Suzi Holtzhausen is in love with her fisherman’s cottage on the West Coast, and locals are in love with her indigenous dishes. By Hilary Prendini Toffoli You can always expect the unexpected with Suzi Holtzhausen. I imagine it’s something to do with all that restless energy. She’s a perpetual-motion machine, constantly dreaming up the next dish, her novel ideas backed by prodigious talent and training. But everything she makes, she says, is based on one grounding philosophy. “A long time ago, when I was cooking at Cybele Forest Lodge, Barbara Jeffries told me: ‘Give people what they love, but with a…
Baked apples, shortcrust pastry, mince pies and roast potatoes… By Anna MontaliHow to make Grandma’s baked apples Preheat the oven to 200°C. Cut the apples in half and…
TO DRINK: Klawer African rooibos-infused vermouth,which nicely complements the muscadel.
If you adore summer stonefruit, you’ll love what we’ve done with the juicy, fragrant plum.
TO DRINK: Champagne (or sparkling wine), of course! COOK’S TIP Be careful when working with hot sugar as sugar burns are extremely painful.
Print Recipe Shanghai red bean pancakes Ingredients 120g (1 cup) cake flour 1 large egg 60ml (¼ cup) water vegetable oil, for frying 150g tin red bean paste Instructions 1 Combine the flour, egg and water in a mixing bowl and whisk well to form a thin batter. 2 Heat a non-stick frying pan or
Blanch, peel, seed and quarter 6 plump ripe tomatoes. Heat 800ml olive oil in a pot and add the tomatoes, 3 sliced garlic cloves, 2 seeded and sliced…
Print Recipe Chai-spiced milk and honey jellies Serves: 6 Cooking Time: 35 mins plus extra for setting Ingredients 800ml milk 10 black peppercorns 2 cinnamon sticks, broken 6 cardamom pods, crushed 1 star anise 1ml salt 60ml (¼ cup) honey 6 gelatine leaves, soaked in 60ml (¼ cup) cold water Instructions 1 Heat the milk
Print Recipe Rooibos, naartjie and Campari jellies Serves: 4 Cooking Time: 15 mins + extra for setting Ingredients 3 rooibos teabags 425ml boiling water zest of 1 orange zest of 1 lemon 1 packet naartjie or orange jelly mix 60ml (¼ cup) Campari orange zest, to serve Instructions 1 Steep the rooibos teabags in 125ml