Archive for the ‘Events & Markets’ Category

On Tuesday morning Radox invited me to attend a breakfast and launch of their new TV series at the Twelve Apostles. Not a bad way to ease into the week after a long weekend. I arrived a few minutes early and grabbed a seat on the balcony. It was the perfect crisp morning: the sea was serenely still and the dappled sun was warm on my face. I closed my eyes and the memory of my frantic morning faded away with each bite of my surprisingly delicious vanilla and lavender-flavoured muffin. If only I could start every day in this sea-side state of mind!

One hour earlier…

I hit the snooze button for what feels like the seventh time. I drag myself out of bed and take a look at my dishevelled self in the mirror. Not a pretty sight. I have dark circles under my eyes and overnight my hair has frizzed to four times its normal volume. I frantically scan my wardrobe while trying to locate my brush, which is difficult to miss as it roughly the same size as a garden rake.

I haven’t had time to iron my pinstripe ‘take me seriously’ shirt and my only belt that matches my pants is M.I.A. Somehow I make it out the door forgetting something crucial—feeding my cat Gucci, which I only realise at lunch time. No wonder he’s avoiding me.

If you’re anything like me, mornings are generally a frenzied blur and as the day progresses it often doesn’t get any better. I never have enough time and I’m constantly feeling like I’m running on empty. With a busy work and social schedule I struggle to make my health a priority and as a result I haven’t seen the inside of a gym since the nineties.

Thankfully there just might be light at the end of the tunnel for me, and others who are in the same boat. Radox has offered to lend a much-needed helping hand by bringing health and wellbeing to South Africans in a new 13-part TV show. The series will aim to help viewers relax, revive and refresh in all aspects of their lives. Radox wants to equip people with the skills they need to find that oh-so-important balance and reduce stress levels.

The show is packed with useful information from local and international health experts who will give advice and tips on how to guide viewers towards a healthy and well-balanced lifestyle.

So if you’re like me, and feel as if there’s never enough time to take ‘time out’ for yourself, make sure you tune into Life’s A Journey on SABC 3 at 8pm on Wednesdays from 7 April – 30 June. As the Radox brand reinforces: life isn’t a destination, it’s a journey. So you better make sure you enjoy the journey, and ensure it’s a happy and healthy one.



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It’s been awhile since our last update. A slow, albeit busy, start to the New Year.

We’ve said a sad goodbye to Malu – we wish her all the best in her new position at Eat Out. And we’ve said a happy welcome to Kari – new on the editorial team. After she has settled in, I will ask her to share some interesting foodie news as well as the vegetarian recipe she lives by.

This year we want to bring you interesting news, delicious recipes and lots of tips on wine. So keep checking the blog for weekly updates.

Let’s start with something for the market lovers. Sorry, this one is  for Capetonians – or visitor’s to the Mother City – only. There are two new markets on their way. The first one is a night market that starts on 29 January at Constantia’s Waldorf School. And the second is in Kloof Street at the Jan van Riebeek Primary School – starting in Feb.

Take a look here for more details: MotherCityLiving

Enjoy the weekend.

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ginA G&T at 5pm is a long-standing tradition in my household. A G&T at 1pm, however, is another story…

Good thing then that it’s a martini in my hand. A pink one at that. Gordon’s London Dry Gin is celebrating its 240th anniversary at Dish Food & Social in Gardens, Cape Town. Andrea Foulkes has created five martinis for us to try. The pink one is called the G&T Remixed and it gets its pink-y hue from fresh pomegranate seeds.

We’re given tiny purple juniper berries. I crush one between my fingers, and give it a deep sniff. Next, I pass my nose over a snifter of gin, and guess what? I smell juniper berries in the gin, and gin in the juniper berries.

Gin is a juniper berry-flavored grain spirit. A quick bit of etymology—the name comes from the Dutch term genever, which was actually borrowed from the French genièvre meaning ‘juniper tree.’ Gin was first found in Holland in the 1580s.

Soldiers going into battle kept a nip close at hand, and that’s where the term ‘Dutch Courage’ was coined. 

Soon I’m sipping on a Sayuri, (named after the protagonist in Memoirs of a Geisha). 

A combination of pink pickled ginger, mirin, gin, and lime create a martini that demands sushi as an accompaniment. Delicious.


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Henrico, Chef of the Year, with Mondli (Sunday Times Editor) and Justin (Foodcorp CEO)

Henrico, Chef of the Year, with Mondli (Sunday Times Editor) and Justin (Foodcorp CEO)

Last night was the Sunday Times Food Awards. It was held in Black River Park in Observatory, Cape Town.

The evening gets off to a great start. When the elevators open up onto the 7th floor—the headquarters of Foodcorp—we’re greeted with tall flutes of champagne. Now if only that happened every time I got off an elevator…


Smartly dressed waiters weave through the crowd serving canapés. I only have eyes for the ice machine busily churning out bits of crumbly ice onto dozens and dozens of oysters.There’s also a sweets counter with the biggest slab of chocolate I’ve ever seen. Macaroons are daintily perched on tea trays, as well as sticky brownies, and cute little butter cream tarts. A truly magnificent display. Across the room another counter is set up, with a huge smoked salmon fillet garnished with herbs and caper berries—mayonnaise and green chilli off to the side. There are also noodles with prawns and cinnamon lamb chops.

The ‘White Coats’ mingle and munch amongst us civilians and there’s an air of apprehension tinged with excitement. After a speech from Mondli Makhanya, Sunday Times Editor, the winners are announced.

And this year the award goes to…

Sunday Times Chef of the Year is Henrico Grobbelaar of Lady Phillips restaurant. Young Chef of the Year is Leon Jones of the Table Bay Hotel and Nerita Bharuth and James Gaag of Silwood School of Cookery won the Chef School Challenge.

Congratulations all!


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ferranOne of the first things I remember learning in my Design Journalism class was ‘no idea is original’—someone else out there has probably already thought of your ‘brilliant’ idea. Maybe they have executed it differently but essentially all the great ideas have already been thought of.

I found this quite disheartening as an enthusiastic, young designer.

But listening to Ferran Adrià, from elBulli restaurant, and seeing examples of his work, I find it difficult to believe this rule. I am inclined to think, with a smile, that this may not be true. He believes that “creativity is not to copy” and that he and his team are “creating a new language” in cuisine.

I was lucky enough to get a ticket to see Ferran speak at the recent Design Indaba held at the CTICC in Cape Town. King of molecular gastronomy, although he doesn’t like to label himself as this, he plays with all sorts of ideas from science, ecology, education, to health and happiness. These are the things that go into creating a meal, cooking “crosses all disciplines,” he says.

On trying to explain how he comes up with his ideas, he says he just can’t. His ideas are a part of his soul. When an idea comes to him, he develops it and if it works then it becomes part of the menu. Sounds so simple.

Open for only six months of the year, the other six months he spends researching food trends, travelling the world with his team and creating new dishes. He says elBulli has “creative schizophrenia”, because they do something new each year. At the beginning of each new season “we always start with an omelette”—and each year the omelette is different. His life experiences and relationships for that year determine how the omelette will turn out.

For those of you who enjoy the occasional meal by yourself beware. Ferran doesn’t believe you can enjoy a dinner by yourself. It’s a “multi-sensorial discipline” and needs conversation, and lots of people sharing the experience, to make it whole.

One of the examples he showed us, of the many creations for this year’s menu, was a tomato and liquid nitrogen item. He showed us a video of how it is made. He starts by making a tomato sauce and injects it into a balloon. Then he blows up the balloon and rolls it over bubbling liquid nitrogen. The sauce contains two types of thickening agents, to get the right consistency, and it cooks on the inside of the balloon as it comes in contact with the liquid nitrogen. Then the balloon is pierced and peeled, leaving behind a perfect sphere of tomato. To finish off the ‘fake tomato’ he then injects this tomato sphere with tomato foam. Now that’s innovation.

I’m not sure about you, but making something like this has never even crossed my mind, or even come near my mind. Creativity is alive and well over at El Bulli.

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Last weekend we attended the Riebeek Cellars Shiraz and Art Festival. What a delight.

Arriving in Shiraz Country we were happily greeted with cows alongside the winery and a Mediterranean Market buzzing with just the right amount of activity. (I have had enough of wine festivals where you are constantly being bumped around, have to queue for a taste and feel rather hassled by the amount of people and noise around.)

The atmosphere was different here and we felt relaxed from the get-go. We chatted to each vendor, finding out about the local honeys, olives, organic veggies, chocolates and all sorts of deli goodies.

Our wine tasting started with the Riebeek Cellars Limited Edition Shiraz. 1000 litres had been put aside for the day and we tasted the Shiraz straight from the tank. Delicious. So much so, that we bought the Shiraz-on-Tap special—a 2-litre glass decanter. It sounded like a good idea at the time, but now I realise we will have to plan a big dinner party where we can open and share it. It’s not exactly a bottle Alex and I can just open with dinner.

After sampling a couple more wines, we were offered a seat at the Mediterranean media table. The country hospitality continued under the trees, with plates and plates of mezze-style food being delivered to us—provided by Café Felix. Zakkie Bester, the Cellars’ winemaker, joined us and took us through a 5-year Shiraz tasting. As Zakkie chatted about the wine we passed it around the table sampling the different vintages, while cutting farm-style bread, spreading olive mustard, fresh pesto and tossing on generous shavings of cold meats.


Mezze platters are a great way to entertain guests for lunch. All you need to do is have the products ready, stack them in the middle of your table and let your guests get involved. Break the bread, pile your plates as high as you want and make sure the wine is flowing.


Check out recipes for Traditional Mezze Platter ideas on the recipe page (Tzatziki, Dolmades and Fried Halloumi).

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This Saturday I made my way to the Porter Estate Produce Market in Tokai with my friend Tracey. I have only been once before with my folks, mainly for the farm-style breakfast, which my dad loves, as well as to see what all the fuss was about.

But this Saturday is different. Tracey usually does her weekly produce shopping here so I tag along, with my own shopping bag—any excuse to avoid the supermarket later in the week. 

My instinct is to go directly to the fudge stall, with free tasters it’s difficult to stay away. But I show some restraint as we wander around the stalls taking everything in. First I buy some homemade pies and quiches for lunch and then we head to the Certified Organic stall. Out comes the shopping bag and in goes butternut, gem squash, oranges and apples. My first real batch of organic purchases, I feel proud. It’s expensive being a hippy. Just a couple of fruits and veggies come to over R50.

Next we do some cheese tasting—in goes the Gorgonzola. While hunting for some 100% rye bread Tracey is distracted by a new health product, Cape Aloe Juice. A Totally Wild product it’s 40% aloe ferox, no preservatives, no colourants and apparently has the ability to soothe and heal your digestive tract. The theory is: aloe is good for your skin so drinking it will be good for your insides. The plain aloe juice is more a tonic than a delicious fruit juice drink, but the mango flavoured one was quite yum. If you’re a bit sceptical, clinical trials were done in the USA and Europe, and if that isn’t enough take a look at http://www.totallywild.co.za.

Before we head down towards the car, I nip back past the fudge stall and try the caramel and mint as well as the ginger. I buy a bag of the ginger.

All done. Next time I’m taking a bigger shopping bag and staying for some Moer Koffie with condensed milk.

Porter Estate Produce Market—Any Fresher and Pigs Might Fly

Like most markets, it’s better to get there as early as possible, to avoid the crowds. Open on Saturdays from 9am until 1pm. It’s outdoors, so don’t expect the stalls to be open during rainy Saturdays. You can shop for fresh, organic produce, cheese, eggs, free-range meats and delicious baked goods. Follow the signs from the Tokai Road circle. http://www.pepmarket.co.za.

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