Churros have to be amongst my all-time favourite sweet treat so I decided to end of my year of recipes on a sugary high. It’s also the festive season where we stop worrying about calories. We know January is coming when the new year resolutions kick in.
It’s been a particularly marvelous year for me work wise. Not only did I write and produce my second cookbook which is due to be published in March 2015 by Penguin Random House, but I got to work with Breville – a top end appliance brand from Australia. I completed a dream project developing 24 recipes using their amazing machines and I was lucky enough to style them all with photographer Warren Heath. It was the best foodstyling stills shoot of my career thus far, and I’m so enjoying seeing the images rolling out all over the place. You will see a few appear in @Home stores – where Breville is sold, and in Food & Home Entertaining magazine. I get to share all these recipes here over a year, styled and shot in my own way. These churros with an espresso chocolate sauce is one of them. [click to continue…]
I love to serve chicken liver pate with a crispy melba toast and a dollop of something sweet. Its silken smooth so it needs the crunch. The Marmalade offers a bitter-sweet flavour which is rather delicious and quite Christmassy too. If you want to be really wild, stir a splash of whiskey into the marmalade to give it that boozy edge.
I sort of had an intention to make a clementine jelly to go with the pate, but that plan fell apart when I realised I was running out of year. You know the feeling as you catapult towards Christmas in the silly season and suddenly realise you have bitten off more than we can chew? Literally and figuratively. I once made jelly out of dessert wine which was delectable with this pate. [click to continue…]
I’ve desperately wanted to cook lamb in my Big Green Egg and I’ve also wanted to test out new recipes. For the longest time I have roasted lamb in the same way, slowly over 4 hours in a low oven with loads of garlic and rosemary. Sometimes I add lemon and harissa if I’m in the mood, but the method always remains the same. I needed to expand my repetoire and try something different, so I turned to Franck Dangereux from the Foodbarn who suggested this spicy yoghurt basted recipe. Since he laso has a Big Green Egg, and since we are going through a lot of load shedding, I figured this was a good option.
The deboned leg of lamb comes from the new Butcher Shop & Grill butchery in Mouille Point. They have a full on butchery and deli shop right next to and part of the restaurant. So you can either dine in, or buy your favourite cut of meat and take it home to prepare. Or do both. They literally have it all. From Australian Wagyu beef, to their signature sirloin on the bone, to 40 day aged rib-eye steak and every imaginable braai meat. They make their own range of biltong (which is superb) and dried sausage. Think lamb, chicken a speciality meats and seafood too. You will find it here. Perfect for the Christmas party season.
The Butcher Shop and Grill, which is an institution in Sandton, Johannesburg has finally opened here and I had an assignment to shoot a few dishes, the restaurant, the cellars and the butchery this week. Known for their vast wine collection in Johannesburg, the same applies to the Cape Town branch. You can browse the wine list of take a wander into the cellar and choose a very special and commercially unavailable wine to pair with your meal. [click to continue…]
Yesterday a few of us were invited to Franschhoek to experience first had what this gorgeous little Boland town has to offer right now. It’s about getting out of the city during the silly season, enjoying everything that this culinary hot spot has to offer, indulging in amazing wine and generally to relax.
From 10 to 16 December Franschhoek will come alive with festive cheer when wine farms, restaurants, retail stores and accommodation establishments pull out the stops. Dine at leisure, enjoy late night shopping and sample superb wines before heading back to your guesthouse for a peaceful nights’ sleep.
Participating retail establishments, amongst others, include Peacock Blue, Indian Summer, Masquerade Antiques & Things and Troll Beads. Stock up on wines for the festive season from Anthonij Rupert Wyne, La Motte, Boekenhoutskloof and Grande Provence amongst others. Not forgetting that Franschhoek is regarded as South Africa’s culinary capital a visit to one of the village’s fine dining restaurants is must on your to do list during this week. Enjoy a five star meal at Reuben’s or a light lunch at Leopard’s Leap Family Vineyards. Before leaving Franschhoek be sure to pop in to Huguenot Fine Chocolates; chocolate heaven for young and old. [click to continue…]
While developing recipes for my second cookbook (due to be published in March 2015) I desperately wanted to do a fresh fruit scone. I tested a few options but each time the raspberries, figs or blueberries broke up too much and affected the integrity of the recipe. They tasted great but didn’t rise enough or hold together well. I came up with a very cool recipe but you are going to have to wait until next year to find out what I did. Hopefully when you buy my book. [click to continue…]