Food home entertaining january 2016

A FRESH START! 10+ SUPER-HANDY NEW REGULAR FEATURES TO KICK OFF THE YEAR JANUARY 2016 | R32,00 (R4,48 VAT incl.) | Other countries R28,07 (tax excl.) SEASONAL SALADS bursting with flavour ! e s e e h Sa y c IMAGINE BITING INTO A TOASTED SANDWICH OOZING WITH RICH, MELTED CHEESE SPAR’S WIDE VARIETY OF GORGEOUS CHEESES WILL TURN YOUR EVERYDAY SARMIE INTO A GOURMET TASTE SENSATION PROMOTION A GUIDE TO THE ULTIMATE CHEESE GRILLER Choose from a wide selection of different breads, like sourdough, rye, wholewheat, ciabatta and raisin bread – you can get any of these at SPAR bakeries SPAR boasts a great selection of conveniently sliced Marksbury Select cheeses – think Havarti, Emmentaler and Edam, which work perfectly in grilled sandwiches Thickly slice your bread, then butter the outside of each slice Choose from a variety of mustards or other condiments for added lavour Add SPAR Sliced Ham and other cold meats with a few varieties of leafy greens like rocket and watercress – they’re delicious served with your cheese griller Fill your sandwich with the cheese of your choice, close with a slice of buttered bread and place, butter side down, on a grilling pan or in a sandwich toaster Cook until golden brown FH8068/01/16 Recipes and styling by Vickie de Beer Photographs by CRPhotographic WE LOVE SPAR d with Rye brea ury Select Marksb r cheese ale Emment ith SPAR slices w on, SPAR Salm Smoked Cheese and Cream atercress rw rocket o A TAST Y ILLER E X TR KE YOUR GR A M quar ter TO d S P an TI pears, peel ed is el m ca R To make the Heat 50g SPA hline Pear s pan a in r SPAR Fres ga n Su g SPAR Brow and rs te ar But ter and 50 qu Add the pear at he m d iu ed over m e from heat an elised Remov m s ca til he ic un w cook the sand fore placing on be ol co to w allo ice ns, peel and sl ramelised onio R A SP g To make the ca Heat 50 hline Onions SPAR Fres heat Add the m iu ed m n over But ter in a pa elised Allow ok until caram co d an ns io sliced on sandwiches placing on the to cool before RS TO TRY IOUS GRILLE IC EL D O TW bury SPAR Marks Ciabatta with melised ca am with Select Maasd d SPAR an s ine Onion SPAR Freshl ket Freshine Roc R Marksbury ead with SPA ijon Sourdough br ano, SPAR D igiano Reggi rm Pa ct le Se and AR Sliced Ham Mustard, SP ic Gla ze SPAR Balsam ksbury SelecX Raisin bread wit SPAR Mar HavarXi cheese slices Xopped wit alnuXs caramelised pear, XoasXed w and rockeX is anoter winning combo Our contributors CHARLES RUSSELL Photographer I enjoy celebrating life with good food, wine and friends I’m inspired by all things visual – no room for anything aesthetically unappealing here! My wife and I love cooking up a feast – anything from modern interpretations of beef Wellington to fresh Asian summer salads with lots of salmon I’m all about Sriracha at the moment – Sriracha mayo, Sriracha sticky ribs, Sriracha burgers it’s to die for I love rel—xing with — gl—ss of v— wotte €ierneef Sauvignon Blanc CHRISTINE LUNDY Wine writer Photograph by Louis Hiemstra French in SA – the best of both worlds! I moved from the ‘City of Lights’ to the Mother City Brought up on pinot noir from my family estate in Burgundy and entertained in Paris’s museums, I now get to appreciate SA’s wines and culture in a new light As a marketer and lover of stories, my mission is to showcase SA’s multilayered- and rich culture via my new platform, Ama Culture Food and wine is beyond a passion – it is a way of living HELENA LOMBARD Freelance journalist My passion for food- and travel writing has seen2me2explore2every2nook2—nd2™r—nny2 of Southern Africa – one delicious bite at a time! I’ve written and published ive cookbooks over the course of four years, including Roads Less Travelled: Ultimate Braai Master and Cooked in the Karoo My latest book, Road Tripping with Justin BonelloD2w—s2pu˜lished2in2PHISF2 I suffer from incurable wanderlust! EDITOR Andrea Pafitis-Hill andreaph@caxton.co.za MANAGING EDITOR Taryn Das Neves taryndn@caxton.co.za COPY EDITOR Jessica Oliver jessicao@caxton.co.za ART DIRECTOR Samantha Lewis-Politis samanthal@caxton.co.za DESIGNER Lisa Campbell lisac@caxton.co.za FOOD EDITOR Claire Ferrandi clairef@caxton.co.za COOKING ASSISTANT Nomvuselelo Mncube nomvuselelom@caxton.co.za DIGITAL EDITOR Chevaun Roux chevaunr@caxton.co.za MARKETING COORDINATOR Jana van Wyk janavw@caxton.co.za 011-889-0613 OFFICE MANAGER Zerilda Nel foodhome@caxton.co.za 011-293-6047 CONTRIBUTING WRITERS Ishay Govender-Ypma, Jenny Handley, Richard Holmes, Emma Jordan, Malu Lambert, Helena Lombard, Christine Lundy, Ryk Neethling, Olivia Spadavecchia, Anna Trapido, Diana Wemyss FOOD CONTRIBUTORS Kayla Coraizin, Sarah Dall, Vickie de Beer, Christi Semczyszyn, Jessica Sepel, Illanique van Aswegen CONTRIBUTING PHOTOGRAPHERS Myburgh du Plessis, Adel Ferreira, Ishay Govender-Ypma, Annalize Nel, Rob Palmer, Karl Rogers, Charles Russell, Olivia Spadavecchia, Dylan Swart, Bruce Tuck, Graeme Wyllie CONTRIBUTING ILLUSTRATOR Sarah-Jane Williams CONTRIBUTING STYLIST Gerhard van Zyl CONTRIBUTING DIETICIAN Maryke Gallagher SUBSCRIPTIONS foodandhomesubs@RNAD.co.za Á2HVTH2IHH2PHT NATIONAL SALES MANAGER Eugene Marais CAPE TOWN SALES MANAGER Rickardt de Beer Á2ri™k—rdtd™—xtonF™oFz—2Á2HPIEHHIEPRRT CLASSIFIEDS SALES MANAGER Gary Wium Á2g—rywd™—xtonF™oFz—2Á2HIIEVVWEHVVS BOOKINGS AND MATERIAL ‚uw—id—2€ill—y2Á2HIIEVVWEHTRQ Advertising Johannesburg HIIEPWQETHHH Advertising KwaZulu-Natal HQIESQTEVITS Advertising Cape Town HPIEHHIEPRQVGQS GENERAL MANAGER Anton Botes GROUP HEAD OF INSIGHTS Debbie McIntyre GROUP CREATIVE STRATEGY DIRECTOR Clive Vanderwagen GROUP HEAD OF RETAIL MARKETING INNOVATION Dejané Poil GROUP HEAD OF DIGITAL Jana Kleinloog FINANCIAL MANAGER Rohan French MARKETING MANAGER Reinhard Lotz PRODUCTION MANAGER Sada Reddhi GENERAL MANAGER FINANCE AND SYSTEMS g—rl—2xel2Á2™—rl—nd‚xehF™oFz—2Á2HIIEPRVEQSIP PRINTING CTP Printers Cape Town DISTRIBUTION ‚xeD2IP2xo˜el2ƒtreetD2sndustri—D2PHWQ2 Á €y2fox2IHID2w—r—is˜urgD2IUHH2Á2„el2HIIEPRVEQSHH2 Á2p—x2HIIERUREQSVQ2Á2Email rna@RNAD.co.za REPRODUCTION g—xton2rouseD2Ist2ploorD2QTV2t—n2ƒmuts2 evenueD2gr—igh—llD2PIWTD2toh—nnes˜urg sƒy2IPTRU2™ompli—nt PUBLISHER AND PROPRIETOR CTP Limited The F&HE test kitchen is sponsored by Prestige CONTACT US €y2fox2IWVWD2€—rkl—ndsD2PIPI2 Á2g—xton2rouseD2Rth2ploorD2QTV2t—n2ƒmuts2evenueD2gr—igh—llD2 PIWT2Á2„el2HIIEPWQETHRU Á2im—il2foodhomed™—xtonF™oFz—2or2 visit foodandhome.co.za P2 tex…e‚‰2PHIT 15 51 FEATURES COVER STORIES 68 ON A LIGHTER NOTE Healthy salads for a fresh start to the new year 76 BEYOND BUBBLES Celebrate New Year’s Eve with the shining stars among SA’s sparkles 116 FEEDING THE PLANET 2016 top tips and trends in the ever-evolving world of food 96 BERLIN GOES VEGGIE Germany’s capital is sexy, creative and, now, vegetarian! FOOD FEATURES 28 EATING LOCALLY The stuff of magic and alchemy at Chez Pépé 60 PATHWAY TO ENLIGHTENMENT Christi Semczyszyn has started a revolution at Tjing Tjing Torii 80 IN WITH THE NEW Sensational savoury cheesecakes 86 COOKBOOK EXTRACT Jessica Sepel’s The Healthy Life 110 A SLICE OF PATISSERIE LIFE Dedication and passion are key at La Petite Patisserie JANUARY 2016 COMPETITIONS DEAR FOOD & HOME… Share your views and win a Canon PowerShot S200 camera, worth R3 399 bakers and producers, worth R504 50 WIN WITH BREVILLE Two lucky winners can each win a Breville appliance hamper, worth R12 097! 91 WIN A COPY OF THE HEALTHY LIFE Three lucky readers can each win a copy of Jessica Sepel’s cookbook, worth R399 35 WIN WITH SIMONSIG Three lucky readers can each win a case (6 bottles) of Simonsig’s sparkling wines, worth R900 123 SUBSCRIBE & WIN Subscribe or renew your subscription and get an extra subscription to our sister magazine, Garden and Home 40 WIN A COPY OF THE GREAT AUSTRALIAN COOKBOOK Five lucky readers can each win this collection of 165 recipes from Australia’s best chefs, cooks, 124 WIN A COPY OF FROM VENICE TO ISTANBUL Complete our foodie blockword and you could win a copy of Rick Stein’s cookbook, worth R525 FACEBOOK.COM/FOODANDHOME ENTERTAININGMAGAZINESA TWITTER.COM/FHEMAG JANUARY 2016 60 CONTENTS 12 ON THE COVER RECIPE AND STYLING BY SARAH DALL PHOTOGRAPH BY MYBURGH DU PLESSIS REGULAR FOOD FEATURES 44 FRESH The canary-yellow lying saucershaped pattypan REGULARS ED’S LETTER 48 SUPPER ON THE DOUBLE Quick ’n easy midweek meals 15 FOOD BITES News, trends, shopping, restaurants, decor, products and time savers 51 IN SEASON Green beans, asparagus, peaches and strawberries 34 DRINK UP Get the latest liquid views and news 92 JUNIOR CHEF Lucca de Beer reveals his secret behind the world’s best nachos 38 PIMP YOUR… Ice bucket 102 LIGHTEN UP! Crumpets 42 KITCHEN FILES Tips, tricks and nice-to-know info 104 USE IT OR LOSE IT Coconut milk 58 SURF’S UP Hidden treasures on the net 108 THIS MONTH, WE LOVE… Sumac 122 TRIVIA How well you know your food? PINTEREST.COM/ FOODANDHOMEMAG 124 FOODIE BLOCKWORD 126 RECIPE INDEX 126 STOCKISTS 126 TRIVIA ANSWERS 128 SLICE OF LIFE Edward ‘Steady Eddy’ Khumalo of Remo’s restaurant group 40 BOOKS FOR COOKS The latest on the cookbook shelves INSTAGRAM.COM/ FOODANDHOMESA foodandhome.co.za JANUARY 2016 ED'S LETTER confess to rolling my eyes whenever I hear yet another trite declaration from someone vowing to make a fresh start come January It’s not that I don’t respect good intentions and all that, but, in this day and age of instant gratification, we want to see results and we want to see them now To have to wait until mid-March to see if your friend’s bubblyfuelled flourish of a resolution made at 12.02am on New Year’s Day has actually transpired is, well, yawnsome Anyway, enough of my yawnsome natter Let’s get to the part I couldn’t be more excited to tell you about: after a brainstorming session of note a couple of months ago, the F&HE team decided it’s time for a resolution revolution to ring in the New Year And so, what started as much ‘oohing’ and ‘aahing’ over each others’ wish lists – amidst compulsive coffee gulping and getting our wires crossed over whether Mac or PC laptops use DVI or VGA cables to connect to projector screens – has resulted in the January issue: a basketful of fresh ideas I’ve long been a fan of Ceramic Factory, from which handcrafted ornamental- and functional products are borne in the beautiful cradle of the Robertson wine valley – whether you’re more edgy, quirky or simplistic in your artistic taste, Ceramic Factory has a plethora of gorgeous pieces for you! My latest discoveries are their Aldus and Geometric collections, which include this Aldus potplant holder with large copper stand (R749), Aldus vase with wooden top (R399) and tall Geometric vase (R599), available at Ceramic Factory stores (ceramicfactory.co.za) and home.co.za JANUARY 2016 and abundant creativity, ready and waiting for you to delve into No delays and no promises of things to come – it’s all right here, right now Just a lip through the pages that lie beyond will reveal a tempting glimpse of the new, super-handy, regular features in store for you this month and more in 2016, such as our planting guide (page 23), our ‘Pantry hacks’ for those (hopefully rare) times when you’ve got little more than a tin of tuna and a can of soup to work with (page 21), ‘Supper on the double’ with easy and delicious dishes ready in under an hour for those inspiration-starved midweek nights (page 48), how to ‘Lighten up!’ by making a healthier version of a much-loved classic dish (page 102), as well as savvy ways to use up leftover ingredients in our ‘Use it or lose it’ feature (page 104) And for the intellectual gourmands who love our ‘Trivia’ page, we’re testing your culinary knowledge even more with our new ‘Foodie blockword’ (page 124) – this month, it’s about New Year customs the world over, so why not pull up some chairs and challenge yourself and a few pals to this fun brain-teaser over a tray of irresistible toasted sandwiches and a bottle or two of your favourite tipple Sound good? For gourmet toastie inspiration, look no further than SPAR’s drool-factor cheese grillers on our inside front cover Cheers to a fabulously foodie 2016! Product photograph by Ceramic Factory Ed’s proile photograph by Dylan Swart I REVOLUTION Nespresso Boutiques: V&A Waterfront | Canal Walk | Sandton City | HydePark | Menlyn Mall | Gateway Nespresso Club: 0800 637773 Discover more gift ideas at www.nespresso.com/festive What a great issue November 2015 was! So many incredible competitions, plus comfort for the foodie soul It’s wonderful to know that black trufles are being farmed locally, showing that SA food products are just as good as any grown overseas – our young olive-oil industry is a prime example So brave and patient the Andersons are – I wish them so much luck and good houndsnifing with their beautiful and talented Shammy Next, your ‘Kitchen iles’ has been framed and is hanging in my kitchen for a quick and quirky reference So handy – thanks a bunch! Your Diwali recipes have inspired me to cook up an Indian feast on Christmas Eve, and those vanilla burfees with blueberries will be our leave-out-for-Santa treat this year Your ‘Junior Chef’ article yielded a stunning recipe, which I am going to produce for Christmas lunch as part of a dessert buffet It seems extremely do-able and beautiful to behold too Well done to Courtney le Roux The Bree Street restaurant proiles have given me renewed zest to explore Cape Town’s emerging foodie strip Some of the recipes, generously provided by the owners of those restaurants, look delicious – the aubergine Parmigiana, Peruvianstyle, lemon-cured, raw ish, butternut-illed panzerotti with prawns, and the elderlower panna cotta will all be on my Christmas-lunch menu in various guises Thank you for making my Christmas-food planning so easy this year Keep on cooking (and eating, of course), everyone! Leila Golby, Cape Town WINNING LETTER I bought the August 2015 F&HE from my local SUPERSPAR This was after my sister recommended it to me as a way to get extra recipes to add to my new cookbook collection, as I have been planning, for almost a year now, to get back into cooking and food in general The main challenge on my cooking journey, apart from living with three family members with speciic food likes and strong dislikes, has been inding recipes that are low-GI and diabetic-friendly to add variety to what I make I can’t compromise on this as two of my family members are diabetic The cookbooks we bought were a step forward in bringing that variety, as they catered for people with diabetes and allergies The F&HE magazine just completely complemented both! I looked at recipe after recipe and they all were simple enough to add to daily cooking, as well as interesting and they met the tastes of the household So far, all of the recipes have been just what I need – and I can simply substitute an ingredient if my family doesn’t like it and still have a smashing dish afterwards It’s pure inspiration and a wonderful relief to be able to cook conidently while trying out something new I am really looking forward to grabbing the next issue of F&HE when it is released – for this, I will make no substitution! Thanks for the wonderfully simple, accessible, versatile and exciting recipes that are perfect for my low-GI, diabetic-friendly, ad-hoc cooking lifestyle Joy Zimba, Midrand JANUARY 2016 TREND FORECAST 2016 Feeding the planet OLIVIA SPADAVECCHIA REVEALS THE EXCITING TRENDS WE CAN EXPECT, AS WELL AS MUST-KNOW FACTS IN THE WORLD OF FOOD IN 2016 AND BEYOND 116 JANUARY 2016 WHEN SOMEONE OFFERS YOU A LOCUST PROTEIN BAR in the next year, remember how you felt about raw fish before you discovered sushi he World’s Fair (aka Expo 2015), held in Milan for six months of last year, was based on the theme: ‘Feeding the Planet, Energy for Life’ Over 100 countries shared their thoughts on all things food – from growing it, to wasting it and loving it The exhibitions were mind-blowing and there wasn’t nearly enough space in my brain to it in all of the incredible initiatives and ingenious innovations dreamed up by a lot of very smart people, who are doing all they can to keep a potential nine billion of us fed and happy between now and 2050 I’ve gathered the best of this global thinking, plus a couple of my own thoughts, into a top-trends list for 2016 Photographs by Olivia Spadavecchia, Fotolia, Chapul and Speise-Insekten PEOPLE EAT INSECTS Two billion people, in over 110 countries across the globe, eat insects as a source of protein With farming of traditional livestock putting such a huge strain on our natural resources, the environment cannot sustain the expected 75 per cent increase in demand for animal protein by 2050, according to World Livestock 2011 Let’s the math: to produce about 450g of beef – a generous steak – requires almost 11 000L of water, over 11kg of feed and 125m2 of land To produce the same amount of crickets takes just 3,78L of water, roughly 0,9kg of feed and 12,4m2 of land The kicker? 100g of beef and 100g of insects each have 17g of protein! As mainstream consumers, we’re a long way from grabbing a bag of locusts at the supermarket for dinner, but it’s time we get our heads (and mouths) around alternative proteins SpeiseInsekten (Snack Insects) have a wide variety of products including buffalo worms and grasshoppers (sauterelles) Chapul protein bars made out of cricket protein powder As we embrace new types of protein in the future, we’ll be doing the same with our greens The Scandinavians were the forerunners in the ‘ield-to-table’ approach to dining A few years ago in Italy, I ate exquisite dumplings infused with herbs collected just metres from the motorway And, trust New York to take it to the next level, with restaurants like Gramercy Tavern, The French Laundry and Momofuku Ssäm Bar reported to have hired professional foragers to seek out secret ingredients Belgian experts at the Milan Expo stated that we eat just 200 varieties out of some 50 000 edible plants I ind the prospect of discovering new greens thrilling and strongly suggest that we move away from creamed spinach and go wild with our ive a day TEASPOONS OF SUGAR A DAY The latest guidelines from the World Health Organization urge us to cut our added sugar intake to about 30ml (6 tsp) daily to avoid facing obesity, type diabetes and tooth decay The South African Journal of Clinical Nutrition says that children are typically consuming 40g – 60g (a shocking 10 tsp – 15 tsp) a day! We know the deal when we eat sweets or down a izzy drink but, the scary part, is the added sugar hidden in seemingly harmless food items Damon Gameau, writer and director of That Sugar Film, says the worst offenders are “quite often ones that are marketed as organic, healthy, ‘great start to your day’” Between cereal, lowfat yoghurt and a juice, you can rack up more than your daily allowance in your child’s breakfast alone Don’t be fooled by innocent-sounding adjectives, read food labels properly and, if sugar is in the top three ingredients, put it down Added sugar hidden in ‘healthy’ food products, like some breakfast cereals, will be the downfall of our health 118 JANUARY 2016 Photograph by Bruce Tuck EDIBLE WILD PLANTS STARBUCKS OUTLETS TO OPEN IN SA In the irst half of 2016, Gauteng will see the debut of Starbucks Taste Holdings, its local partner, plans to bring us another 199 outlets across the country over the next ive years Taste Holdings are also the brand owner of another US favourite, Domino’s Pizza, and they intend to convert all their St Elmo’s and Scooters Pizza outlets into Domino’s, creating a platform of over 125 locations These imports complement another American player leaving its mark on the local food scene – Krispy Kreme, which plans on gifting us with a more modest 31 stores in the next few years With 800 KFCs and 200 McDonald’s outlets already in existence, the Americans are everywhere – could Taco Bell be next? Starbucks has a whopping 200 outlets planned across South Africa over five years Krispy Kreme is now open in Joburg with 30 more stores to come Supermarkets of the future will give consumers every single detail about their products via interactive screens LONGER SHELF LIFE Food safety and -waste go hand in hand “Concern over food safety is one of the reasons food is discarded, either because of reasons such as visible spoilage, potential temperature abuse or because food has passed an expiration date,” writes Ron Cotterman, Vice President of Sustainability at Sealed Air – a US packaging solutions company To help us throw away less food, packaging companies are using high-pressure processing technologies to create light, robust wrapping that enhances food safety and can extend shelf life by up to 21 days The packaging is also equipped with ‘freshness indicators’ that alert consumers along the timeline to expiration These innovative systems are also being used to create no-waste single-serving meals, so that limp celery you always have to dig out from the back of the veggie drawer will hopefully be a thing of the past TREND FORECAST 2016 OF FOOD IS WASTED Milan Expo’s Pavilion Zero showcased how much beautiful food we have in this world and how much of it we waste Food products are turning into financial products A third of all food produced is never eaten – in real terms, that’s 1,3-billion tonnes of food The Food and Agriculture Organization of the United Nations explains: “Food is lost or wasted throughout the supply chain, from initial production down to inal household consumption The decrease may be accidental or intentional but, ultimately, it leads to less food available for all.” It’s not just the food that goes to waste, but also the resources – particularly water and energy that were used to produce it When you consider that the 1,3-billion tonnes of food is more than four times the amount needed to feed the 800-million people who suffer from chronic hunger every day, this igure becomes even more disturbing If you’re aware of just one food issue, ever, then make it this one Change starts with you – don’t buy more than you need and pass on any excess to someone who does DO ONE THING WELL Master of none I sometimes feel this should be printed as many a restaurants’ tag line on their aged menus (that are 10 pages too long) The trend I support is the rebirth of the speciality eatery and a return to authenticity I don’t want the Thai place to dim sum and sushi, just as I don’t want the sushi place to pizza or the steakhouse to offer me a token, dodgy, vegetarian pasta If you bake the best chocolate croissants in the city, don’t be afraid to only that Find your niche and focus on it until it’s perfect, and customers are queuing around the block I’m hoping for dedicated ramen-noodle bars and standalone gelato shops We need fresh, seasonal food that’s made daily, in a way that honours the integrity of original recipes and techniques – but, in the most non-hipster way possible I may not want chicken-curry pizza, but I’m also not into cheese made, quite literally, from individuals’ beard bacteria PROMOTION Salad sensation AFTER THE SILLY SEASON INDULGENCE, TRY A SCRUMPTIOUS SALAD FROM KOO TO SEE THE NEW YEAR IN ON A HEALTHY NOTE Apple and pear salad with orange and poppy-seed dressing Serves 10 – 15 EASY 20 mins FH8075/01/16 Recipes and styling by Anna Montali Photograph by Shaun Smith ORANGE AND POPPY-SEED DRESSING 60ml (¼ cup) poppy seeds 80ml (¹⁄ ³ cup) orange juice 250ml (1 cup) Crosse & Blackwell Trim Low Oil Dressing 5ml (1 tsp) Colman’s Original English Mustard salt and freshly ground black pepper, to taste APPLE AND PEAR SALAD 800g mixed greens green apples, thinly sliced 600g KOO Pear Halves in Syrup, drained and sliced thinly 50g cranberries, dried 100g roasted and salted cashew nuts 80g Emmentaler cheese, thinly shaved HOW TO DO IT For the dressing, mix together the poppy seeds, orange juice, salad dressing and mustard and allow to infuse for 15 minutes Adjust the seasoning with salt and pepper For the salad, toss the salad greens, apples, pears and cranberries together and arrange on a platter Top the salad with the cashews and cheese and drizzle with the dressing to serve Try tis XasXy salad for a dish taX is high in energy, on flavour! ll u f d n a ilt u g in low COOK’S TIP Squeeze lemon juice over the apple slices to prevent them from going brown HOW WELL DO YOU KNOW YOUR FOOD? Compiled by TARYN DAS NEVES What is the Vietnamese dish, pho? Ananas comosus is the Latin name for which tropical fruit? What does Indonesia’s national dish, nasi goreng, consist of? Which type of baked good was originally known as petite duchesse? Seco is a stewed-meat dish served in which two South American countries? What ingredient must be added to vanilla ice cream to make it French vanilla? In Mexico, tacos are often served with escamoles What are they? Neufchâtel is a particularly expensive type of which cheese? The dried lesh of which plant is known as copra? 10 Peanut butter-and-banana sandwiches were made famous by which American star? 11 How is a Cumberland sausage traditionally presented? 12 Marius Boel tried to copy Roquefort cheese but, instead, created which nationally named cheese? 13 Which country’s national dish is ackee and saltish? 14 What ingredients would you ind in succotash, a dish well-loved in America? 15 The name of the vegetable kohlrabi comes from which language? FOR ANSWERS, TURN TO PAGE 126 CLUE TO QUESTION 122 JANUARY 2016 The fresh start e 12-monthÉ su˜s™riptionÉÉ forÉjustÉR384 e 24-monthÉ su˜s™riptionÉÉ forÉjustÉR768 SUBSCRIPTION OFFER SUBSCRIBE TO OR RENEW YOUR SUBSCRIPTION AND GET AN EXTRA SUBSCRIPTION TO OUR SISTER MAGAZINE, SUBSCRIBING IS EASY ÂÉ g—llÉHVTHÉIHHÉPHTDÉf—xÉHVTTÉUHRÉÉ IHIDÉem—ilÉfood—ndhomesu˜sd r—ms—ymedi—F™oFz—ÉorÉsu˜s™ri˜eÉÉ onlineɗtÉfood—ndhomeFəoFz—ÉÉ orÉm—gs—thomeF™oFz—FÉ ÂÉ w—keÉyourəhequeÉoutÉtoɂxeÉ ƒu˜sɗndÉpostÉitÉtoÉFood & Home EntertainingɃu˜sDÉpreepostÉgfHPHWDÉ €yÉfoxÉSWTDÉrow—rdɀl—™eÉURSHÉ@noÉ st—mpÉrequiredAFÉ ÂÉ ip„Gdire™tÉdepositÉp—y—˜leÉtoɂxeÉ ƒu˜sYɘr—n™hÉpxfɄr—deɃervi™esÉ TSUYɗ™™ountÉTPIHRWPUPSWYÉreferen™eXÉ surn—meɗndÉsu˜sÉnum˜erÉy‚É surn—meɗndəellÉnum˜erFɀle—seÉÉ f—xÉproofÉofÉp—ymentÉwithɗddressÉÉ toÉHVTTÉUHRÉIHIFÉ ÂÉ ƒwƒÉtheÉwordsÉgeˆ„yxÉprÉtoÉRHSUQÉ @ƒwƒÉ™ostsɂIAFÉ ÂÉ „hisÉofferÉisÉv—lidÉuntilÉQIÉt—nu—ryÉPHITFÉ ÂÉ „wentyEfourEmonthÉsu˜s™riptionsə—nÉ ˜eÉp—idÉon™eÉoffÉorÉvi—ÉmonthlyÉde˜itÉ orderFÉxoÉpri™eÉin™re—seÉforÉtwoÉye—rsÉ onÉPREmonthÉsu˜s™riptionsFÉ ÂÉ yfferÉisÉv—lidÉforɃouthÉefri™—nÉ residentsÉonlyFÉporÉforeignÉ su˜s™riptionsDə—llÉ@CPUAÉPIESQHEQQVIFÉ ÂÉ €le—seɗllowÉtimeÉforÉpro™essingÉÉ —ndÉdeliveryFÉ ÂÉ g—n™ell—tionÉwithÉrefundÉv—lueÉwillÉ in™urɗnɗdministr—tionÉfeeÉofɂISFÉ ÂÉ ƒixEmonthEɗndÉdigit—lÉsu˜s™riptionsÉ —reÉnotÉeligi˜leÉforÉprizesFÉ ÂÉ „hisÉofferÉisÉv—lidÉforÉh—rdE™opyÉ su˜s™riptionsÉonlyFÉ ÂÉ porÉdigit—lÉsu˜s™riptionsDÉple—seÉlogÉ onÉtoÉfood—ndhomeF™oFz—F g offer is in v a s le b u o d is h T not to be missed! New Year’s resolutions? w—ke F&HE oneÉofÉthem3ɄheɘestÉw—yÉtoÉensureÉ youÉneverÉmissɗÉsingleəopyÉofÉyourÉ mu™hElovedÉfoodieÉm—g—zineÉisÉtoÉ su˜s™ri˜eÉÁɗndDɗsɗnɗddedɘonusDÉ youÉwillÉre™eiveÉfreeDÉe—rlyÉdeliveryÉofÉ e—™hÉissueÉeveryÉmonthF F&HEÉisÉp—™kedÉwithÉonEtrendÉre™ipesÉ —ndÉide—sDÉplusÉthereɗreɗlw—ysÉlo—dsÉ ofÉprizesÉtoɘeÉwonFÉfyÉt—kingÉoutÉ—É su˜s™riptionÉtoÉF&HEDÉorÉrenewingÉÉ —nÉexistingÉoneDÉyouÉwillɗlsoÉre™eiveÉÉ —ÉgiftÉsu˜s™riptionÉtoÉourÉequ—llyÉf—˜ulousÉ sisterÉm—g—zineDÉGarden and HomeDÉtoÉ sendÉtoÉtheÉre™ipientÉofÉyourəhoi™eÉorÉtoÉ keepÉforÉyourself3 foodandhome.co.zaÉ tex…e‚‰ÉPHITÉ IPQ BLOCKWORD 10 11 12 13 14 15 11 12 13 15 Which seafood is considered to be bad luck to eat on New Year’s Day because it moves backwards? A tradition in Italy to ring in the New Year and bring good luck is to wear red what? Which country refers to New Year’s Eve as ‘Hogmanay’? In South America and the Caribbean, including countries like Colombia, Cuba and Puerto Rico, families traditionally stuff a large what, which represents all the bad memories from the past year? Which meat is not eaten to symbolise a inancially prosperous New Year? Which fruit is used to make a traditional Welsh calennig, a decoration given to friends and family on New Year’s Day? How many times is New Year celebrated around the world? Who established the ritual of setting New Year’s resolutions? The tradition of toasting on New Year Eve’s began in which country? In Sweden, rice pudding is eaten on New Year’s Eve with which nut hidden inside? 10 In which country you write a wish on a piece of paper, set it on ire and drop it into your drink to down before 12:01am on New Year’s Eve? 14 Which vegetable is on doors in Greece on New Year’s Eve? Find the missing word by taking the irst letters from 12 across, 14 down, 11 across and 15 across SMS the word, followed by your name, ID number and postal address to 48405 by 31 January 2016 and you could win a copy of Rick Stein’s From Venice to Istanbul (Penguin Random House) worth R525! Each SMS costs R1,50 and free SMSs not apply JANUARY 2016: HAPPY NEW YEAR! MEAT & POULTRY VEGETARIAN DESSERTS & BAKING Cajun chicken breast with caulirice and slaw 20 Caramelised onion, biltong and thyme cheesecake .85 Chilli & coffee-rubbed steak 21 Crumbed buchette, harissa-grilled chicken and barley salad with a creamy basil dressing .32 Loaded hasselback potatoes with buche, tomato salsa and chorizo crumbs 31 Panko-crumbed chicken and chickpea salad cups with a coconut and peanut dressing 105 Paprika and chimichurri chicken drumsticks 49 Parma ham-wrapped asparagus with goat’s cheese trufles and lemon and herb dressing .52 Pork atsui dogs 64 Slow-cooked Lamb Shoulder 89 Wild mushroom, pancetta and asparagus cheesecake 83 Baby marrow and blue-cheese cheesecake 85 Chargrilled green beans and asparagus with crispy bacon 74 Chargrilled green bean and millet salad with cashew purée and chickpea dressing 54 Chia breakfast bowl with white-mulberry milk 18 Crispy sushi-rice cubes 64 Crunchy radishes with cinnamonpoached pears, goat’s cheese and brown butter 70 Crustless quiche with asparagus, goat’s cheese and basil 48 Homemade Walnut Pesto 90 Iceberg lettuce wedges with creamy chive dressing 74 Mixed Bean, Hazelnut and Goat’s Cheese Salad 89 Nachos Mexicana with everything 92 Pattypan fritters with herb and garlic sauce 45 Savoury baked ricotta cheesecake with exotic tomatoes 12 Spiced roasted caulilower with hazelnuts and pomegranate rubies 70 Sumac-dusted fried chickpeas 108 Tacos with vindaloo beans, crushed avocado and charred corn 49 Tomato and Basil Zucchini Pasta 90 Tomme, baby marrow and roasted garlic scones with beetroot and mustard pickle 31 Affogato .21 Baked peaches with raspberry-rippled ricotta and pecan nuts .57 Banana crumpets with vanilla yoghurt and fresh berries 102 Berry and Banana Breakfast Nice-cream 88 Bircher Muesli 87 Black sesame- and matcha ice cream with dorayaki 66 Ciabatta .112 Fried bananas in a vanilla-coconut broth with a nut butter-and-honey sauce 106 Frozen chocolate and strawberry roulade 54 No-fuss peach and strawberry frozen yoghurt in white chocolate and coconut cones 57 Olive and rosemary focaccia 113 Ylang-ylang ice cream .24 FISH AND SEAFOOD Beetroot and salmon cheesecake .81 Pan-fried trout with lemony mashed peas 48 Smashed baby potatoes with anchovies and crispy capers 74 Pattypan and bulgur-wheat sushi with mango-chilli sauce 46 DRINKS Chilled coffee & vanilla milk 21 Frosted coconut lemonade .104 Pattypan smoothies 47 OTHER Home-made butter 113 ALTITUDE BAKING All baking recipes in this magazine have been tested at high altitude Follow this guide for baking at sea level: Lower the oven temperature by 10°C For every 5ml (1 tsp) baking powder, increase by – 2ml For every 220g (1 cup) granulated sugar, increase by 15 – 30ml For every 250ml (1 cup) liquid, decrease by 30 – 45ml For every 120g (1 cup) lour, decrease by 15ml (1 tbsp) STOCKISTS In Good Company 011-447-1628/021-671-4852 Oddzbin 084 035 2522 The Silk and Cotton Co 011-448-2578 TRIVIA ANSWERS FROM PAGE 122 Noodle soup Pineapple Fried rice An éclair Ecuador and Peru Egg yolks Ant larvae Cream cheese Coconut 10 Elvis Presley 11 As a continuous coil 12 Danish blue 13 Jamaica 14 Sweetcorn and lima beans 15 German 126 JANUARY 2016 SLICE OF LIFE DOLCE vita MY PASSION FOR FOOD SPARKED WHEN I STARTED IN THE INDUSTRY Before then, I never imagined myself cooking! But, once I started tasting it and seeing how much food can evoke memories and bring smiles to peoples’ faces, I knew this was the industry I wanted to be in and where I wanted to grow as a person I’m not good with words, but I’m trying to be good with my hands and what comes out of my kitchen, so people can relive those emotions and memories IT ALL STARTED IN 2007 IN DURBAN, MY HOME, WHERE I WAS HIRED AS A BARISTA AT THE FIRST REMO’S – REMO’S ORIGINALE I received a lot of training in how to make the perfect cup of coffee and run a bar I even made the top 10 inalists of the KZN National Barista Championships two years consecutively and irmly put Remo’s coffee on the map After some time, I was invited to Lavazza in Italy to tour their coffee factory I got a lot of insight and more training on coffee and developed a love not only for coffee, but for Italy – especially its food I BEGAN TO REALISE I WAS MORE INTERESTED IN FOOD THAN RUNNING A BAR and, so, I asked Renzo Scribante, one of the owners, if he could help me understand the kitchen side of things Before I knew it, I was spending a couple of days aweekwithhismom,Corrie,inherkitchen.She obviouslyknewalotmoreaboutItaliancuisine than I did From there, it grew and grew, and I fell in love with cooking Italian food WITH THE OPENING OF THE SECOND RESTAURANT IN KZN’S UMHLANGA, I TOOK THE ROLE OF GROUP EXECUTIVE CHEF Remo’s Maximilliano launched soon after at Waterfall Estate in Johannesburg and, so, I relocated to the ‘City of Gold’ That irst year was very hectic 128 JANUARY 2016 I didn’t understand the people in Joburg, the fast pace Durban is relaxed and so laid-back People in Joburg are less patient They spend and they want to spend on quality and you have to meet those standards I ENJOY THE AVAILABILITY OF INGREDIENTS IN JOBURG It allows us to be more lexible with our menu For example, I have a few suppliers of porcini mushrooms here whereas, in Durban, it was tricky to ind one WE RECENTLY OPENED OUR NEW RESTAURANT, REMO’S LIBERTÀ, ON NELSON MANDELA SQUARE IN SANDTON The menu is slightly smaller than our other restaurants Our wine list is authentically Italian with South African varietals that are of Italian origin We also offer a food-and-wine pairing with some of the dishes I LOVE THE USE OF BUFFALO MOZZARELLA ON THE NEW MENU Even though South Africans love gooey, cheesy pizzas, we want people to try something different and, just maybe, they’ll ind out they love it We’re trying to educate ourselves We are also trying something new with our pizzas and making pizzaiolo – traditional hand-stretched, Neapolitan bases We’re using stoneground lour and the dough takes four days to prepare Even though we won best pizza in Durban, we thought we’d change our recipe and try something new and more true and authentic to the Italian tradition I’M A SIMPLE PERSON Most of the time I cook whatever is in the fridge – leftover chicken or pasta But, one of my favourite dishes to make is spaghetti aglio e olio – with just olive oil, garlic and chilli When you get it right, it’s simply perfect REMOS CO.ZA Compiled by Taryn Das Neves Photographs supplied La Edward ‘Steady Eddy’ Khumalo is executive chef of the Remo’s restaurant group and is, currently, head chef at Remo’s Libertà (Freedom), newly opened at Nelson Mandela Square in Sandton With a caffeine blood type, Eddy eats, sleeps and dreams in all things Italian Photograph by Myburgh du Plessis TBWA\HUNT\LASCARIS\DURBAN\39253\MOP\E ... served at the above restaurants from Monday December 2015 – Sunday 31 January 2016 14 JANUARY 2016 foodandhome.co.za JANUARY 2016 15 Platter courtesy of Oddzbin and bunting courtesy of In Good... always love coming home foodandhome.co.za JANUARY 2016 25 the nsung u heroes Husband-and-wife team, Siphokazi and Frank Omoluwa, create, make and market a range of Southern- and West African... wine-pairing dinners BOOKINGS: 04 1-5 8 1-8 081; bocadillos.co.za Husband-and-wife team, Abe and Karike Conradie, have created a friendly, big-hearted and welcoming space boasting great coffee, food,