March + early Autumn
Mangoes, grapes, kale, aubergine & beetroot
Hello friends. On a trip to the Winelands last week I saw the first signs of Autumn which filled me with joy. The vines are starting to turn and leaves are beginning to fall. I’m holding my breath that the hot days of summer are behind us and we are moving towards my favourite season. I’m sharing a few delicious recipes with seasonal produce including mangoes, grapes, kale and aubergine. Eating fruit and vegetables at their peak is the only way to get the best out of them.
In case you missed it I was a guest on A Table in the Corner podcast recently with Russel Wasserfall. I share a bit about my journey in food media.
IN SEASON
Mango, passionfruit and yoghurt brûlée
This is my favourite mango recipe of all time and it can happily be served as a dessert or for breakfast. It’s ridiculously easy to prepare and everyone loves it. Granadilla are in season too so this is the perfect time.
Sticky mango pudding with coconut custard
This is one of Bill Granger’s recipes and gives a tropical twist to a hot pudding. Bill sadly passed away last year but his recipes will live for a long time to come. His lime and coconut delicious is even nicer and won me a trip to England back in 2013.
This recipe hovers between savoury and sweet and is utterly delicious with a drizzle of honey.
Pear tartines with blue cheese, walnuts and honey is another delicious seasonal recipe with pears in their prime. Figs are coming into season too so these roasted fig tartines with blue cheese and honey are another favourite. A twirl of prosciutto and a drizzle of honey finish them off.
Kale salad with Pecorino, walnuts and sultanas
This is the best kale salad I have ever eaten and will likely convert any non-kale eater to the green side. There are so many textural elements and flavours going on.
If you haven’t seen this dish I urge you to give it a try. It’s absolutely delicious and mostly hands-off. The aubergines roast until melting and get stirred through rigatoni with a buttery tomato sauce. Perfection!
Moroccan chicken & rice with aubergine is another one of my favourite weeknight supper recipes. Everything roasts together in one pan. Briny green olives offset the sweetness of the sultanas, and pistachios and pomegranate seeds add a delicious pop of crunch and sweetness to finish it off.
Beetroot falafel on toasted pita
This is a flavour-packed vegetarian recipe for oven-roasted falafel balls. Serve them on small toasted pita rounds as a snack or fill pita bread with salad.
Roast beetroot and red onion galette
This vegetarian pie is robust and earthy in flavour with a delicious balsamic caramel to pull it together. Serve with shavings of Pecorino or Parmesan. The pastry is really easy and so flaky.
Recent Recipes
Easy roasted plum Eton mess with almonds
Using perfectly ripe in-season plums this is a delicious riff on an Eton Mess.
I’ve promised you a year of biscuits and cookies and here are my first two.
Gooey oat fruit & nut bars with chocolate
A decadent baked treat with a salty caramel, chocolate and oat layer on top of buttery shortbread.
The best ginger & honey biscuits
Out & About
I spent a lovely day at Gabrielskloof in Bot River recently exploring the estate’s vineyards & terroir and enjoying a tasting and cellar tour with Peter Allen Finlayson and viticulturist Dean Leppan. It's always a treat to get a sense of place when tasting wine.Â
Farro Food & Wine (the bistro on the estate) led by the dynamic duo Alex and Eloise Windebank, has unveiled their Autumn menu. Their philosophy of simplicity and deep flavours carries through the new menu.
Starters see the return of Farro's renowned tart, this time featuring roasted grape and ricotta—a homage to the harvest season and a nostalgic nod to Polpo restaurant, where Alex and Eloise first crossed paths. This riff on a grape bruschetta is deliciously inspired.
On the mains Alex draws inspiration from childhood memories, crafting dishes like his elevated version of chicken supreme paired with butternut gnocchi, roasted onion, bacon lardons, and fresh corn.Â
I enjoyed Farro’s pan-fried yellowish dish which highlights their commitment to sustainable sourcing through their partnership with GreenFish. With a focus on fresh, seasonal catches, this dish showcases either yellowtail or kabeljou, accompanied by pot roast potatoes and a delicious prawn sauce.Â
The desserts were all sensational.
The Farro team are celebrating six years of the acclaimed bistro this year. The new menu launched on the 1st of March and runs for lunch, Monday through Sunday.
Coming up:
My next newsletter will be all things Easter. It is one of my favourite food holidays of the year. I’m a total chocoholic and am making THE most epic Easter chocolate cookies. I’ve run my first test and cannot wait to share the recipe with you. Keep an eye out on my blog and socials for that dropping soon.
I am also making a decadent chocolate pudding that you will not want to miss.
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Sam
oh wow those tartines are calling my name - and the galette! cheers sherry https://sherryspickings.blogspot.com/