A FRESH START! 10+ SUPER-HANDY NEW REGULAR FEATURES TO KICK OFF THE YEAR

JANUARY 2016 | R32,00 (R4,48 VAT incl.) | Other countries R28,07 (tax excl.)

SEASONAL SALADS
bursting with
flavour


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IMAGINE BITING INTO A TOASTED SANDWICH
OOZING WITH RICH, MELTED CHEESE.
SPAR’S WIDE VARIETY OF GORGEOUS
CHEESES WILL TURN YOUR EVERYDAY
SARMIE INTO A GOURMET TASTE SENSATION


PROMOTION

A GUIDE TO THE ULTIMATE CHEESE GRILLER
Choose from a wide selection of different
breads, like sourdough, rye, wholewheat,
ciabatta and raisin bread – you can get any
of these at SPAR bakeries.
SPAR boasts a great selection of conveniently

sliced Marksbury Select cheeses – think
Havarti, Emmentaler and Edam, which
work perfectly in grilled sandwiches.
Thickly slice your bread, then butter the
outside of each slice.
Choose from a variety of mustards or other
condiments for added lavour.
Add SPAR Sliced Ham and other cold
meats with a few varieties of leafy greens
like rocket and watercress – they’re delicious
served with your cheese griller.
Fill your sandwich with the cheese of your
choice, close with a slice of buttered bread and
place, butter side down, on a grilling pan or in
a sandwich toaster. Cook until golden brown.

1

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3
4
5

FH8068/01/16 Recipes and styling by Vickie de Beer. Photographs by CRPhotographic

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Our contributors
CHARLES RUSSELL
Photographer

I enjoy celebrating life with good food, wine
and friends. I’m inspired by all things visual –
no room for anything aesthetically unappealing
here! My wife and I love cooking up a feast –
anything from modern interpretations of beef
Wellington to fresh Asian summer salads with
lots of salmon. I’m all about Sriracha at the
moment – Sriracha mayo, Sriracha sticky
ribs, Sriracha burgers... it’s to die for. I love
rel—xing with — gl—ss of v— wotte €ierneef
Sauvignon Blanc.

CHRISTINE LUNDY

Wine writer

Photograph by Louis Hiemstra

French in SA – the best of both worlds!
I moved from the ‘City of Lights’ to the
Mother City. Brought up on pinot noir
from my family estate in Burgundy and
entertained in Paris’s museums, I now

get to appreciate SA’s wines and culture
in a new light. As a marketer and lover of
stories, my mission is to showcase SA’s
multilayered- and rich culture via my new
platform, Ama Culture. Food and wine is
beyond a passion – it is a way of living.

HELENA LOMBARD
Freelance journalist

My passion for food- and travel writing has
seen2me2explore2every2nook2—nd2™r—nny2
of Southern Africa – one delicious bite at
a time! I’ve written and published ive
cookbooks over the course of four years,
including Roads Less Travelled: Ultimate
Braai Master and Cooked in the Karoo.
My latest book, Road Tripping with
Justin BonelloD2w—s2pu˜lished2in2PHISF2
I suffer from incurable wanderlust!

EDITOR
Andrea Pafitis-Hill
MANAGING EDITOR
Taryn Das Neves
COPY EDITOR
Jessica Oliver
ART DIRECTOR
Samantha Lewis-Politis
DESIGNER

Lisa Campbell
FOOD EDITOR
Claire Ferrandi
COOKING ASSISTANT
Nomvuselelo Mncube
DIGITAL EDITOR
Chevaun Roux
MARKETING COORDINATOR
Jana van Wyk 011-889-0613
OFFICE MANAGER
Zerilda Nel 011-293-6047

CONTRIBUTING WRITERS Ishay Govender-Ypma, Jenny Handley,
Richard Holmes, Emma Jordan, Malu Lambert, Helena Lombard,
Christine Lundy, Ryk Neethling, Olivia Spadavecchia, Anna Trapido,
Diana Wemyss
FOOD CONTRIBUTORS Kayla Coraizin, Sarah Dall,
Vickie de Beer, Christi Semczyszyn, Jessica Sepel,
Illanique van Aswegen
CONTRIBUTING PHOTOGRAPHERS Myburgh du Plessis,
Adel Ferreira, Ishay Govender-Ypma, Annalize Nel, Rob Palmer,
Karl Rogers, Charles Russell, Olivia Spadavecchia, Dylan Swart,
Bruce Tuck, Graeme Wyllie
CONTRIBUTING ILLUSTRATOR Sarah-Jane Williams
CONTRIBUTING STYLIST Gerhard van Zyl
CONTRIBUTING DIETICIAN Maryke Gallagher
SUBSCRIPTIONS
Á2HVTH2IHH2PHT
NATIONAL SALES MANAGER Eugene Marais
CAPE TOWN SALES MANAGER Rickardt de Beer

Á2ri™k—rdtd™—xtonF™oFz—2Á2HPIEHHIEPRRT
CLASSIFIEDS SALES MANAGER Gary Wium
Á2g—rywd™—xtonF™oFz—2Á2HIIEVVWEHVVS
BOOKINGS AND MATERIAL ‚uw—id—2€ill—y2Á2HIIEVVWEHTRQ
Advertising Johannesburg HIIEPWQETHHH
Advertising KwaZulu-Natal HQIESQTEVITS
Advertising Cape Town HPIEHHIEPRQVGQS
GENERAL MANAGER Anton Botes
GROUP HEAD OF INSIGHTS Debbie McIntyre
GROUP CREATIVE STRATEGY DIRECTOR
Clive Vanderwagen
GROUP HEAD OF RETAIL MARKETING INNOVATION
Dejané Poil
GROUP HEAD OF DIGITAL Jana Kleinloog
FINANCIAL MANAGER Rohan French
MARKETING MANAGER Reinhard Lotz
PRODUCTION MANAGER Sada Reddhi
GENERAL MANAGER FINANCE AND SYSTEMS
g—rl—2xel2Á2™—rl—nd‚xehF™oFz—2Á2HIIEPRVEQSIP
PRINTING CTP Printers Cape Town
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Á €y2fox2IHID2w—r—is˜urgD2IUHH2Á2„el2HIIEPRVEQSHH2
Á2p—x2HIIERUREQSVQ2Á2Email
REPRODUCTION g—xton2rouseD2Ist2ploorD2QTV2t—n2ƒmuts2
evenueD2gr—igh—llD2PIWTD2toh—nnes˜urg

sƒy2IPTRU2™ompli—nt

PUBLISHER AND PROPRIETOR CTP Limited
The F&HE test kitchen is sponsored by Prestige.

CONTACT US €y2fox2IWVWD2€—rkl—ndsD2PIPI2
Á2g—xton2rouseD2Rth2ploorD2QTV2t—n2ƒmuts2evenueD2gr—igh—llD2
PIWT2Á2„el2HIIEPWQETHRU Á2im—il2foodhomed™—xtonF™oFz—2or2
visit foodandhome.co.za

P2

tex…e‚‰2PHIT



15

51
FEATURES

COVER STORIES
68 ON A LIGHTER NOTE
Healthy salads for a fresh start
to the new year

76 BEYOND BUBBLES
Celebrate New Year’s Eve with the
shining stars among SA’s sparkles

116 FEEDING THE PLANET
2016 top tips and trends in the
ever-evolving world of food

96 BERLIN GOES VEGGIE

Germany’s capital is sexy, creative
and, now, vegetarian!

FOOD FEATURES
28 EATING LOCALLY
The stuff of magic and alchemy at
Chez Pépé
60 PATHWAY TO ENLIGHTENMENT
Christi Semczyszyn has started
a revolution at Tjing Tjing Torii
80 IN WITH THE NEW
Sensational savoury cheesecakes
86 COOKBOOK EXTRACT
Jessica Sepel’s The Healthy Life
110 A SLICE OF PATISSERIE LIFE
Dedication and passion are key at
La Petite Patisserie

4

JANUARY 2016

COMPETITIONS
9

DEAR FOOD & HOME…
Share your views and win
a Canon PowerShot S200
camera, worth R3 399


bakers and producers,
worth R504
50 WIN WITH BREVILLE
Two lucky winners can each
win a Breville appliance hamper,
worth R12 097!
91 WIN A COPY OF
THE HEALTHY LIFE
Three lucky readers can each
win a copy of Jessica Sepel’s
cookbook, worth R399

35 WIN WITH SIMONSIG
Three lucky readers can each win
a case (6 bottles) of Simonsig’s
sparkling wines, worth R900

123 SUBSCRIBE & WIN
Subscribe or renew your
subscription and get an extra
subscription to our sister
magazine, Garden and Home

40 WIN A COPY OF THE GREAT
AUSTRALIAN COOKBOOK
Five lucky readers can each win
this collection of 165 recipes from
Australia’s best chefs, cooks,

124 WIN A COPY OF FROM VENICE

TO ISTANBUL
Complete our foodie blockword
and you could win a copy of
Rick Stein’s cookbook, worth R525

FACEBOOK.COM/FOODANDHOME
ENTERTAININGMAGAZINESA

TWITTER.COM/FHEMAG


JANUARY 2016

60

CONTENTS
12

ON THE COVER

RECIPE AND STYLING BY SARAH DALL
PHOTOGRAPH BY MYBURGH DU PLESSIS

REGULAR
FOOD FEATURES
44 FRESH
The canary-yellow lying saucershaped pattypan

REGULARS
6


ED’S LETTER

48 SUPPER ON THE DOUBLE
Quick ’n easy midweek meals

15 FOOD BITES
News, trends, shopping,
restaurants, decor, products
and time savers

51 IN SEASON
Green beans, asparagus, peaches
and strawberries

34 DRINK UP
Get the latest liquid views
and news

92 JUNIOR CHEF
Lucca de Beer reveals his
secret behind the world’s
best nachos

38 PIMP YOUR…
Ice bucket

102 LIGHTEN UP!
Crumpets


42 KITCHEN FILES
Tips, tricks and nice-to-know info

104 USE IT OR LOSE IT
Coconut milk

58 SURF’S UP
Hidden treasures on the net

108 THIS MONTH, WE LOVE…
Sumac

122 TRIVIA
How well do you know your food?

PINTEREST.COM/
FOODANDHOMEMAG

124 FOODIE BLOCKWORD
126 RECIPE INDEX
126 STOCKISTS
126 TRIVIA ANSWERS
128 SLICE OF LIFE
Edward ‘Steady Eddy’ Khumalo of
Remo’s restaurant group

40 BOOKS FOR COOKS
The latest on the cookbook shelves

INSTAGRAM.COM/

FOODANDHOMESA

foodandhome.co.za

JANUARY 2016

5


ED'S LETTER

confess to rolling
my eyes whenever
I hear yet another
trite declaration from
someone vowing to
make a fresh start
come January. It’s not
that I don’t respect good
intentions and all that,
but, in this day and age
of instant gratification, we
want to see results and we
want to see them now. To
have to wait until mid-March
to see if your friend’s bubblyfuelled flourish of a resolution
made at 12.02am on New Year’s
Day has actually transpired is,
well, yawnsome.


Anyway, enough of my yawnsome natter.
Let’s get to the part I couldn’t be more
excited to tell you about: after
a brainstorming session of note a couple
of months ago, the F&HE team decided
it’s time for a resolution revolution to ring
in the New Year. And so, what started as
much ‘oohing’ and ‘aahing’ over each
others’ wish lists – amidst compulsive
coffee gulping and getting our wires
crossed over whether Mac or PC laptops
use DVI or VGA cables to connect to
projector screens – has resulted in the
January issue: a basketful of fresh ideas

I’ve long been a fan of Ceramic Factory, from which handcrafted
ornamental- and functional products are borne in the beautiful cradle
of the Robertson wine valley – whether you’re more edgy, quirky or
simplistic in your artistic taste, Ceramic Factory has a plethora of gorgeous
pieces for you! My latest discoveries are their Aldus and Geometric
collections, which include this Aldus potplant holder with large copper stand
(R749), Aldus vase with wooden top (R399) and tall Geometric vase (R599),
available at Ceramic Factory stores (ceramicfactory.co.za) and home.co.za.

6

JANUARY 2016

and abundant creativity, ready
and waiting for you to delve into. No

delays and no promises of things to
come – it’s all right here, right now.
Just a lip through the pages that lie
beyond will reveal a tempting glimpse of
the new, super-handy, regular features
in store for you this month and more
in 2016, such as our planting guide
(page 23), our ‘Pantry hacks’ for those
(hopefully rare) times when you’ve got
little more than a tin of tuna and a can
of soup to work with (page 21), ‘Supper
on the double’ with easy and delicious
dishes ready in under an hour for those
inspiration-starved midweek nights
(page 48), how to ‘Lighten up!’ by making
a healthier version of a much-loved
classic dish (page 102), as well as savvy
ways to use up leftover ingredients in our
‘Use it or lose it’ feature (page 104).
And for the intellectual gourmands
who love our ‘Trivia’ page, we’re testing
your culinary knowledge even more
with our new ‘Foodie blockword’ (page
124) – this month, it’s about New Year
customs the world over, so why not pull
up some chairs and challenge yourself
and a few pals to this fun brain-teaser over
a tray of irresistible toasted sandwiches
and a bottle or two of your favourite
tipple. Sound good? For gourmet toastie

inspiration, look no further than SPAR’s
drool-factor cheese grillers on our inside
front cover.
Cheers to a fabulously foodie 2016!

Product photograph by Ceramic Factory. Ed’s proile photograph by Dylan Swart

I

REVOLUTION


Nespresso Boutiques:
V&A Waterfront | Canal Walk | Sandton City | HydePark | Menlyn Mall | Gateway
Nespresso Club: 0800 637773
Discover more gift ideas at www.nespresso.com/festive


What a great issue November 2015 was! So many incredible
competitions, plus comfort for the foodie soul. It’s wonderful
to know that black trufles are being farmed locally, showing
that SA food products are just as good as any
grown overseas – our young olive-oil industry is a
prime example. So brave and patient the Andersons
are – I wish them so much luck and good houndsnifing with their beautiful and talented Shammy.
Next, your ‘Kitchen iles’ has been framed and is hanging in my kitchen for
a quick and quirky reference. So handy – thanks a bunch! Your Diwali recipes have
inspired me to cook up an Indian feast on Christmas Eve, and those vanilla burfees
with blueberries will be our leave-out-for-Santa treat this year.
Your ‘Junior Chef’ article yielded a stunning recipe, which I am going to produce

for Christmas lunch as part of a dessert buffet. It seems extremely do-able and
beautiful to behold too. Well done to Courtney le Roux.
The Bree Street restaurant proiles have given me renewed zest to explore Cape
Town’s emerging foodie strip. Some of the recipes, generously provided by the
owners of those restaurants, look delicious – the aubergine Parmigiana, Peruvianstyle, lemon-cured, raw ish, butternut-illed panzerotti with prawns, and the
elderlower panna cotta will all be on my Christmas-lunch menu in various guises.
Thank you for making my Christmas-food planning so easy this year. Keep on
cooking (and eating, of course), everyone!
Leila Golby, Cape Town

WINNING
LETTER

I bought the August 2015 F&HE from my local SUPERSPAR. This was
after my sister recommended it to me as a way to get extra recipes
to add to my new cookbook collection, as I have been planning, for
almost a year now, to get back into cooking and food in general.
The main challenge on my cooking journey, apart from living with
three family members with speciic food likes and strong dislikes,
has been inding recipes that are low-GI and diabetic-friendly to
add variety to what I make. I can’t compromise on this as two of
my family members are diabetic. The cookbooks we bought were
a step forward in bringing that variety, as they catered for people
with diabetes and allergies. The F&HE magazine just completely
complemented both! I looked at recipe after recipe and they all were
simple enough to add to daily cooking, as well as interesting and
they met the tastes of the household. So far, all of the recipes have
been just what I need – and I can simply substitute an ingredient if
my family doesn’t like it and still have a smashing dish afterwards.
It’s pure inspiration and a wonderful relief to be able to cook

conidently while trying out something new. I am really looking
forward to grabbing the next issue of F&HE when it is released – for
this, I will make no substitution! Thanks for the wonderfully simple,
accessible, versatile and exciting recipes that are perfect for my
low-GI, diabetic-friendly, ad-hoc cooking lifestyle.
Joy Zimba, Midrand

8

JANUARY 2016


Next month’s winning letter will
receive this pocketable PowerShot
S200 from Canon, worth R3 399.
The PowerShot S200 delivers
stunning image quality and easy
access to manual settings in a modern,
pocketable design – with a host of creative features for
those seeking their next step in photography. Combining
an ultra-wide angle bright f/2.0 lens, a higher-sensitivity
10.1 Megapixel CCD sensor and a PureColor II G screen
with tempered-glass layer, the PowerShot S200 lets you
capture the moments meant to last a lifetime and relive
the experiences again and again with high-quality images.
Share your favourite shots on social networks with its
integrated Wi-Fi or conveniently
back up your images to cloud
services, including Flickr and
Google Drive™.

Write to F&HE and share
your food experiences. Email

F&HE reserves the right to
edit letters and award prizes
based on merit.

WHAT WE’RE LOVING ON
RING IN THE NEW YEAR WITH ALL THINGS
BRIGHT AND BEAUTIFUL (AND DELICIOUS!)
@cloudsandcoffee

Food, fashion, design,
people and places are
just the tip of the iceberg
when it comes to the range
of things Katie Newburn
covers. Her impeccable
eye and ability to capture
anything with the inest,
simplest detail makes her
the epitome of why we
follow people on Instagram
– don’t miss this one!

@naturally_nutritious

Melanie Lionello is a
nutritionist who has
taken her passion for

healthy eating into the
recipe-developing- and
cookbook sphere. The
Australian sweetheart
knows how to create and
capture colourful dishes
that are oozing goodness.
Follow her for your health
inspiration!


menu
JANUARY 2016

SUGGESTIONS
P48

EACH MONTH, THE
F&HE TEAM WILL PICK
THEIR FAVOURITE
DISHES FROM THE
ISSUE AND OFFER
SOME INSPIRED
MENU OPTIONS FOR
YOU TO RECREATE
AT HOME AND ON
SPECIAL OCCASIONS.
THIS ISSUE, WE’RE
FOCUSING ON THE
NEW YEAR – FROM

GLITZY PARTIES AND
FRESH STARTS TO
SHARED MEALS
WITH FRIENDS AND
LOVED ONES

P90

DINNER FOR TWO

ON THE LIGHTER SIDE

Loaded hasselback
potatoes with buche,
tomato salsa and
chorizo crumbs

Pattypan and bulgurwheat sushi with
mango-chilli dip

PAGE 31

Pan-fried trout with lemony
mashed peas
PAGE 48

Ylang-ylang ice cream
PAGE 24

PAGE 46


Tomato and Basil
Zucchini Pasta
PAGE 90

No-fuss peach
and strawberry
frozen yoghurt in
white chocolate and
coconut cones
PAGE 57

TARYN DAS NEVES
CHEVAUN ROUX
“With a new baby in the house, it’s
dificult to ind time to make dinner,
nevermind quality time with your
partner. Regular date nights and
dinner for two are what’s needed
for a much-deserved break! The
pan-fried trout is so quick and
simple to make and the fragrant
ylang-ylang ice cream will inish off
the meal beautifully, leaving you
calm and restored!”

10

JANUARY 2016


“The perfect menu if you’re
feeling the (over)indulgence from
festive feasting. I especially
loved the bulgur-wheat sushi –
a little different but ‘helluva’ tasty!
And, so quick and easy to make.
For pasta lovers, substituting
heavy spaghetti for the lighter
alternative of zucchini noodles
is an absolutely inspired idea.”


PERFECT MATCHES

CLAIRE’S TIP:
“I think the most important thing about hosting is making those you love feel at
home. Take the pressure off yourself to be the perfect host and you’ll have the space
to cook in a way that is as rewarding as your dishes are delicious.”

P81

P89

P102

NEW YEAR’S EVE

LADIES’ BRUNCH

THE SHARING TABLE


Beetroot and
salmon cheesecake

Chilled coffee and
vanilla milk

Slow-cooked Lamb Shoulder

PAGE 81

PAGE 21

Crunchy radishes
with cinnamon-poached
pears, goat’s cheese
and brown butter

Chia breakfast bowl
with whitemulberry milk

PAGE 89

Chargrilled green beans and
asparagus with crispy bacon
PAGE 74

PAGE 18

Smashed baby potatoes with

anchovies and crispy capers

Chilli & coffeerubbed steak

Banana crumpets
with vanilla yoghurt
and fresh berries

PAGE 74

PAGE 21

PAGE 102

PAGE 70

Fried bananas in
a vanilla-coconut broth
with a nut butterand-honey sauce

Crumbed buchette, harissagrilled chicken and barley salad
with a creamy basil dressing
PAGE 32

Frozen chocolate and
strawberry roulade
PAGE 54

PAGE 106


ANDREA PAFITIS-HILL

JESSICA OLIVER
“Time to celebrate! With the gourmet
goodies to go... I went for tasty and
colourful to add to the glitz and glam
of a fab New Year’s Eve party. Plus,
the extra caffeine kick in the steak
rub will keep you going all night!”

“What a very virtuous menu this
is – how unlike me! I must confess
it’s taken me a while to talk myself
into sampling some of the newer
superfoods out there, like chia seeds,
but, as the saying goes, ‘Don’t knock
it till you’ve tried it’. I’ve got this brunch
menu lined up for when post-festiveindulgence guilt sets in – I can’t wait
to see the amazed faces around the
table when they taste just how yummy
the wheat- and gluten-free banana
crumpets are!”

CLAIRE FERRANDI
“Invite your friends round, ill
your table with platters of sharing
food and let everyone help
themselves! Make the frozen
roulade a day in advance and
serve as a refreshing inale.”


foodandhome.co.za

JANUARY 2016

11


CHECK OUT OUR OTHER
DELICIOUS SAVOURY
CHEESECAKE RECIPES
ON PAGE 80.

RECIPE AND STYLING BY SARAH DALL
ASSISTED BY ESMÉ RETIEF
PHOTOGRAPHS BY MYBURGH DU PLESSIS

Lewis Grizzard

12

JANUARY 2016


COVER

DISH


BE ADVENTUROUS AND TRY OUR SCRUMPTIOUS

RICOTTA AND EXOTIC TOMATO BAKED CHEESECAKE
AT ANY OF THESE THREE VENUES
BOCADILLOS, PE

KIKKA, PAARL

Chef Sonia
Jacobs

Head chef
Heila van Zyl

Bocadillos recently opened their
second restaurant, situated in
the stunning Lemon Tree Centre.
Well known for their baked goods,
wholesome food and great coffee,
the stylish new Bocadillos on First
specialises in an excellent variety of
wines to suit every occasion. With
an extensive breakfast-, lunch- and
dinner menu, head chef, Heila van Zyl,
chooses only seasonal ingredients
sourced from local suppliers. The
venue is perfect for functions, dinner
parties and wine-pairing dinners.
BOOKINGS: 041-581-8081;

bocadillos.co.za


Husband-and-wife team, Abe and
Karike Conradie, have created a
friendly, big-hearted and welcoming
space boasting great coffee, food,
lowers and gifts. The mouthwatering aroma of just-baked cake
and the fragrance of fresh lowers
delights the senses in this colourful
coffee shop and deli. The menu is
both healthy and indulgent, with
low-carb options available for most
dishes. Check out their online shop
for great gift ideas or to buy a
delicious cake and lowers for your
next party.
BOOKINGS: 021-872-0685;

kikka.co.za

This delightful café, in the heart of
Kyalami, offers a fusion of ine dining
and bistro-style meals, and has also
become famous for its delectable
high teas! The menu is organic and,
according to head chef Shaun Janse
van Rensburg, is sourced as locally as
possible. Enjoy the comfy couches,
where you can sit quietly, reading and
sipping speciality lower teas, or bag
a table on the wide, open deck – the
perfect place to sample craft beer over

their tasty burgers. Available for functions,
the team will work with you to get the
menu, decor and drinks just right.
BOOKINGS: 011-466-0195;

reservations@
cafehemingways.co.za
Head chef
Shaun Janse van
Rensburg and pastry
chef Engela Hennig

CAFÉ HEMINGWAYS, JHB

Our January cover dish will be served at the above restaurants from
Monday 7 December 2015 – Sunday 31 January 2016.
14

JANUARY 2016


foodandhome.co.za

JANUARY 2016

15

Platter courtesy of Oddzbin and bunting courtesy of In Good Company. See stockists’ directory on page 126 for details.

Trending: Cava


foodbites
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WORDS AND STYLING
BY CLAIRE FERRANDI
PHOTOGRAPHS BY
DYLAN SWART


Once upon a time, there was only Champagne, the king of bubbly,
to consider for sipping on at special occasions. Although not
new, we’ve recently spotted Spanish bubbly, cava (which means
‘cave’ or ‘cellar’ in Spanish and Catalan), popping up all over the
international drinks scene and we’re loving what we’re tasting!
Cava is produced in the traditional method of Champagne
(Méthode Champenoise), but only producers in the Champagne
region of France may use the term ‘Méthode Champenoise’.
Therefore, in Spain, cava is made in the ‘Método Tradicional’
or ‘Traditional Method’, using a blend of three Spanish grapes,
macabeo (known as viura in Rioja),
parellada and xarel-lo. Together, these
grapes make for a balanced and fruity
sparkling wine. Interestingly, cava
producers have played a signiicant role
in developing winemaking technology –
one example is their invention of the
gyropalette, a machine that helps speed up
the process of reining wines and extracting
sediment from the bottles, which had

originally been done manually.
Perfect for celebrations over the festive
season, cava pairs particularly well with
Brie, olives, almonds, smoked salmon
and prosciutto, so it is an ideal choice to
pair with tapas dinners on balmy summer
evenings. Cava is becoming more readily
available in South Africa – we’ve spotted
it in speciality wine merchants, online at
ngf.co.za, cybercellar.co.za and at select
Woolworths stores.

4

January – 29 February. Table
Mountain Cableway’s halfprice sunset special. Enjoy
spectacular views and summer
sunsets over Cape Town from
this iconic landmark. Available
from 6pm, adults pay R120 and
children aged 4 – 7 pay R57,50 when
purchasing return tickets from the
Cableway Ticket Ofice or online.
For more info, call 021-424-8181 or
visit tablemountain.net

16

JANUARY 2016


16

voyage
discovery
If you missed out on the captivating Titanic: The
Artifact Exhibition in Johannesburg, don’t let the
Cape Town tour pass you by. Now open until 3 March
2016 at the V&A Waterfront, experience the personal
belongings and numerous items recovered from the
shipwreck and remember all whose lives were lost or
changed by one of the biggest maritime disasters in
modern history.
With culinary experiences available too, relive the
food from a bygone era with menus from the actual
journey recreated for your enjoyment. For further
details and bookings, visit titanicexpo.co.za

January. MLK Food
and Beverage Consulting
open day. Visit Chef
MLK’s open day. Enroll on the day
and receive 10 per cent discount
on fees. Pay only R34 650 for
a professional chef certiicate
(8 months), R60 750 for a diploma
(10 months) or R87 750 for a
combined certiicate and diploma
(18 months). For more info, call
076 296 6916 or visit chefmlk.com


23–24

January.
Start of the
Harvest
Celebration at Delheim Estate.
Tickets are limited to 120 adults
per day and cost R300 pp (R175 for
children under 12; children under 2
are free), which includes all the
activities and food, a Delheim wine
glass and live-music entertainment.
Pre-bookings are advised. 021-8884607;

Photograph by Annalize Nel

Trending


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Suzelle DIY
It was an ecstatic and
deserving Jamie-Lee
Saunders, commis chef at
Red Indigo Restaurant at
Grootbos Private Nature
Reserve in Hermanus, who
won the inaugural Young Chef
2015 Award at this year’s

‘Chefs who share – the ART
of giving’ black-tie charity gala
at the Cape Town City Hall.
The glamorous culinary event saw the talents of 14 of the
country’s top chefs who, with seven top sommeliers, worked
in seven teams to serve a spectacular feast. Jamie-Lee,
as one of seven inalists selected for their canapé entries,
teamed up with chefs Chantel Dartnall from Restaurant
Mosaic at The Orient and Scot Kirton from La Colombe.
Her winning canapé recipe for pink-peppercorn macaroons
with duck-liver pâté and candied apples, her professionalism
and personality wowed the judges and earned her the
coveted title. The once-in-a-lifetime prize includes a trip to
Europe to spend several days cooking in a Michelin-starred
restaurant, before visiting the Moët & Chandon headquarters
in Épernay. What an effervescent start to what will surely be
a sparkling career in the culinary industry! By Jenny Handley
For the winning recipe, visit foodandhome.co.za

The F&HE team was tickled pink paging through the
hilarious SuzelleDIY: The Book (Human & Rousseau,
R325), which offers a humorous twist on DIY projects –
where things mostly go right, but sometimes also go
a little wrong!

Move over quinoa – there’s a new African superfood
on the shelves! Baobab powder is extracted from the
baobab-fruit pod and, because it naturally exists as
a powdered pulp, is sifted only twice to remove seeds
and ibre before being bottled to add a boost of

vitality to your daily smoothie or breakfast. Packed
with vitamin C, calcium and magnesium, it’s also
an antioxidant and has prebiotic properties. Give it
a try in our pattypan smoothie on page 47. For more
info and stockists, visit ecoproducts.co.za

With school starting and time a luxury at the beginning
of a new year, why not let catering and culinary architect,
Nicole Paritt, take care of dinner. With a variety of
delicious menus available – from Banting to low-fat –
from an affordable R380 per week
and delivered to your door, Ginger
Apple can provide you with
nutritious and healthy meals.
Also available for event catering.
For menu details and further
info, visit gingerapple.co.za

foodandhome.co.za

JANUARY 2016

17


Blogger of the month

Romey Aspden tells us how she’d like to feed the world happy with her
inspirational principles and practices behind healthy eating. This Joburgbased foodie knows every trick in the book when it comes to creating
a sustainable lifestyle. She also shares one of her favourite ‘fill-me-up-withthe-goodness’ recipes, chia breakfast bowl with white-mulberry milk....


For as long as I can remember, I have
had an interest in all things to do
with health, particularly healthy foods.
I knew from a very young age that
I wanted to work with food. Ironically,
it was during my university years, and
while I was studying nutrition, that
I was the most unhealthy. After many
years of abusing my body, I felt
completely disconnected from the
person I had once been. When I moved
back home, I was chronically fatigued
and depressed.
It was at this stage of my life that my
real, purpose-driven journey with
food began. I reconnected with my
body and health through high-quality,
unprocessed, plant-based foods
and healed a chronic systemic acne
condition, as well as my fatigue and
anxiety. I haven’t looked back since.
Food makes me feel abundant,
supported and uplifted. Ultimately,

for me, cooking with high-quality,
plant-based foods is a tangible, selflove practice. When I nourish my
body, it positively inluences how
I feel about myself, which then manifests
into how I treat other people. When

you look after yourself, when you get
enough rest, when you consume deeply
nourishing foods, the natural result is
that you become more energetic and
more joyful.
To create a consistently healthy
lifestyle, you have to plan ahead.
Find a health blogger who inspires you.
Commit to trying one new recipe per
week. Go to a health shop and buy one
or two ingredients and slowly start to
stock your pantry in this way, having
a larger variety of healthy foods to work
with on a day-to-day basis. Like all
things in life, learning how to support
yourself daily with creative ease
takes practice.

30ml (2 tbsp) honey, to drizzle

Recipe

Makes 1 bowl EASY 20 mins + 4 hrs,
to soak

18

500ml (2 cups) water
60ml (¼ cup) cashews, soaked for
about 4 hours + extra, to garnish

60ml (¼ cup) white
mulberries (available at
soaringfreesuperfoods.co.za) +
extra, to garnish
15ml (1 tbsp) hemp seeds
1,25ml (¼ tsp) ground cardamom
2,5ml (½ tsp) ground cinnamon
50g chia seeds

JANUARY 2016

1

Place all of the ingredients in
a blender, except the chia seeds
and honey, and blitz on high for a few
minutes until you have a smooth and
creamy consistency.
Add the chia seeds to your newly
made mulberry and cashew-nut
milk and leave to stand for up to
15 minutes, giving the chia seeds
enough time to swell up and absorb
the liquid.
Once ready, pour your mixture
into 2 bowls and garnish with
some mulberries, cashews and
a drizzle of honey. Enjoy!

2


3


Photograph by Brandon Wainwright

CAPE
TOWN:
DOOR 221

Door 221 is the new kid on
the upper-Bree Street strip
of colourful cottages. The
decor of this tapas- and
cocktail bar is laid-back,
yet carefully curated for just
the right amount of Cape
Town edge. The dark-wood
bar is the showpiece.
We order a Negroni and
a whisky sour from the
chalkboard menu. There
are a couple of wines on
offer too, as well as, of
course, the prerequisite
craft beer. And, who can
resist sticky chicken wings? We certainly can’t.
We also have a pulled-pork taco as well as the
tuna option. The food is fresh, delicious and
packing lavour. The chef has taken great care

to make sure all the elements of a dish shine
– from the luffy, made-on-site tacos to the
luscious, slow-cooked pulled pork. These bites
share the menu with burgers and bratwurst and they, apparently,
also make a trinchado that’s bang on the money – I’ll have to try
it next time. Door 221 is open from Tuesday to Saturday from
4pm – 2am, making it the perfect spot for after-work drinks,
a night out or even a celebration. 221 Bree Street, Cape Town;
082 770 3366. By Malu Lambert

EATOUT @

JOHANNESBURG: PRON

PLETT: EQUINOX FLAME
& FLAVOUR

The new, glossy, blue-and-white, 100-seater, built under The
Lookout Deck, has a menu devised by star chef, Garth Stroebel.
Menu highlights include grilled espetada, crayish, prawns and
line ish, all done on the open-ire pit, adding an authentic
‘braaied’ lavour. There’s also a wood-burning oven for pizzas
– with a twist: caramelised pulled pork and curried prawns
are just some items on the toppings list of what owner Chris
Stroebel says are more like ‘fancy latbreads’. Desserts are
totally heavenly with home-churned ice creams infused with
salted popcorn and burnt Knysna honey. In fact, with a 100km
sourcing dictum, most ingredients are fresh and local and come
from small suppliers along the fertile Garden Route. The Lookout
Beach, Plettenberg Bay, 044-533-0637. By Emma Jordan


Emma Chen, owner of the renowned Red Chamber in Hyde Park,
has opened her second, authentic, Chinese restaurant – and
it’s as brilliant as its predecessor! PRON (People’s Republic
of Noodles) brags a small, but colourful menu with a list of
tapas and noodle mains – as ideal a sharing menu as you’ll
get. For the more adventurous, try the wood ears (a Chinese
mushroom) and pig ears (actual pig ears), while those in love
with the lavour of Chinese cooking can go for classics like
Sichuan chilli chicken with peanut sauce and sprouts, or
chashao pork soup noodles. Waiters are well informed
about the dishes, so any queries or ponderings are answered
with in-depth- and incisive responses. 69 7th Street, Linden;
011-782-1736. By Chevaun Roux


MARKET of the MONTH:
through looking for some cold beers, which we ind in an
Driving through the warren of Stepford-style mansions to
interior bar. On the way there, we pass through racks of
get to the market is tricky. Okay, we’re a little lost. Luckily,
high-end clothing, hats, bikinis and jewellery. Seating is easy
we can hear the booming voice of the polo commentator,
to ind – we see there are plenty of tables on the terrace and
which we follow until we ind ourselves joining the wellmarket-goers have commandeered part of the inside of the
heeled throng spilling into the Market at Val de Vie.
restaurant too.
Famed for its Polo Club as well as for Olympian and
There is a small kiddies’ play
marketing director, Ryk Neethling,

park and many of the little ones,
Val de Vie is a residential wine estate
by the horses, crowd
– one that boasts its own health
“The market’s unique selling point is fascinated
around the fence at the end of
club, restaurant, tennis academy and
the live polo match, which takes place the ield.
Ryk’s swimming school. And, now
With craft beers in hand,
that season’s here, a market too.
right in front of the crowd.”
the next step is to ind something
The market’s unique selling point
to eat. Parked among the
is the live polo match, which takes
painting-propping cars is
place right in front of the crowd.
a selection of food trucks. Pizza, burgers and tacos – it’s
Horses gallop across the expansive playing ield while Paarl’s
all happening, but I’m drawn to the retro Meisies Kitchen
blue sky shimmers above. People in Panama hats lounge on
Food Truck. Perusing the menu between sips, I decide on
the grass, drinking wine. Expensive cars prop up expensive
a Banting-friendly dish of chicken breast, salad and sage
polo paintings. It’s all very exciting. And hot.
‘caulirice’ (caulilower rice).
The market section is set up along the walls of the Polo
Live-music lovers will be pleased to know folk-rock duo,
Pavilion’s terraces. There are stalls selling home-style pies,

Bottomless Coffee Band are regular performers here.
bratwurst, pastries, ice cream and the like. We meander

Serves 4 EASY 30 mins
CAJUN CHICKEN
500g deboned chickenbreast fillets
100ml lime juice
30ml (2 tbsp) cajun spice
60ml (¼ cup) plain yoghurt
CAULIRICE
1 cauliflower head, leaves
removed
50g butter
60g leeks, chopped
handful fresh sage leaves,
torn
juice of 1 lemon
salt and freshly ground black
pepper, to taste

SLAW
¼ head white cabbage,
finely sliced
½ head red cabbage,
finely sliced
3 large carrots, grated
fresh ginger, peeled and
chopped, to taste
DRESSING
100ml sesame oil

juice of 1 lemon
15ml (1 tbsp) soya sauce
15ml (1 tbsp) white wine
vinegar
brown sugar, to taste

1

For the chicken, marinate
the illets in the lime juice
and spice. Heat a pan over high
heat. Cook the chicken until
golden brown on the outside
and cooked through, about

3 – 4 minutes. Cut the chicken
into strips and drizzle with the
yoghurt. Set aside.
Using a food processor,
blend the head of
caulilower to form caulirice.
Add the butter to a
saucepan over medium
heat. Once hot, add the leeks
and fry, 2 – 3 minutes. Add the
caulirice and cook, 8 minutes.
Add the sage, season to taste
and cook for a further minute.
Turn the heat off and place a lid
on the saucepan.

For the slaw, combine
all of the ingredients and
set aside.
For the dressing, combine
all of the ingredients and
pour over the slaw. Toss to coat.
Serve the chicken with the
caulirice and slaw.

2
3

4
5
6

Market at Val de Vie, Val de Vie Estate, R301, Jan van Riebeeck Drive, Paarl. Upcoming summer markets
with polo matches: 7 February 2016, 13 March 2016, 10 April 2016. valdevie.co.za


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I N S TA N T C O F F E E
RECIPES BY CLAIRE FERRANDI ILLUSTRATIONS BY SARAH-JANE WILLIAMS

T YOU
G WHA ITH
IN
R
E

D
UP W
WON
U WHIP
CAN YO MON PANTRY
A COM WATCH THIS
?
STAPLE R OUR QUICK
O
F
E
C
THLY
SPA
SY MON
A
E
D
N
A
...
HACKS

MAKES 1
An affogato is perfect as a simple and
sweet end to a summer lunch. For
1 affogato, combine 7,5ml (1½ tsp)
instant coffee with 40ml boiling
water and serve alongside 2 scoops
vanilla ice cream in a glass. Allow your

guests to pour their espressos over
their scoops of ice cream.

MAKES 2
Combine 500ml (2 cups) boiling
water with 15ml (1 tbsp) instant
coffee and pour into ice trays to
freeze overnight. Combine 300ml
milk with the seeds of 2 vanilla pods
and a little sugar to taste, if desired.
Pile 2 glasses with coffee ice cubes
and pour over the vanilla milk. Serve
immediately instead of your hot,
morning cappuccino.

SERVES 2
To make an intense and delicious rub
for your next steak, combine 15ml
(1 tbsp) instant coffee with 1 seeded
and finely chopped red chilli. Add
a small handful thyme leaves and
15ml (1 tbsp) olive oil and rub all over
2 steaks. Grill your steaks in a smoking
hot pan or over hot coals until done to
your liking. Season well and allow to
rest for 10 minutes before serving.

foodandhome.co.za

JANUARY 2016


21


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like a diamond!
ADD SOME SPARKLE TO YOUR NEW YEAR’S
CELEBRATIONS WITH THESE GLITTERING PRODUCTS
COMPILED BY GERHARD VAN ZYL

LIGHT IT
Glass jar candle
with text print, R99,
home.co.za
THROW IT
HANG IT

Balloon confetti and
streamers, R285,
ingoodcompany.co.za

NYE party garland
(33cm x 15cm), R215,
ingoodcompany.co.za

ICE IT
Plated stainless
steel champagne
cooler in rose gold,

R399, home.co.za

SIP IT
Large champagne flute,
R69,95, woolworths.co.za

PILE IT
Gold-dot dinner
plate, R79,95,
woolworths.co.za

CLINK IT
Ralph Lauren
Dagny Champagne
Saucer, R1 950,
apsleygroup.co.za

22

JANUARY 2016

FILL IT
Printed glass
tumblers, R120
for a set of 2,
woolworths.co.za


Look out for
recipes in our upcoming

March issue using your
newly grown French
beans and rocket, which
you should have in
abundance!

AT F&HE, WE LOVE THE MOVEMENT TOWARDS SUSTAINABLE AND
SEASONAL EATING AND WOULD LIKE TO ENCOURAGE READERS TO
START THEIR OWN VEGETABLE PATCH AT HOME. IT’S JUST SO EASY!
EVERY MONTH, WE’LL LET YOU KNOW WHICH ITEMS ARE GOOD FOR
PLANTING ACROSS SOUTH AFRICA

This is a lovely crop to grow from seed during the
summer. Relatively quick to mature, bush- or French
beans can be harvested 8 – 10 weeks after planting,
when the pods are about 10cm in length. Beans need to
be planted in a sunny area with well-drained soil, where
they will receive at least ive hours of full sun a day.
When planning your vegetable patch, keep in mind
that beans do well when planted with cabbages,
carrots, caulilower, celery, aubergines, lettuce,
spinach, rosemary and sage. Avoid planting with
fennel, leeks or onions.
Sow the seeds 2cm deep and about 10cm apart
at the base of a cane stick, which the beans can be
anchored to once they begin to climb. A trellis can also
be used. If planting rows, allow at least 60cm between
rows. Water early in the morning and, on very hot days,
again in the late afternoon/early evening.


A great addition to any summer salad, this peppery
herb is an easy winner to grow in the garden, or, if
space is limited, in a 25cm pot or container in your
kitchen or on a balcony. Plant in an area where it will
receive suficient sunlight, but where it will also get
some shade from the summer heat. It’s important to
keep rocket watered regularly, preferably in the early
evening, with the top layer of soil moist, but not soaked.
If not watered, the plant will easily bolt and go to seed.
After about a month to 45 days, the plant should have
reached about 15cm in height and you can thin out the
leaves. The duration of your rocket harvest is determined
by how frequently you snip the lower- and seed buds
from the plant – the more you snip, the longer the harvest
will last. The lowers are also edible and taste great!
Plant with other salad and Asian-green varieties,
like lettuce, cabbage or bok choi.