sugar & spice
a fresh take
VEGGIE & VEGAN BRAAI-UP!
ICE CREAM LIKE YOU’VE
NEVER IMAGINED IT
THE PERFECT
GARDEN PARTY
THE TOP
10
FOOD TRENDS
OF 2020
FROZEN TIRAMISU LOAF
hot list
JAPANESE PANCAKES
SALTED SPINACH, BUCHU
AND FENNEL CRACKERS
A WORLD OF COCKTAILS
JANUARY 2020
R40,00 (VAT incl.)
Other countries
R34,78 (tax excl.)
IT’S ALL ABOUT THAT BASE – CHECK OUT OUR FIVE SCRUMPTIOUS SPINS ON PIZZA!
JANUARY 2020
contents
38
ON THE COVER
FROZEN TIRAMISÙ LOAF
90 RECIPE AND STYLING BY CLAIRE FERRANDI
PHOTOGRAPH BY DYLAN SWART
COVER STORIES 58 DELICIOUS & SIMPLE
4 FOOD TREND FORECAST 8 Budget meals in minutes
What to eat in 2020 98 #EATMOREPLANTS
8 COVER RECIPE Plant-based eating at its best
Frozen tiramisù loaf
20 BUSINESS WATCH REGULARS
Unusual artisanal ice creams are FEATURES 2 ED’S LETTER
beguiling customers of Tapi Tapi 66 ON THE DOCK OF THE BAY 7 RECIPE INDEX, KEY TO NUTRI
in the Western Cape Durban’s iconic eatery, BUTTONS
28 TREND OF THE MONTH 9th Avenue, has a new 12 FOODBITES
Japanese pancakes home on the Yacht Mole New household and food products
30 DRINK UP 73 COMING IN FEBRUARY 18 OUT & ABOUT
Liquid news, simple wine swaps A peek into our next issue Food events for your diary
and sophisticated cocktail ideas 74 JUST THE VEGANING 19 BOOKS FOR COOKS
from all seven continents Vegan canapés to intrigue The latest releases on our
60 LIFE’S A PICNIC and inspire in the new year cookbook shelves
The cushiest garden party ever! 54 PETS’ POZZIE
82 COOKBOOK EXTRACT REGULAR FOOD FEATURES With this month’s fab round-up,
Sizzling hot no-meat recipes 38 6 WITH 1 who wouldn’t want a dog’s life?
from Adele Maartens’ My Cooking with Méthode 81 DIGI KNOW?
Vegetarian Braai Cap Classique (MCC) Visit our website for smoothie
90 IT’S ALL ABOUT THAT BASE 47 7 DAYS, 7 DISHES recipes to start the year right
Pizza reimagined From school-night suppers to 106 TRIVIA
104 THIS MONTH WE LOVE weekend wonders, including 107 HOT STUFF
Buchu a punchy cocktail! Meet Marcel Cronje, co-owner
82 AT F&HE,
WE PRIDE
OURSELVES
ON BEING
YOUR
RIGHT-HAND
CULINARY
AND HOSTING
GUIDE...
DON’T KNOW
WHAT TO MAKE?
We have your back.
A TRICKY RECIPE
METHOD?
We break it
down into easily
digestible,
comprehensible
steps.
A PINCH OR A
TEASPOON HERE
AND 40G THERE…
NOW WHERE
of three of Joburg’s hippest DOES WHAT GO?
eateries, Shucked, The Royale 47 Never fear when
and Razor Charlie F&HE is near!
108 FOODIE BLOCKWORD AND Wherever the
same ingredient
TRIVIA ANSWERS
is repeated in
different quantities
GIVEAWAYS & OFFERS
in a recipe, we’ll
10 DEAR FOOD & HOME… make sure you
Next month’s winning letter writer get it right by
will receive three cases of Carl stating clearly in
Everson wines valued at R3 510! the method which
15 ARE YOU COMFORTABLE? amount goes
Three lucky readers will each walk with which base,
away with a Malouf Z Pillow from filling or dip.
Vencasa, worth R1 345!
29 WALK THIS WAY STILL GRAPPLING?
One lucky reader and their partner Phone a friend!
will win a three-night Pioneer Trail 88 BEYOND SIDES AND SALADS Our friendly foodie
experience at Gondwana Game Two lucky readers will each win experts are but
Reserve, valued at R25 500!
a hamper worth R535 with a copy a phone call or click
36 STOCK YOUR BAR of a button away…
One lucky reader will win a of My Vegetarian Braai and two Call 011-293-6047
portfolio of premium local and bottles of Tokara Estate Premium or email foodhome@
international spirits from Truman & Extra Virgin Olive Oil caxton.co.za.
Orange, valued at R2 885! 108 FILL IN OUR FOODIE
46 SUBSCRIBE AND SAVE BLOCKWORD…
Subscribe to Food & Home … and stand a chance to win
Entertaining and get 35% off a cookbook hamper valued
the cover price! at R1 477!
do it differently
e’ve thought out of the box and
the glass in this issue… the pizza
box and Champagne glass, that is
– our intriguing selection of dishes
made with Méthode Cap Classique
(MCC), SA’s version of Champagne,
produced in the same style as the
original French bubbly (page 38);
and our five recipes for making non-
traditional pizza bases with a range
of nutritious ingredients (page 90)
– plus toppings with a difference –
are good reason to enjoy two of SA’s
favourite treats in a whole new way.
The fresh inspiration doesn’t end
there! In the spirit of embracing all
tastes and preferences at your New
Year’s Eve soirée, make sure you
have platters of our oh-so delicious
vegan canapés (no, that’s not an
oxymoron) to hand round – trust
me when I say everyone will be tempted by these plant-based beauties (page 74).
What’s more, if you really feel like hosting an event with a difference this holiday
season, take a look at our gourmet garden picnic, where delights like salmon tacos
and old-school Cuban cocktails are served up on a low dining table (created from
two crates and an old wooden door) with comfy cushions for seating, Japanese
chabudai style (page 60). Speaking of Japan, allow me to introduce you to my latest
obsession: Japanese pancakes (page 28). Soufflé meets mini cake, these moreish
little wonders are sure to be a hit at your next afternoon – or even brunch – gathering.
All new beginnings come with anticipation and expectation, and we’ve got this
covered on the foodie front! Do check in at our food trends forecast for 2020… with
a nod to everything from regenerative agriculture to desseralité, this hot list (page 4)
has a topic of interest and talking point for everyone around the table this year.
I could go on, but the tinkling sound of glasses and popping of corks in the kitchen Andrea’s portrait photograph by Dylan Swart. Photograph Adobe Stock
are calling out to me to bid a farewell toast to the teenage years of the century and
embrace the New Year with 2020 vision!
2 JANUARY 2020
The top culinary trends
Out with the old
and in with the
new... or in some 1 2
cases, a return to
more traditional, BANANA FLOUR
natural foods CBD OIL
and methods of While cannabidiol (CBD) oil has
already trickled its way onto the
production that FRUIT AND VEGGIE FLOURS epicurean scene, 2020 is set to
love the earth as Amazon Whole Foods predicts that be the year it makes a splash
“2020 will bring more interesting on restaurant, fast-food and
much as the plate fruit and vegetable flours into home coffee shop menus, as well as
pantries”. The top three flours tipped in the soft- and carbonated
COMPILED BY ANDREA PAFITIS-HILL to trend are banana, cauliflower drinks market.
and tigernut – contrary to what its
name suggests, a tigernut is a tuber
vegetable similar to a sweet potato but
much smaller.
3
FORGOTTEN AFRICAN GRAINS
Equally recognised for agricultural and
nutritional benefits, fonio (West Africa’s
oldest drought-resistant cereal) and teff
(hailing from Ethiopia) are hopping back
on board the ancient grain train. TEFF
MUNG BEANS
These little wonders are set to
replace soya beans in many
4 commercial food products’
formulations, mainly due to
soya allergies, which are most
common in young children –
mung’s the word, then!
GASTROPHYSICS
Head of Oxford University’s
Crossmodal Research Lab,
Charles Spence coined the 5
term – and authored the book
– gastrophysics, which is the
sensory science of food and
how the colour, shape, aroma,
weight and sound of it can
influence our mood at the table.
4 JANUARY 2020
FOOD FORECAST
of 2020 uncovered...
UNCULTIVATED BOTANICALS
6 of ancient grains, edible flowers
In a similar vein to the resurrection
and herbs that we haven’t seen
much of in the recent past – for
example, wild sorrel, juniper,
balsam and maple blossoms – will
be gracing plates and perking up
palates with their natural beauty
and intriguing aromatics.
REGENERATIVE AGRICULTURE
The delivery of diverse and high-quality food to an expanding
human population in a way that rebuilds the organic matter and
biodiversity in soil and reverses climate change.
8 7 MAPLE BLOSSOMS
MAPLE SYRUP
More specifically, maple syrup
infused with everything
from elderberry to
pecan wood... these
flavoured syrups will
be seen paired with 10
Photographs Adobe Stock. Gastrophysics, Regenerative agriculture and Desseralité photographs
sweet and savoury
foods, as well as
shaken and stirred into
cocktails, tea and coffee.
courtesy of penguin.co.uk, kisstheground.com and amazon.co.uk respectively
9
DESSERALITÉ
Award-winning head pastry chef at Alain
Ducasse au Plaza Athénée in Paris,
Jessica Préalpato believes dessert
LESS MEATY BURGERS should be based on Alain’s ethos of
Expect things to change between the buns! In the spirit of naturalité – ingredients that belong to
moving onwards and upwards with campaigns like WWF and nature. Desseralité “perfectly describes
Knorr’s Future 50 Foods incepted in 2019, burger chains and my pastry. These are desserts with a raw
independent eateries will up the ante with a lower proportion visual; on the plate, everything must have
of meat to plant-based additives in patties and fillings. a meaning,” Jessica clarifies.
FOODANDHOME.CO.ZA JANUARY 2020 5
OUR CONTRIBUTORS white wine? [email protected] OOH, THAT DEPENDS ON
Red or
A VARIETY OF FACTORS
LIKE THE WEATHER,
THE MEAL, THE MOOD...!
EDITOR
Andrea Pafitis-Hill
ART DIRECTOR
MANAGING EDITOR
COOKING ASSISTANT
Samantha Lewis
Nomvuselelo Mncube
[email protected] Patience Gumbo-Chimbetete [email protected]
[email protected]
DESIGNER DIGITAL EDITOR OFFICE MANAGER
Daniela Hatton-Jones Imka Webb Zerilda Nel
[email protected] [email protected] [email protected] • 087 158 1832
CONTRIBUTING WRITERS MARKETING QUERIES [email protected]
Andrea Abbott, Katelyn Allegra, Belinda dos Santos, LIFESTYLE BUSINESS UNIT HEAD Jana Kleinloog
Anna-Karien Otto, Malu Lambert, Robyn Timson Moss GENERAL MANAGER Anton Botes
CONTRIBUTING FOOD DEVELOPERS AND STYLISTS BUSINESS DEVELOPMENT DIRECTOR Debbie McIntyre
Katelyn Allegra, Christine Capendale, Sarah Dall, Claire Ferrandi, GROUP HEAD OF RETAIL MARKETING INNOVATION
Dr Tapiwa Guzha, Adele Maartens, Thulisa Martins, Dejané Poil
Dashania Murugas, Graham Neilson, Robyn Timson Moss FINANCIAL MANAGER Rohan French
CONTRIBUTING PHOTOGRAPHERS PRODUCTION MANAGER Sada Reddhi
Katelyn Allegra, Myburgh du Plessis, Adele Maartens, MARKETING MANAGER Reinhard Lotz • [email protected]
Hema Patel, Roelene Prinsloo, Craig Scott, GENERAL MANAGER FINANCE AND SYSTEMS Carla Nel
Dylan Swart, Bruce Tuck, Hein van Tonder [email protected] • 011-248-3512
CONTRIBUTING COPY EDITOR Belinda dos Santos NATIONAL ADVERTISING HEAD OF SALES Ronell Buitenbos •
CONTRIBUTING ILLUSTRATOR Sarah-Jane Williams 087 285 7878
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COMMERCIAL MANAGER Eugene Marais Cape Town, 7493 • PO Box 101, Maraisburg, 1700
[email protected] • 031-716-4503 Tel 011-248-3500 • Fax 011-474-3583 • Email [email protected]
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ADVERTISING Johannesburg 010-492-8356 CONTACT US PO Box 2477, Saxonwold, 2132; Caxton House,
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our contributors WHITE. IT’S SO
RED, ALWAYS, BECAUSE REFRESHING!
IT’S MORE MATURED!
HAVING RETURNED TO THE
MOTHER CITY AFTER A FEW
CAPE TOWN-BASED RECIPE
YEARS SPENT IN JOBURG, DEVELOPER SARAH DALL IS
FOOD STYLIST THULISA
MARTINS DESCRIBES HERSELF OUTGOING AND ALWAYS UP
AS AN AMBITIOUS, STRONG AND FOR A GOOD TIME! PASSIONATE
ABOUT HER WORK, SHE ALWAYS
FUN-LOVING WOMAN, WIFE
AND MOM. A FOODIE INSIDE PUTS 100% INTO ANYTHING
OUT, SHE ALWAYS COOKS WITH SHE DOES. IN THIS ISSUE, SHE
DEVELOPED THE RECIPES
SALT AND OLIVE OIL. SHE FOR OUR “6 WITH 1” FEATURE
STYLED OUR INTRIGUING
ON PAGE 38.
“BUSINESS WATCH” ARTICLE ON
PAGE 20 OF THIS ISSUE.
MY EXPERIENCE WHILE WORKING ON THIS ISSUE’S I ALWAYS COOK WITH… garlic, lemon and a touch of chilli.
“BUSINESS WATCH” WAS epic! Tapi Tapi ice cream is delicious; WHILE DOING THE “6 WITH 1” FEATURE, I had lots of fun
I felt really humbled to be able to work with the man behind this opening plenty of bubbly and playing with different pours,
craft, while learning more about all the incredible ingredients. foams and heavy shadows.
ONE THING I WOULD LIKE TO ACHIEVE IN 2020 IS getting THIS YEAR, I’M LOOKING FORWARD TO growing the new
closer to what I was created to do through growth, learning and business, Daily Dietitian, which my husband and I recently
sharing the little I know. purchased. We want to focus on expanding into all avenues.
ISO 12647 compliant
recipe index FOODANDHOME.CO.ZA
ONLINE BONUS!
LOOKING
FOR MORE
RECIPES? VISIT
VEGAN Oxtail in Guinness with chickpeas ALTITUDE BAKING
and spinach ..........................................................50
Braaied avocado with Moroccan-spiced All baking recipes in this
chickpeas & coriander tahini .........................84 Pita pizza with spicy lamb, mozzarella magazine have been
Buckwheat noodles with walnut pesto, and mint pesto ....................................................94 tested at high altitude.
chilli mushrooms and amaranth ...................99 Pork fillet with onion rings and Follow this guide for
Harissa tofu & grilled peach salad ...............88 strawberry salsa .................................................48 baking at sea level:
Sweet potato pizza with olives, ricotta
Korean black bean and walnut meatballs
with chilli barbecue sauce ..............................75 and prosciutto .....................................................97
Musika (Dairy-free tamarind [musika] and
coconut ice cream) ............................................26 FISH & SEAFOOD
Rainbow bento bowl .........................................99 Almond-crusted salmon
Sicilian panelle with marinated with MCC velouté ................................................40
baby marrow ......................................................... 76 Baked trout with peach salsa ........................48
Spiced hot chocolate on a stick ...................79 Panko and coconut prawns with pineapple
Strawberry Eton mess ......................................79 on bamboo skewers ...........................................61
Vegan asparagus and pea risotto ..............39 Salmon tacos with coriander and
Vegan blinis with sweet pepper relish ...... 77 spring onion ..........................................................61
Vegan green goddess tortilla pizza .............91
White bean salad ................................................40 DESSERTS & SWEET BAKES
Cherry-on-top cupcakes .................................42
Chocolate, orange, fudge and biscuit
VEGETARIAN
fridge cake tower ...............................................63
Braaied butternut & miso parcels ................88 Doughssants with lemon glaze,
Creamy cheese stack with Port syrup, blueberries and almonds ................................64 BETTER FOR
dried figs and pecan nut brittle ....................53 Frozen tiramisù loaf ..............................................8 DIABETICS*
Freekeh salad ......................................................84 Imphepho, mafuta nemafufu echibage CARB CONSCIOUS
Green shakshuka with Danish feta, (Liquorice plant [imphepho] and olive oil ice (LESS THAN 10G
CARBOHYDRATES
sourdough and edible flowers .....................49 cream with maize sugar cone crumbs) ......26 PER PORTION)
Moroccan-style chickpea keftas with Plum jelly with baked nectarines .................42 DAIRY FREE
lemon & mint raita & mini flatbreads ...........84 Rondo (Edible clay [rondo] and
Naan pizza with muhammara and vanilla gelato ........................................................25
marinated paneer .............................................. 97 Sweet mung bean and coconut fritters ..... 101 GLUTEN FREE
Roasted veggie deep quiche ........................52 Japanese pancakes ..........................................28 HIGH FIVE
Salted spinach, fennel and (CONTAINS PART
OF YOUR 5 FRUITS/
buchu crackers .................................................105 DRINKS VEGGIES A DAY)
Smoky BBQ okra on teff soda bread LACTO-OVO
buns with watercress and radish ................ 101 Aromatic granadilla mule .................................31 VEGETARIAN
Warm green salad ...............................................58 Batida .....................................................................30
Capetonian ............................................................31 LACTO
Eastern Mary ........................................................30 VEGETARIAN
MEAT & POULTRY Espresso martini ..................................................31
Barbecue chicken and Green melon and mint mojito .........................51 OVO VEGETARIAN
pineapple skewers .............................................58 Old Cuban cocktail ............................................63
Chicken biryani with cumin yoghurt ...........48 Old fashioned ......................................................30 VEGAN
Mealie meal pizza with spicy chakalaka Strawberry, mint and MCC cooler ...............42
and boerewors meatballs ................................91 The polar ocean .................................................31
VEGETARIAN
WHEAT FREE
Although cooking and baking should be fun, with a dash of this
and a splash of that, it is important to use accurate amounts
of ingredients. That’s why we always use measuring units, *Diabetes is a medical condition
especially with teaspoons (tsp), tablespoons (tbsp) and cups. and the suggested recipe should
not replace medical advice from
And you should, too! Precise measurements = perfect results.
your doctor. For diabetic recipe
criteria, visit foodandhome.co.za.
FOODANDHOME.CO.ZA JANUARY 2020 7
cover FROZEN TIRAMISÙ LOAF
recipe We used a large, loaf-shaped
plastic container, but you could
use 2 smaller loaf tins or any large
freezerproof container you like.
Make up to 10 days ahead and
store, sealed, in the freezer
Serves 8 – 10 A LITTLE EFFORT
RECIPE AND STYLING BY CLAIRE FERRANDI PHOTOGRAPH BY DYLAN SWART
1 hr + overnight, to freeze
WHAT YOU NEED
CAKE
1 x 260g store-bought marbled
teacake, sliced (we used one from
Woolworths, but any chocolate/
vanilla loaf cake will work)
MASCARPONE
1 x 250g tub mascarpone,
at room temperature
2 large pieces preserved ginger in
syrup, finely chopped (find at
select supermarkets, delis and
cheese shops)
1 tbsp preserved ginger syrup
FINGER BISCUITS
8 tsp instant coffee granules
500ml (2 cups) boiling water
2 tsp vanilla extract
120ml Sherry
300g finger biscuits
cocoa powder, to dust
ICE CREAM
1 x 385g tin condensed milk,
chilled in the fridge overnight/
in the freezer for 30 minutes
pinch salt
2 tsp vanilla extract
500ml (2 cups) fresh cream
edible gold dust, to decorate
(optional)
HOW TO DO IT
1 Line the base and sides of a large
loaf tin/freezerproof container with
cling film, leaving an overhang (wipe
the tin with a clean, damp cloth before
lining to make the cling film stick).
2 Place the cake slices on the base of
the tin in an even layer.
COVER RECIPE
3 For the mascarpone, gently fold
together the mascarpone, ginger pieces
and ginger syrup in a bowl. Don’t
overmix as the mascarpone can easily
split. Spread the mascarpone layer
evenly over the cake layer.
4 For the finger biscuits, place the
coffee granules, water and vanilla in a
flat dish (this makes soaking the biscuits
easier) and whisk together. Add the
Sherry and whisk to combine. Briefly
dip the finger biscuits into the mixture,
1 at a time (about 5 seconds on each
side, otherwise the biscuits will become
too soggy to handle). Place the soaked
biscuits lengthways on the mascarpone
layer in an even layer. This should take ⅓
of the biscuits. Generously sift a layer of
cocoa powder on top.
5 For the ice cream, in a stand mixer
with the whisk attachment, beat the
chilled condensed milk until thick,
about 5 minutes. Mix in the salt and
vanilla extract.
6 In a separate, clean bowl of the stand
mixer, using a clean whisk, whip the
cream until stiff peaks form. Fold gently
into the condensed milk mixture until
just combined.
7 Add ½ the ice cream mixture in a layer
over the soaked biscuits.
8 In the same way as the last soaked
biscuit layer, use a second ⅓ of the
biscuits to add another layer over the
ice cream. Again, dust generously with
sifted cocoa powder.
9 Add the remaining ice cream as a layer
and smooth the top before adding the
final layer of soaked biscuits (this time
the biscuits should run in the direction
you will slice the loaf).
10 Cover with the overhanging cling
film and seal tightly with another layer of
cling film. Place in the freezer overnight,
or for up to 10 days.
11 To serve, remove from the container
using the overhanging cling film to help
you. Peel off the cling film and discard.
Transfer the loaf to a board or platter,
dust the top generously with sifted FROZEN TIRAMISÙ LOAF
cocoa powder and a sprinkling of edible
gold dust, if desired. Allow to stand for
5 minutes before slicing.
FOODANDHOME.CO.ZA JANUARY 2020 9
YOUR LETTERS We’re listening... CAXTON.CO.ZA
EMAIL F&HE AT
FOODHOME@
AND SHARE
YOUR FOOD
EXPERIENCES.
F&HE RESERVES
THE RIGHT TO
EDIT LETTERS
AND AWARD
winning letter PRIZES BASED
ON MERIT.
pride & joy win!
Growing up on remote forestry plantations at the NEXT MONTH’S
foot of the Drakensberg, our homestead was WINNING LETTER
quite isolated. This meant family gatherings were WRITER WILL RECEIVE
a tremendous occasion involving amazing feasts. THREE CASES (SIX
Feasts that were a vibrant celebration of traditional BOTTLES PER CASE)
South African cuisine – recipes lovingly handed down OF CARL EVERSON
through generations, shared between neighbours WINES (CAPE WHITE
with great pride and all laid out on the farmhouse BLEND, CAPE BLEND
dinner table, for everyone to marvel at and devour! AND CHENIN BLANC)
It is with these rich childhood memories that I relish SA’s annual commitment to Heritage Day, FROM OPSTAL ESTATE,
when dazzling cuisine takes centre stage. From home-cooked bobotie (done Ouma’s way) VALUED AT R3 510!
to our passion for a great braai, I burst with pride at our nation’s absolute love of good food. Opstal Estate’s rich history
This is how I felt when I read the September 2019 issue of Food & Home Entertaining, which dates back to 1847 when
focused on an array of local flavours. I thoroughly enjoyed every page of the magazine as our J.C. Rossouw acquired
taste buds and hearts united as one huge family, filled with the sweet flavours of love and pride. the farm De Opstal bij
de Fonteine. In 1950, 4th
Melanie Wentzel, Cape Town
generation Carl Everson
continued making his own
wine instead of joining the
local cooperative winery
a thankful like many other producers.
Thus, Carl Everson is
a heritage range, which
forms the cream of the
HEART crop of the estate and
includes a multiple Platter’s
I am so proud of and grateful for five-star award-winning
my relationship with Food & Home chenin blanc. Carl Everson
Entertaining and would like to express Cape Blend is the flagship See foodandhome.co.za for Ts&Cs regarding prizes containing alcohol
my appreciation for profiling and red wine for Opstal Estate
promoting my beautiful chef-training while the latest addition to
institute, HTA School of Culinary Art, in the range, the Cape White
your September 2019 issue. I have had Blend, was introduced in
plenty of positive feedback from friends, 2017. Visit opstal.co.za
family, industry colleagues and, in fact, for more information.
a stack of people I don’t even know!
I look forward to a continued working
relationship with the magazine. I’m
also grateful to Susan Reynard (the
journalist), a legendary wordsmith,
and Dylan Swart (the photographer)
for his utter professionalism during
the photo shoot. Having F&HE tell
my story means a lot to me.
Stephen Billingham,
Johannesburg
ONSALE
9DECEMBER
Escape to the beach this month with 26 pages of gorgeous
seaside homes. Discover the delights of decorating with white
and indoor plants and make entertaining a breeze with a beautiful
braai area. Learn all about the advantages of groundcovers, as well
as how to grow veggies in small spaces and fill your garden with
fragrance. It’s all in the January issue of Garden and Home.
GARDENANDHOME.CO.ZA
FOODBITES FUEL UP
As the new year begins, most of us are
looking for ways to lose the weight we
gained over the festive season. How
better than by picking up an exercise
regimen? And to help you along the
way, Clover Active Drink will keep
you hydrated and full. High in energy
and a source of calcium, 12 vitamins
and 18 amino acids, this on-the-go
dairy snack is made from milk and a
combination of specialised non-GMO
starches. Available in a 250g bottle IN THE BAG
for the recommended price of R11,99 Have you heard? Glad now has stand-up
at leading supermarket retailers, the Zip Seal bags! Boasting a flat-base gusset
nutritionally complete active drink for more breadth, these resealable bags
comes in Vanilla Caramel, Strawberry make storing liquids and leftovers so much
& Banana and Milky Chocolate. Visit easier. Made from strong material, the clear
clover.co.za for more information.
bags also have measurements on the side –
convenient for storing weighed products
and keeping track of exactly how much you
have left of an ingredient – and a printed
shop on! Glad Zip Seal Resealable Storage Bags
white strip for labelling and dating contents.
are available in two sizes – small, which
is great for snacks, and medium for flour,
sugar, pasta and more. Find them at leading
retailers for the recommended price of R40
for small (pack of 15) and R50 for medium
(pack of 10). Visit glad.co.za for further
With school and desk lunches back on the product information.
menu this month, here are some delightful
nibbles to add to your grocery basket
COMPILED BY PATIENCE GUMBO-CHIMBETETE
STICK TO IT
Good news! If you’re looking for a
better-for-you natural and delicious treat,
Frost Popsicles Non-Alcoholic (100ml)
are for you. The 100% fruit juice popsicles
are dairy free and vegan friendly, have
no colourants, preservatives or added
sweeteners, making them perfect for you TAKE A BITE
and your little ones. They come in 100% Trying to find healthier products to snack on
recyclable packaging with no single-use throughout the day? New Clover Cubitos are
materials. Choose between Peach, ready-to-eat fresh cheese cubes made from
Strawberry & Banana and Pomegranate, 100% Clover Cheddar with the goodness of
Grapefruit & Hibiscus at select Dis-Chem, essential nutrients like protein and calcium.
TOPS@SPAR and Pick n Pay Liquor The bite-sized cubes come flavoured in three
stores, as well as online at Wellness delicious variants: Chutney, Sour Cream &
Warehouse for the recommended retail Onion and Smoked Beef. Ideal for lunch boxes,
price of R24 each. They also come in cheeseboards and snacking at the office, find
packs of four and boxes of 25. For info or them at leading supermarket retailers in a 40g
to order, visit frostpopsicles.com. pouch for the recommended price of R11,99. Visit
clover.co.za for more details.
12 JANUARY 2020
ANYTIME’S TEATIME
Revitalising Moringa Miracle Tea by Moringa Initiative Ltd
can be enjoyed throughout the day to help you stay
SIP UP AND GO
A proudly South African focused, energised and healthy! Try Moringa Miracle Tea
flavour, Clover Sip Up Lemongrass to unwind, Lemon & Ginger as a refresher
Marula Fruit Limited between meals, Green Tea with a squeeze of lemon and
Edition allows you to honey to kick-start your morning, Apple & Cinnamon to
savour the magic of Africa relax after a busy work session and Rooibos at bedtime.
while inspiring you to All Moringa Miracle Teas are 100% natural, light in kilojoules
get up and go. Packed and caffeine, with many nutritional, alkalising and purifying
with 10 vitamins and benefits. Supplied in boxes of 20 tagless teabags for
calcium, this rich, creamy R56 to R60, depending on the flavour you choose, go to
and nutritious yoghurt- moringainitiative.com to find your nearest stockist.
based dairy snack drink
will keep you going
throughout the day. Sip
Up’s six existing flavours
can also be enjoyed on
any occasion. All Sip Up
flavours are available in
250g bottles at leading
supermarket retailers for
the recommended price
of R9,99. Visit clover.co.za
for more info.
LIGHTEN UP
Canderel’s Granola range is ideal for breakfasts,
desserts, baking or even just a tasty snack, allowing
you to indulge without the bulge. The granola is
packed with goodness, contains zero added sugars
Photographs supplied. Prices are correct at the time of print and are subject to change without notice
and is lower in both kilojoules and carbohydrates
than regular granola, while being high in fibre, low
in sodium and vegan friendly. Canderel Four Seeds
variety has chia, pumpkin, sunflower and linseeds
added to the oats; the Nuts & Seeds packs combine
oats, pumpkin and sunflower seeds, natural flaked
almonds and cashew nuts; and the Granola Original TAKE YOUR SHOT
is made from the best-quality oats, baked to Ring in 2020 on a healthy note with Sir Fruit
perfection, with a sweet, pleasant taste. Find the Raw Health Shots. With the concentrated
range at major supermarket retailers in two sizes: deliciousness of real fresh fruit, vitamin-rich
500g (R44,95 and R49,95, depending on the flavour) vegetables and spices, Sir Fruit serves up fun
and 4 x 40g strip packs for R18,95. and wellness in two sips or less. The shots, which
incorporate superfood ingredients packed with
antioxidants and minerals, are perfect for anyone
with an on-the-go healthy lifestyle. Available in
four delicious flavours: Daily Green – made with
apple, cucumber, lemon, spinach and kale; Spicy
Turmeric – a natural anti-inflammatory made from
turmeric, orange, carrot, lemon and cayenne
pepper; Pomegranate – packed with antioxidants
and pomegranate; and Fiery Ginger – contains
ginger, apple and lemon. Find them for the
recommended price of R18,99 per 100ml at top
grocery stores countrywide. For more product
details, go to sirfruit.com.
FOODANDHOME.CO.ZA JANUARY 2020 13
IMMACULATE CONCEPTION
The Laminated Fabric with Leather
Pouch Apron by South African bag
AS GOOD AS IT GETS
Take your coffee-making to a whole new level with Miele’s brand, Thandana, is the ultimate
newly launched Generation 7000 built-in coffee machine, kitchen and braai accessory. Made
part of their redesigned range of built-in kitchen appliances. from locally sourced, genuine
The gourmet coffee machine is designed to fit seamlessly bovine leather and PVC-laminated
into most homes, no matter the style of decor. The machine is waterproof fabric, the hand-made
easy to use, clean and maintain, and allows you to make two aprons – with adjustable side
coffees at one touch of a button, while patented CupSensor and neck straps – are both pretty
technology detects the height of your cup automatically and and durable. Available in a variety
adjusts the central spout to prevent splashes. Available in of options at R1 488 each from
Stainless Steel, Graphite Grey or Obsidian Black for R49 999 thandana.co.za or call 031-502-7336
from miele.co.za. for further product details.
CONTEMPORARY MUSE
Invite quiet beauty and a focus for soulful
contemplation into your living space with
OUR lust list Clementina plant pots. These additions
to the local ceramics brand’s offering are
hand-crafted and carved using clay to
highlight the individuality of the human
spirit. Perfect for small plants or use as
vases, they work as inspirational treasures
in any environment. Priced from R300
It’s the finer things in each, the pots are available from the
life, the luxuries that Clementina store at The Old Biscuit Mill
in Woodstock, Cape Town and online at
make you gasp, drool clementina.co.za or call 021-447-1398 for
more information.
and clap your hands
with delight when you
lay eyes on them. To sum
it up, it’s the indulgences
we want to need. Here
are just some we’d like
you to want to need too...
COMPILED BY PATIENCE GUMBO-CHIMBETETE
14 JANUARY 2020
FOODBITES
THE ROYAL TREATMENT
From jewellery brand Kirsten Goss comes their new brass
and sterling silver cutlery and serveware. The cutting-edge
Kirsten Goss Abode collection will add stylish touches to your
entertaining table. From espresso, mustard and condiment
LIFE AFFIRMING spoons to pickle forks, serving spoons and salad servers,
We’re excited about the recent collaboration between your guests will feel spoilt. Priced from R390, find the Abode
South Africa’s first Michelin-starred chef, Jan Hendrik collection at the Kirsten Goss flagship store at the V&A
van der Westhuizen and Hertex Haus, which has Waterfront Silo District, as well as the Bree Street store in Cape
resulted in a range of covetable homeware products. Town. The products can also be purchased from their Durban
The Jan Collection includes striking hand-made dinner and Johannesburg outlets and online at kirstengoss.com.
plates and pasta bowls, cutlery sets, scatters, tea towels Visit the website or call 031-312-7573 for more details.
and tablecloths. Printed in Europe and hand-stitched
locally, the imagery on the tablecloths aims to evoke an
appreciation of life by conveying to diners the natural
process of decay. Visit hertexhaus.co.za/jan-collection/
or call 021-914-3390 for more information.
win!
Photographs by Dylan Swart and supplied. The Jan Collection styling by Nicole Kemp.
Prices are correct at the time of print and are subject to change without notice
LOCAL HERO
THREE LUCKY READERS WILL WIN Are you in the Western Cape or surrounding areas?
A MALOUF Z LOUNGE PILLOW FROM Get your hands on a box of sustainable, fresh, quality
VENCASA, EACH VALUED AT R1 345! everyday and artisanal ingredients from the fertile
The prize also includes a sleep assessment in-store or Breedekloof Valley, carefully curated by Opstal Vars
telephonically. The Malouf Z Lounge Pillow contains a from Opstal Estate in Rawsonville. The estate
shredded foam interior, which is soft and supportive, supports nearby farms and local speciality producers
and is designed for comfort while sitting on the couch, by gathering their seasonal products to create the
floor or in bed. Available exclusively at Vencasa-Tempur Opstal Vars boxes as part of their sustainability drive.
showrooms and Vencasa Pillow Bars. Follow Vencasa on Through the initiative, Opstal aims to increase the use
Facebook and Instagram, visit vencasa.co.za or call of locally sourced foodstuffs within the area, as well
0861 60 60 60 for more product details. as lower the region’s carbon footprint. Opstal Vars
TO ENTER boxes are R650 each at opstal.co.za/opstal-shop and
SMS VENCASA followed by your full name, ID number, can be collected from designated hubs. Orders are
email and postal addresses to 48405. Each SMS costs placed monthly, with no lock-in contracts, so you can
R1,50. Free SMSs do not apply. Competition closes on cancel your subscription at any time. Visit opstal.co.za
31 January 2020. or call 023-344-3001 for more info.
FOODBITES cook’s 1
Jazz up your daily CORNER
kitchen to table
routine with
these fun and
functional items
COMPILED BY
PATIENCE GUMBO-CHIMBETETE
3
4
5
16 JANUARY 2020
FOODBITES
6 1 THE SPICE ROUTE
7 Curry Powder, R79,75 (40 x 7g
Robertsons Rajah Mild Masala
sachets) and Robertsons Rajah
Butter Chicken Easy Indian
Curry Pure Spice Blend, R9,45
(15g sachet), makro.co.za
2 A REAL CRACKER!
Electric Egg Boiler Poacher,
R199, perfectdealz.co.za
3 THE BIG FREEZE
Ice Cube Maker Genie, R199,
8 4 SHAPE UP
perfectdealz.co.za
SMEG Silicone Baking &
Freezing Moulds, set of 7,
R2 799, yuppiechef.com
5 FEELING PECKISH?
Nutriseed NuSeed Snacking
Original Roasted Seeds
with Himalayan Salt, 180g
(containing 6 x 30g sachets),
R48, faithful-to-nature.co.za
6 HELP AT HAND
Trudeau Ice Cream Scoop
with Trigger, R199, loot.co.za
11 Lush Living Stainless Steel
Photographs supplied. Prices are correct at the time of print and are subject to change without notice
7 STEEL THE SHOW
Vacuum Flask in Teal, 1L,
R259, loot.co.za
8 GET FRESH
Goodcook Citrus Juicer,
R199,95, edgars.co.za
9 A CUT ABOVE
Kitchen Inspire 3-Phase
Knife Sharpener in Blue,
R179, loot.co.za
10 10 STACK ’EM UP
Joseph Joseph Nest 5-Piece
Utensil Set, Multicoloured,
R649, greenleafhome.co.za
11 FLIP YOUR LID
Meliconi Ecologica Cupboard
Bin, 20L, R439, yuppiechef.com
FOODANDHOME.CO.ZA JANUARY 2020 17
OUT & ABOUT
Diary dates
29 NOVEMBER 2019 – 5 JANUARY NOW – 30 APRIL 2020 STELLENBOSCH
Polkadraai-and-Popcorn is back at Stellenbosch Hills winery! The
2020 KEMPTON PARK
The gardens of the five-star estate has teamed up with Guzzle & Wolf Gourmet Popcorn for
Peermont D’oreale these 30-minute wine pairings, hosted at the winery Monday to
Grande Hotel at Friday from 9am to 5pm, after which you can explore other
Emperors Palace wine offerings from the stable. To start you salivating,
have been one of the matches is Polkadraai Sauvignon Blanc Brut,
transformed a refreshing drier-style bubbly notable for lively fruit
into a flavours and crisp acidity, with Guzzle & Wolf’s Coconut
twinkling, & Chia Seeds Popcorn. Let your mind also wander over
whimsical the combinations of Chenin Blanc/Sauvignon Blanc
wonderland and Salted Caramel, and Pinotage/Merlot with
of festive Dark Chocolate. You’re welcome! Visit
cheer – stellenbosch-hills.co.za for more information. Tickets
a delight for are R55 per person and reservations are recommended:
old and young! email [email protected] or call 021-881-3828.
Wander through
the Enchanted
Garden, stop at
the Mystic Castle and
Magic Sweet Shop before 24 DECEMBER 2019 – 1 JANUARY 2020 CAPE TOWN
heading to the North Pole for a Capetonians and holidaymakers, it’s not too late to tweak your
peek into Santa’s Workshop to Christmas and New Year plans. The Norval Foundation’s Skotnes
see the elves preparing presents. Restaurant is offering an array of celebratory set menus that are an
You’ll find loads of delicious food ode to the South African summer. In keeping with the Foundation’s
from the hotel, as well as sweets, philosophy of promoting cultural expression, ingredients are locally
treats and toys at the Candyland and seasonally sourced. Each day’s set menu over the festive period
stall. Tickets are R25 per person or will be unique, with live music on New Year’s Eve and a glass of MCC at
R100 for a family of five (entrance midnight. For a more
only) and children under two are comprehensive list
free. Booking is essential through of these special
Emperors Palace Box Office on menus, as well as
011-928-1213, emperorspalace.com what’s on offer
or tixsa.co.za. Gates open from 7pm during the day, visit Compiled by Patience Gumbo-Chimbetete. Photographs supplied
to 10pm daily, weather permitting. norvalfoundation.
Proceeds from the entrance fees go org/skotnes-
to Reach For A Dream, the Peermont restaurant/. Be sure
Children’s Fund and Education Trust, to book your spot
as well as 10 charities nominated through the Skotnes’
by the hotel’s employees. reservation calendar.
18 JANUARY 2020
READ ALL ABOUT IT
Life in Balance – A fresher approach to eating by Donna Hay
(HarperCollins, R479)
As the year begins, we all yearn to feel refreshed and more relaxed.
Not one to advocate dieting, Donna believes in eating well, and in this
book she encourages everyone to find balance in their eating through
a myriad feel-good recipes enriched with superfoods. Think super
greens, power proteins, power snacks and forgotten African grains.
Life in Balance – A fresher approach to eating is super-packed with
recipes for an energised, happy you. Get cooking!
FOR COOKS
COMPILED BY PATIENCE GUMBO-CHIMBETETE
PHOTOGRAPHS BY DYLAN SWART
Vegan Dairy – Making milk, butter & cheese from
nuts & seeds by Emelie Holm (Pavilion Books, R292)
With plant-based diets and veganism taking hold
around the world, more and more people are looking
for specialist products in this food category. In Vegan
Dairy – Making milk, butter & cheese from nuts &
seeds, nutritional therapist
Emelie Holm shares her
methods for making all
forms of vegan dairy from
scratch so you can control
what’s in the end product.
Complete with a list of
the tools you need for the
task, she gives clear, easy
to follow instructions on
how to produce your own
milk, cream, butter and
yoghurt using a variety
of nuts and seeds, from
macadamia, pumpkin
and pistachio to almond,
coconut and hemp.
TOP 5 1 Veg – Easy & Delicious Meals for Everyone by Jamie Oliver
2 Banting 7 Day Meal Plans by Rita Venter, Natalie Lawson & Kim Blom
3 SIMPLE by Yotam Ottolenghi
4 Dit Proe Soos Huis – Geure Van My Ma Se Kombuis by Herman Lensing
5 Delish Sisters – Tasty Food Made With Love by Kate and Rebecca Lund
FOODANDHOME.CO.ZA JANUARY 2020 19
TAPPING INTO THE
tastes
OF AFRICA
BUSINESS WATCH
Imagine ice cream that represents the
many and varied flavours of Africa; made
with no preservatives or additives, only
home-grown ingredients. This is what Tapi
Tapi desserts are all about, but the concept
behind them is not only groundbreaking,
it could very well become a way to shift our
cultural and social perceptions
BY ANNA-KARIEN OTTO PHOTOGRAPHS BY BRUCE TUCK
RECIPES BY DR TAPIWA GUZHA STYLING BY THULISA MARTINS
api Tapi is the
brainchild of
Zimbabwean-born,
Shona molecular
biologist Dr Tapiwa
Guzha, who is also
concluding a post-
Tdoctoral fellowship
in genetics at Stellenbosch
University. With flavours derived
from wild African fruits like baobab
pods (known as mawuyu in Shona),
tree-hibiscus (matohwe), loquat, as
well as peanut butter and imphepho,
Tapi Tapi’s frozen confections use
palates and flavour to act as a cross-
cultural exchange.
“Ice cream is universal; it makes
people feel nostalgic,” says Tapiwa.
“But, in my context, if I just had normal
ice cream, there’s nothing special
about it. However, when I add these
FOODANDHOME.CO.ZA JANUARY 2020 21
COOK’S TIP Find the African
ingredients like
imphepho and
rondo at African
markets all around
South Africa.
flavours, it opens up a whole other
world and has a special resonance
for Africans.” KNOWN AS MATOHWE
The name Tapi Tapi comes from IN SHONA, TREE-
HIBISCUS (OR AFRICAN
the colloquial Shona word for “yum” CHEWING GUM) IS ONE
but only when referring to sweet OF THE FASCINATING
INGREDIENTS USED
foods. The root of the word is tapira, BY TAPIWA
which describes sweet products. It’s
also a play on Tapiwa’s name. Made
entirely by hand, these marvellous
ice creams have been enjoyed by
a diverse group of foodies who As a lover of bacon ice cream, Tapiwa note that is beautifully accentuated by
relate to the ingredients and recipes. likes to pair sweet with salty, umami the grassiness of the accompanying
Until last year, Tapiwa was making and astringent flavours. Some of ingredient: olive oil. Next up is ice
around 10 tubs a week from his the more unusual flavours he has cream made with edible clay (called
home in Stellenbosch. This was come up with include mopane worms rondo in Shona) which is eaten all
exclusively artisanal and boutique and a dried, salt-cured, small fish over Africa, particularly by pregnant
style – making direct deliveries called kapenta. On the familiar side women, as a source of iron. The
on his motorcycle once a week. of the spectrum are East African smooth grey clay makes for a subtle
But, now it’s time for an exciting new spices and Cape Malay flavours like and equally smooth-textured ice
venture: the Tapi Tapi ice cream shop! boeber, falooda and koesister with cream, which is wonderfully enhanced
The soft opening is being planned aniseed, coconut and cardamom. with vanilla bean.
within the next couple of months, A Tapi Tapi signature flavour pays Imphepho (liquorice plant) is the
with the venue to be confirmed, most homage to a childhood classic – core flavour of the third ice cream
likely in the Salt River or Woodstock nutritious blackjack leaves, either I taste. Traditionally used in ritual
area. This will also be a creatively fresh or dried, which are eaten across practices and medicine, you can also
collaborative space between fellow the continent as a leafy green braised drink it as a tea to treat hypertension
African artists (including Tapiwa in oil and served with pap. When and headaches. Contentiously for
himself) from where impactful tasting the blackjack leaf ice cream, some, it has never been used in any
food events can be hosted with you merience a pleasant fizziness shape or form in the culinary world.
a wider reach. accompanied by a herbaceous top Tapiwa usually completes this creation
22 JANUARY 2020
BUSINESS WATCH
BELOW: DELECTABLE
MONKEY ORANGE
(MATAMBA) IS
ANOTHER TAPI TAPI
MAINSTAY. TAPIWA
NORMALLY USES
THE SHELLS AS
BOWLS FOR SERVING
HIS ICE CREAM
Like all the best stories, it all time to pursue what I really want to
started with a grandmother. do. In the world of science, I had
“I have been a foodie from done all I wanted to do, so it was
an early age; I got it from time to change gears. I don’t believe
my maternal grandmother, in doing one thing for the rest of my
Gogo Gwatidzo. She didn’t do life,” Tapiwa affirms.
division of labour – everyone Soon after returning to South Africa,
did all the household tasks he created Tapi Tapi’s social media
together.” Together, they pages, made a mock-up logo and
especially loved baking, which told everyone: “This is what I’m
with a toasted maize crumb for is where Tapiwa’s lifelong sweet doing now!” It took a while to think
added texture. tooth was developed. about the angle. “It wasn’t enough
Last up is a crowd-pleaser – a Many years later, while at varsity, to say: ‘It’s good because I made it.’”
sweet and tart musika (tamarind) ice he started watching cooking shows This resulted in a few experiments
cream. This frozen vegan dessert is like MasterChef and fell in love. It was with flavours inspired by cocktails.
made with coconut milk and cream, on this show that he saw someone Although extremely popular, “it wasn’t
and boasts a broad flavour profile. making ice cream with dry ice for doing anything for me because I don’t
Surprisingly, tamarind is well known as the first time. It was like a light bulb drink; it was gimmicky and I didn’t feel
an Asian ingredient, though it actually going off when Tapiwa realised how a connection to it”.
originates from Africa. And because easy it would be to use the leftover Then one day while eating at Pahari,
it’s out of its usual (savoury) context, it dry ice from the lab where he works. a Zimbabwean restaurant in Cape
tastes completely different. “It’s about In 2018, following the death of Gogo Town’s suburb of Salt River, Tapiwa
creating flavours that mean something Gwatidzo, Tapiwa went home to noticed some familiar groceries from
to people, and I get to share with you Harare, Zimbabwe, for the funeral and Zimbabwe on the shelves – his
why it is important,” Tapiwa explains. used the time for introspection – he favourite brand of peanut butter and
“It brings people closer to each other’s was reminded of his mortality. “It was a popped maize snack called maputi.
way of being in the world.” a wake-up call as I realised that it’s Wondering how it might work in ice
FOODANDHOME.CO.ZA JANUARY 2020 23
BUSINESS WATCH EDIBLE CLAY (RONDO) AND
RONDO
VANILLA GELATO
BITS AND PIECES
OF EDIBLE CLAY AND
BAOBAB PODS
forward-thinking businesses in and
around Cape Town. This includes
Yoga in the Park, in partnership with
Ghanaian Kafui Awoonor of Holding
Space – the first black-owned yoga
cream, Tapiwa experimented with a cultural importance and have loads of studio in Cape Town. These events
couple of batches until he got it right. health benefits! We should be more focus on motivational talks followed by
“I realised that, up to that moment, I proud of our African food heritage lunch inspired by ingredients
had never tried ice cream that tasted and hold onto it,” he emphasises. or methods that change the way
like the African continent.” And, so, Tapiwa is obviously passionate traditional food is eaten or prepared.
Tapi Tapi was born. about his business as a project “Part of the story I tell people at such
“Ice cream should taste like home, for social and cultural change. But events is how easy it has been to
like your childhood,” Tapiwa muses, another objective is to turn the tired, start this adventure,” Tapiwa shares.
so even if you introduce unfamiliar old business model – that of pushing “I did not spend any additional
African flavours to Africans, they’re your competitors out so you can make money; I just used stuff I already had.”
immediately embraced. “If I show more money – on its head. He says Counting himself fortunate in being
someone some of the fruits from Zim, this is not necessary as there is room both an academic and a middle-class
they might not look appealing. But for everyone in the world. “As much citizen (with no dependants), Tapiwa
when you taste the same fruits in ice as this is important to me, my says it’s a myth that you need lots
cream, then you think, ‘I like that. happiness and quality of life are far of money to get a new venture off
What is it?’ You experience the taste more important,” he stresses. the ground. All he needed was a
without the prejudice.” “I think the business component keeps medium-priced cellphone and his own
What was quite surprising for Tapiwa it alive, but without losing the integrity transport, the raw ingredients and
was realising how some of his fellow of what it is – a way to make people some dry ice. And with social media
Africans reacted to what he calls the think differently about so-called being free, Tapiwa does all the graphic
poverty food idea. “Some Africans African flavours and ingredients.” design, styling and photography
will say, ‘I know what you are talking This is why Tapiwa thinks of Tapi himself. “People are stuck on the ‘big
about, but I’ve made it in the world, so Tapi mainly as an educational tool. idea’ that they need
I don’t eat that stuff anymore’. But, A key focus of the business has been to wait for the perfect day to follow
these ingredients are of utmost hosting monthly functions with other their dreams, but if you go too big too
24 JANUARY 2020
BUSINESS WATCH
soon, you can’t experiment and see if RONDO
you like it. Starting slowly means you EDIBLE CLAY (RONDO) AND
can align your business with who you VANILLA GELATO
are as a person.” What’s the difference between gelato
“All my friends were my first and ice cream? Gelato has more milk
customers,” he recalls. Tapiwa also and less cream and eggs than ice
urged people to review his online cream, or no eggs at all. Gelato is also
store as honestly and as much as softer and denser than ice cream, as
possible. “If you make a quality it’s churned slower and is therefore
product, you don’t have to convince not aerated as much as ice cream
people to buy again. I never phone
someone up to ask for orders.” In Makes 1L EASY 30 mins + 4 hrs,
fact, this was the only challenge he to freeze
encountered: to gently persuade
people to give a stranger R110 and WHAT YOU NEED
tell them, “I’ll pitch up with your order 50g (¼ cup) dry edible clay, finely
on Saturday”! grated and sifted
I can’t wait to try all these creations 40g (¼ cup) cornflour
when the new store opens. Some 220g (1 cup) brown sugar
tricks up Tapiwa’s sleeve will include ¼ tsp salt
the 1970s classic: deep-fried ice 625ml (2½ cups) full-fat milk
cream, with a twist, of course. He will
also be serving a new take on the
ice cream sandwich, a mash-up
between traditional Tswana magwinya MUSIKA
(a lighter, sweeter version of vetkoek) DAIRY-FREE TAMARIND (MUSIKA)
AND COCONUT ICE CREAM
and gnocchi fritti, deep-fried pastry
squares from the Emilia-Romagna
region of northern Italy.
And just when you thought the ice
cream was interesting enough, the
sugar cones (made by Tapiwa himself)
are a culinary sensation, to be paired
with various ice creams to bring out
different flavours. For example, ice
The views and opinions expressed in this article are not necessarily those of, and should not be
cream made with finger millet has a
raw, creamy, slightly sour taste. But
served in a cone made with toasted
finger millet, it brings out different
flavours of the same ingredient. Apart
from using wheat as a stabiliser, the
sugar cones all include grains or tubers
attributed to, Food & Home Entertaining and/or Caxton Magazines
like sorghum, maize and cassava.
“If it’s on the menu, it’s my favourite,”
Tapiwa grins. “I don’t have the same
comfort dish every time; so it’s the
same with ice cream. I like variety.”
He creates a different menu each
week, which is available on request.
“This is because I cook according
to my mood and the new ‘flavourites’
I come up with at the time.” So, make
sure to follow Tapi Tapi on Instagram
to keep in the loop of what Tapiwa
will be making next.
[email protected];
INSTAGRAM: @_TAPI_TAPI; FACEBOOK:
@TAPITAPIDESSERTS; 076 914 5614
FOODANDHOME.CO.ZA JANUARY 2020 25
IMPHEPHO, MAFUTA NEMAFUFU ECHIBAGE MUSIKA
LIQUORICE PLANT (IMPHEPHO) AND OLIVE OIL
ICE CREAM WITH MAIZE SUGAR CONE CRUMBS DAIRY-FREE MUSIKA
(TAMARIND) AND
COCONUT ICE CREAM
Makes 1L EASY 30 mins + 9 hrs/
overnight, to churn and freeze
WHAT YOU NEED
1 x 400ml tin coconut milk
1 x 400ml tin coconut cream
3 tbsp golden syrup
110g (½ cup) brown sugar
2 tsp vanilla extract
2 tbsp tamarind concentrate/3 tbsp
tamarind paste
pinch salt
ready-made caramel sauce, to serve
HOW TO DO IT
1 In a large saucepan over medium
heat, combine the coconut milk,
cream, syrup and sugar, and cook,
while stirring frequently, until the
mixture comes to a simmer.
2 Remove from heat and blend for
30 seconds with a stick/jug blender.
Stir in the vanilla extract, transfer to
ONLINE BONUS!
SEE TAPIWA’S an airtight container and cover with
SUGAR CONE- cling film that’s pressed directly onto
MAKING DEMO AT the ice cream to prevent a dairy skin
FOODANDHOME.CO.ZA
from forming. Cover with the lid and
chill in the fridge for about 3 hours.
Remove from fridge and add the
tamarind. Blend for 30 seconds,
season with the pinch of salt and
return to the fridge for another hour.
3 Press the ice cream through a
250ml (1 cup) fresh cream to ensure the cornflour is completely sieve, then churn in an ice cream
2 tsp vanilla extract hydrated. Remove from heat. churner according to manufacturer’s
edible flowers, to decorate 3 In a separate bowl, mix the instructions. Transfer the churned
remaining milk with the cream, clay ice cream to a freezerproof container
HOW TO DO IT paste and vanilla, and slowly whisk and freeze until set, about 5 hours/
1 In a microwave-safe bowl, mix the into the hot mixture until it is blended overnight. If you don’t have an ice
finely grated clay with 125ml (½ cup) in well. cream churner, see instructions on
water. Microwave on maximum for 4 Transfer to an airtight container and the facing page.
5 minutes, stirring every minute or cover with cling film that’s pressed
so. At the end, the mixture should directly onto the ice cream to prevent
resemble tomato paste in consistency. a dairy skin from forming. Seal with IMPHEPHO, MAFUTA
Set aside to cool. the lid and chill for 4 hours in the NEMAFUFU ECHIBAGE
2 Meanwhile, in a large saucepan, fridge before pressing through a sieve LIQUORICE PLANT
place the cornflour, sugar and salt, and and then churning in an ice cream (IMPHEPHO) AND OLIVE OIL
mix well. Pour in 400ml (1⅔ cups) of churner according to manufacturer’s ICE CREAM WITH MAIZE
the milk and whisk until blended. Place instructions. If you don’t have an ice SUGAR CONE CRUMBS
the saucepan on high heat and allow cream churner, see instructions on Imphepho is a particularly aggressive
the mixture to boil while whisking the facing page – as gelato is served flavour that will require some fine-
occasionally. Once it starts boiling, softer than ice cream, freeze it for only tuning as you cook. Err on the side
whisk non-stop for at least 1 minute 2 – 4 hours. of caution the first time around
26 JANUARY 2020
BUSINESS WATCH
Makes 1L A LITTLE EFFORT 2 hrs + tasting as you go until you are happy evenly and thinly on the base (you
6 hrs, to freeze and churn with the flavour. may need to do this in two batches
4 Season with the pinch of salt, depending on your tray size).
ICE CREAM transfer to an airtight container and 7 Bake for 7 minutes or until golden
500ml (2 cups) milk cover with cling film that’s pressed brown, remove from oven and leave
500ml (2 cups) fresh cream directly onto the ice cream to prevent to cool until hard and brittle. Break the
6 – 8 large egg yolks, depending a dairy skin from forming. Seal with the sugar cone biscuit into rough pieces
on how rich you like it (reserve the lid and chill in the fridge for 4 hours. and, using a food processor, blitz into
egg whites for the sugar cone crumbs) 5 While the mixture chills, make the crumbs. Alternatively, wrap the biscuit
220g (1 cup) brown sugar maize sugar cone crumbs. Preheat the pieces in a clean tea towel and bash
4g dried imphepho leaves and oven to 150˚C. Line a large baking tray with a rolling pin. (Visit our website at
stems, chopped with baking paper and spray evenly foodandhome.co.za for Tapiwa’s demo
pinch salt with non-stick cooking spray. on making the actual sugar cones.)
60ml (¼ cup) olive oil 6 Using a stand mixer with the paddle 8 Once the ice cream has chilled
attachment, cream the butter and in the fridge, press it through a
SUGAR CONE CRUMBS icing sugar together until light and sieve and churn in an ice cream
50g butter fluffy. Change to the whisk attachment machine according to manufacturer’s
50g icing sugar and whisk in the egg whites until just instructions. Stir in the sugar cone
50g egg whites combined. Add the flour and maize crumbs and olive oil after churning.
4 tsp cake flour meal, and whisk until smooth. Pour the If you if you don’t have an ice cream
batter into the baking tray and spread churner, see instructions alongside for
4 tsp maize meal
freezing the ice cream – add the sugar
cone crumbs and olive oil during the
HOW TO DO IT
1 For the ice cream, pour the milk and last whisking/stirring of the ice cream.
cream into a saucepan on medium
heat and warm until steam barely
starts to rise from the pot (you should
be able to keep your finger in the
mixture for about 10 seconds).
2 Meanwhile, whisk the egg yolks and FREEZING ICE CREAM
brown sugar in a heat-resistant bowl WITHOUT A CHURNER
until light and fluffy. Once the dairy 1 Once your ice cream
is steaming, remove from heat and base has been chilled in
pour 500ml (2 cups) into the egg yolk the fridge, transfer
mixture while constantly whisking to it to the freezer.
prevent the eggs from scrambling. 2 Remove the ice cream
Pour back into the saucepan with the from the freezer every
dairy mixture, mix well and return to 2 hours and mix well with
medium heat. Cook the mixture, a whisk/spoon to crush any
stirring constantly (avoid overcooking ice crystals that will have
the eggs), until the temperature formed. Repeat this until
is between 72 – 75˚C on a sugar the ice cream has firmed
thermometer or the mixture coats up and is ready
the back of a wooden spoon and for serving.
resembles custard. 3 Alternatively, pour the
3 Remove from heat, transfer 250ml ice cream mix into any
(1 cup) of the mixture to a bowl, and long and thin freezerproof
mix with the chopped imphepho. Place containers you have
the remaining custard in a separate (tumblers, cups or popsicle
bowl. Allow the imphepho to infuse moulds) and insert a lolly
for 15 – 30 minutes, checking on the stick in the middle for
flavour every few minutes. Strain the hassle-free popsicles.
imphepho out with a sieve, squeezing The texture will be icy, but
out any additional flavour (if you like) barely noticeable if you lick
by pressing the mixture against the through the lollies.
sieve with a spoon. Slowly introduce
the now-flavoured mix, 15ml (1 tbsp)
at a time, to the remaining custard,
FOODANDHOME.CO.ZA JANUARY 2020 27
TREND OF THE MONTH JAPANESE 1 tsp fresh lemon juice mixing bowls. To 6 deep 7,5cm ring
pancakes
moulds. Place in the
the egg yolks, add
PANCAKES
120g cake flour
buttermilk, vanilla and
pot. Scoop ½ cup
1½ tsp baking powder
Debuting in Osaka,
lemon juice, and whisk
batter into each mould,
pinch salt
Japan, in 2014, these
soufflé-esque delights
flour, baking powder
and cook for 8 minutes.
oil, to grease
have since made their 80g castor sugar to combine. Sift in cake cover the pot with a lid
icing sugar, to dust and salt. Whisk again. 4 For the berry coulis,
mark on the café scene
maple syrup, to drizzle 2 Using an electric in a small saucepan
around the world.
250ml (1 cup) fresh stand mixer, whisk the over medium heat,
They’re springy to
cream, whipped egg whites until stiff combine all the coulis
the touch, with light,
peaks form. Gradually ingredients and cook
bubble-filled sponge
BERRY COULIS add the castor sugar, for 5 – 10 minutes.
inside. When it comes
200g strawberries, while beating, until Remove from heat and
to toppings, we’ve
cubed + extra, the mixture becomes set aside.
opted for classic berry
to garnish glossy. Add ¼ of the 5 Transfer the pancakes
coulis and whipped
80g raspberries + egg whites to the egg to serving plates. Top
cream, but you can
extra, to garnish yolk mixture. Whisk with the coulis, dust
let your imagination
3 tbsp icing sugar until smooth, then fold with icing sugar, drizzle
run riot! 80ml (⅓ cup) water in the rest of the egg with maple syrup and
Makes 6 EASY 30 mins
whites. Don’t overmix. serve immediately with
HOW TO DO IT 3 Place a 26cm non- the whipped cream and
WHAT YOU NEED
1 For the pancakes, stick pot on low heat. extra fresh berries.
PANCAKES
separate the eggs by Add a splash of oil to
4 large eggs
placing whites and the pot and grease
60ml (¼ cup)
yolks into different
Japanese
buttermilk
1 tsp vanilla extract
RECIPE AND STYLING BY
NOMVUSELELO MNCUBE
PHOTOGRAPH BY DYLAN SWART
ASSISTED BY HEMA PATEL
28 JANUARY 2020
COMPETITION
walk this way
One lucky reader and their partner will win Gondwana Game Reserve’s
newly launched Pioneer Trail experience a three night stay that offers
the ultimate luxury hiking adventure worth R25 500!
ituated along SA’s Garden Route, the flora and fauna: during a three-night walking safari with
award-winning, malaria-free Gondwana two full days of hiking, guests traverseGondwana’s terrain on
Game Reserve offers a safari sanctuary foot, moving between three remote tented fly camp locations.
within its 11 500 hectares. In addition to Each camp comprises four tents that sleep a maximum of
being home to the Big Five and multiple eight guests.
species of antelope, Gondwana’s En-suite bathrooms, home-cooked African meals and cold
mountainous setting is full of fynbos and beverages on tap are just some of the additional comforts that
Sunique biodiversity and eco-systems. come with the Pioneer Trail’s supreme walking adventure – all
you have to do is bring your boots!
With the recent launch of Gondwana’s Pioneer Trail, there is FARM 376, HERBERTSDALE, 6505; 021-555-0807;
now an even better way to appreciate the reserve’s wonderful GONDWANAGR.CO.ZA
TO ENTER
SMS PIONEER followed
by your name, email
address, ID number and
postal address to 48405.
Each SMS costs R1,50.
Free SMSs do not apply.
Competition closes on
31 January 2020.
THE PRIZE
A three-night stay for two people sharing a luxury tent, including:
• The Pioneer Trail, traversing approximately 20km (± 6 hours
of walking per day) over two days, using exclusive footpaths
and game trails under the escort of two armed and qualified
trail guides
• Camp breakfast, afternoon teas and dinner daily
• Packed lunches in provided day packs and water breaks
throughout the trail
• Select local beverages
Photographs supplied TERMS AND CONDITIONS
The prize is valid for 12 months from the date of being notified as the winner and is subject to availability at the time of booking. The
Pioneer Trail experience is available only during the months of October to April, on set departure days (Monday or Thursday) with a three-
night stay. Only persons over the age of 12 years who are physically capable of walking six hours per day are eligible. The prize is not
transferable or exchangeable and cannot be redeemed for cash. Any additional expenses, including daily conservation fees, beverages
not mentioned and staff gratuities, are for the winner’s own account. The prize excludes transport to and from Gondwana Game Reserve.
Additional activities can be booked and paid for separately. Visit foodandhome.co.za for the full Term and Conditions.
DRINK UP your
RAISE glass
WINNER OF
What to drink, when, THE 2019 LOUIS
ROEDERER
EMERGING WINE
where & how... BY MALU LAMBERT WRITER AWARD
SEVEN UP! SOUTH AMERICA
BATIDA
Brazil’s second-most
famous cocktail after
the caipirinha
Serves 1 EASY 5 mins
here are seven days of the week, seven
WHAT YOU NEED
colours in the rainbow, seven notes on 50ml cachaça
a musical scale, seven seas and seven 5 tsp condensed milk
wonders of the world. And now, thanks 100ml mango juice
to master mixologist Kurt Schlechter of edible flower, to garnish
Cause Effect Cocktail Kitchen & Cape fresh pea shoot, to garnish
Brandy Bar in Cape Town, seven of the
HOW TO DO IT
Tmost delicious cocktails – one from
1 In a blender, blitz the
each of the seven continents. Chin-chin!
cachaça, condensed milk
and mango juice with 3 cups
of ice until smooth.
2 Pour into a wine glass
and serve garnished with
ASIA the edible flower and
pea shoot.
EASTERN MARY
Asia’s answer to everyone’s
favourite breakfast
cocktail, the Bloody Mary NORTH AMERICA
Serves 2 EASY 15 mins
OLD FASHIONED should have a treacle-
WHAT YOU NEED like consistency. Add the
thumb-sized piece fresh The trick with this drink is remaining Bourbon and
ginger, grated to completely dissolve the stir well.
½ red chilli, seeds removed sugar in the Bourbon 2 Top up with fresh, very
+ extra, cut into strips, Serves 1 EASY 10 mins cold ice and garnish with the
to garnish orange peel and pea shoot.
handful fresh coriander + WHAT YOU NEED
extra, to garnish 1 tsp brown sugar
2 tsp lime juice coriander, lime and tomato 4 dashes aromatic bitters
500ml (2 cups) juices until smooth. Strain 50ml Blanton’s Kentucky
tomato juice through a fine strainer into Bourbon
50ml Crystal Head Vodka a jug. orange peel, to garnish
4 tsp Sherry 2 Fill 2 Collins glasses with fresh pea shoot, to garnish
2 tsp soya sauce ice. Divide the vodka, Sherry
4 drops sesame oil, and soya sauce between HOW TO DO IT
to garnish the glasses. Top up with the 1 In an Old Fashioned glass,
spicy tomato mix. Garnish combine the brown sugar
HOW TO DO IT with the extra chilli and and bitters. Add 5ml of the
1 In a blender, blitz the coriander, and a couple of bourbon and stir to dissolve
ginger, red chilli, fresh drops of sesame oil. the sugar – the mixture
DRINK UP
EUROPE
ESPRESSO MARTINI
The “wake-up” 1980s
cocktail created at The Ivy
Soho Brasserie in London
Serves 1 EASY 30 mins
WHAT YOU NEED WHAT YOU NEED
3 tbsp 100% potstill 50ml vodka
Cape brandy (Kurt used 1 tbsp Kahlúa liqueur
Joseph Barry) 50ml freshly brewed
5 tsp Caperitif (a South espresso, cooled
African vermouth made 2 tsp simple sugar syrup
with chenin blanc and coffee beans, to garnish
35 botanicals)
2 dashes aromatic bitters HOW TO DO IT
2 dashes naartjie/ 1 In a cocktail shaker filled
orange bitters with ice, combine the COOK’S TIP
vodka, Kahlúa, espresso To make a simple sugar
AFRICA HOW TO DO IT and simple sugar syrup. syrup, heat 220g (1 cup)
1 In a cocktail shaker filled
white sugar with 250ml
Cover and shake hard for
with ice, combine the about 20 seconds. (1 cup) water in a saucepan
CAPETONIAN brandy, Caperitif and bitters. 2 Pour into a chilled coupe over low heat until all the
An African spin on a classic 2 Stir well with a long- glass and garnish with sugar has dissolved. Allow
Manhattan using Cape handled bar spoon. Strain coffee beans. to cool.
brandy and citrus bitters through a fine strainer into
Serves 1 EASY 5 mins a coupe glass.
ANTARCTICA
AUSTRALIA THE POLAR OCEAN with ice, combine the tequila,
“This cocktail is inspired blue orgeat and lime juice.
AROMATIC ice, shake together the by the Antarctic ice shelf,” Shake well, then strain into a
chilled coupe glass rimmed
GRANADILLA MULE vodka, fresh granadilla pulp, says Kurt. “The drink tastes with toasted coconut.
lime juice and bitters. amazing and looks like the
“While the mule was 2 Strain over ice in a highball ocean, and it even has a 2 Place a jagged piece of ice
created in the USA, it is and top up with ginger beer. mini iceberg in the glass! in the glass and serve.
very popular in Australia Garnish with edible flowers. I used tequila as the spirit
because of that country’s for its strength in warming
Bundaberg Ginger Beer,
the body and fortifying
which is the perfect mixer the mind.”
for this, especially when Serves 1 EASY 30 mins
the cocktail is made with
granadilla,” explains Kurt WHAT YOU NEED
Serves 1 EASY 5 mins
50ml Herradura Reposado
100% de Agave Tequila
WHAT YOU NEED 20ml blue orgeat syrup
50ml vodka
(see “Jargon unravelled”
pulp of ½ fresh granadilla on page 35 and add 6
squeeze fresh lime + extra drops blue food colouring
wedge, to garnish
to the syrup)
dash aromatic bitters 25ml fresh lime juice
Capetonian glass Nick & Nora HOW TO DO IT coconut, to coat
ginger beer, to serve
toasted desiccated
edible flowers, to garnish
jagged piece ice, to serve
1 In a cocktail shaker with
HOW TO DO IT
1 In a cocktail shaker filled
FOODANDHOME.CO.ZA JANUARY 2020 31
DRINK UP
SWITCH IT UP
Always reaching for the safety of sauvignon blanc or the
comfort of chardonnay? A new year marks the ideal time to
try something different that’s still to your taste and our
handy guide takes all the guesswork out of it!
IF YOU LIKE
sauvignon blanc...
Then you’ll love colombard
An aromatic variety, sauvignon blanc is perhaps one of the most distinct wines around
with its green and herbaceous flavours, or in warmer regions, more tropical fruit.
SIP-SWAP: BON COURAGE ANDRÉ’S FAME COLOMBARD, R58
This award-winning wine – it was a top performer at the Novare SA Terroir Awards 2019
– offers incredible value. A delicious summer wine with punchy aromas of guava and
pineapple, tropical flavours abound on the palate, and it finishes perfectly crisp.
OTHER AROMATIC VARIETIES TO TRY:
• SAURWEIN CHI RIESLING 2019, R200
Bright and refreshing with the distinct lime
characteristics of the cultivar.
• ALTYDGEDACHT GEWÜRZTRAMINER
2017, R120
Displays the classic litchi and rose petal aromas
that set the varietal apart.
IF YOU LIKE
shiraz...
Then you’ll love zinfandel
With its red and black fruits and smoky
spice, shiraz is a perennial favourite.
OTHER SHIRAZ-LIKE WINES TO TRY:
SIP-SWAP: BLAAUWKLIPPEN • RAKA PETIT VERDOT 2016, R171
ZINFANDEL 2017, R139 An intense wine characterised by inky black
Red fruits like cranberry, sour cherry and fruit, violets and white pepper.
plum are complemented by smoke and • BEAUMONT MOURVEDRE 2015, R280
cinnamon spice. Known as zinfandel or Beaumont produced the first single varietal
colloquially as zin in South Africa, this mourvedre in South Africa in 1999. This wine is
wine is called by many names, including a good example of the cultivar with its sweet
primitivo in Italy. red berry fruit and peppery, earthy flavours.
DRINK UP
chardonnay...
...
noir
IF YOU LIKE IF YOU LIKE pinot
Then you’ll love roussanne Then you’ll love cinsault
While chardonnay can be made in a wide range Without a doubt the world’s favourite light-bodied red wine.
of styles, we’re basing this on the ones with the Pinot noirs offer plenty of red fruit, floral aromas and subtle
creamy, textural flavour profile. spice. As pinot ages, the flavour profile gets more earthy.
SIP-SWAP: THE FOUNDRY ROUSSANNE SIP-SWAP: DIE KAT SE SNOR CINSAULT 2017, R150
2017, R215 This is the “own label” of Creation’s winemaker, Gerhard
Full of texture. Aromas of white peach and white Smith. Red fruits abound – raspberry and cherry with some
pear are lifted with floral hits and chalky minerality. floral perfume. While it is light-bodied and refreshing, the
Rounded and textured, the fruit deepens on the wine is still layered and complex.
palate with a crystalline acidity.
OTHER TEXTURED WHITES TO TRY:
• MIGLIARINA GREY MATTERS PINOT GRIS
2017, R145
Pinot gris, a mutant clone of pinot noir, is
distinctive in that the skin of the grape is pinkish-
grey in appearance. The cultivar produces rich,
textured wines with ripe fruit. The Migliarina is a
good example of this.
• NEWTON JOHNSON ALBARIÑO 2018, R190
A plethora of citrus and white blossom with a
subtle saline character underscore this wine as
textbook albariño.
OTHER LIGHT-BODIED REDS TO TRY:
• CAPE ROCK WINES GRENACHE 2016, R100
This light-bodied wine is a red-fruited dream. Wild
strawberry and berries play against soft, smooth, barely
there tannins.
• BLACKSMITH THE HORSEMEN RED RIDER
CARIGNAN 2018, R210
Perfume and spice, crunchy red fruit, sour cherry, this
100% carignan from a coastal vineyard is as wild as
it sounds.
FOODANDHOME.CO.ZA JANUARY 2020 33
DIARY DATES
24 – 25 JANUARY WESTERN CAPE
The 7th annual Hemel-en-Aarde Pinot Noir
Celebration encompasses inspiring talks, wine
tastings, vineyard tours and unforgettable dining
experiences. Local chefs will delight YES, WE CAN
with food stations paired with themed
Hemel-en-Aarde wine bars. It will
indeed be two days of pinot
paradise, with world-renowned
winemakers and wine lovers
enjoying both local and
international examples
of this wine variety. Visit
pinotnoircelebration.com
for details and to purchase
tickets – a full weekend
pass is R2 995 per person. South Africa has its very first wine in a can!
Uncanny Wines offers a red and a white: No
Sulphur Added Chenin Blanc 2019, which hails
25 JANUARY
from the Swartland, and No Sulphur Added Merlot
STELLENBOSCH
The Delheim Harvest Festival 2018, from a Stellenbosch vineyard. “The smaller
rings in the new vintage as volume allows consumers to enjoy wine without
the whole Cape Winelands area having to open a whole bottle,” explains owner, Arnold
begins its annual harvest. Therewill Vlok. Uncanny Wines are vegan friendly and packaging the
be grape stomping, tractor rides in the wine in 100% recyclable aluminium cans significantly lowers
vineyards, food, plenty of wine, live music and a kids’ their carbon footprint. The wines are R45 per 250ml can or R180
entertainment area. Tickets for children are R280, for a four-pack from takealot.com and Norman Goodfellows.
which gives them access to the grape picking and
stomping, kids’ play area, face painting, juices and
food. Adults are R480 per person, with a bottle of Fitch & Leedes Grapefruit Tonic
Delheim Rosé 2019, Sauvignon Blanc 2019 or Shiraz in living is the colour of summer. Expect
Cabernet Sauvignon 2017 to drink at the festival classic grapefruit zest with hints
or take home. Tickets also include a Delheim wine of bitterness, delicious with a
glass, grape picking and stomping, and wide range of spirits, including
can be booked at quicket.co.za. coral gin, vodka, tequila and rum. “We
A portion of proceeds from love it with our African Botanical
the ticket sales will go to Gin, where it adds a fresh citrus
The Pebbles Project, tanginess to balance the fynbos
which supports botanicals,” says Lucy Beard of
disadvantaged Hope on Hopkins. Available at
children and families. Pick n Pay, Checkers, Makro and
Visit delheim.com other leading retailers at R55 for
for more info. a six-pack of 200ml cans or R50
per four-pack of 200ml
Now – April 2020 glass bottles.
FRANSCHHOEK
This summer, stop
by the Terra del
Capo Antipasti Bar at
Anthonij Rupert’s estate
in Franschhoek. The Italian-
inspired menu is all about antipasti
plates that highlight Cape Winelands produce.
Choose vegetarian, seafood or meat antipasti, or
maybe a platter of artisanal cheese and charcuterie,
to be savoured in the shade of olive trees with the
estate’s wines. The Terra del Capo Tasting Room
and Antipasti Bar are open from Tuesday to Sunday,
10am to 4.30pm. Booking essential on 021-874-9041.
DRINK UP
DOUBLE BUBBLE
Two new blanc de blancs that MORNING
should be on your radar
KRONE KAAIMANSGAT BLANC DE BLANCS
2016, R500
This blanc de blancs is inspired by the grower AFTER
Champagne movement in France, where the focus
is on the vineyard and site rather than conforming
to a house style. It’s made from chardonnay grapes
sourced from the famous high-altitude Kaaimansgat Get your oomph back with Red
Vineyard, which is located in a blind valley in the Bull’s newly launched limited
Overberg. Flinty, cool and precise, this elegant edition can featuring South African
MCC tastes as good as it looks. Brad Binder. This special release is
in celebration of Brad’s ascension
from Moto3 to MotoGP (Grand Prix
motorcycle racing) for the 2020
season – he will be the first South
African to compete at this level and
the first to be part of the premiere
class since 2000. A 250ml can
of Red Bull Energy Drink contains
the same amount of caffeine as a
home-brewed cup of coffee. For
Photographs supplied. Prices are correct at the time of print and are subject to change without notice
more information, visit redbull.com/
DID YOU KNOW? za-en/energydrink.
Blanc de Blancs is
a French term in
winemaking that means JARGON UNRAVELLED
“white of whites”. When
you see it on a bottle of
MCC, it means the bubbly
has been made from orgeat
chardonnay grapes only.
syrup
ANNA-CARIN MCC 2015, R180
Négociant Anna-Carin Hart of Anna-Carin Wines has Orgeat syrup tastes like liquid
put both her dreams and bubbles in the bottle with silk and adds sweetness to
her first MCC, produced from dryland chardonnay cocktails. Simply dissolve 220g
vineyards in Durbanville. “The wine industry is (1 cup) white sugar in 250ml
saturated with stories,” shares Anna. “Whether (1 cup) almond milk in a small
a vineyard has been passed down through five saucepan over medium heat.
generations or a winemaker discovered a plot of land Add 25ml orange blossom or
with a unique soil, every bottle has had a journey to rose water and 25ml Campari.
get to your glass.”
Stir and remove from heat. Cool,
bottle and store in the fridge.
DRINK UP win!
THE ULTIMATE COCKTAIL
SPIRIT COLLECTION
Fine liquor merchants, Truman
& Orange, boast a portfolio of
premium spirits, both local and
international. One lucky reader will
stock their bar for the entire year
with the following selection, valued
at R2 885! Q
• BLOEDLEMOEN: ORIGINAL AND
AMBER, R390 EACH
Serve with a garnish that brings out
the spices in these gins – try a twist
of dehydrated orange and a stick of
cinnamon bark. A
• BUFFALO TRACE, R299
Squeeze some of the oils from an
orange peel garnish into the glass to
Award-winning bartender Kurt Schlechter is a cocktail superstar! He was
taste how this Bourbon comes alive.
named one of the world’s bar industry top 100 influential people for 2019
• KRAKEN BLACK SPICED
by Drinks International magazine. Kurt owns Cause Effect Cocktail Kitchen &
RUM, R379
Cape Brandy Bar in Cape Town’s V&A Waterfront, has completed his whisky
Complement the spice in this rum
masters in Scotland, has previously won the World Margarita Championship
with ginger beer, a fresh squeeze of
and has a passion for promoting Cape brandies. “I grew up in Durbanville
lime and a dash of bitters to create
and have been a professional bartender since I was 18, and self-employed in
a Perfect Storm.
the drinks industry since I was 24,” shares Kurt, who lives with wife, Ruzaan,
• DON PAPA 10 YEAR OLD, R599
daughter, Olivia, two crazy Weimaraners and two cats.
Add peach purée, apple juice and a
dash of lime to the rum, then shake,
SHAKEN OR STIRRED?
strain and top with ginger beer Stirred all the way. A cocktail like a martini should be delicate, balanced, crispy cold
over ice. and crystal clear. Shaking a drink makes it cloudy. All beverages made with only
• MIONETTO BRUT, R199 alcoholic components should be stirred; a martini is a perfect example with just gin
Add colour to your bubbles with a and vermouth as ingredients.
splash of Pampelle, a red grapefruit
WHEN DID YOU REALISE MIXOLOGY WAS YOUR PASSION?
aperitif liqueur. I knew I wanted to be in the drinks industry after a few bar shifts on the SAS
• SEEDLIP GARDEN, R450 Tafelberg when I was in the navy. I was taught how to make pineapple beer for my
FOR 700ML fellow crewmates. My thirst for knowledge on the natural process of making alcohol
Non-alcoholic, top it up with tonic was born. I wanted to know everything about fermentation, distillation and ageing.
water and garnish with a few I became a full-time bartender, and after working in Europe for a short while, my
fresh peas. passion turned to training bartenders.
• BANNERMANS, R179
WHAT CAPE-INSPIRED COCKTAILS DO YOU MAKE?
Break convention and serve your Cause Effect is inspired by Cape Town’s oceans, mountains, vineyards and fynbos.
Bannermans in a tall glass over ice, We take a lot of the natural vegetation and effect it into flavour. The building that
topped with Coca-Cola! houses it is an old “rocket shed”, built in the late 1800s. It’s a historic site that used to
store a type of rocket that would be fired at ships in distress. We came up with our
own rocket, shaped like Tintin’s. We had a local artist create a rocket out of wire and
beads, and we serve the drink with smoke coming out of it.
TELL US MORE ABOUT THE CAUSE EFFECT COCKTAIL!
The green elements are a representation of the fynbos and vineyards, the copper
represents the natural processes of making alcohol, the ocean is represented in the
blue walls and pebbles on our front bar, and all the natural wood colours express
our love affair with nature. Our Schweppes Bartender Lab is a bar within a bar; a
chef’s table concept that seats six guests on an hourly basis. We serve a three-
course cocktail and food pairing with themes like the “floral ocean”.
CAN YOU ELABORATE ON YOUR PASSION FOR CAPE BRANDY?
To enter, email your full name, Brandy was the first spirit ever used in cocktails – the Old Fashioned and mint julep
physical address, cellphone and ID were originally made with brandy. I fell in love with Cape brandies after winning the
numbers with TRUMAN & ORANGE first FHM SA Brandy Cocktail Competition. Simply put, South Africa has some of the
in the subject line to most amazing brandies in the world. Besides our array of brandy cocktails, guests
[email protected] by can have a three-course chocolate and aged Cape brandy pairing, as well as try
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fizzical
It’s that time of the year… charge your glasses, and cuisine,
with smile-inducing Méthode Cap Classique (MCC)!
RECIPES AND STYLING SARAH DALL PHOTOGRAPHS BY MYBURGH DU PLESSIS
6 WITH 1
VEGAN ASPARAGUS AND 250ml (1 cup) vegan MCC brut rosé 2 Add the thyme leaves and arborio
PEA RISOTTO (we used Graham Beck) rice and fry for another minute.
750ml (3 cups) vegetable stock 3 Add the MCC and simmer until all the
Serves 2 EASY 30 mins
salt and freshly ground black liquid has been absorbed. Continue
pepper, to taste cooking, adding a little stock at a time,
WHAT YOU NEED
ensuring the liquid has absorbed into
3 tbsp olive oil
100g peas the rice before adding more. Repeat
1 red onion, finely chopped
100g asparagus tips this process, stirring occasionally, until
2 garlic cloves, peeled and
100g dairy-free Cheddar flavoured all the stock has been incorporated.
finely chopped
cheese, grated (find at select This should take 15 – 20 minutes.
4 sprigs fresh thyme, leaves picked
health stores) Season to taste.
210g (1 cup) arborio rice
4 Bring a medium pot of salted water
HOW TO DO IT to the boil on high heat and blanch
1 In a medium pot, heat the olive oil the peas and asparagus for 2 minutes.
over medium-low heat. Add the onion Drain in a colander and immediately
and garlic and sauté until translucent refresh under cold water.
and cooked through, 2 – 3 minutes. 5 Add the peas and asparagus to the
risotto and serve with the dairy-free
cheese alongside.
VEGAN ASPARAGUS AND
PEA RISOTTO
1.5 OF
FOODANDHOME.CO.ZA JANUARY 2020 39
6 WITH 1
1.5 OF
ALMOND-CRUSTED SALMON
WITH MCC VELOUTÉ
in the stock, a little at a time, stirring
salt and freshly ground black pepper,
continuously. Once all the stock is
to taste
incorporated, transfer back to the
stove. Stir in the MCC, lemon juice and
MCC VELOUTÉ
thyme, and bring to a gentle simmer
1 tbsp butter
for a few minutes.
1 tbsp flour
4 Steam the mangetout for 2 minutes
250ml (1 cup) vegetable stock
and set aside. Remove the fish and
250ml (1 cup) MCC brut
tomatoes from the oven, pour the
1 tbsp lemon juice
velouté over and serve with the
3 sprigs fresh thyme
mangetout and a glass of MCC.
125g mangetout
ALMOND-CRUSTED SALMON WHITE BEAN SALAD
WITH MCC VELOUTÉ HOW TO DO IT Serves 2 EASY 20 mins
One of the five “mother” sauces of 1 Preheat the oven to 180°C.
French cuisine, velouté is a classic 2 Place the salmon and tomatoes in WHAT YOU NEED
white sauce thickened with a roux an ovenproof dish. Top the salmon SALAD
Serves 2 EASY 30 – 40 mins with the chopped almonds, drizzle 1 corn on the cob, kernels sliced off
with the olive oil, and season. Bake 110g (1 cup) red cabbage,
WHAT YOU NEED until the salmon is cooked through, finely sliced
250g sustainably farmed salmon 10 – 12 minutes. 1 carrot, peeled and julienned
fillet, skin removed 3 For the velouté, in a small saucepan 1 x 400g tin cannellini beans, drained
125g heirloom tomatoes, halved over low heat, melt the butter. Add the and rinsed
50g toasted almonds, finely chopped flour and cook, stirring, for 1 minute. 100g mango, diced
2 tbsp olive oil Remove from heat and slowly pour 1 avocado, thinly sliced
40 JANUARY 2020
6 WITH 1
1 tbsp black sesame seeds, to garnish
8 picked mint leaves, to garnish
DRESSING
50ml olive oil
50ml mango juice
50ml vegan MCC brut
(we used Graham Beck)
1 tbsp finely chopped fresh coriander
salt and freshly ground black
pepper, to taste
HOW TO DO IT
1 For the salad, in a hot pan, dry-fry the
corn until slightly blackened. Remove
and set aside. Arrange the salad
WHITE BEAN SALAD
3.5 OF
FOODANDHOME.CO.ZA JANUARY 2020 41
6 WITH 1
ingredients in a deconstructed fashion ICING The icing should be light in colour
in a large salad bowl and sprinkle with 250g softened butter, and fluffy.
the sesame seeds and mint leaves. at room temperature 4 Spread or pipe the icing onto the
2 For the dressing, combine all the 500g icing sugar, sifted cooled cupcakes and top with the
ingredients together in a clean jar with 3 tbsp MCC brut fresh cherries.
a lid. Seal with the lid and shake well. fresh cherries, to garnish
Drizzle over the salad and PLUM JELLY WITH
serve immediately. HOW TO DO IT BAKED NECTARINES
1 Preheat the oven to 160°C. Serves 4 EASY 30 mins + 4 – 6 hrs,
STRAWBERRY, MINT 2 Place the reduced 125ml (1 cup) MCC to set
AND MCC COOLER and remaining cupcake ingredients
in the bowl of a stand mixer fitted
Serves 4 EASY 15 mins + 1 hr, to chill WHAT YOU NEED
with the whisk attachment and beat PLUM JELLY
on high speed for 5 minutes. Line
WHAT YOU NEED 3 plums, pitted and halved
a standard 12-hole muffin tin with
350g strawberries, hulled and halved 250ml (1 cup) MCC brut rosé
cupcake cases. Spoon 1 heaped tbsp
4 sprigs fresh mint, leaves picked 250ml (1 cup) water
of the mixture into each case. Bake
and stalks discarded + extra sprigs, 100g sugar
until a skewer inserted into the middle
to garnish 1 cinnamon quill
comes out clean, 12 minutes. Remove
125ml (½ cup) MCC brut rosé 3 star anise
from oven and set aside to cool. 4 x 2g gelatine leaves
3 For the icing, in a clean bowl of
HOW TO DO IT
1 Place the strawberries, mint and the stand mixer fitted with the whisk BAKED NECTARINES
MCC into a blender and blitz until attachment, beat the butter until 4 nectarines, pitted and halved
smooth. Refrigerate until chilled. softened and creamy. Keep whisking 2 tbsp olive oil
2 Pour into chilled Champagne and add the sifted icing sugar 2 tbsp 1 tbsp picked fresh thyme leaves
glasses and serve garnished with the at a time until it is all incorporated. + extra sprigs, to garnish
extra sprigs of mint. Once half of the icing sugar has 75g (½ cup) mascarpone
been used, add the 3 tbsp MCC brut.
50g toasted coconut, to garnish
CHERRY-ON-TOP CUPCAKES
Makes 12 EASY 45 mins
WHAT YOU NEED
CUPCAKES
125ml (½ cup) MCC brut,
heated and reduced to 2 tbsp
160g self-raising flour
115g castor sugar
2 extra-large eggs
100g softened butter
½ tsp vanilla extract
2 tbsp milk
42 JANUARY 2020
6 WITH 1
STRAWBERRY, MINT AND
MCC COOLER
FOODANDHOME.CO.ZA JANUARY 2020 43
6 WITH 1
CHERRY-ON-TOP CUPCAKES
44 JANUARY 2020
6 WITH 1
HOW TO DO IT the mixture among 4 glasses and 4 To serve, remove the jelly from
1 For the jelly, put the plums, MCC, refrigerate to set. the fridge, top with 2 cooled, baked
water, sugar, cinnamon and star anise 3 For the baked nectarines, preheat nectarine halves and a dollop of
into a small pot. Place over moderate the oven to 180°C. Place the nectarine mascarpone. Garnish with toasted
heat and stir until all the sugar has halves on a baking tray, drizzle with coconut and the extra thyme sprigs.
dissolved. Bring to a gentle simmer for the olive oil and sprinkle the picked
5 minutes. Remove from heat, strain thyme leaves on top. Bake for 20
through a fine sieve, and discard the minutes. Remove from oven and set
fruit and spices. Measure out 500ml aside to cool.
(2 cups) liquid.
2 Place the gelatine leaves in a small
bowl of cold water for a few minutes
to soften. Remove the softened
gelatine and squeeze out excess
water. Place the leaves in the 500ml
(2 cups) hot poaching liquid, stirring
until completely dissolved. Divide
PLUM JELLY WITH BAKED NECTARINES
1.5 OF
FOODANDHOME.CO.ZA JANUARY 2020 45
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46 JANUARY 2020
AND A
7 DAYS COCKTAIL
7 dishes
Your one-stop, one-shop dinner inspiration! Each month,
we’ll lighten your load with a menu for a week in one basket
RECIPES AND STYLING BY NOMVUSELELO MNCUBE PHOTOGRAPHS BY DYLAN SWART ASSISTED BY HEMA PATEL
SCHOOL-NIGHT DINNERS IT’S THE WEEKEND, BABY!
1 Chicken biryani with cumin yoghurt 5 Oxtail in Guinness with chickpeas and spinach
2 Baked trout with peach salsa 6 Green melon and mint mojito
3 Pork fillet with onion rings and strawberry salsa 7 Roasted veggie deep quiche
4 Green shakshuka with Danish feta, sourdough 8 Creamy cheese stack with Port syrup,
and edible flowers dried figs and pecan nut brittle
coated, cover and refrigerate 1 lemon, washed and sliced
for at least 20 minutes. 1 small handful fresh dill +
2 Heat a splash of canola extra, to garnish
oil in a large saucepan on lemon wedges, to serve
medium heat and fry the
onion, stirring occasionally, PEACH SALSA
until soft, about 5 minutes. 2 peaches, rinsed, pitted
Season, remove from pan and cubed
and set aside. 2 spring onions, trimmed
3 Heat another splash of and finely chopped
oil in the same saucepan 2 tbsp mint leaves,
CHICKEN BIRYANI WITH
CUMIN YOGHURT on medium-high heat. Fry finely chopped
the chicken in batches until olive oil, to taste
browned, 5 – 10 minutes. squeeze fresh lemon juice
Return the onion to the pinch freshly grated
saucepan. Add the cumin lemon zest
1 tbsp garam masala
seeds, cardamom, bay
canola oil, to fry
CHICKEN BIRYANI 1 large onion, peeled leaves, cinnamon and HOW TO DO IT
1 Preheat the oven to 190˚C.
rice. Fry for 2 minutes,
WITH CUMIN and thinly sliced stirring to prevent the rice Line a baking tray with
YOGHURT salt and freshly ground from sticking. Adjust the baking paper.
black pepper, to taste
Serves 6 – 8 EASY 1 hr 2 tbsp cumin seeds seasoning to taste, pour the 2 Place the trout on the
30 mins chicken stock in, cover and baking tray and brush the
6 cardamom pods, crushed
3 bay leaves simmer until the chicken and skin with the 2 tbsp olive
WHAT YOU NEED rice are cooked, and the oil. Season, inside and out.
2 cinnamon quills
10 chicken thighs, cut liquid has evaporated, Place the lemon slices and
420g (2 cups) basmati rice
into 3cm cubes 20 – 25 minutes. Remove dill in the cavity of the fish.
750ml (3 cups)
4cm piece fresh ginger, from heat and stir in the fresh Bake until cooked through,
chicken stock
peeled and finely grated parsley and coriander. about 20 minutes.
1 combined handful fresh
4 garlic cloves, peeled 4 For the cumin yoghurt, 3 For the salsa, mix all
parsley and fresh coriander,
and crushed combine the ingredients and the ingredients in a bowl,
chopped + extra, to garnish
1 tbsp ground coriander season to taste. and season with salt and
1 tsp ground turmeric 5 Serve the biryani garnished pepper. Garnish the fish
CUMIN YOGHURT
375g (1½ cups) with the extra parsley and with extra dill, and serve
plain yoghurt coriander, and the cumin whole with the peach
1 tsp ground cumin yoghurt on the side. salsa and lemon wedges
alongside for squeezing.
BAKED TROUT WITH
HOW TO DO IT PORK FILLET WITH
1 For the biryani, combine PEACH SALSA
the chicken, ginger, garlic, Serves 4 – 6 EASY 30 mins ONION RINGS AND
ground coriander, turmeric STRAWBERRY SALSA
and garam masala in a bowl. WHAT YOU NEED Serves 4 EASY 1 hr 10 mins
Make sure chicken is well 1 x 1,4 – 1,5kg sustainably
sourced whole rainbow/ WHAT YOU NEED
salmon trout, cleaned MARINADE
2 tbsp olive oil 60ml (¼ cup) BBQ sauce * Diabetes is a medical condition and the suggested recipe should not replace medical advice from
salt and freshly ground 2 tbsp tomato sauce
BAKED TROUT WITH black pepper, to taste 2 tsp brown sugar
PEACH SALSA
1 tbsp Worcestershire
sauce your doctor. For diabetic recipe criteria, visit foodandhome.co.za
1½ tsp paprika
1 tsp crushed garlic
1 tsp dry mustard
3 tbsp olive oil + extra,
to drizzle and fry
500g pork fillet
48 JANUARY 2020
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