June
The winter of content (or at least I hope so)
Hello June and hello winter! With my Victorian fireplace roaring and my 1000 pieces of wood stacked, I am ready. I feel like I am creeping out from life and work whirlwind and it feels good to catch my breath. I want to bake for fun again and go away for the weekend. I have 2 trips planned and simply cannot wait.
Just look how beautiful the Cape is at this time of year.
Newsy things
I recently attended a fabulous one-day pasta cooking class at Ayame Slent in the beautiful Perdeberg near Paarl. The class was given by Enrico Di Giambattista from Pesce Azzura in Woodstock. He made 5 classic pasta dishes including his native Roman Carbonara and Caccio e Peppe. We ate all 5 afterwards with different pasta shapes and sampled what felt like all the Ayame Slent Wines. This Italian owned wine farm runs a host of events throughout the year including the upcoming second artichoke festival on the 25th of August. PS: Their website doesn’t seem up to date so perhaps check out their Instagram.
*NEWS FLASH* Pesce Azzura will be opening a new restaurant in August on Bree Street (no 50) which will also include a deli and I’m very excited about this.
Boschendal launches a new Cabernet Sauvignon to their Acclaimed Appellation Series
I was thrilled to get to taste this stunning new wine at a launch lunch at The Werf Restaurant on Boschendal recently. It’s a huge wine that will benefit from a few years of ageing. The Appellation series are site-specific wines that strongly reflect the varietals character and terroir. Some of the countries best Cabs come from the Helderberg appellation so this is where Boschedndal got the grapes for this wine from. The Helderberg is characterised by ancient soils of decomposed granite, steep slopes that face west and bask in the afternoon sun, as well as close proximity to the Atlantic Ocean at nearby False Bay.
The maiden Boschendal Stellenbosch Cabernet Sauvignon was made from the 2017 vintage which is becoming recognised as one of the best red wine vintages the Stellenbosch region has had over the past few decades. Coming off the middle of the Cape drought, the grapes ripened late and evenly. This special one is worth checking out if you are a fan of Cabernet Sauvignon.
It was so nice to be at an event again and see industry friends.
Bodega
Bodega has moved from Woodstock to town and occupies the beautiful space above Honest Chocolate and the Secret Gin and Bubbly bar. The Ramen bowls are the main event here and are huge and delicious. I loved all the starters especially the burnt cabbage with Kewpie mayo, peanuts and nori (you don’t get cabbage to taste better than this trust me). Be warned though that you should share these if you are going for the ramen. It’s very filling. With retro touches, high ceilings and dark interiors, the atmosphere is fabulous. The service was off the charts friendly and the tables nicely spaced out. Be sure to book to avoid disappointment.
In season now
Beetroot, cabbage, cauliflower, carrots, Jerusalem artichokes, spinach, sweet potatoes, oranges, lemons, apples, pears, kumquats,
My favourite citrus recipes for winter
Recent recipes on my blog
This is what all winter dreams are made of.
Luckily I have some of this utterly delicious slow-braised pork mix in my freezer to make quesadillas.
Panzanella with white anchovies, fennel & capers
I have not stopped dreaming about this salad my friend Fiamma made for me recently, and I have made it once since.
Slow-braised beef brisket ragu with Pappardelle
I’m all over the slow braises right now and where time is the key ingredient. You just let it bubble away in the oven or on the stovetop while you get on with other things.
Roasted sweet potato with parsley & walnut pesto (vegan)
I share this recipe from Melissa Delport’s new cookbook ‘Heal’ (plus my review). Both delicious.
After the most hectic year imaginable we could all do with more comfort so I round up my favourite recipes to do just that.
My best winter comfort recipes
Kitchen tip *
If you find yourself with a plethora of lemon & limes you can always just drop them in the freezer. Then, when you need zest, you simply grate off the frozen flesh (it’s easier) and thaw and use the juice. In fact, from now on, I will probably only use frozen citrus to make my zest.
Bring back Heinz
If like me you are noticing the disappearance of Heinz ketchup and feel sad about this then please send a one-line email to this address asking for it back:
consumercare@pioneerfoods.co.za
They are apparently taking it seriously. I don't like ALL Gold as much (an unpopular opinion I know). Heinz is more piquant, sweeter, has more umami and is generally a much more delicious tomato sauce #BringHeinzBack
….look out on my Instagram for
My first ever recipe reel #betterlatethannever lol
My foodie trip to African Relish cooking school in Prince Albert in the Karoo.
Some behind the scenes as I start building my garden (PS I don’t really know what I’m doing and could use all the tips I can get).
What I’m working on
An absolutely killer cake recipe (or 2) to be published in June.
My ebook. This has taken a backseat over the last while but I’m hoping to fast track this in the next 2 months. It really is going to be a goodie.
In next months newsletter
I’ll be sharing tips on how to make the best martini (and a few variations).
Thank you for reading my monthly newsletter and please stay safe.
Sam xox