPER
Aqua Food and Catering’s chef-owners, AND SANDRA LOTTER,
Celia van der Walt and Tricia Honey, WITH CARMEN’S OLDER
tirelessly delivered this first-class fare BROTHER, CASSIE
RIGHT THE INIMITABLE
with a trusty team of culinary Trojans. OTTO DE JAGER
With their philosophy of “fresh, perfect BELOW LEFT
ingredients” being the starting point to OTTO’S ADORABLE
DACHSHUND, SARAH
any great menu, Celia and Tricia pride
themselves on delivering unfussy flavours
that pack a punch. This down-to-earth TSITSIKAMMA
HONEY ON THE
duo – who gathers inspiration from COMB, WHOLE
cookbooks, magazines and fellow chefs GORGONZOLA, RED
WINE POACHED
alike – believe collaboration is key to a PEARS AND PEPPER
successful business. “This is very much APPLE CHIPS
the Eastern Cape ethos,” affirms Tricia.
Now, gentle reader, you and I both
know that no matter how much a lady
doth protest that she simply cannot
ingest another morsel, the mere sight of
an elegant dessert trolley being wheeled
over somehow loosens her resolve (and
her corset strings) a little. And how can

foodandhome.co.za OCTOBER 2017 59

 you blame her when perfect and
painstakingly made Florentines,
brownies, blondies, custard slices,
almond and white chocolate ganache
macarons, Nutella fudge with pretzel
crunch, and lemon-blueberry
cheesecake present themselves?
All created by InFood, this veritable
smorgasbord of sweet seduction was
carefully crafted to suit both classic
and contemporary tastes. For me, the
pièce de résistance was their sublime
tarte Tatin – made with locally sourced
Tsitsikamma butter and pears, its base
of croissant pastry was a novel twist!
Yes, there was no doubt love was in
the air and the fare that night. And by
my score, the new Mrs Boucher fits
Mark like no other glove could. So,
without further ado, the F&HE team
and I wish them a lifetime of happiness
made all the more memorable by food,
glorious food! On that note, our advice
to the newlyweds would be to keep
reading a certain amazing food
magazine. Nudge, nudge. Wink, wink.
OTTO DE JAGER EVENTS,
ODJEVENTS.COM; THE ROSE BARN,
THEROSEBARN.CO.ZA; MUST LOVE
FLOWERS, MUSTLOVEFLOWERS.CO.ZA;
AQUA FOOD AND CATERING,
AQUAFOODANDCATERING.CO.ZA;
INFOOD, INFOOD.CO.ZA

Shanna Jones
is a professional
Cape Town-based
photographer,
who also photographs
weddings globally.
Call +27 (0)79 945 9014
or visit
shannajones.com
for more information.

Catharine Swayde
Photography & Design,
located in Jeffreys
Bay, specialises
in photographing
weddings and
portraits. Visit
catharineswayde.co.za
for more information.
 CLOCKWISE FROM TOP LEFT THE WEDDING “CAKE” – A DECADENT SLAB OF CALLEBAUT 70% DARK
CHOCOLATE; CROISSANT PASTRY-BASE TARTE TATIN MADE WITH TSITSIKAMMA BUTTER AND PEARS;
GRAND BRIE WITH ROASTED OLIVES, GARLIC AND LEMON; TENDER-STEAMED OCTOPUS

ESE RECI
TH
PE
FIND

S AT
FOOD

ZA

AN
O.

D H O M E.C
THE CHICKEN
AND THE EGG
 WORLD EGG DAY
PARSNIP RÖSTIS WITH SHREDDED CHICKEN,
SOFT-POACHED EGGS AND SPINACH

latest when shopping)

Parsnip r stis with splash white wine vinegar
NEVER MIND DEBATING shredded chicken, SPINACH
WHICH CAME FIRST –
WE’D RATHER PLAY IT soft-poached eggs olive oil, to fry

FAIR BY CELEBRATING and spinach 400g baby spinach

2 garlic cloves, peeled and
THE FABULOUS FOWL Serves 4 A LITTLE EFFORT minced
1 hr 15 mins
TOO ON WORLD EGG pinch chilli flakes
DAY, 13 OCTOBER! salt and freshly ground black
THE FLAVOUR COMBINATIONS
pepper, to taste
PARSNIP RÖSTIS
RECIPES AND STYLING BY CLAIRE FERRANDI
PHOTOGRAPHS BY DYLAN SWART
1 medium potato, unpeeled and
TO SERVE
coarsely grated
cooked chicken breasts,
All recipes contain both chicken and 300g parsnips, scrubbed and
shredded
egg – paying tribute to these two coarsely grated
100g butter, melted fresh chives, chopped
staples coming together in the kitchen.
salt, to taste fresh dill, chopped
So many dishes can be elevated by
simply adding an egg or some chicken, olive oil, to shallow-fry blackened vine tomatoes
not to mention that both ingredients are lemon wedges, to squeeze
nutritional powerhouses POACHED EGGS salt and freshly ground black
4 – 8 very fresh extra-large eggs pepper, to taste
(check the sell-by dates for the crème fraîche (optional)

foodandhome.co.za OCTOBER 2017 63

 HOW TO DO IT

1 For the röstis, combine the grated

potato, parsnips, butter and salt in
a medium bowl. Mix well to combine
(using your hands is best). Heat a few
generous glugs olive oil in a non-stick
frying pan over medium-high heat. For
each rösti, fry 2 tablespoonfuls mixture
in the olive oil (use a spatula to press
and flatten the röstis). Fry, 2 – 3 minutes
per side, until crisp and golden, then set
aside until needed (warm them briefly in
the microwave before serving).

2 Break an egg into a cup/ramekin

and set aside. (It’s best to use the
freshest eggs possible – look for the
latest sell-by date.) Bring a large pot of
water to a gentle simmer. Add a splash
white wine vinegar. Vigorously stir the
water in a circular motion to create a
well in the centre of the water. Pour the
egg from the cup/ramekin into the well
in the water. Repeat this process with
the remaining eggs and poach each
egg, one at a time, in the simmering
water, 3 – 4 minutes for soft. Carefully
remove with a slotted spoon and place
in a bowl of warm water to rinse off the
vinegar, then drain on paper towel.

3 For the spinach, wipe out the rösti

pan and heat another glug olive
oil over high heat. As the oil starts to
smoke, add the spinach, garlic and
chilli, and season to taste. Fry over high
heat until wilted, about 2 – 3 minutes.

4 Serve the röstis in a stack, each

rösti topped with the shredded
chicken, a soft-poached egg, sprinkled
with the chopped chives and dill, with
blackened vine tomatoes alongside
and lemon wedges for squeezing.
Season to taste. Serve with dollops
crème fraîche, if desired.

Chicken pie with savoury

shortbread pastry
This pastry is deliciously short, crumbly
and buttery, melting in one’s mouth...
Serves 6 A LITTLE EFFORT 2 hrs

THE FLAVOUR COMBINATIONS

CHICKEN PIE WITH SAVOURY SHORTBREAD PASTRY
SHORTBREAD PASTRY
200g butter, cubed
250g cake flour + extra, to dust
pinch salt
1 extra-large egg yolk
1 beaten egg, to brush

64 OCTOBER 2017

PIE FILLING
100g butter
1 onion, peeled and diced
3 leeks, sliced and washed
2 garlic cloves, peeled and minced
30ml (2 tbsp) thyme leaves
500ml (2 cups) fresh cream
250ml (1 cup) milk
10ml (2 tsp) cornflour, mixed with
15ml (1 tbsp) boiling water
salt and freshly ground black
pepper, to taste
1 whole rotisserie chicken,
flesh shredded + bones and
skin discarded
chopped dill, to garnish (optional)
HOW TO DO IT
1 For the pastry, place 200g butter
cubes, the cake flour and salt in
a food processor, and blitz to a fine
crumb. Add the egg yolk and blitz
briefly to incorporate. Carefully shape
the dough into a disc (it will be fairly
soft and buttery), wrap in cling film and
refrigerate, at least 1 hour.
2 While the shortbread pastry is
chilling, make the pie filling by
placing 100g butter, the onion and
leeks in a large pot. Fry over medium
heat until the onion and leeks are
soft, about 10 minutes. Add the garlic
and thyme leaves, and fry, a further
3 minutes, before adding the fresh
cream, milk and cornflour paste. Bring
to a simmer, 3 minutes, then remove
from heat and season to taste.
3 Place the shredded chicken in a
rectangular roasting/casserole dish
of about 30cm x 20cm. Pour over the
cream mixture and combine to make
sure the cream and chicken are evenly
distributed around the dish. Insert a
large piping nozzle in the centre of the
dish if you don’t have a pie bird. Place
the chicken filling in the fridge to chill,
at least 30 minutes.
4 Preheat the oven to 200°C. Using
extra cake flour to dust a surface,
roll the pastry out into a rectangle
large enough to fit over the top of the
dish to cover the pie filling. The pastry
will be very buttery and delicate, so
you’ll need to work quickly to avoid it
warming up too much. Simply patch up
any tears that develop during handling.
Fit the pastry over the dish, trimming
off any overhang and using a fork
to crimp the edges of the pastry all
around to secure the filling. Decorate
the top of the pie with chicken pastry
cut-outs, if desired. Brush with the
beaten egg and bake in the preheated
oven, 30 – 40 minutes or until the
pastry is golden and cooked through.
Serve immediately, sprinkled with
chopped dill, if desired.
Soothing Asian-inspired
noodle soup
Serves 2 EASY 1 hr
THE FLAVOUR COMBINATIONS
6 lemongrass stalks,
roughly chopped
4 thumbs fresh ginger, sliced
3 garlic cloves, peeled
4 fresh lemon leaves, bruised
(optional)
1 red chilli, seeds discarded
10ml (2 tsp) sesame oil
1 onion, peeled and quartered
juice of 1 lime
60ml (4 tbsp) soya sauce
1,5L vegetable stock
2,5ml (½ tsp) cornflour, mixed with
5ml (1 tsp) boiling water
300g exotic mushrooms
100g dried wholewheat noodles
100g baby bok choi
TO SERVE
soft-boiled eggs, halved
2 cooked chicken breasts, shredded
fresh coriander, roughly chopped
WORLD EGG DAY
spring onion, roughly chopped
lime halves, to squeeze
HOW TO DO IT
1 In a medium pot, place the
lemongrass stalks, sliced fresh
ginger, whole garlic cloves, lemon
leaves, red chilli, sesame oil, onion,
lime juice, soya sauce and vegetable
stock. Simmer, 30 minutes.
2 Pass the liquid through a sieve
and return to the pot, discarding
the bits. Bring to a simmer again and
add the cornflour paste, mushrooms,
noodles and bok choi. Simmer, a
further 7 minutes.
3 Divide between 2 bowls and
top with soft-boiled egg halves,
shredded chicken, a sprinkling
chopped fresh coriander and chopped
spring onion. Serve with lime halves
alongside for squeezing.
Mexican chicken skewers
with egg pancakes
Serves 2 – 3 A LITTLE EFFORT 1 hr
THE FLAVOUR COMBINATIONS
CHICKEN SKEWERS
700g skinless, deboned
chicken thighs
15ml (1 tbsp) cumin seeds
15ml (1 tbsp) smoked Spanish
paprika
15ml (1 tbsp) dried oregano
2,5ml (½ tsp) chilli flakes
olive oil, to drizzle
salt and freshly ground black
pepper, to taste
QUICK MEXICAN BEANS
olive oil, to fry
2 garlic cloves, peeled and minced
10ml (2 tsp) cumin seeds
5ml (1 tsp) ground coriander
pinch chilli flakes
1 x 400g tin red kidney beans,
drained and rinsed
 MEXICAN CHICKEN SKEWERS WITH EGG PANCAKES
(RECIPE ON PAGE 65)

66 OCTOBER 2017
 WORLD EGG DAY

U R 5 D AY
A
CO

YO
TA

N
INS 2.5 OF

SOOTHING ASIAN-INSPIRED NOODLE SOUP

(RECIPE ON PAGE 65)

foodandhome.co.za OCTOBER 2017 67

WORLD EGG DAY

SHREDDED CHICKEN KEDGEREE

68 OCTOBER 2017
200g store-bought Mexican salsa
handful fresh coriander leaves,
roughly chopped
squeeze lime juice
salt and freshly ground black
pepper, to taste
EGG PANCAKES
2 eggs
large pinch salt
30ml (2 tbsp) milk
coriander leaves, to serve
lime wedges, to squeeze
HOW TO DO IT
1 For the chicken skewers, place the
skinless, deboned chicken thighs in
a bowl. Pound the 15ml (1 tbsp) cumin
seeds with a pestle and mortar until
roughly ground but not to a fine powder.
Sprinkle the cumin seeds, smoked
Spanish paprika, dried oregano and
2,5ml (½ tsp) chilli flakes over the chicken
thighs, then drizzle generously with olive
oil and toss to coat the chicken. Season
to taste, cover with cling film and allow to
chill in the fridge until just before frying.
2 For the beans, heat a drizzle olive oil
in a frying pan over medium heat.
Add the garlic, 10ml (2 tsp) cumin seeds
and ground coriander, and fry, 3 minutes,
before adding a pinch chilli flakes, the
red kidney beans and the store-bought
salsa. Just before serving, heat up the
mixture, then stir through a handful fresh
coriander, lime juice and season to taste.
3 Returning to the skewers, heat a
frying pan over high heat and place
the chicken thighs in the pan once it is
hot. Fry, tossing, until the chicken is just
cooked through, about 5 – 7 minutes.
Thread the chicken onto skewers to serve.
4 For the egg pancakes, whisk all of
the ingredients together until smooth
and well combined. Heat a non-stick
frying pan sprayed with cooking spray
over medium heat. Pour a little egg
mixture into the pan, swirl to coat the
base of the pan, then pour any excess
back into the uncooked egg mixture.
Cook until the egg pancake is cooked
through, about 1 – 2 minutes, flip and
cook, a further 1 minute. Remove from
pan and repeat these steps until all of
the mixture has been used up.
5 Serve the skewers warm with the
quick Mexican beans, egg pancakes,
coriander leaves and lime wedges
alongside for squeezing.
Shredded chicken
kedgeree
Kedgeree is believed to have originated
with the Indian rice-and-bean or
rice-and-lentil dish, khichri, traced
back to 1340 or earlier. It is thought
that the dish was exported to the UK
by returning British settlers who had
experienced it in India and introduced
it to the UK as a breakfast dish in
Victorian times, which became part of
the en vogue Anglo-Indian cuisine of
the time. This dish works particularly
well as supper too!
Serves 6 – 8 EASY 1 hr
THE FLAVOUR COMBINATIONS
1 onion, peeled and diced
30ml (2 tbsp) butter
2 garlic cloves, peeled and minced
seeds of 3 cardamom pods, crushed
2,5ml (½ tsp) ground turmeric
1 cinnamon quill
2 fresh/dried bay leaves
500g basmati rice
1,25ml (¼ tsp) chicken stock
salt and freshly ground black
pepper, to taste
large handful fresh flat-leaf parsley,
roughly chopped
large handful fresh dill leaves,
roughly chopped
4 cooked and shredded chicken
breasts, to serve
medium-boiled egg quarters,
to serve
lemon wedges, to squeeze
HOW TO DO IT
1 Put the onion and butter in a large
pot, and fry over medium heat until
the onion is soft and translucent, about
10 minutes. Add the garlic, cardamom
seeds and ground turmeric, and fry, a
further 2 minutes. Add the cinnamon quill,
bay leaves, basmati rice and chicken
stock, and simmer over medium heat
until the rice is tender, but not mushy.
2 Season the rice, then stir through
the herbs. Serve in bowls, topped with
the chicken and the egg quarters, and with
lemon wedges alongside for squeezing.
 F OR GOTHAM

E HUMMUS
ESAM
KS
AC
BL
TH
WI
E
IN
RG
BE
U

A
T ED
O AS
-R
SO
MI
D AY
CON

5A

AI
T

NS
R

U
3 O F YO
 DARK & DECADENT

IN A LONELY
ALLEY ON A
MOONLESS
NIGHT IN
OCTOBER,
SOMETHING
LURKED IN A
COLD CORNER…
AND AS THIS
DARK FIGURE
SWEPT AROUND,
ITS BLACK CLOAK
REVEALED WHAT
WOULD SEND
SHIVERS DOWN
YOUR SPINE
– A GOTHIC
BANQUET TO
REVERE BOTH
HERO AND
VILLAIN
RECIPES, STYLING
AND PHOTOGRAPHS BY
KATELYN WILLIAMS ASSISTED
BY CASSANDRA UPTON

BLACKBERRY, VODKA AND SMOKING ROSEMARY MARTINIS

(RECIPE ON PAGE 76)
Miso-roasted aubergine
with black sesame hummus
Serves 2 EASY 1 hr 15 mins
THE FLAVOUR COMBINATIONS
MISO-ROASTED AUBERGINE
2 large aubergines
15ml (1 tbsp) miso paste
15ml (1 tbsp) honey
2,5ml (½ tsp) sesame oil
75ml hot water
BLACK SESAME HUMMUS
80ml (cup) black sesame seeds,
toasted + extra, to garnish
250ml (1 cup) vegetable oil
1 x 400g tin chickpeas, drained
and rinsed
1 garlic clove, peeled
10ml (2 tsp) ground cumin
juice of 1 lemon, to taste
salt and freshly ground black
pepper, to taste
HOW TO DO IT
1 For the aubergine, preheat the oven
to 180°C. Halve the aubergines
lengthways, score the flesh with a knife,
cutting deep into the flesh, without
piercing the skin: make diagonal cuts,
about 2,5cm apart and then repeat
these cuts in the other direction, so you
are left with a diamond pattern.
2 Combine the miso paste, honey,
sesame oil and hot water, and toss
the aubergines in the marinade. Allow
to rest, 30 minutes.
3 Place the aubergines on a large
roasting tin (flesh-side down) and
roast, 20 minutes, until caramelised.
Turn the aubergines over and roast,
a further 15 minutes, until very soft.
4 To make the hummus, place all of
the ingredients in a food processor
or blender and blitz until smooth,
scraping down the sides occasionally.
5 Divide the hummus between 2 plates
and spread with the back of a spoon.
Place the aubergines atop and garnish
with black sesame seeds.
72 OCTOBER 2017
Onion-ash goat's cheese 2 For the poppyseed crackers,
increase the oven’s heat to 220˚C.
with poppyseed crackers Lightly grease two baking sheets with
olive oil. Whisk together the cake flour,
and black garlic jam baking powder, salt, sugar, pepper and
Serves 4 A LITTLE EFFORT 2 hrs activated charcoal.
30 mins
3 Using a stand mixer fitted with a
dough hook – or by hand – mix the
60ml (4 tbsp) olive oil and the water into
THE FLAVOUR COMBINATIONS
ONION-ASH GOAT’S CHEESE the flour mixture, until the dough forms a
2 small onions, peeled rough ball. Divide the dough into 2 halves.
1 x 100g log plain goat’s cheese On a flour-dusted surface, roll one half
out to a rectangle of 30cm x 20cm, about
POPPYSEED CRACKERS 0,2cm thick. Lightly drizzle with a little
olive oil, to grease olive oil, sprinkle with ½ the poppyseeds
240g cake flour + extra, to dust and transfer to one of the prepared baking
5ml (1 tsp) baking powder sheets. Continue to roll out the dough,
5ml (1 tsp) salt until it nearly reaches the edges of the
5ml (1 tsp) sugar baking sheet. Repeat these steps with
freshly ground black pepper, to taste the remaining dough half. Bake, 6 minutes
60ml (4 tbsp) activated charcoal (find and allow to cool. Break into shards and
at health stores) sprinkle with black salt.
60ml (4 tbsp) olive oil +
extra, to drizzle
125ml (½ cup) water
125g poppyseeds
black salt, to sprinkle
BLACK GARLIC JAM
30ml (2 tbsp) balsamic
vinegar
cloves of 2 whole
heads black garlic,
peeled (find at select
Woolworths stores)
30ml (2 tbsp) honey
HOW TO DO IT
1 To make the onion
ash, preheat the oven
to 190˚C. Slice the onions
as thinly as possible and
spread the slices out
evenly on a non-stick
roasting tray. Cook until
black, completely dry and
brittle, 1½ – 2 hours. Allow
to cool, then tip into a food
processor and blitz to a
fine powder. Roll the goat’s
cheese in the onion ash.
 DARK & DECADENT

ONION-ASH GOAT’S CHEESE WITH POPPYSEED

CRACKERS AND BLACK GARLIC JAM

foodandhome.co.za OCTOBER 2017 73

 COLD BREW COFFEE AND CARDAMOM JELLIES
(RECIPE ON PAGE 76)

74 OCTOBER 2017
 DARK & DECADENT

SOME ARE BORN

to sweet delight,

SOME ARE BORN


FROM AUGURIES OF INNOCENCE
BY WILLIAM BLAKE

BLACK VELVET BRUSHSTROKE CAKE

WITH BURNT VANILLA ICING
(RECIPE ON PAGE 76)

foodandhome.co.za OCTOBER 2017 75

DARK & DECADENT
4 To make the jam, place the balsamic
vinegar, black garlic and honey in a
blender or pestle and mortar, and blitz or
pound until thick and smooth. Serve the
black garlic jam alongside the onion-ash
goat’s cheese and poppyseed crackers.
Blackberry, vodka and
smoking rosemary Martinis
Serves 2 EASY 45 mins
THE FLAVOUR COMBINATIONS
SIMPLE SYRUP
30ml (2 tbsp) sugar
30ml (2 tbsp) water
MARTINI
250g frozen/fresh blackberries,
defrosted if frozen
60ml (4 tbsp) simple syrup (from
above)
4 large sprigs fresh rosemary +
extra, to garnish
4 orange slices
120ml good quality vodka
60ml (4 tbsp) soda water
2 dashes orange bitters
HOW TO DO IT
1 Make a simple syrup by placing the
sugar and water in a small saucepan
over medium heat. Heat gently until the
sugar has completely dissolved, bring
to a boil, then remove from heat and set
aside to cool down completely.
2 Pulse the blackberries and simple
syrup in a blender. Pass the mixture
through a fine mesh sieve.
3 Strip the leaves off 2 fresh rosemary
sprigs and muddle with 4 orange
slices in a cocktail shaker. Add ice.
4 Add 160ml of the blackberry syrup
and the vodka to the cocktail shaker.
Shake and pour into 2 glasses with ice.
Top up with soda water and add a dash
orange bitters to each glass. Garnish
each glass with fresh rosemary sprigs
and set the sprigs alight, so they smoke.
Cold Brew Coffee and
Cardamom Jellies
Serves 6 EASY 20 mins + overnight/
24 hrs, to steep + 2 hrs, to set
76 OCTOBER 2017
THE FLAVOUR COMBINATIONS
65g coffee beans
2 cardamom pods
1L (4 cups) cold water
135g dark muscovado sugar
12 (20g) gelatine sheets, soaked
HOW TO DO IT
1 Put the coffee beans and cardamom
pods in a pestle and mortar and
crush to a very coarse consistency –
there should still be small chunks of
coffee beans and cardamom pods in it.
2 Place the crushed coffee-cardamom
mixture and cold water in a large
glass jar. Stir well to combine, seal and
chill in the fridge to infuse overnight, a
minimum of 12 hours (24 hours is best).
3 Strain the mixture through a fine
mesh sieve or muslin cloth. Remove
250ml (1 cup) of the coffee mixture and
gently heat in a small saucepan over low
heat. Add the muscovado sugar and
soaked gelatine sheets, and stir until
dissolved. Pour the gelatine mixture
into the remaining coffee mixture and
mix well. Divide among 6 greased jelly
moulds (with 80ml capacity each). Chill
in the fridge, at least 2 hours or until set.
Black Velvet Brushstroke
Cake with Burnt
Vanilla icing
Serves 8 A LITTLE EFFORT 2 hrs
THE FLAVOUR COMBINATIONS
BLACK VELVET CAKE
240g cake flour
490g castor sugar
100g cocoa powder
10ml (2 tsp) bicarbonate of soda
5ml (1 tsp) baking powder
large pinch salt
2 large eggs
180ml (¾ cup) strong coffee, cooled
320g buttermilk
125ml (½ cup) canola oil
black gel food colouring
BURNT VANILLA ICING
1 vanilla pod, halved
125g butter, softened
60g cocoa powder, sifted
300g icing sugar, sifted
45 – 60ml (3 – 4 tbsp) milk
black gel food colouring
BRUSHSTROKES
black powder food colouring
100g dark baking chocolate, melted
HOW TO DO IT
1 For the cake, preheat the oven to
180˚C. Grease and line 3 cake tins
(20cm diameter) with baking paper.
2 In a large bowl, sift together the
dry ingredients and make a well in
the centre. In a separate bowl, whisk
together the eggs, coffee, buttermilk,
canola oil and a few drops black gel
food colouring.
3 Pour the wet ingredients into the
dry ingredients and whisk until just
combined. Divide the batter among the
tins and bake in the preheated oven,
30 – 40 minutes or until springy to the
touch and a skewer inserted in the
centres of the cakes comes out clean.
Allow to cool in the tins, 5 minutes,
before turning out onto a wire cooling
rack to cool down completely.
4 To make the icing, place the vanilla
pod on a baking sheet in the oven
and roast, 5 minutes, until fragrant.
Scrape the seeds from the pod and
discard the pod. Place the seeds in a
blender or pestle and mortar and blitz
or pound to form a fine powder. Cream
the butter until light and fluffy, then
add the vanilla powder, 60g cocoa, the
icing sugar, milk and enough gel food
colouring to make a black icing. Beat
until smooth and completely combined.
5 For the brushstrokes, line a baking
sheet with baking paper. Mix the
powder colouring into the melted baking
chocolate. Drop a teaspoonful coloured
chocolate onto the baking sheet, then
use the back of a spoon to smear the
chocolate like a brushstroke over the
baking sheet. Repeat until all of the
chocolate has been used up. Allow to
set before peeling off the brushstrokes.
6 Assemble the cake by layering
the sponges with burnt vanilla
buttercream icing between each layer.
Cover the entire cake in icing and
smooth out with a palette knife. Using
dollops icing, stick the brushstrokes
on the front of the cake to decorate.
Wh

at !
the heal th

IN
AG
S I
DOPPIO ZERO D OE
 PROMOTION

SUPERFOOD BUZZWORDS ARE BANDIED ABOUT

WITH INCREASING EMPHASIS THESE DAYS,
BUT DO YOU REALLY KNOW WHEN YOUR
BODY COULD DO WITH A TURMERIC TOP-
UP OR A LITTLE MORE MATCHA? NOT
TO WORRY – DOPPIO ZERO HAS
DONE YOUR HOMEWORK FOR
YOU WITH THEIR WHAT THE
HEALTH! FRESH MENU THAT
PERFECTLY BALANCES
NATURAL GOODNESS
WITH ON-TREND
FLAVOUR

ike any well-researched menu ingredients,” says chef Cassie Davis,

worth its weight in golden lattes,
Doppio Zero’s What the health!
Fresh Menu 2017
is the latest in their
series of summer
dishes that have been
honed and improved over eight
years. This means that every
ingredient – be it in the acai berry
yoghurt with chia seeds, fresh
strawberries and flaked almonds
or the Buddha bowl brimming
with bulgur wheat, crispy
chickpeas and feta – is part of a
finely tuned and flavourful recipe.
“Fresh is our annual spring campaign to
kick-start our summer menu. We formulate
the selection around fresh and healthy
who spearheads recipe development for
Doppio Zero.
“For this menu we’ve brought in a lot of
superfoods and some really interesting
ingredients, including turmeric, matcha,
acai powder, edamame beans and black
rice,” highlights Cassie.
Through September and October, you’ll
find the Fresh menu at every Doppio Zero
restaurant, along with sample shots of the
juice of the day (free to each customer).
Freshly squeezed juices and power shots
will be sure to provide you with the boost
you need to make the easy transition from
winter into spring. Pair that with a bright,
fresh and breezy atmosphere and make the
health kick fun and contagious.
Doppio Zero has done the hard work for
you, working with dietician, Kelly Ansley,
to put together bowls full of balanced
goodness packing a powerful nutritional
punch – so all you have to do is order and
enjoy, knowing that anything you choose
from the Fresh menu will support your new
spring cleaning resolutions.
There’s no need to wave goodbye to
the warm hug of a frothy latte. Get that
feel-good vibe with an extra kick, from a
turmeric-, matcha- or spiced Rooibos latte.
Earn superfood brownie points as you
sip... with the Fresh menu in hand, it’s easy
to wean yourself off winter comfort foods
and rediscover the healthy summer you
crave. Welcome spring and summer this
September and October with Doppio Zero.

DOPPIO.CO.ZA FACEBOOK.COM/DOPPIOZEROSA

TWITTER.COM/DOPPIOZEROSA INSTAGRAM.COM/DOPPIOZEROSA
 A GIANT
spirit

LEFT THE MONGONGO NUT

TREE THAT HAS PRIDE OF
PLACE IN THE CENTRE TAKE A PINCH
(QUITE LITERALLY) OF
ANNABEL HUGHES’ HOME
OF KISMET, ADD
TOP RIGHT ORANGE A SPOONFUL OF
CHANTERELLES AND
CHINYIKA MUSHROOMS SERENDIPITY,
FROM ANNABEL’S GARDEN
BOTTOM RIGHT BAOBAB AND WILD AND
PODS – A FEAST FOR
THE ELEPHANTS
WONDERFUL
THINGS OCCUR,
AS OUR ED, ANDREA
PAFITIS-HILL,
FOUND OUT AT THE
ELEPHANT CAFÉ ON
THE BANKS OF THE
MIGHTY ZAMBEZI
PHOTOGRAPHS BY TERRY
MCCORMICK, PAUL BUSSELL,
SEAN EDINGTON, ANTHONY
GROTE AND RACHEL TEMBO

his is the tree from
whence it began,”
says Annabel Hughes,
gazing up into a
canopy of hand-
shaped leaves, at
the ends of branches from which
mongongo nuts grow. We’re
carefully picking our way through
the small-holding in Livingstone,
Zambia, where, for the past four
years, Annabel has lovingly
brought to life a rambling organic
garden, with everything from
pineapples to squash flourishing
with intertwined contentment.
If there’s a Narnia of organic
gardening, this is surely it.
Recognising my childlike awe,
Annabel grins: “What we do
is ‘jungle gardening’ – we plant
things at random and if they
come up on their own, we
leave them. I have a ‘roof’ of
indigenous teak trees and their
fragrant purple flowers attract
the pollinating bees, while other
flowers in the garden attract the
wasps that prey on the garden
pests... it’s such a dynamic and
healthy environment that even
our guavas never get stung by
insects – it’s unheard of that
guavas never get stung, but ours
never do!”
While this is the first time I’ve met
Annabel, the fruits of her green-fingered
labours are already well known to me via
her garden-to-table blog, SavannaBel:
Bush Gourmet in the Zambezi Valley
(savannabel.com), featured in F&HE’s
November 2015 issue. “The blog begets
the garden and the garden begets the
blog... they work very much in synergy,”
Annabel says.
elephant caf
This synergy sparked a trifecta in the
form of The Elephant Café, where self-
taught Annabel has been executive chef
since its inception in June 2016. With
the 2017 Luxury Travel Guide award for
Boutique Restaurant of the Year (Africa
and the Middle East) being the latest in
its string of accolades, it’s not just the
elephants who are trumpeting about
The Elephant Café’s arrival.
Conceptualised and owned by
seasoned hotelier, Steve McCormick –
founder of Safari Par Excellence, a
well-known Zambian tour operation –
Elephant Café is an intimate 24-seater
restaurant, housed on a Bedouin-tented
wooden deck on the banks upstream of
the Victoria Falls.
The more I see and learn, the more my
anticipation rises! So, when our water
chariot (aka jetboat) arrives the next day
to whisk us from the David Livingstone
Safari Lodge & Spa – the comfortable,
sprawling resort where we’re staying – to
The Elephant Café for lunch, I’m already
hovering anxiously on the jetty. I gratefully
accept the hand extended to me by the
jetboat’s driver and river guide, Masau
Sakla, who tells me: “This is my 19th year
working on the Zambezi. I love its mighty
vibration. Mostly, I love watching the
animals. I was born on the river.”
The confident ease with which Masau
steers us through the mini rapids and
convoluted channels of his watery
domain is comforting. And having only
previously experienced safaris on Land
Rovers rolling over rough turf, I’m thrilled
by the sharp contrast of this smooth
glide. Lost in a reverie as we cruise
along, I smile as I’m reminded of the
words of Wilbur Smith: “They say if you
drink Zambezi water with your mother’s
milk, you are always a slave of Africa,
and I am.”
And if I thought my hair was blown
back on the jetboat, it’s the graceful
group of gentle giants – namely,
Madinda, Marula, Danny and Liwa,
which I could swear are smiling as they
head towards us in a slow trot, their
foodandhome.co.za OCTOBER 2017 81

heads dipping in friendly greeting – that
takes my breath away. Accompanied
by their attentive handlers, each of
these elephants has travelled its own
dark and dusty road to this rescue and
rehabilitation sanctuary, where visitors
are encouraged to interact with them
via feeding, not riding.
There’s another reason we’re on
sacred ground. For this is where The
Elephant Café’s manager, Anant Ganesh
Patel, has called home for 26 years.
“Originally it was family land and it was
bought as a farm, but because we’re
in a national park, the farm didn’t work
because the animals ate all of the crops!
So, the land was leased to a safari camp
next door – Thorntree River Lodge –
which Steve took over in 1991 and then
brought the elephants in. I previously
worked at Thorntree and when Steve
told me there was a job available here,
I jumped at it...
82 OCTOBER 2017
BOTTOM LEFT BARISTA
AND HEAD WAITER,
OLIVER SIANSYA
FAR LEFT ANANT GANESH
PATEL WITH DANNY – HE IS
THE DOMINANT BULL OF THE
ELEPHANT HERD, YET, IN
ANANT’S WORDS, “THE MOST
GENTLE MAN”. DANNY IS ALSO
PICTURED ON THE FACING
PAGE, MAKING A “TRUNK CALL”!
ALONGSIDE EXECUTIVE CHEF,
ANNABEL HUGHES
“The elephants are in an environment
that’s as close as they can be to a
natural habitat... we’re in a game park,
so they go off to the islands and do
what elephants do. They are very
special to me and my family, especially
because we’re Hindu and we believe
in the Elephant Headed God, Ganesh,
which was also my father’s name. In
fact, we’d named our home Ganesh
Nivas, which means ‘Home of the
Elephant God’ – this was before
the elephants arrived, so it was
pre-destined!”
Anant continues: “We have a very
deep connection to the elephants, from
the time they arrived to the time my
dad passed away. In the Hindu custom,
when we have funeral ceremonies,
we bring the coffin home and then we
take it to the crematorium. On the way
out, a herd of wild elephants blocked
the procession of about 50 cars. They

wouldn’t move for at least 10 minutes.
Then they parted and we had to drive
through them.”
As I blink away tears, the offer of
a flute of bubbly is most welcome!
Nestling at the bottom of the glass
is a burgundy-coloured syrup, which
Annabel tells me is made from the
calyx of sindambi (rosella). Sipping on
this elixir, I peruse the menu, my eye
instantly drawn to the warm roasted
butternut salad with tahini yoghurt,
mixed basil paste, and mongongo nut
and baobab dukkah. When I comment
on the interesting mix of Middle Eastern
flavours and indigenous ingredients,
Annabel says: “I develop all the recipes,
but the one person I am inspired by
is Yotam Ottolenghi, because of how
courageous he is with flavours.
“Thai and South-East Asian cuisines
also influence dishes like our duck
breast with wild sourplum (which is like
a sour maraschino cherry). I mix this
with star anise, ginger and red onion,
elephant caf
and we also use a star anise and ginger
rub over the duck before we cook it.
I believe the protein is the supporting
act to everything else – I’m adamant
about this, because I think there are so
many other interesting elements through
veggies and the wild. I also don’t do
fillet and chicken. I do rib eye and duck,”
Annabel emphasises.
I spot a dish comprised of Mongu rice
and nzembwe with peppery leaves, mixed
nuts and dried cranberries – I ask Annabel
to tell me more about it. “Mongu rice is
fragrant and soft, and we use nzembwe
instead of quinoa. It’s a gluten free seed,
a finger millet we find at the market... it has
large grains and is quite a mouthful, so the
Mongu rice eases it a bit.
“None of our patrons have tasted
nzembwe before, apart from locals, TOP RIGHT MIRACLE NAWA
but even they have never experienced (KNOWN AS “THE BOSS”
AT THE ELEPHANT CAFÉ,
nzembwe cooked like this – Zambians DUE TO HER VAST KITCHEN
would normally turn nzembwe into EXPERIENCE) HOLDING
MONKOYO ROOT
porridge and they’re wowed by how we BOTTOM RIGHT ALEX
incorporate it in our dishes. The same KATUNGU (FROM THE
goes for the other indigenous ingredients.” NEARBY REYNOLDS FISH
FARM) PRESENTS HIS CATCH
Tasting my way through these dishes, OF THE DAY – FRESH TILAPIA
including a heavenly Thai-inspired tilapia FOR THE ELEPHANT CAFÉ
(bream) ceviche, its marriage of flavour,
foodandhome.co.za OCTOBER 2017 83
elephant caf

texture and colour a sublimely crafted

balance, I tell Annabel her menu should
be called “yin and yang”! With a wide
smile, she replies: “I would never be at
The Elephant Café without Adelina Banda.
She is the yin to my yang there. We are so
good together.”
As I am introduced to Adelina, her
demure demeanour clearly belies a
steadfast will to expand her horizons.
Since 2012, Adelina has worked with
Annabel in her home kitchen, as well as
ABOVE RIGHT MASAU SAKLA,
RIVER GUIDE EXTRAORDINAIRE catering for events: “Everything Annabel
ALONGSIDE AN EXCITED and I did in our kitchen at home, we had
GROUP OF RESTAURANT to teach the staff at the café and we
PATRONS MAKE THEIR WAY
TO THE ELEPHANT CAFÉ continue to teach them.”
WITH MASAU ABLY STEERING When I ask Adelina what her favourite
AT THE AFT OF THE JETBOAT ingredient is, she doesn’t hesitate:
BELOW ANNABEL WITH
SENIOR CHEF, LOVEDALE “Mongongo nuts. Many Zambians ignore
NOMBWANA; SOUS CHEF, them, believing they are for poor people
AUBREY TILIMBOI; AND
SENIOR CHEF, ADELINA BANDA only, but that’s not true. You can make
many different types of dishes with
them, like we do here at the café.” As
she says this, dessert is placed in front
of me, in the form of musika (Zambian
tamarind) ice cream with a mongongo nut
Florentine. The earthiness and crunch of
the Florentine is offset by the ice cream,
which is not too sweet and has a moreish
tartness to it. Watching me savour this
dish, Annabel says: “If you’re enjoying
the tartness of that, you’d love the panna
cotta I do with a wild root called monkoyo
– it’s very white and Zambians make a
drink out of it that has a sour taste, almost
like a lassi.”
Sipping on one of the best coffees I’ve
ever had, I tell the barista, Oliver Siansya,
that I could come back just for his brew!
Chuckling, Oliver replies, “Everything
we do at The Elephant Café is unlike
anywhere else.” And as I look out over
the deck to where Annabel and Anant are
feeding Liwa and her calves, Nandi and
Nyami, I think Ganesh would agree.
MOSI-OA-TUNYA GATE, LIVINGSTONE,
ZAMBIA; +260 97-340-3270;
ELEPHANT.CAFE
 Visit our website at
foodandhome.co.za/
lifestyle/travel to read
about more fantastic
Safari Par Excellence
adventures on offer in
Livingstone, Zambia.

ESE RECI HUMMUS WITH MONGONGO NUT AND

TH BAOBAB DUKKAH

PE
FIND

S AT
FOOD

ZA
AN

O.
D H O M E.C

THAI-INSPIRED TILAPIA CEVICHE WITH SESAME-INFUSED

LIME, CUCUMBER, AVOCADO AND PICKLED RADISH

MUCHINGACHINGA MESS
WITH LAVENDER

foodandhome.co.za OCTOBER 2017 85

 KEEPING THINGS
SWEET
LEMON AND BLACKCURRANT STRIPE CAKE

FROM THE OTTOLENGHI KITCHEN COMES THE SWEET SMELL

OF OVEN-FRESH PROMISES. WE GIVE YOU A SNEAK PEEK OF
WHAT’S COOLING UNDER THE TEA TOWEL…
COMPILED BY ANZELLE HATTINGH PHOTOGRAPHS BY PEDEN + MUNK

here’s so much
sugar in this book that
we thought about calling
it, well, Sugar,” reads the
very first sentence in the
cookbook’s preface.
There’s no sugar
coating here; if ever
there was a warning, that was
surely it – sugar overload alert!
Sweet by Yotam Ottolenghi and
Helen Goh, with Tara Wigley
(Ebury Press, 2017) celebrates
the sweeter things in life – one
delectable delight at a time.
London-based Yotam Assaf Ottolenghi
(born in Jerusalem on 14 December
1968) is a well-loved chef, author and
restaurateur. The Ottolenghi brand has
grown from strength to strength, since
Yotam and Sami Tamimi first opened
shop in Ledbury Road, Notting Hill in
2002. Today their outlets cover: Belgravia,
largely a takeaway deli; Islington, in
London’s West End; Soho: NOPI (North
of Piccadilly) – the brasserie that opened
in 2011 – with head chef, Ramael Scully;
Notting Hill, from where manager Luana
Knudsen will gladly send your order by
taxi; and Spitalfields, the largest and latest
of the delis.
Yotam studied at Tel Aviv University
and completed his master’s degree in
philosophy and comparative literature,
and worked for Middle Eastern/Israeli
daily newspaper, Haaretz. He moved to
Amsterdam (look out for Dutch recipe
inclusions, like the Gevulde speculaas,
a popular spiced shortcrust biscuit), and
then to London in 1997.
After six months’ training at Le Cordon
Bleu Culinary and Hospitality School,
Yotam’s stints included The Capital
(a one-Michelin-starred restaurant
in Knightsbridge), Kensington Place
(rumour has it, one of the Queen’s
favourite spots), followed by Launceston
Place, Maison Blanc and, as head pastry
chef, at the London boutique bakery,
Baker & Spice (this is where Yotam met
Sami Tamimi, business partner and
COOKBOOK EXTRACT
co-author of Jerusalem). Not forsaking
his tendency for the written word, Yotam
writes his own food column in The
Guardian and treasures five titles in his
apron pocket already: Ottolenghi, the
cookbook (2008; relaunched in 2013);
Plenty – Vibrant Vegetable Recipes from
London’s Ottolenghi (2010); Jerusalem –
a Cookbook (with Sami Tamimi, 2012);
Plenty More (2014) and NOPI – the
Cookbook (2015).
Yotam’s other half in Sweet, Helen
Goh is a pastry chef-psychotherapist
from Melbourne, Australia, who was
born in Malaysia, and migrated to Oz
with her family when she was a little girl.
After seven years as head pastry chef at
Donovans in Melbourne, Helen moved to
London and has been working as product
developer at Yotam’s side for the past 10
years. This pair has endless philosophical
discussions over the particularities and
peculiarities pastry holds, and no crumb
was wasted in their very proper taste-
testing for Sweet.
Yotam and Helen claim their handiwork
to never be “free from anything”, but by
foodandhome.co.za OCTOBER 2017 87
COOKBOOK EXTRACT
a fortunate accident, they created over
30 gluten free recipes while they were
at it for this publication. If gluten free
comes in the incognito form of flourless
teacakes or a flourless chocolate layer
cake with coffee, walnuts and rose water,
sign us up!
As one would expect from the
Ottolenghi kitchen, all sweet dishes
exude daring, exotic, international
flavours: with influences from the
Middle East to Asia and Italy (Yotam’s
grandparents were Italian and many
childhood memories were formed at their
house in Florence). With rose petals and
rose water, rhubarb, saffron, pistachios,
cardamom, figs and star anise as hero
ingredients, the show can be no less than
thought provoking and encore evoking!
After whipping egg white after egg
white as a junior, assisting the head pastry
chef in his first job, Yotam describes
himself as a bona fide expert in the art
of egg white whipping, with just the right
amount of sugar, air and flair... which
comes as no surprise, looking at the
famous Ottolenghi meringues that have
become their trademark. But think bolder
than the whiff your nose leads you by,
dear reader…
So, how does the cookie crumble?
“Cookies and biscuits are particularly
happy-making,” the intro to the first
chapter reads – and who could beg to
differ? Speaking of which, have you ever
deliberated the difference between a
cookie and a biscuit? This is explained
as: cookies bend and biscuits snap;
cookies are typically sweet, while biscuits
can be savoury and are often crisp.
From cookies, on to cakes... and what
could be more lavish than mini cakes?
Saffron, orange and honey Madeleines;
lemon, blueberry and almond teacakes;
a chocolate Guinness cake with Baileys
Irish cream, inspired by a Nigella Lawson
recipe... the level of decadence that would
make Marie Antoinette blush! There are
cakes for all fairs – from loaf cakes, to
rolled cakes, an X-rated rum and raisin
cake with rum caramel icing (or how
about a Grappa fruit cake after sending
the kids off to bed?), to children’s party
cakes and (gasp!) the pistachio roulade
with raspberries and white chocolate...
temptation is oh, so sweet.
You get lemon meringues and then
you get lime meringue cheesecakes...
88 OCTOBER 2017
if ever true for baking, Yotam believes
cheesecake is the one sweet that should
be broken down to its component parts:
a base that can be made in advance,
a filling that needs to be prepared
beforehand, long enough to set and the
topping that should be made as close to
serving time as possible.
And as cheesecake conjures
up layered antici-ppp-ation; tarts
and pies call for occasions, where
baked chocolate tartlets with tahini
and sesame brittle (or marmalade);
rhubarb and blueberry galette or fig
and pistachio frangipane tartlets can
bedazzle the most discerning of guests.
Of the 20 desserts included, Yotam
and Helen say: “We like our fruit, we like
our booze, and we very much like our
desserts”. Creations like a saffron and
almond ice cream sandwich; Campari
and grapefruit sorbet; yoghurt panna
cotta with basil and crushed strawberries;
ginger crème caramel; rice pudding with
roasted rhubarb and tarragon are but
a few of the grand finale-slash-show-
stopping sensations to look forward to.
Confectionery is not only for Christmas,
but for Valentine’s- and Mother’s Day;
finely grated zest of 1 small
Chinese New Year – and every other
lemon (¾ tsp)
day! Think saffron and pistachio brittle;
icing sugar, for dusting
pecan and prosecco truffles (for a little
Italian twist); almond and aniseed nougat;
BLACKCURRANT (OR MIXED
chocolate panforte with oranges and figs;
BERRY) PURÉE
Middle Eastern millionaire’s shortbread
300g blackcurrants (or mixed
with a halva centre and glossy tahini
berries), fresh or frozen and
caramel on top...
defrosted, plus an extra 40g
A mouthful to take in all at once, we
to garnish
know, but we promise we’ll look the other
60g caster sugar
way if we catch you with both hands in
the cookie jar on this one, because, as
BLACKCURRANT (OR MIXED
Yotam and Helen advocate: “A house
BERRY) BUTTERCREAM
with a full cookie jar becomes a home” –
85g golden syrup (or corn syrup)
we’ll be all too glad your jar is half full!
120g caster sugar
scraped seeds of ½ vanilla pod
Lemon and blackcurrant 4 large egg yolks
300g unsalted butter, cut into 3cm
stripe cake cubes, softened
Serves 8–10 100g berry purée (see above)
(it’s not a wide cake – just 14cm)
8 large eggs, whites and yolks
separated
1 Preheat the oven to 200°C/180°C
Fan/Gas Mark 6. Line a shallow
40 x 32cm baking tray with baking
140g caster sugar, plus an extra 20g parchment and set aside.
1 tbsp lemon juice (grate the zest
before juicing)
80g plain flour
2 Place the egg yolks in the bowl of
an electric mixer with the whisk
attachment in place. Add 140g sugar and
 tsp salt the lemon juice and beat on a medium-

high speed for about 3 minutes, until
pale and thick. Transfer the mixture to a
large mixing bowl and sift the flour and
salt directly over the egg mixture in two
batches, folding through the mix with
a rubber spatula after each addition.
Sprinkle the lemon zest on top and
set aside.
3 Place the egg whites in a clean
bowl of an electric mixer with the
whisk attachment in place. Whisk on
a medium-high speed until soft peaks
form, then slowly drizzle in the extra
20g sugar. Continue to whisk until firm
peaks form, then gently fold a third of
the egg whites into the egg yolk mixture
until incorporated. Finally, fold in the
remaining egg whites until combined,
then scrape the mixture into the baking
tray. Even the top out with a small
spatula and bake for 15 minutes, or
until the sponge is a light golden brown
and a toothpick inserted into the centre
comes out clean. Remove from the oven
and place on a wire rack to cool in the
tray for 5 minutes before dusting the top
lightly with icing sugar. Place a clean tea
towel on top of the sponge, then flip it
over so that the sponge is now lying on
top of the tea towel. Carefully peel away
the paper and trim the very edges of the
sponge. Be careful not to cut away too
much: you really just want to straighten
out the edges.
4 Now, starting at the shorter edge of
the sponge, carefully roll it up (along
with the tea towel). This is to ‘train’ the
cake, ready for rolling up again later.
After about 20 minutes, or when the
sponge is no longer warm, unroll the
sponge. With the short end facing
towards you, measure and cut three
equal strips parallel to the long edge,
each just under 11cm wide. (If you have
a pizza cutter, this is a really easy way
to cut the strips.) Cover with a clean tea
towel and set aside.
5 For the purée, place the
blackcurrants or berries and sugar
in a medium saucepan and place over
a medium-low heat. Warm through for
4–5 minutes, until the blackcurrants or
berries have softened and the sugar has
dissolved. Transfer to a food processor
and blitz to form a purée. Strain through
a fine sieve set over a bowl to catch the
purée: you need 150g, so save any extra
in the fridge to spoon over yoghurt.
6 To make the buttercream, place
the golden syrup, caster sugar and
vanilla seeds in a medium saucepan.
Place over a low heat and stir until all the
sugar dissolves: this is your sugar syrup.
7 In the meantime, place the egg yolks
in the bowl of an electric mixer with
the whisk attachment in place. Beat on
a medium-high speed until thick and
pale lemon in colour. Leave the machine
COOKBOOK EXTRACT
on while you check the sugar syrup:
when all the sugar has melted, stir
again, increase the heat to medium and
simmer until bubbles begin to appear.
Swirl the pan gently and continue to
simmer until there are large bubbles all
over the surface of the syrup. Remove
the pan from the heat and carefully pour
the hot syrup in a slow, steady stream
down the edge of the mixing bowl into
the beating yolks. When all the syrup
has been added, increase the mixer
speed to high and continue to whisk the
mixture for about 10 minutes, until the
outside of the bowl is no longer warm.
Gradually add the butter, one cube at
a time, allowing it to be incorporated
into the mix before adding the next.
When all the butter has been added,
scrape down the bowl and continue
to whisk for another minute, until the
buttercream is very smooth and light.
Add 100g blackcurrant (or mixed berry)
purée and mix on a medium speed until
fully incorporated.
8 To assemble the cake, spread each
of the strips of sponge with about
80g blackcurrant buttercream: this
should leave you with about 300g to
ice the top and sides of the cake later.
Take one strip of sponge and, starting
with the short end, roll it up. Once this
strip is rolled, position the exposed
end at the beginning of the next strip
and keep rolling. Again, once this is
rolled – the cylinder will be getting
wider now – position the exposed
end at the beginning of the last strip
and continue to roll. You now have a
rolled cylindrical cake! (Imagine, for
a moment, if you lined up the three
strips end to end to create one very
long strip. Then imagine rolling that
very long strip up, from one end to the
other. You should end up with a coiled
barrel shape.) Turn the cylinder on to
the serving plate so that it is standing
on one of its flat ends.
9 Spread the remaining buttercream
all over the top and sides of the
cake, smoothing with a spatula to
create an even surface. Dribble the
remaining 50g of blackcurrant (or
mixed berry) purée on top of the cake
and top this with the blackcurrants
reserved for garnish. Set aside for at
least 1 hour at room temperature (or
in the fridge if it is a very warm day)
before serving.
foodandhome.co.za OCTOBER 2017 89
COOKBOOK EXTRACT
TAKE-HOME CHOCOLATE CAKE
In the shops... we make it as a smaller
cake (as seen in the photo) to be shared
by four people after a meal. The name
lives on though, even in the recipe for
our larger version here.
Serves 12
250g unsalted butter, at room
temperature, cut into 2cm cubes,
plus extra for greasing
200g dark cooking chocolate
(70% cocoa solids), chopped into
2cm pieces
1½ tsp instant coffee granules,
90 OCTOBER 2017
TAKE-HOME CHOCOLATE CAKE
dissolved in 350ml boiling water
250g caster sugar
2 large eggs, lightly beaten
2 tsp vanilla extract
240g self-raising flour
30g Dutch-processed cocoa powder,
plus 1½ tsp extra for dusting
¼ tsp salt
CHOCOLATE GANACHE (OPTIONAL)
200g dark chocolate (70% cocoa
solids), broken or chopped roughly
into 2cm pieces
200ml double cream
1 tbsp golden syrup
1 tbsp unsalted butter, softened
ESPRESSO CINNAMON
MASCARPONE CREAM (OPTIONAL)
375ml double cream
190g mascarpone
scraped seeds of ½ vanilla pod
2½ tsp finely ground
espresso coffee
¾ tsp ground cinnamon
2½ tbsp icing sugar
1 Preheat the oven to 170°C/150°C/
Gas Mark 3. Grease a 23cm
round cake tin and line with baking
parchment, then set aside.
2 Place the butter, chocolate and hot
coffee in a large heatproof bowl
and mix well until everything is melted,
combined and smooth. Whisk in the
sugar by hand until dissolved. Add the
eggs and vanilla and whisk again until
the mix is thoroughly combined and
smooth. Sift the flour, cocoa powder
and salt together into a bowl and
whisk this into the melted chocolate
mix. The batter here is liquid, but don’t
think you have missed something: this
 COOKBOOK EXTRACT

PISTACHIO AND ROSE WATER SEMOLINA CAKE

is how it should be. Pour the mixture
into the prepared cake tin and bake
for 60 minutes, or until the cake is
cooked and a skewer inserted into the
centre comes out clean or with just
a few dry crumbs attached. The top
will form a crust and crack a little, but
don’t worry, this is expected. Leave
the cake to cool for 20 minutes before
removing from the tin, and set aside
until completely cool.

3 For the ganache, place the

chocolate pieces in a food
processor, blitz until fine and set aside.

4 Put the cream and golden syrup

into a small pan and place over a
medium-high heat. As soon as bubbles
begin to appear – just before it comes
to the boil – remove from the heat. Get
the food processor running again, with
the chocolate still inside, and pour
in the hot cream in a steady stream.
Process for about 10 seconds, then
add the butter. Continue to process
until the mixture is shiny and smooth.

5 You can also make the ganache by

hand: just make sure the chocolate
is chopped fairly finely before you
scald the cream and golden syrup
and pour it over the chocolate. Stir
everything together with a wooden
spoon until almost melted, then add
the butter. Stir again until the ganache
is smooth.

6 Whether you make it in a machine

or by hand, use a rubber spatula
to scrape the ganache into a bowl and
cover with cling film, with the cling
film actually touching the top of the
ganache. Set aside until it has set to
the consistency you want, then use
it to ice the cake: if you want a thin
layer to spread over the cake, it can PISTACHIO AND ROSE WATER 4 large eggs, lightly whisked
finely grated zest of 1 lemon (1 tsp),
be poured over while liquid so that you
get an even, light and shiny coating. SEMOLINA CAKE plus 1 tbsp lemon juice
2 tbsp rose water (not rose essence)
For a thicker ganache with a spreading Serves 10–12
½ tsp vanilla extract
consistency, leave it for about 2 hours
at room temperature before using a 3 cardamom pods
spatula or knife to ice the cake. 150g shelled pistachio kernels, plus CREAM
an extra 20g, finely chopped, to serve 200g Greek yoghurt
7 To make the espresso cinnamon
mascarpone cream, place all the
ingredients in the bowl of an electric
100g ground almonds
170g fine semolina
200g crème fraîche
1 tbsp icing sugar
food mixer with the whisk attachment 1¼ tsp baking powder 1 tbsp rose water
in place. Beat for 1–2 minutes until soft ¼ tsp salt
peaks form. 300g unsalted butter, at room SYRUP
100ml lemon juice
8 Divide the cake between plates
and spoon the mascarpone cream
alongside.
temperature, cubed, plus extra
for greasing
330g caster sugar
80ml rose water
100g caster sugar

foodandhome.co.za OCTOBER 2017 91

COOKBOOK EXTRACT

CRYSTALLIZED ROSE PETALS

(IF USING)
1 large egg white
grind down – then transfer to a bowl.
Add the ground almonds, semolina,
baking powder and salt. Mix together
7 Make the cream while the cake is in
the oven. Place all the ingredients
for the cream in a bowl and use a
10g pesticide-free red or pink rose and set aside. hand-held whisk to whip everything
petals (about 40 medium rose petals)
25g caster sugar 5 Place the butter and sugar in the
bowl of an electric mixer with
the paddle attachment in place.
together for about 2 minutes, until
thick. Keep in the fridge until ready to
serve.

1 Preheat the oven to 100°C/80°C

Fan/Gas Mark ¼. Line a baking tray
with baking parchment, and grease a
23cm springform cake tin and line with
baking parchment.
Beat on a medium-high speed
until fully combined, but take care
not to overwork: you don’t want to
incorporate a lot of air into the mix.
With the machine still running, slowly
8 Start to make the syrup about
10 minutes before the cake comes
out of the oven: you want it to be warm
when the cake is ready. Place all the
ingredients for the syrup in a small

2 To crystallize the rose petals, if

doing so, whisk the egg white by
hand until frothy, then, using a small
pastry brush or paintbrush, very lightly
paint over both sides of each petal
with the egg white: do this in two or
three small batches, brushing and then
sprinkling lightly over both sides with
the sugar. Shake off the excess sugar
add the eggs, scraping down the
sides of the bowl a few times and
making sure that each batch is fully
incorporated before adding the next.
The mix will curdle once the eggs are
added, but don’t worry: this will not
affect the end result.
saucepan over a medium heat. Bring
to the boil, stirring so that the sugar
dissolves, then remove from the heat:
don’t worry that the consistency is
thinner than you might expect, this is
how it should be.

6 Remove the bowl from the machine

and lay the petals on the lined baking
tray. Place in the oven for 30 minutes,
until dry and crunchy, then set aside
to cool.
and add the dry ingredients,
folding them in by hand and, again,
taking care not to over-mix. Next fold
in the lemon zest, juice, rose water
and vanilla and scrape the batter into
9 As soon as the cake comes out
of the oven, drizzle all of the
syrup over the top. It is a lot of syrup,
but don’t lose your nerve: the cake
can take it! Sprinkle over the finely
chopped pistachios and set the
cake aside in its tin to come to room

3 Increase the oven temperature to

180°C/160°C Fan/Gas Mark 4.
the tin. Level with a palette knife and
bake for about 55–60 minutes, or until
temperature. Remove from the tin and
scatter the rose petals over the cake.

4 Use the flat side of a large knife

to crush the cardamom pods and
place the seeds in the small bowl of a
a skewer inserted into the centre of the
cake comes out clean but oily.
Serve with a generous spoonful of
cream alongside.

food processor: you’ll have just under

¼ teaspoon of seeds. The pods can be
discarded. Add the pistachios and blitz
until the nuts are finely ground – the

WIN!
black cardamom seeds won’t really

Three readers will each win

a copy of Sweet (worth R520)
by Yotam Ottolenghi and
Helen Goh. To enter, email your
full name, ID number, contact
number and postal address to
foodhome@caxton.co.za with
SWEET in the subject line by
15 October 2017.
Extracted from Sweet by
Yotam Ottlenghi and Helen Goh,
published by Ebury Press.
Copyright © Yotam Ottolenghi &
Helen Goh. Photography by
Peden + Munk.
 LEFT DOMAINE
LES CRAYÈRES, AS
SEEN FROM ABOVE.
PHOTOGRAPH BY
MICHEL JOLYOT,
JOLYOT.COM

WHEN IN
REIMS...

94 OCTOBER 2017

monks, saying,
“Come quickly. I am
IN CELEBRATION OF drinking the stars!”
GLOBAL CHAMPAGNE DAY Stars and Champagne
lovers have been
ON 20 OCTOBER, JENNY
drinking it ever since
HANDLEY TRAVELLED TO – currently more than
THE CHAMPAGNE REGION 300 million bottles
IN THE NORTH OF FRANCE annually.
TO FIND OUT MORE ABOUT
A 40-minute fast-train trip
THE DRINK THAT HAS, FOR from Charles de Gaulle
300 YEARS, CHRISTENED Airport in Paris and we
SHIPS AND MADE MANY were in Reims, a city
CONVERSATIONS SPARKLE where you can walk from
one Champagne house
PHOTOGRAPHS BY JENNY HANDLEY, FOTOLIA to another – an ideal way
AND SUPPLIED to stay sober. The first
stop was at Champagne
Pommery, housed in an
Elizabethan-style building.
We descended a few
hundred steps, following
the tour guide down into the cold,
chalky caves dug out by the Romans.
Surrounded by thousands of bottles, the
mystique of the Méthode Champenoise
was explained and the first of many
Champagne corks were popped. Next
on our itinerary was the famous Notre-
Dame Cathedral of Reims, an impressive
12th century landmark of gothic
architecture that has given this city the
nickname of “The City of Coronations”
– as all kings from France have been
crowned there, from the year 987 to
Charles X of France in the 19th century.
It was in the house of Taittinger, where
the Abbey of Saint-Nicaise once stood
proud, that we learned a little more.
These chalk cellars date back to the 4th
century, Gallo-Roman Times. Both the
Champagne region and these cellars
were declared UNESCO World Heritage
egend claims that Benedictine Sites in 2016. I stopped to admire the
monk Dom Pérignon (cellar technique of the riddler – who, in these
cellars, carefully turns the bottles by
master in the Abbey Saint- hand – and marvelled at the carvings in
Pierre of Hautvillers in the wall from centuries ago. Taittinger
Épernay) was mesmerised by is one of only five Champagne houses
the bubbles that appeared in to cellar its wines in these famous
the abbey’s sparkling wine. “crayères” (caves) of Reims, owning
When unable to de-bubble 4km, which are used to age their
prestige cuvées, and a further 10km
the wine,
for the rest of the cuvées.
he called With the bright colours of the South
his fellow African flag gently blowing a welcome
TINY BUBBLES
in the breeze outside, we sipped the
entire range in their private tasting room.
I questioned Mike and Linette Cox (who
fly the Taittinger flag in South Africa as
sole distributors) about what, in addition
to being a family label, makes this brand
so respected globally. “Quality, prestige
and the range. It starts in the vineyards:
Taittinger is one of only three houses that
owns their own extensive vineyards –
288 hectares across 15 villages, most
of them grand cru-rated, all vineyards of
high quality.
All juice harvested is from the first
pressing for vintage Champagnes and
mostly from the first pressing for the non-
vintages. They use a minimum of 20%
reserve wines. Minimum maturation is
36 – 42 months for non-vintages (other
leading brands mature for 24 months),
five to nine years for vintages, which
they only produce in exceptional years,”
said Mike. I discovered while tasting
that these premium wines are light and
delicate, with finesse, achieved by using
chardonnay as the leading varietal.
One cannot tour France without
enjoying superlative cuisine – and at most
restaurants the plat du jour (chef’s dish
of the day) is the best way to eat on the
ZAR. We lunched outdoors at Brasserie
le Jardin with appropriate joie de vivre,
starting with a country terrine, finishing
with an apricot and thyme crumble. It was
paired with Taittinger’s single vineyard
Champagne les Folies de la Marquetterie
– full-bodied, smooth and fruity with
lightly wooded notes.
After an afternoon of exploring the
retail streets of Reims, we headed to Club
Trésors de Champagne, a Champagne
bar where the map of the region on the
floor is as impressive as the Champagne
bottle light fittings and the selection
of bubblies on offer. Here we tasted
Champagnes from private growers who
make magnificent Champagnes, but are
unable to compete with the volumes of
the big houses.
Champagnes owe their inimitable
character to a unique combination of
climate and soil composition, termed
“terroir”. The chalky soil, and East- and
North-facing aspects of the terroir
provide the high acidity needed. I was
keen to move from town to country to
see the chardonnay, pinot noir and
pinot meunier grapes growing in the
foodandhome.co.za OCTOBER 2017 95
TOP RIGHT CLUB
TRÉSORS DE
CHAMPAGNE’S
CHAMPAGNE BOTTLE
LIGHT FITTINGS
RIGHT THE DOM
PÉRIGNON STATUE AT
MOËT & CHANDON
BELOW CHAMPAGNE
VINEYARDS AT SUNSET,
MONTAGNE DE REIMS
 TINY BUBBLES

At the beautifully appointed luncheon du Moulin (which I found rich yet subtle,
table were menus printed on a with an aroma of lilac and honeysuckle,
painting of the château created by and a flavour of exotic fruits and spice
Vitalie Taittinger, artistic director and too) and three bruts – rosé, antique and
icon of the brand, and daughter of blanc de blancs.
Pierre Emmanuel Taittinger, president Champagne boasts many top
of the eponymous house. During restaurants, with one of the most
the Champagne and food pairing, I lauded being two-Michelin-starred
glanced up at the portrait of famous Domaine Les Crayères, in a château
writer Jacques Cazotte (1719 – 1792), dating back to Napoleon III. With more
who penned his famous novels in the than 600 vintage Champagnes on
château, and realised how this visual their wine list, it was a fitting platform
splendour must have inspired his for a farewell dinner. I slowly sipped
writing. We crossed the courtyard and my glass of Bollinger Rosé from the
went down to the cellar to see where welcome trolley of Champagnes,
harvested grapes are transformed into watching the sun set over the seven
vineyards – the varietals permitted in the
pure gold and to admire the family’s hectares park. The last cork to pop
production of Champagne. A 30-minute
gleaming 1915 Renault Coupé- was on a beautiful bottle of Belle
drive and we were in Épernay, home of
Chauffeur Type ES. Époque 2004, with hints of apple and
the famous Avenue de Champagne.
A scenic drive whisked us pass lime, smoothly finished – the perfect
During the cellar tour of Moët &
vineyards to Armand de Brignac and partner for chef Philippe Mille’s
Chandon, one of the most popular of
the House of Cattier, one of the largest surprise menu. As waiters in unison
the 70 brands of Champagne imported
growers. Here, we descended into the lifted the cloches, extraordinary dishes
to South Africa, I again marvelled at the
cellars on one side of the road and were revealed – like a pre-dessert of
history of the cellars, these stretching
came out on the other, after seeing cauliflower and ginger. What a way
for 28km, knowing that in the years
impressive racks of their Ace of Spades to put the lid on an effervescent trip
of war, it was not only wine that was
metallic bottles, glistening in the dim that had cemented my love affair
hidden here. We tasted, then drooled
light. We tasted and toasted their Clos with Champagne.
at the gilt in their gift shop. More retail
rendezvousing followed for the girls
in the group, while the men visited
Champagne Janisson-Baradon et Fils, JENNY’S TRAVEL TIPS
where the president, Cyril Janisson, �� ��������������������������������������������������������
proudly poured his Champagne – one �� ����������������������������������������������������������
made with seven varietals, seldom used autumn (September – December).
due to scarcity, to appreciative palates. �� �����������������������������������������������������������
The highlight of highlights was ���������������������������������������������������������������������
a private lunch in the breathtaking ���������������������������������������������������������
Taittinger family’s château, circa
1734. We were warmly welcomed
by hospitality manager, Jean-Pierre
Redont, with a glass of Comtes de
Champagne blanc de blancs 2006, the
jewel in their crown. I appreciated the
notes of candied fruit and grapefruit in
this signature wine that James Bond
shows his preference for in the film,
From Russia With Love.
We admired the authentic art and
period furniture in the château before
venturing into the vineyards (with
a panoramic view of the Côte des
Blancs), to see where the miracle
begins. Here, I discovered that their
workers, unlike many other houses,
are paid per time, rather than per
picking, to ensure the quality for which
they are renowned.

foodandhome.co.za OCTOBER 2017 97


THE WORLD AS WE KNOW IT IS BECOMING
MORE CARB CONSCIOUS. F&HE IS CASTING
OUR BREAD UPON THE WATERS, AIDING YOU IN
THIS JOURNEY TO MAKING CLEVER CARB CHOICES
RECIPE AND STYLING BY CLAIRE FERRANDI
ASSISTED BY NOMVUSELELO MNCUBE PHOTOGRAPH BY DYLAN SWART
DIETARY ADVICE BY MARYKE GALLAGHER, RD SA (BSC DIET, MNUTR)
Sesame-crusted tofu
with prawns, butternut
and cashew red sauce
Warming, Asian-inspired flavours
culminate in this nourishing bowl of
goodness that’s the perfect pick-me-up.
Serve with steamed greens or sautéed
spinach for an extra nutritional boost!
Serves 2 – 3 EASY 1 hr 15 mins
THE FLAVOUR COMBINATIONS
ROASTED BUTTERNUT
500g butternut, cubed
avocado oil, to drizzle
salt, to taste
chilli flakes, to taste
CASHEW RED SAUCE
100g raw cashew nuts
90ml (6 tbsp) boiling water
30ml (2 tbsp) sesame oil
30ml (2 tbsp) soya sauce
pinch chilli flakes
1 garlic clove, peeled and minced
juice of 2 limes
salt and freshly ground black
pepper, to taste
SESAME-CRUSTED TOFU
400g firm tofu, cut into 1,5cm cubes
15ml (1 tbsp) avocado oil
60ml (4 tbsp) sesame seeds
olive oil, to fry
pinch chilli flakes
squeeze lime juice
salt and freshly ground black
pepper, to taste
PRAWNS
olive oil, to drizzle
200g prawns, deveined
and shelled
pinch cayenne pepper
98 OCTOBER 2017
salt, to taste
2 finely sliced spring onions, to serve
coriander leaves, to garnish
lime half, to squeeze
HOW TO DO IT
1 For the roasted butternut, preheat the
oven to 190°C. Place the butternut
cubes in a roasting tin, drizzle with
avocado oil, sprinkle with salt and chilli
flakes to taste, and roast in the preheated
oven until tender, about 45 minutes.
2 For the cashew red sauce, place
the raw cashew nuts in a blender
and pour over the boiling water. Add the
remaining ingredients and blitz until the
cashews are smooth. Season and set
aside until needed.
3 For the sesame-crusted tofu, place
the tofu cubes in a medium bowl.
Drizzle over 15ml (1 tbsp) avocado oil
and toss to coat the tofu cubes, then
sprinkle over the sesame seeds and a
pinch chilli flakes. Toss through to coat
the tofu cubes.
4 Heat a drizzle olive oil in a non-stick
frying pan over high heat and fry the
tofu cubes, turning after 2 minutes, until
golden on the outside. Drain on paper
towel, squeeze over a little lime juice
and season to taste.
5 For the prawns, wipe out the pan
and heat another drizzle olive oil
over high heat. Fry the prawns until just
cooked through, then sprinkle with a
pinch cayenne pepper and salt to taste.
6 In bowls, arrange the butternut,
tofu and prawns, garnish with the
spring onions, coriander leaves and
add a lime half for squeezing. Drizzle
over the cashew red sauce. Store any
extra sauce in a sealed container in the
fridge for up to 4 days and add to your
favourite meals.
TOFU
Soya products are often in the spotlight
and the safety of consuming them
has been questioned. Soya products
contain isoflavones, a class
of phytoestrogens, which are
naturally occurring compounds with
oestrogen-like activity and have
antioxidant properties that may contain
health benefits. Two areas where soya
has been found to play a beneficial role
in well-being is heart health and
breast cancer.
Research has shown that replacing
high-fat animal foods and dairy
products may decrease LDL
cholesterol if at least 20g soya protein
is consumed daily. Post-menopausal
women may also see their blood
pressure decrease when soya foods
are included in their diets.
Because the chemical structure
of isoflavones is similar to that of
oestrogen, questions have been
raised about the safety and risk of the
consumption of soya in the arena of
breast cancer. Research has shown
that soya foods – but not soya
supplements – may lower the risk
of developing breast cancer, with the
greatest benefit for premenopausal
women, due to soya’s phytoestrogen
content. However, recent studies have
shown that the consumption of soya
lowers the risk of certain types of
breast cancer, based on hormone
receptor status. More research is
needed to better understand the role
soya has in breast cancer prevention. For sources and links to websites, visit foodandhome.co.za
The American Institute for Cancer
Research (AICR) states that one to two
servings of soya foods per day do
not increase (and may decrease)
breast cancer risk and are, therefore,
safe to ingest. Breast cancer survivors
can safely consume about two
servings a day. Women who have had
oestrogen-sensitive breast cancers
do not need to avoid soya isoflavones.
It remains important that any woman
who has had breast cancer should
talk to her doctor about eating
soya-containing foodstuffs.
 NUTRITIONAL FACTS

PLANT-BASED OILS
Consumption of vegetable oils, including those that contain polyunsaturated fats, plant-derived omega-3
fatty acids and monounsaturated fats are important features of dietary patterns that reduce cardiovascular
disease risk. Avocado- and olive oil are excellent sources of monounsaturated fats, while sesame oil
is approximately equal in mono- and polyunsaturated fats. Both avocado- and olive oil don’t only have
favourable fat profiles, but also contain other components that display antioxidant, anti-inflammatory and
immune-modulating properties. Oils that are high in monounsaturated fats have generally been shown to be
better for frying and deep-frying. Avocado oil has a high smoke point and can be used for deep-frying.
D AY
CON

5A

AI
T

NS
R

U
1 O F YO
 USE IT
OR
LOSE IT
Filo pastry
Slow-roasted,
spiced lamb pie with
dried apricots and
flaked almonds
Serves 4 EASY 5 hrs

THE FLAVOUR COMBINATIONS

THERE ARE FEW THINGS
MORE SATISFYING THAN
FILO PASTRY GIVING WAY
UNDER YOUR TEETH WITH
A CRISPY CRUNCH. YOU’LL
WISH YOU HAD MORE THAN
JUST A LITTLE LEFTOVER
PASTRY WITH THESE
RADICAL RECIPES...
FILLING
900g lamb knuckles (bones in)
1 onion, peeled and sliced
7,5ml (1½ tsp) cumin seeds
7,5ml (1½ tsp) coriander seeds
5ml (1 tsp) fresh rosemary
1 garlic clove, peeled
2,5ml (½ tsp) chilli flakes
2 x 400g tins chopped tomatoes
160ml water
salt and freshly ground black
pepper, to taste
100g dried apricots,
roughly chopped
PASTRY TOPPING
2 sheets filo pastry
100g butter, melted
flaked almonds
fresh mint sprigs, to garnish (optional)

RECIPES AND STYLING BY CLAIRE FERRANDI HOW TO DO IT

ASSISTED BY NOMVUSELELO MNCUBE
PHOTOGRAPHS BY DYLAN SWART
1 For the filling, preheat the oven to
160°C. Place the lamb knuckles in
a deep roasting tray and scatter over

100 OCTOBER 2017

 use it or lose it

the onion slices. Place the cumin- and

coriander seeds, fresh rosemary, the
garlic clove and chilli flakes in a pestle
and mortar, and pound until almost
fine, then rub over the lamb. Pour over
the tomatoes and water, and cover the
roasting tray tightly with foil. Roast in
the preheated oven, 4 hours, until the
lamb comes away easily from the bone.

2 Once cooked, remove the bones

and discard, then shred the lamb.
Place in a 25cm-diameter round pie-
or casserole dish, taste and season
accordingly. Stir in the chopped dried
apricots and add a splash boiling
water, if needed – the mixture should
make a juicy pie filling.

3 For the pastry topping, tear each

filo sheet into 3 pieces and scrunch
the pastry pieces over the top of the
lamb filling – you don’t have to do this
very precisely, but the lamb should be
completely covered and the filo should
be scrunched for texture. Brush the
filo with the melted butter and sprinkle
with the flaked almonds. Return to the
oven, 15 – 25 minutes or until the filo is
crisp and golden.

4 Serve hot, garnished with fresh

mint, if desired.

Cheat's potato, pea and

prawn samoosas with
minted yoghurt dip
Makes 15 EASY 1 hr

THE FLAVOUR COMBINATIONS

SAMOOSAS SLOW-ROASTED, SPICED
2 medium potatoes, peeled and LAMB PIE WITH DRIED APRICOTS
AND FLAKED ALMONDS
roughly diced
2,5ml (½ tsp) vegetable oil
2,5ml (½ tsp) mustard seeds
2,5ml (½ tsp) cumin seeds
1 green chilli, seeded and
finely chopped
1 garlic clove, peeled and crushed tender, about 30 minutes. Drain the
pinch ground turmeric
small handful mint leaves, potatoes and mash until smooth, while
100g frozen peas, defrosted
roughly chopped they are still hot. Heat the vegetable
150g cooked prawn meat, chopped
small handful coriander leaves, oil in a frying pan over low heat. Add
handful coriander leaves, chopped
salt, to taste roughly chopped + extra sprigs, to the mustard seeds and fry until they
lemon juice, to taste garnish (optional) crackle, about 1 minute. Add the cumin
3 sheets filo pastry seeds and continue frying, a further
olive oil, to drizzle HOW TO DO IT 1 – 2 minutes, until the cumin seeds

MINTED YOGHURT DIP

250g double cream yoghurt
1 For the samoosas, put the diced
potatoes in a pot of water. Bring to
a boil and cook until the potatoes are
splutter and become slightly darker.
Add the chilli and ground turmeric,
and fry, 2 minutes. Stir through the

foodandhome.co.za OCTOBER 2017 101

 mashed potatoes, peas, prawn meat
and a handful chopped coriander
leaves. Taste the mixture and season
accordingly with salt and lemon juice.

2 Preheat the oven to 180˚C. To fold

your samoosas, cut the 3 sheets filo
pastry into 5 strips, widthways (so the
strips are shorter, rather than longer).
Cover the strips with a clean, damp tea
towel to prevent the pastry from drying
out. Working on 1 strip at a time, place
1 pastry strip in front of you on a surface,
so that the narrow side is closest to you.
Place a tablespoonful potato mixture in
the bottom left-hand corner of the pastry
strip. Lift the left-hand corner with the
filling in it up and fold it over, ready to form
the next triangle, then continue folding to
the end of the strip, keeping the triangular
shape. On the last fold, use a little water
to stick the pastry together and seal the
samoosa. Lay the folded samoosas
on a baking tray. Repeat until all of the
samoosas have been folded, then drizzle
with a little olive oil and sprinkle with salt
to taste. Bake in the preheated oven until
crisp and golden, about 15 – 25 minutes,
turning the samoosas over halfway
through the cooking time.

3 For the minted yoghurt dip, combine

all of the ingredients in a serving
bowl and season to taste.

4 Serve the samoosas while still

warm, garnished with fresh
coriander sprigs and the minted
yoghurt dip alongside.

CHEAT’S POTATO, PEA AND PRAWN

SAMOOSAS WITH MINTED YOGHURT DIP

102 OCTOBER 2017

 USE IT OR LOSE IT

Salted dark chocolate

and olive oil slab with
filo pastry twists
Serves 8 – 10 EASY 1 hr + 1 hr, to set

THE FLAVOUR COMBINATIONS

DARK CHOCOLATE SLAB
30ml (2 tbsp) olive oil
80ml ( cup) fresh cream
5ml (1 tsp) fleur de sel + extra,
to sprinkle
3 x 100g slabs good-quality dark
chocolate, roughly chopped

FILO TWISTS
4 sheets filo pastry
olive oil, to brush
salt, to taste

HOW TO DO IT

1 For the dark chocolate slab, line the

base and sides of a small loaf tin/
rectangular plastic container of about
22cm x 10cm with a single piece of
baking paper: cut a large piece of baking
paper, and press it into the base and up
the sides of the dish – there shouldn’t be
any gaps where the liquid chocolate could
escape and flow out of the confines of the
baking paper. (The paper doesn’t need
to be perfectly smooth – a few crinkles
will result in lovely texture in the finished
product). Put the 30ml (2 tbsp) olive oil,
fresh cream and fleur de sel in a small
pot, and bring to a boil. Remove from
heat, add the dark chocolate and whisk
until smooth.

2 Pour the chocolate mixture into the

lined loaf tin/container and place in
the fridge to set, at least 1 hour.

3 Preheat the oven to 180˚C. While

the chocolate slab sets, make the
filo twists by halving the filo sheets,
lengthways. Proceed to cut each length
into 3 strips, widthways, to form 6 rough
rectangles. Brush each rectangle with
a little olive oil and sprinkle with salt to
taste, then roughly twirl the rectangle
up to make long twists. Lay the filo
twists on a baking sheet and bake in
the oven until crisp and golden, about
15 – 25 minutes.

4 To serve, turn the chocolate slab

out onto a serving plate and sprinkle
lightly with a little extra fleur de sel.
SALTED DARK CHOCOLATE AND OLIVE OIL SLAB WITH FILO PASTRY TWISTS
Scatter the filo twists around and
slice to serve.

foodandhome.co.za OCTOBER 2017 103

This month WORDS, RECIPE AND STYLING BY CLAIRE FERRANDI PHOTOGRAPH BY DYLAN SWART
ILLUSTRATION BY SARAH-JANE WILLIAMS

JUNIPER BERRIES

104 OCTOBER 2017

 lthough the quintessential taste of London dry gin (which
we all know and love), juniper berries do, however, have
a few alternative uses. Of course, particularly useful for
adding that “ginny” flavour to any bakes or cocktails and
syrups, juniper berries also pair particularly well with
meaty dishes. Easily available in a dried form in the
spice section of Woolworths, these berries are a
great addition to any kitchen cupboard. Juniper berries
are used in northern European and Scandinavian cooking to add a
sharp, tart flavour to meat dishes, especially wild birds and venison.
The berries are also used to season pork, cabbage and sauerkraut.
Here, we’ve created a simple gin and lime cake that’s perfect for tea.

juniper and lime cake
with cream cheese icing
Serves 10 – 12 EASY 2 hrs
of 2 cake tins (with diameters of 20cm
each). Using a pestle and mortar, grind
the juniper berries to a fine powder and
set aside until needed. Put the cake
flour, baking powder, bicarbonate of
beat until combined. Add the other
½ of the sifted icing sugar and the
remaining ingredients, and briefly beat
until just smooth. Keep the icing at
room temperature.

THE FLAVOUR COMBINATIONS

CAKE
soda and salt into a bowl, and whisk to
combine and remove any lumps. 5 To assemble, once the cakes have
cooled down, add a dollop icing to

15 juniper berries
440g cake flour
2,5ml (½ tsp) baking powder
2,5ml (½ tsp) bicarbonate of soda
pinch salt
225g butter, softened
350g sugar
2 extra large eggs
3 extra-large egg yolks
zest of 2 limes
10ml (2 tsp) vanilla essence
250ml (1 cup) buttermilk
CREAM CHEESE ICING
2 x 250g tubs cream cheese, at
room temperature
200g butter, softened
460g icing sugar, sifted
zest of 1 lime
pinch salt
15ml (1 tbsp) vanilla essence
2 Place the 225g softened butter and
sugar in the bowl of a stand mixer
(or use an electric hand-held mixer),
and beat until light and fluffy. Add the
eggs and yolks, 1 at a time, beating
well after each addition, then add the
lime zest, 10ml (2 tsp) vanilla essence
and juniper berry powder, and continue
beating. Fold the butter mixture and
flour mixture together, alternating
additions of the flour mixture with
additions of buttermilk, and mix until
just combined and the buttermilk has
been folded in.
3 Divide the batter between the
prepared cake tins, smoothing
out the tops. Bake in the preheated
oven, 35 – 45 minutes or until a skewer
inserted into the centres of the cakes
comes out clean. Remove from oven
and allow the cakes to cool completely.
a cake plate or -stand (this will anchor
the cake). Place one of the cake layers
on the dollop. Sandwich the cakes
together by spreading icing thickly
between the layers and lightly ice the
sides of the cake, keeping the icing on
top of the cake a little thicker. Arrange
the lime wedges on top of the cake
to decorate.
TRY THESE...
�� �������������������������������
berries to your next slow-
roasted pork that is destined
for shredding.
�� �����������������������
syrup for lemon sorbet, add
a small handful whole juniper

lime wedges, to decorate

4 While the cakes are baking and
cooling down, make the icing by
putting the cream cheese and 200g
softened butter into the bowl of a stand
HOW TO DO IT mixer (or use an electric hand-held
berries, to taste, for a G&T
flavoured sorbet, then strain
them out before freezing
(adding alcohol to sorbets
and ice cream is difficult, as

1 For the cake, preheat the oven to

180°C. Grease and line the bases
mixer). Beat briefly until smooth, then
add ½ of the sifted icing sugar and
alcohol doesn’t freeze).

foodandhome.co.za OCTOBER 2017 105


Trivia OF HEALTH, HALLOWEEN AND
HEAVENLY BUBBLES!
COMPILED BY HASMITA AMTHA
1 The crunchy seeds of this fruit (also referred to as arils
or rubies) are said to be rich in ellagic acid, a potent
antioxidant that may inhibit an enzyme that plays a role
in breast cancer development.
2 A great source of omega-3s, and vitamins B12 and D, this
particular fish can provide your body with the nutrients it
needs to regulate cell growth and prevent cancer.
3 This fruit is rich in antioxidants and phytochemicals, which
are said to play a role in reducing oxidation and cancer cell
formation in the body.
4 These types of vegetables (like broccoli, cabbage and
kale) are known to assist in breast cancer prevention.
5 In the US region of New England, the night before Halloween
is called . This night entails collecting
rotten vegetables and leaving them at neighbours’ doors.
6 Where did the tradition of carving jack-o’-lanterns originate?
106 OCTOBER 2017
CLUE TO QUESTION 1
7 What were the original jack-o’-lanterns made of?
8 This little yellow, orange and white treat is an icon among
Halloween candies.
9 What is the meaning of “veuve” in Veuve Clicquot?
10 Which style of sparkling wine begs to be paired with elegant
appetisers like oysters and caviar?
11 Legend has it that this blonde American actress bathed in
Champagne, using 350 bottles to fill her bathtub!
12 Approximately how many millions of bubbles are there in one
bottle of Champagne?
13 What is the wire cage that fits over the cork of a Champagne
Photograph by Fotolia
bottle called?
14 How do you ensure that you don’t end up with a headache
after drinking a glass (or more) of bubbles?
FOR ANSWERS, TURN TO PAGE 108.
 1

2 3

4 5 6

BLOCKWORD
8 9

10 KNOW YOUR
���ė��
12
11

in pink

14
ACROSS
3 Sisters Shahar Ben Artzi and
Or Lahat started this innovative
business: & Cream.
4 Mark Boucher’s wife’s name
5 The process in the traditional
méthode Champenoise by which the
bottles are twisted in both directions
and tilted at a more severe angle
until all of the sediment is collected
in one spot to be removed.
7 The (majestic) Elephant Café is
situated on the banks of which
mighty river?
10 Rib eye and rump are best served at
what temperature? (6, 4)
13 ISSUE
12 What substance in the cell wall of
mushrooms is not digestible by
humans if uncooked?
13 Trending right now – cake
14 The immortal mushroom
DOWN
1 Which berry gives gin its distinctive
“ginny” taste?
2 A breast cancer-fighting compound,
found in reishi – acid.
6 The father of Champagne (3, 8)
8 Who co-authored the latest Yotam
Ottolenghi title, Sweet? (5, 3)
9 “Caves” in French
11 Which cut of meat has magnificent
tenderness, but less flavour than
other cuts?
 OCTOBER 2017: PRETTY IN PINK

VEGETARIAN FISH & SEAFOOD

Black and white pizza .............................. 48 Cheat’s potato, pea and prawn Spiced blueberry and chocolate
Lentil dhal ...................................................19 samoosas with minted yoghurt dip .......101 honeycomb tart ........................................ 42
Lentils with greens ....................................19 Sesame-crusted tofu with prawns, Strawberry cake sandwiches .................. 50
Onion ash goat’s cheese with poppyseed butternut and cashew red sauce ............ 98 Take-home chocolate cake ..................... 90
crackers and black garlic jam ..................72
Smoky red onion and
mushroom tartlets .................................... 50
Strawberry bloody Mary gazpacho ........ 48

DESSERTS & BAKING DRINKS

Black velvet brushstroke cake with Blackberry, vodka and smoking
VEGAN burnt vanilla icing .......................................76 rosemary Martinis .....................................76
Blueberry and carrot bread with
Lentil and sun-dried tomato hummus .....19 flavoured cream cheese ...........................41
Miso-roasted aubergine with black Caramel, peanut butter and ALTITUDE BAKING
sesame hummus .......................................72 chocolate poke cake .................................14
Rhubarb juice ............................................ 50 Cold brew coffee and cardamom jellies...76
Croissant, chocolate and pear pudding...23
Dark chocolate-glazed black All baking recipes in this magazine
cat doughnuts ........................................... 34 have been tested at high altitude.
Halloween scones .................................... 48 Follow this guide for baking at
Juniper and lime cake with sea level:
cream cheese icing ................................ 105 Lower the oven temperature by 10°C
MEAT & POULTRY Lemon and blackcurrant stripe cake ...... 88 For every 5ml (1 tsp) baking powder,
Pistachio and rose water increase by 1 – 2ml
Blueberry glazed pork fillet with semolina cake ............................................91 For every 220g (1 cup) granulated
barley salad ................................................41 Rose and lemon scented no bake sugar, increase by 15 – 30ml
Chicken pie with savoury cheesecake piled with strawberries ........10 For every 250ml (1 cup) liquid,
shortbread pastry ..................................... 64 Rosy yoghurt panna cotta with decrease by 30 – 45ml
Meatballs and guava tabbouleh salad ... 50 rhubarb granita ......................................... 52 For every 120g (1 cup) flour,
Mexican chicken skewers with Salted dark chocolate and olive oil decrease by 15ml (1 tbsp)
egg pancakes ........................................... 65 slab with filo pastry twists ..................... 103
Monster burger ......................................... 48
Parsnip röstis with shredded chicken,
soft-poached eggs and spinach ............. 63
Shredded chicken kedgeree ................... 69
Slow-roasted spiced lamb pie with
dried apricots and flaked almonds ....... 100 STOCKISTS
Soothing Asian-inspired noodle soup .... 65
Turnip gnocchi with bacon, edamame Woolworths ...........................................................................................................0860 022 002
beans and sage butter ............................. 52

TRIVIA ANSWERS FROM PAGE 100

1 Pomegranate 2 Salmon 3 Blueberries 4 Cruciferous veggies 5 Cabbage Night 6 Ireland 7 Turnips 8 Candy corn
9 Widow, for the widowed Barbe-Nicole Clicquot 10 Champagne, of course! 11 Marilyn Monroe 12 About 58 million bubbles
13 Muselet (pronounced “mew-zeh-lay”) 14 Sip slowly, allowing the bubbles to dissipate before swallowing. If you drink
Champagne too quickly, the bubbles will cause the alcohol to enter your bloodstream too fast, often causing a headache.

108 OCTOBER 2017

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 slice of life
COMPILED BY HASMITA AMTHA
The way
the cookie
CRUMBLED
MY SISTER, OR, AND I WERE LIVING IN
DIFFERENT PARTS OF THE WORLD. Or
was self-employed and based in Cape Town,
while I was working in advertising in our hometown
of Tel Aviv, Israel. Both of us are mothers of toddlers
and are career-focused; it was important to us to fulfil
ourselves in a professional sense, but after we had our
children, we noticed it became increasingly difficult for us
(as it is for many other women) to give our all to our kids and
our professions. You want to work, but you also want to be
home – and combine everything to succeed. So, we thought,
what next? We pondered on this a lot and decided we wanted
to do something together that would make people happy – this
had always been one of our childhood dreams. I visited Or in
Cape Town, fell head over heels in love with the city and knew
I wanted to relocate. We both saw a business opportunity in the
ice cream market, compared to overseas. We were inspired by
the ice cream sandwich concept in the USA and knew it would
be a great idea to bring to SA. We took a chance and started to
develop the brand from the bottom. After hours and hours of recipe
development, and a million attempts, we created the ultimate ice
cream sandwich, which resulted in the birth of Crumbs & Cream.
OUR BRAND PHILOSOPHY IS HAPPINESS, which we take very
seriously. We always try to keep the product young, with a cool
vibe, music and, of course, customer service. We see customer
service as one of the most important aspects in order to create
the perfect encounter. We are blessed to have a trusty dream
team who understands this, and do their best to serve our
clientele in the most fun, passionate and interactive ways.
THE CONCEPT OF CRUMBS & CREAM is creating your
own dreamy ice-cream cookie sandwich by choosing
two different freshly baked cookies, picking a scoop
or two from the ice cream flavours, and then adding
toppings and spreads. We try our best to have
something for (almost) every sweet tooth out
CRUMBSANDCREAM.CO.ZA
We meet the two
entrepreneurial
ladies behind the
Crumbs & Cream
brand, sisters
Shahar Ben Artzi
(left) and Or Lahat
(right), who invite us
over for the ultimate
ice cream sandwich.
Shahar shares how
����������������������
bite and opened
�����������������Ŵ�
there. You can find, at any given time, Banting-
friendly cookies and sugar free (60 calories per
scoop!) ice cream, refreshing vegan sorbets and
heavenly vegan cookies (made with dark chocolate
and pecan nuts). Each month sees a cookie and
ice cream of the month (think red velvet, white chocolate
and caramel cheesecake) and seasonal specials like waffle
ice cream sandwiches, churros, sweet buns and cookie
shakes (to name but a few). Some flavours are inspired
by trends across the waters, like the Mexican churros and
sweet buns, and some of them from local flavours like milk
tart cookies. In Tel Aviv and central European cities, every third
store is an ice cream shop. The ice cream market here is still
virginal – from our perspective, South Africans love the creamy
flavours; sorbets and vegan options are not as popular as they
are abroad. In the beginning, we were surprised that the choc-mint
was one of the bestsellers [perhaps owing to SA’s love for
Peppermint Crisp tart!], because in many foreign ice cream
parlours, choc-mint is not even an available flavour choice.
WHEN WE FIRST STARTED, we had only the food truck outside
the Watershed at the V&A Waterfront. This was designed to test the
market, as we had no clue as to how Capetonians would respond.
Luckily, we learned they were very open-minded; it exceeded our
expectations (which are always high!). After we confirmed that
the concept was suited to local taste buds, we opened our Sea
Point flagship store. The reaction was amazing, even though
it was winter. Growing in popularity in The Mother City, we
received many requests to open a Joburg shop. We started
to investigate Jozi. We saw the rental space in Illovo Junction
and it was love at first sight... We opened this branch at
the beginning of April and the locals welcomed us with
open arms! Now you might ask: “Where’s next?” Well,
we’re thinking of opening our next store in Pretoria,
but have received quite a number of wishes for
Durban as well, so it’s best to watch this space...
Photographs supplied
 PROMOTION

�������
����������
a creamy
twist on a
nicoise salad

Beat the heat

with juicy pineapple skewers!

GRILLED SUMMER FRUIT
SKEWERS WITH KRUSH
TROPICAL GRANITa
Makes 6 EASY 16 mins + 4 hrs, to freeze 2 Combine the melted butter, honey,
THE FLAVOUR COMBINATIONS
750ml (3 cups) Clover Krush Tropical
60g butter, melted
60g honey
zest and juice of 1 lemon, grated
2 pineapples, peeled and cubed
6 bamboo skewers, soaked in water
lime wedges, to squeeze
mint leaves, to garnish
It’s not surprising
that Krush is the number
one 100% fruit juice brand
in South Africa* – it’s enriched
with vitamins A, C and E, it
has no added sugar
or sweetener.
HOW TO DO IT
1 Pour the Clover Krush Tropical into a
shallow dish and cover with cling film.
Freeze, 4 hours or overnight.
lemon zest and juice in a small bowl.
3 Thread the pineapple cubes onto
the 6 skewers. Heat a griddle pan
over medium-high heat. Brush the
pineapple skewers with the honey butter.
Grill, 2 – 3 minutes per side or until griddle
marks appear.
4 Scrape the frozen Clover Krush Tropical
with a fork to loosen the icy crystals.
Serve the grilled pineapple skewers with
the granita alongside and lime wedges for
squeezing. Garnish with mint leaves.
 nicoise salad
Makes 4 EASY 25 mins
THE FLAVOUR COMBINATIONS
SALAD
500g baby potatoes, peeled
250g green beans, topped
30g butter
handful fresh flat-leaf parsley, chopped
30ml (2 tbsp) olive oil
500g fresh trout
50g baby herb and salad leaves
250g cherry tomatoes, halved
100g black olives
4 soft-boiled eggs, peeled
and quartered
DRESSING
60ml (4 tbsp) Clover Cream O’Naise
zest of 1 lime, grated
* Krush was voted number 1 fruit juice brand by the Sunday Times Top Brands Awards 2015 and 2016. Clover was also voted an Icon brand though the Ask Africa brand survey for 2016 and 2017
FH8404/10/17 Styling by Vickie de Beer Assisted by Julia van Maarseveen Photographs by Charles Russel, crphotographic.co.za
** Participants clearly distinguished Clover dairy cream in Cream O’Naise at research stage
HOW TO DO IT
PROMOTION
1 For the salad, place the baby potatoes
in a medium saucepan filled with salted,
cold water. Bring to a boil and simmer over
medium heat, 10 minutes or until tender.
Remove from heat.
2 Cook the green beans in salted, boiling
water over medium heat, 2 minutes.
3 Heat the butter and fresh flat-leaf
parsley in a frying pan. Fry the
potatoes lightly or until well tossed
with the butter.
4 Heat the olive oil in a large frying pan
over high heat and fry the trout,
2 minutes per side.
5 For the dressing, combine the Clover
Cream O’Naise and lime zest.
6 Arrange all of the salad ingredients on
a serving platter. Serve with the lime
and Clover Cream O’Naise dressing.
Clover Cream
O’Naise is the only
mayonnaise made with
real dairy cream**, as well
as no added MSG,
plus, it’s high in
vitamin E!
It’s so Cream
O’Niceee!
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