If battling to reintegrate with my work schedule wasn’t enough to deal with, a second aggressive heatwave put a stop to high levels of productivity. I’m flopping around trying to get stuff done but can't face the oven going on or any extended time near the stove. I managed to make a delicious plum ice cream but will need to wait for a cooler day to shoot this. I also pulled together a recipe for green fig preserves. Both required limited hands-on involvement and I could do it in fits and starts. Boil plums, walk away, turn off the heat, walk away, cool, place in blender, make syrup, walk away, and run it through the ice cream machine kind of sitch. I can’t wait to share these soon. In the meantime thanks for being here and if you want to get a monthly update on my recipes and other newsy things:
Out & About
Springfontein Wine Estate in Stanford is running a 3 month pop-up restaurant until the end of March with Dutch 2 Michelin star chef Edwin Vinke and his son Tom. They hail from De Kromme Watergang in the Netherlands where they weave their style of sea-centric cooking through the use of hyper-local ingredients. I was invited to the special launch lunch on the estate recently where the menu was paired with Springfontein wines. You can read all about it here.
The Belmond Mount Nelson Hotel has launched their Harvest Table lunches in 2 beautiful outdoor settings in their garden. One of the tables is made from a single piece of African teak suspended from a tree and is very special. Chef Rudi Liebenberg prepares a selection of seasonal and innovative multi-cultural dishes served family-style to the table. Perfect for any celebration or just a long lazy lunch with friends. I loved this style of eating and I loved all the food. To find out more, click here.
A birthday weekend away
I spent my birthday weekend at a beautiful villa in Noordhoek called Maison Deniz. This spacious Cape Villa Collection property is a luxurious retreat to holiday in. With an open plan kitchen, separate scullery and an outdoor fire pit/braai area, it’s an entertainers dream too. You can find out more and see all my pics from the weekend here.
Constantia Fresh 2022
My favourite wine event is back this year and I’m looking forward to attending. Held on the lawns of Buitenverwachting, this is a garden party not to be missesd. 8 local chefs prepare delcious canapes to pair with an incredible array of 45 South African wine producers. Date: Sunday 20 February: 2pm - 6pm
Buy tickets here:
Recent recipes on my blog
Since we last connected here I was in the midst of December madness then took months leave. These are the recipes I published:
I round up my TOP 12 recipes for 2021
If you are like me and feel like 2020 and 2021 was one long-ass mashed up year, then you will want to check out the BEST of 2020 too
I did a a LOT of research for this one and discovered some pretty interesting things about carrot cake and how most of the recipes are very similar. Based on this, plus multiple recipe tests, I published what I think is the best carrot cake and the one I will rest my case on.
Roast baby chickens with pork, pistachio and cranberry stuffing
Butter fried raisins on ricotta toast
This one took me by surprise and blew me away a little. Infused with rosemary and bay, the raisins take on a savoury flavour profile which was utterly delicious on whipped ricotta on sourdough toast. Don’t be a hater!
My favourite version of a Greek-style spanakopita pie. It’s too delicious.
Camembert baked in puff pastry with raisins & pistachios
Baked apples with brandy-soaked raisins
Profiterole wreath with cherries
My top fine dining meal last year was at Fyn
Trend forecast
Pinterest launched their 2022 predictions report and I was excited to see that South African Cuisine features as a trend for the year under the Ancestral Eats category along with a pin of mine to traditional bobotie. They predict that Gen X and Boomers will say goodbye to over-the-top eating experiences and embrace their own or other cultures culinary roots. Gathering around the table to enjoy traditional dishes from around the globe is de rigeuer. You can find my recipe here.
Wine Time
Tokara released new vintages of their award-winning wine at an exquisite lunch held in their subterranean cellar. I was blown away by the delicious 4-course menu prepared by chef Carolize Coetzee and it was the most delicious food I’ve eaten of hers. The Tokara Reserve Collection Cabernet Sauvignon 2019, the Reserve Collection Elgin Sauvignon Blanc 2021 & the Tokara XO Potstill Brandy (one of five Tokara 5-star winners in Platter’s 2022 South African Wine Guide) were standouts for me.
Vegepod
I set up my Vegepod in October last year and planted a range of herbs. The second pic is of the growth at the beginning of December and the third one of the garden at present. I’m so totally impressed with this award-winning Australian designed product that makes edible plant growing a breeze. I have never been this successful at growing anything before and trying to create as many recipes as possible using parsley.
Holiday highlights
I had a busy holiday that took me to Wilderness, Knysna, Graaff-Reinet and Kenton. It was wonderful family time and the best food was enjoyed at home. In Knysna, I loved Ile de Pain, the Knysna Gin Distillery & Gin Bar (sadly missed the pizzas next door), and fish & chips at Freshline fisheries. A quick lunch at Emily Moon was also lovely.
Thank you for being here and I hope 2022 will be a better year for us all and when this pandemic becomes endemic.
Sam x