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    In Entertaining

    Alfresco entertaining – A love for all thing French

    Cape Town cookbook author and (food) lover of all things French, Marlene van der Westhuizen shares her stylish thoughts on alfresco entertaining – and celebrates her 50th cooking tour to the 12th-century village of Charroux in the Auvergne Styling by Marlene van der Westhuizen Philosophy Chef, cookbook author and restaurateur Peter Veldsman once said food writers had a responsibility to share what they know about food and lifestyle. His comment made a huge impression on me – I want to make people aware of the fact that you truly are what you eat. I host pupils at Bagatelle, our home…

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    Okonomiyaki recipe
    In Breakfast

    Okonomiyaki

    Okonomiyaki is a Japanese savoury pancake that can contain anything from cabbage to wasabi to seafood. The name itself means ‘how you like’ or ‘what you like’, emphasising the variety of fillings that can be used to please any palate. Our seafood version is easy to make and delicious. This dish is sure to add some international flair to your cooking. 

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    In How to

    Plant Asian greens

    By Alice Spenser-HiggsPlant a medley of Asian greens. They’re zesty and flavourful, delicious in salads, stir-fried or steamed. Did you know, Asian or mustard greens are Brassicas (members of the cabbage family) and are an incredibly rich source of vitamins A, C and K, which are particularly necessary for maintaining health in winter? The leaves and stems are also low in calories and fat but high in fibre. Growing tips • Plant Asian greens in a position that receives full sun. • Enrich the soil with compost and organic 2:3:2 fertiliser. • Water regularly and don’t allow the soil to…

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    In Recipes

    Charred, grilled vegetables

    Use a selection of vegetables (the more colourful the variety, the better) like thickly sliced red cabbage, whole peppers, whole spring onions and avocados. Brush the vegetables with oil – olive, avocado or garlic-infused – and place on a hot grill. At this stage, whole onions that have been dipped into water can be placed directly into the coals. Chargrill the vegetables, turning every so often until they are charred. While warm, drizzle with more oil and dust with a ground chilli and burnt herb (such as rosemary) salt.

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    In Cookbooks

    Borsch, Vodka and Tears, food to drink with

    (Hardie Grant, R287) After immigrating to Australia, Andrzej Kaczmarski set about creating an institution that would please even the most traditional of Polish grannies. Enter the ambient world of Borsch, Vodka and Tears, a vodka bar and restaurant, that celebrates the delights and comforts of Polish food and vodka. Flick through the pages to reveal the vodkas, cocktails (look out for ‘honey on toast’) and hearty recipes (cabbage rolls and potato blintzes) served up in this much-loved Melbourne restaurant. Highlight: The sizeable chapter on notable vodka labels from the ‘Vodka Belt’.

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    In Lifestyle

    Prague

    Jenny Handley touched down in Prague for three days, and found the Czech cuisine hearty and wholesome enough to provide sustenance for the rest of her whistle-stop tour of Eastern Europe.Arriving at our spacious apartment in the heart of the Old Town, my 20-something travelling companions were delighted that it held court to a beer garden in the centre, while I, more vintage and circumspect, immediately thought of the late-night noise. I needn’t have worried as the locals in the Czech Republic capital are courteous and considerate, and outside revellers are sent inside before midnight. Looking down on the busy…

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    tulip table textured tables
    In Decor

    Textured tables

    Keep it natural by using fresh produce and accents of warm colour to decorate your winter table. Below we share our ideas for beautiful textured tables this winter season. Artichoke table “The artichokes were the inspiration for the whole table; it’s such a wonderful winter food and the combination of the murky green and aubergine just works so perfectly. I’ve brought together a very natural table, mixing raw elements with formal textures.” The cabbages mirror the two colours and the table is testament to the trend of using vegetables and herbs as centrepieces and decoration. This can create an interesting talking…

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    In Lifestyle

    Vietnam – a feast for all the senses

    F&HE reader and contributor JENNY HANDLEY and her women’s investment club enjoyed a value-for-money gourmet tour of Vietnam. By Jenny Handley There are many ways of experiencing Vietnam – backpacking, on a bike, on a budget or in a boat. I opted to travel as part of a group of eight fabulous, funloving women. Our all-girl investment club called the Topless Ten (we play the share market with the aim of learning, and earning enough profit to travel together) decided that the beauty, beaches, culture, history and cuisine of Vietnam were perfect for our next trip. Vietnam is in a…

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    In How to

    Grow your own tomatoes

    September is the month for sowing tomatoes – growing your own opens up a new world of flavour and varietyBy ALICE SPENSER-HIGGS For the serious cook or tomato addict, there is only one way to experience the true taste of tomatoes: grow your own! GARDENER’S NOTES Spring and summer veggies can be planted in quick succession from now until November. When the last September cold snap is over, haul out the seed packets and start sowing. The best position for veggies is a sunny, level area. Dig plenty of compost into the soil and add bone meal or an organic…

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    In Lifestyle

    Koula… Modern meets ancient in Istanbul

    Koula, 94.7 presenter and F&HE blogger, is loving all things food-related in her travels through Turkey, Greece, Italy and Israel… Thursday 16 Aug We touched down in Istanbul shortly after 5am. 25 degrees celcius! At 5 am! After a terribly long and freezing Jozi winter, it was more than welcome. Cruised through passport control – no visas needed for South African citizens and so Turkey’s delightful assault on our senses began. With only a vague idea of what to expect, we were completely amazed just metres after leaving the airport. Gorgeous baskets of colourful flowers adorn streetlamps and the pavements…

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    My life on a plate: Aarti Sequeira
    In Entertaining

    My life on a plate: Aarti Sequeira

    Aarti Sequeira, the effervescent chef who won season six of Food Network Star, hosts her own cooking show, Aarti Party, which airs on the Food Network channel. She shares some of her food memories. My most nostalgic food memory is dhal. It was a simple staple my mum made every day. The aromas of spices and curry leaves immediately transport me back to my childhood home. Growing up, I loved to sneakily eat ice cream. I come from a very healthy family but when no one was around, I would creep into the kitchen, grab a spoon and dig a…

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    The perfect daydream
    In Entertaining

    The perfect daydream – Lientjie Wessels

    A leisurely lunch with renowned chef Lientjie Wessel lingers into a lazy late afternoon – the perfect daydream. Chef Lientjie Wessel, formerly of the über-cool Li-bel Bistro in Pretoria, has set up shop at Albizia Restaurant in Cullinan. This tiny diamond mining town, approximately 100km from Johannesburg, is this season’s hot spot for cool people. There are now almost as many antique shops, artisanal food producers and shabby-chic guest houses as mineworkers in Cullinan. By next year the place will probably be cloyingly, unbearably hip, but for now it still feels like a deliciously hidden treasure. Because Lientjie works in her…

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    In Cookbooks

    August 2012 releases

    Claudia Roden, Gary Mehigan (MasterChef Australia, Gok Wan and more…By Andrea Pafitis-HillLEMONGRASS AND GINGER (Duncan Baird Publishers, R303) Leemei Tan, author of food blog, My Cooking Hut, gives classic Asian dishes a modern twist. Flavours range from Cambodia to Thailand and you’ll be spoilt for choice with an array of recipes that include Chinese roast duck pancake rolls, caramelised salmon with pineapple, and Malaysian madeleines with coconut, lime and chocolate. GARY MEHIGAN’S COMFORT FOOD (Lantern/Penguin, R246) There couldn’t be a more apt title for this cookbook by the award-winning restaurateur and MasterChef Australia judge. Packed with recipes like his mum’s…

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