March 2023
Autumn is here
I have been waiting for the early onset of Autumn to Cape Town with huge anticipation - it is unequivocally my favourite time of year. A frontal storm system brought much rain and cooler weather this last week. The leaves have started to turn amber and I can’t wait to cuddle up to a fire and usher in all the comfort food. Hello Autumn!
I am sharing all the delicious products I love and new ones I discover along the way on my IG. You will find a highlight on my IG page (fave products). I am currently loving the chilli crunch from Woolies and their goat’s milk feta.
In case you miss it I have a resource for The Best Food Shops in Cape Town. Let me know if there are any other guides you would like me to work on.
The South African Avocado season has officially arrived so we can start seeing the prices come done for this most beloved fruit.
Egg on avocado toast with mushrooms, spinach & pesto is a pimped-up breakfast I love on a weekend.
What I’ve been cooking
Hellman’s suddenly became extinct, so I did what any self-respecting foodie would do, and created a solution. I figured out the easiest way to make mayonnaise and tried to flavour it like Hellman’s. It can never be exact but what I created might be even better. Real food made without preservatives and secret ingredients is always going to win. Find the recipe that made many news channels here.
Melon, mozzarella and Parma ham salad
Twice-baked make-ahead cheese souffle
This gloriously decadent dish is the perfect show-stopping starter for any occasion and can be made in advance and even frozen. Simply bake it off under a blanket of Parmesan cream just before serving. It comes with a vibrant salad with buttery pan-fried sultanas that should not be skipped.
Kale salad with Pecorino, walnuts & sultanas
I’ve made this salad 3 times in the last month and think I might be addicted. Toasted walnuts and crumbs give this amazing texture and flavour. The Pecorino adds a salty hit and the sultanas a pop of sweetness.
The best luxurious fish pie with cheesy mash
This one should come out when you want to impress and is sublimely decadent.
And last but not least this overnight baked French toast recipe with caramelised apples and raisins is the perfect make-ahead breakfast treat for weekends and serving a small crowd. It’s weirdly not too sweet so benefits from a dusting of icing sugar and a drizzle of maple syrup. Fresh berries and yoghurt are also delicious accompaniments.
I’m dreaming about this tomato galette I made last year with the flakiest sour cream pastry. Use only very ripe tomatoes and preferably a mix of heirloom tomatoes before they are gone.
Where I’ve been staying
I spent a glorious weekend at Bartholomeus Klip Farmhouse recently—one of my all-time favourite places to stay. Time spent on a beautiful working farm nestled in nature and doing nothing much except eating, sleeping and swimming is pure bliss for me. You can read all about it here.
New launches
FUEGOS at KNORHOEK wine estate is officially open. This Argentinian Open Fire restaurant (Asado) will be open in the summer months and on weekends only. The space is ideal for outside dining with a huge lawn for kids to run around. They have an inside seating area should it rain. I went to the launch last Saturday and all the FFMM meat was cooked over the fire and was succulent and delicious. They will also offer a fire-cooked vegetarian menu. Churros with homemade dulce de leche were the end of our feast. Bookings are essential on Dineplan.
An exciting new wine launch
Delheim, a South African winery, and Wine Estate Hammel, a German winery, have collaborated to create Staying Alive Riesling. Delheim has a Riesling vineyard, and the owners considered making a wine from it, bringing Christoph Hammel, a ninth-generation winemaker from Wine Estate Hammel, into the discussion. Staying Alive Riesling 2022 is the result of this collaboration, and it was made in a non-traditional German style with less reliance on terpene character.
The wine was kept for six months on the lees before bottling, resulting in a clean, precise, and focused Riesling variety that accurately expresses its sense of place. The wine is a celebration of the long friendship between the Sperling family of Delheim and the Hammels, who have been making wine since 1723. It also highlights the importance of family-owned wineries in the wine world. The wine's name, Staying Alive, reflects the longevity and continuous efforts of both families to create quality and inspiring wines, despite the decline in Riesling cultivars in South Africa.
I attended the wine launch lunch at Elgr restaurant in Kloof Street with the Delheim team and Christoph Hammel. They have made only 400 hundred bottles of which half will be sold in Germany. Estimated retail price R375
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Sam x