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McCormick Flavour Forecast 2013 – Food Trends 2013

December 7, 2012 in The Fabulous

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Flavor Forecast 2013

The predictions for what flavours (flavors, if you are North American) and foods will be popular in 2013 are out.McCormick, one of the world’s largest spice companies and a leader in global flavour profiles, who have been setting out their food trend analysis since the year 2000,  invited me to participate in an interview with Chef Mark Garcia. Chef Mark oversees the kitchens and is instrumental in the flavour forecast programme. You can find his bio at the end of this post.

 Let’s look at the term ‘food trends’

I find the topic of food trends fascinating. It takes a team of sensory scientists, food technicians, chefs, dietitians and nutritional experts and trend analysts based all over the world –   team of around 40 individuals to put the McCormick report together, and the work starts in January every year.

I have been adverse to the term ‘food trends’ in the past – finding it flippant in its judgement in some ways, of certain foods. Today jasmine rice is in, tomorrow it’s out. I’m not happy about toying around with staples like spoilt bored kids, ignorant of the reality that food isn’t a play toy and that food seen as an art supply is one of the most vulgar forms of ignorance and disregard. Food is sustenance, it is survival and one billion of our population do not have enough of it.

The McCormick report doesn’t dictate in that way.  I have spent countless hours researching this report and previous ones, along side other popular food trend analyses. The one sticky issue one may find is the reference to certain foods as ‘ethnic’. That catch-all term used to describe foods and populations that are different. Different to what? (Read Bruce Palling – yes, him on Does Ethnic Food Exist) . Also, in my mind I hear Iman and her frustration at being called up when a designer required an ‘ethnic’ model. But, I digress….

Wot ya eatin’, Yogi Bear?

The 2013 Flavor Forecast

McCormick’s focus (this year) is on five larger themes, and this is the second global flavour forecast they have produced. There are no directives re specific cuisines being ‘in’ or ‘out’ but rather a goal with each theme and specific flavour profiles to highlight the trend.

And they are:

    • NO APOLOGIES NECESSARY  Diving headfirst into sumptuous flavors to
      enjoy the gratification of a momentary escape. eg Decadent Bitter Chocolate, Sweet Basil & Passion Fruit. Black Rum, Charred Orange & Allspice
    • PERSONALLY HANDCRAFTED  A hands-on approach to showcasing the
      very best of ourselves. Cider, Sage & Molasses – rustic comfort. Smoked tomato, rosemary, chilli peppers in a homemade tomato sauce
    • EMPOWERED EATING  Creating health and wellness harmony through
      a highly personalized, flexible approach. Farro grain, Blackberry & Clove. Fresh Broccoli & Dukkah
    • HIDDEN POTENTIAL   A waste-not mentality, uncovering the fullest.
      flavors from every last part of the ingredient. Hearty meat cuts, Plantain & Stick Cinnamon. Artichoke, Paprika & Hazelnut
    • GLOBAL MY WAY  Discovering the unlimited flavor possibilities
      of global ingredients, beyond traditional roles in “ethnic” cuisines. Mexican Cajeta (caramel sauce) with Anise for savoury applications. Japanese Katsu sauce & Oregano

Click here for the interview with Mark Garcia explaining the Forecast and a few tough questions.

What do you make of the trends? Anyone appeal to you especially? I’m intrigued by the ‘Global my way’.

Look out for recipes, based on the trends coming soon!

*I will be remunerated by McCormick for my time and any future posts relating to the Flavour Forecast*

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Smokey Pan Grilled Kudu (Venison) in Pitas

October 4, 2012 in Recipe, Red meat, The Fabulous

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Featured on Pasella Lifestyle show on Cooking with Venison

Tastes of the Mediterranean

I was invited by Errieda du Toit, an experienced hand in the kitchen and new twitter friend to be part of a feature on her, by the Afrikaans television programme Pasella, who arehttp://www.youtube.com/watch?v=eSVVlfoBiqQ&feature=share&list=UUI6_gOGcY40KlIGAtowUNew old friends to the Food and the Fabulous kitchen (feature on cooking with cheeses, my recipe for Ricotta Double Mushroom Phyllo Pastry tartlets here). We were tasked with cooking with venison and each chose something a little unusual, a  bit of a challenge and at the same time spoke about our activity on twitter and how we experienced the social media medium.

For the recipe with smokey kebab spice, click here

Here’s the feature:

Errideda made a luscious and hearty Guinea fowl burger  with a shiraz onion chutney (that inspired me to make my own version after our cooking session) and Fritz of Real Men Can Cook, my previous Pasella show partner-in-food,  made an elegant Springbok Carpaccio with Rooibos Balsamic Reduction

Guinea fowl burger

Fritz Brand of Real Men Can Cook

Dishes by Errieda (front) Guinea fowl burger and Fritz (back) – springbok carpaccio

I decided to use kudu and make a simple pan grilled loin, coated in spices that reminded me of my recent travels to Turkey.  Substitute this smokey spice with a mixture of steak and chop spice with smoked paprika and rub over the kudu.

I complimented the spiced meat with hummus and tzatziki – flavours of the Mediterranean neighbours, Greece that I had also been to in the same visit. Pile the thinly sliced kudu into a pita or wrap, or lettuce leaves if you’re going no-carb. This spicing would work perfectly with lamb or chicken too and the simple technique of grilling, as you can tell, makes cooking with venison (game) like kudu far from intimidating.

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Food and the Fabulous Turns 2 – Amazing Prizes for you!

September 25, 2012 in Food & Travel, The Fabulous

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Last day to enter….

Food and the Fabulous turns 2 years old this month!

Oh, and the stories to share.

Incredible Prizes for You

Thank you for sharing this space with me, your support on the blog and via the other social media channels. I have, in conjunction with some amazing, generous sponsors who have been part of my journey, gathered a set of three ultra luxurious prizes for you. Details of the hampers and how to win, below.

 

For all the details, click here

 

These are some of the things I have learned and drawn on in the last two years:

1. There must be an eternal supply of chicken salad varieties. For as many people blog about food, as many tastes exist. And it’s the endless options that make having a blog and belonging to a blogging community rewarding. There’s a slice of the pie of everyone.

2. On that note, not everyone believes that pie can be cut into that many slices. You can choose to believe that. Or you can make your own pie and eat it and soon enough someone or lot of someones will come over to ask if you’ve really added figs/brambleberries/pink peppercorns (insert your latest food ingredient obession) to a Julia Child classic, intrigued.

Discovering the local honey in Istanbul – yum, in a word

3. When you run a business/ or someone else’s business or work a 9-5 job (mostly the case, I’d hazard a guess), consistency is tough. I don’t run a tight schedule of posts, despite having a bulging drafts folder, with our line of work-on-the-move I can not. I aim for 2 times a week but there have been weeks when I post less or 3-5 times a week. Find out what works for you – a schedule, inspiration, obligations to clients, time on your hands. I think finding balance here will be on-going for me.

4. Food is about sharing. And it’s mighty assumptive of me to say so, as not everyone who enjoys food will have a partner, a gaggle of kids with finely tuned palates or a home they feel comfortable to host dinner parties at. Cook your favourite roast chicken and visit your cousins, bringing your meal with you. Reach out beyond the industry events and PR invite restaurant tables. Find ways to share your love of food and cooking/experimenting with like minded individuals. Or keep drooling at the endless supply of salted caramel cakes (many of them yours) behind your computer….in a way that’s sharing too. You’re adding to someone’s hits. Yeah!

with incredible bloggers from Pandespani, Athens

5. Speaking of hits – I know I have a niche audience, not a mass one. Despite good advice, I have never been able to “optimise” or post what is popular according to google search words. I figure the world has a dearth of posts on chocolate, cupcakes, sriracha and salads with arugula. I’m being smart – going to hit them hard when they’re on the downward curve. You too? Post what catches your eye for the moment. The blog is about you, your kitchen, your life right now after all.

Most sublime carnivore experience, in Athens

6. Twitter is a magic tool. It transformed the way I connect with people in the food blogging/travel community and beyond. So many of these people, from all corners of earth and life, have come into my life because of it. I’ve lost contact with some, which is always a pity when you extend the hand of friendship, despite how you met. But I am closely connected to a dear circle too. And some I have hopped on a plane to meet in the flesh as well. Twitter. is. incredible!

With twitter friends Gata from Poland and Audrey from England, in Barcelona in may 2012

7. Making true friends as a result of a connection on Twitter is not always the norm. If  you have, then high *5* to you! This is what I think about social media. First and foremost, it is social. Show people who you are, but keep the cleanest and dirtiest of laundry off it. Know what I mean? If you tell me you’re drunk-as-a-skunk-on-a-dance-pole-wooohooo!!! I expect your subsequent tweets to be bitingly funny and not to have you regale the timeline about your commitment issues/ eating disorders etc.  Contact me via the blog and I’d love to engage further about the ‘Fab Rules’….just made that up, btw.

The bottom line: those “followers” are not fans. Unless you are a world-size celebrity. They are people like you and me, with ups, downs, grief and joy and possibly a level of education/life experience you may not know of. You have an ideal opportunity to share information about your field of interests/expertise and your own life, in a manner that could make your followers chuckle or ponder and if they are feeling like it, engage. The most embarrassing thing to witness on any social media platform (apart from the drunkie skunkie above) is someone with an elevated sense of importance speaking hogwash and speaking down at someone who, off the time line they’d never have the opportunity to have an audience with. Make your point heard but do not abuse public figures who use their Twitter accounts to assist with community issues and upliftment.

8. Was that bossy, prescriptive, patronising, condescending, lecture-ish, yawn-some? You betcha! Social media can be, too.

Exploring Lisbon with Twitter buddy Paula C Neto

9. Make your own opportunities. Take the risks and make the sacrifices you need to get what you want. The crowd is important but if you think about it, the crowd may not necessarily be doing what you want and may not share the exact sentiments on how you see the future of your blog. If you see yourself as a dedicated food blogger, spend some pennies on your blog design, in much the same the way you would on kitchen gadgets, linens, crockery or your home. The blog is, after all a virtual representation of your kitchen.

Mermaid in warsaw Old Town – put your best side forward

10. Your sense of integrity is light years more important than what an individual or group expects of you or what you think they expect of you. You do not have to attend every event or feature every product offered to you.  The only thing that matters is if you are happy with the choice and that in making these choices you do not willfully hurt anyone in the process. Freshly baked cookies can solve most things, top tip.

How do you like your pancakes?

10. Be kind. If you spot an “ego” on a foodster, run for the woods, climb a tree and military crawl up said tree – hufpuff. Then pummel them with something squishy that has gone off in your fridge. I mean that happens to real cooks, right? Things go off. As for the egos? It’s only food, I’ll say it again. And have fun!

11. ‘eck, what do I know? I’m making it up as I go along, and you should too.

Do it your way

 

What can you win?

Luxury Box 1:

Dinner for two at Reuben’s at the One & Only Hotel

R200 Spar Freshline voucher

Selection of Sasko Flours and Quick Treats products

Luxury Box 2:

Tea for two at Azure and the Twelve Apostles Hotel and Spa

Spar Freshline Voucher R300

Sasko selection of flours and Quick Treats Products

Luxury Box 3

Wellington’s Picnic Kit

Yuppie Chef voucher worth R250

Selection of Sasko Flours and Quick Treats products

Competition Rules **

1. One entry on the blog, per person. Prizes are Cape Town based, so keep this in mind. You will have to make travel arrangements and fetch your prize yourself if you live outside the Western Cape.

2. If you have not liked the Food and Fabulous FaceBook page yet please have a visit here.

3. Leave a comment on this post on the main blog, mention you liked the FB page, with your FB user name and tell me which Luxury Box 1, 2, OR 3  you would like and why. Mention the sponsors and get creative.

4. Tweet this for an additional entry (you can enter as many times as you wish via twitter, just include my handle and hashtag so that I can trace it)

“RT WIN incredible luxury prizes with @FoodandtheFab and her 2nd Blogoversary. I entered here: http://bit.ly/Qi3R4A  #FoodFabBirthday!”

5. Competition will be open for exactly one week, and closes today.

6. Winners will be elected via a random draw. If you get your friends to enter, more chances of them taking you to one of the dinners etc.

7.  For the prizes not handed out by the agents directly, the remainder will be awarded upon my return to Cape Town in mid October.

8. The Fab Kitchen’s decision will be final!

Good luck!

*Note: I have arranged these prizes for you and will receive no kick-back or similar as a result. Hope you enjoy them!*

** Terms and Conditions Apply**

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Nando’s International Griller’s Challenge 2012

August 30, 2012 in The Fabulous

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 South Africans are born braaiers. And even if we’re not, we all seem to have a secret recipe for the perfect chop or chicken wing, and a string of “tips” for the one wielding the thongs. And if the weather’s miserable? Why, the oven or the stove top will do, thank you very much.

The question is, do you have a recipe for the MOST FABULOUS peri peri grilled chicken? I bet you do.

Why do I ask?

Nando’s is looking for one fan, or in serious grilled chicken speak, one FANDO to join the official judging team of the first Nando’s International Griller’s Challenge, where 40 of the top international grillers (the men and women who actually grill your fix of Nando’s around the world) will be competing in the AFRICA AWAITS- 2012 International Grillers Challenge on the 23rd of September 2012 in Johannesburg.

Not a bad way to spend Heritage or Braai day, eh?

 Click here to Enter

What’s in it for you?

Apart from mingling with the judges and earning enormous cred as a grill maestro, the Fando will bag:

  • Flights up to Joburg and back, if you don’t live there
  • Lunch at Nando’s Northmead for two
  • Sandboarding on the mine dumps at Mount Mayhem for two
  • Evening of entertainment and fun
  • Judging the Nando’s Grillers Challenge
  • Awards ceremony and celebration at Chaf Pozi (one of the trendiest venues in Soweto) **

In other words, VIP chicken, VIP. Sound good?

Enter your most awesome peri-peri grilled chicken recipe directly on this nifty Nando’s Facebook app.

This is the only way to enter, but you have to hurry! Nando’s will select the top 10 Fando’s grilled peri-peri chicken and then the public gets to decide.  Competition closes 3 September 2012 and the public vote closes on 5 September 2012.

Get ye to the chilli and the grill!

Some suggestions from the Food and the Fabulous Kitchen:

  • Mexican Sting: with chipotle or ancho chilli
  • The Baby Bird: Birds’s eye chilli oil
  • Green Mamba: green chilli, fresh coriander and mint marinade
  • Moroccan Minx: Toasted crushed cumin & coriander seeds & harissa paste
  • Turkish Terror: Crushed chilli peppers, cumin and kebab spice

More details, visit the Nando’s Facebook page, and the Food and the Fabulous page while you’re at it.

Happy grilling!
Source: Life is Ambrosia Blog

*I was approached by Nando’s to broadcast this message and will be remunerated for it. Check out my Food and the Fab endorsed policy.*

** Terms and conditions apply**

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Goodbye Cape Town – but only for a while

April 19, 2012 in The Fabulous

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Goodbye Cape Town – but only for a little while

View from under Torell Gardens in Lisbon

Adeus Cape Town and dear, dear friends.

Tomorrow morning, after around 24 hours of travelling, via le chic ooh la la city Paris, we will (hopefully) arrive in Lisbon, our new base for the next few months. I fell in love with Lisboa a few years ago and we vowed to return. In the morning, grumpy and in need of a shower and a good breakfast, we look forward to opening up that phrase book and calling out a confident “Bom dia!”

I am taking with me every electronic gadget in the office, bar a few – we are going to Lisbon on a food adventure with many, many unknowns and several bits of red tape yet to cross. We decided to extend our May month holiday to include as much of the days I am allowed out of the country and in the Schengen states.

What will I do? I will eat and drink, of course. And communicate (as best I can) with the people like you and I, who enjoy food and sharing it. Because we are entirely self- sufficient (honestly, the best way to do it in my opinion – no expectations apart from your own) we will be working too. So, innerwebs, I hope you are listening – we need you to perform! Max speed, all day, every day.

Alfama district and buildings typical of the area

The girl with the Red Pot Spatula

Girl with the red pot

I have an incredibly exciting start to the trip which roller-coasts into May and June – I predict one very frazzled girl with the red pot. Except, in place of that heavy pot (cast iron, nogal), I will be taking my red spatula around. Unless I lose it along the way, or it’s confiscated (Noooooo!), the spatula is coming along on a set of rip-roaring cooking and mingling adventures.

 

Follow the Red Spatula

Let’s share my meals and feed the kids who depend on it most!

I will also be sharing one or two meals, maybe more, per week (and per country) and will encourage you, and you, and you to donate its value to children on the school feeding schemes at WeFeedback, the initiative of the World Food Programme. Click on the link to join my network in a few steps and to read all about it. Also click here to read about what other food writers and bloggers have done to help.

If you’re lucky, I may post a video or two of these meals. Pasteis de Nata, bachalau, salty sardines on the grill, Port and more. Delicioso!

Stay in touch

Please spread the word and follow my journey on twitter @Foodandthefab or via the Facebook Page: http://www.facebook.com/Foodandthefab

Visit the main page: Food and the Fabulous

I’m looking forward to meeting some incredibly talented folk and sharing their stories with you.

P.s next destination involves the need for a pair of Prada or Jimmy Choos heels – neither of which I own. Eeeep!

P.p.s I have the nasty task of dealing with a mere two pages left in my passport; after much bureaucratic hassel, I opted to take the risk (and if you know me, I’m more a medium- low risk profile not high risk at all). Won’t lie – I am concerned! I may return sooner than you, or I think after all!

 *My sincere thanks to the very special people I have chatted to, who have agreed to chat or meet or whom have offered contacts and restaurant suggestions and more. Truly grateful*

 

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Pineapple Carpaccio with Mint & Walnut Praline

February 20, 2012 in Desserts & Baked Goods, Recipe, The Fabulous

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Pineapple Carpaccio with Mint & Walnut Praline

Carpaccio

Do you know the story of carpaccio? Yes, it is the Italian word referring to thinly sliced red meat and sometimes fish, but is actually named after Venetian painter Vitorre Carpaccio, who was prolific in the 15th century and renowned for his vivid reds.

This is the lovely story:

“In 1950 a Contessa named Amalia Nani Mocenigo visited the famous Harry’s Bar in Venice. Having been advised by her doctor that she should avoid cooked meat, she asked the chef at Harry’s to come up with something she could eat. The chef came up with a dish which was essentially very finely shaved red beef with a cream-coloured sauce. The dish was named Carpaccio by the owner of Harry’s, Giuseppe Cipriani, because the colours of the dish reminded him of paintings by the Venetian painter Vittore Carpaccio.”Source: The Cook and the Chef

Harry’s Bar in Venice

Pictures of Harry's Bar, Venice
This photo of Harry’s Bar is courtesy of TripAdvisor

Harry’s Bar, as you may know is also where the famous bellini drink (Prosecco and white peach puree) originated. I went to Harry’s Bar last year, and just as is explained on the website (which you should read for owner Giuseppe Cipriani’s fascinating rags to riches story), the entrance is off the main drag and a subtle nod to the private club feel of the place.

One hint to the gentlemen – no matter the heat or the swelter you will only be allowed in with long trousers and closed shoes on. This is after all the bar where Hemingway happily spent many a chapter.

I’ve been making and enjoying this pineapple carpaccio while the sunshine-sweet pineapples have been available this summer. Served with torn mint and a praline or brittle, it’s a refreshing and light end to a meal.

I used crumbled walnut praline, that my friend Fritz gave to me after our television shoot at my house for Pasella Afrikaans Lifestyle show. You can use cashew nut, brazil nut or any brittle or praline you have. I would not recommend peanut brittle with the pineapple,  but that is just a matter of preference.

For more on Food & Travel visit Food and the Fabulous

Ingredients

1 medium, ripe pineapple, cleaned

8 small mint leaves, torn

4 T  walnut praline, bashed in pestle and mortar – crumbs and fine powder

Method

Using a sharp knife, cut the pineapple as thinly as you can.

Arrange on a plate.

Scatter mint leaves and praline crumble over.

Squeeze lime juice over for a fresh burst

 

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Ricotta Double Mushroom Phyllo Pastry Tartlets

February 8, 2012 in Bread & Pastry, The Fabulous, Vegetarian

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Ricotta Double Mushroom Phyllo Pastry Tartlets

I was asked to be a part of an episode of the Afrikaans lifestyle programme Pasella along with two blogger friends, Fritz of Real Men Can Cook and Ilse of The Food Fox and to showcase a less common cheese. My first choice was Taleggio cheese as used in these Mushroom and Taleggio Cheese tarts - alas, I have not spotted Taleggio for the last two months.

Say Cheese!

Watch out for the show to be aired on 29 February 2012

With Ilse (L) and Fritz (R) after the day long shoot

I adapted that recipe to make these tartlets, showcasing ricotta cheese. Ricotta is low in fat, high in protein and exceptionally versatile – use to stuff large brown mushrooms with a herby garlic ricotta for filling meat-free suppers, use in berry or banana smoothies to up the protein content of your morning beverage or use on sandwiches instead of cottage or cream cheese.

Spoon ricotta into ripe in-season figs and bake, like I did with this Baked Fig with Smoked Salt, Ricotta & Crispy Bacon recipe.

How about a low fat lasagne with punch? Aubergine Chilli Lasagne using ricotta instead of a high calorie bechamel.

I made these very simple ricotta cheese and double mushroom tartlets- using fresh and dried mushrooms, rehydrated for double the flavour in a crispy phyllo outer.

I drizzled them lightly in a lovely white balsamic truffle glaze I brought back from Andorra, that teeny country sandwiched between France and Spain last week.

I hope you enjoy using ricotta cheese and share your recipe ideas with me as well.

For more and the recipe, visit Food and the Fabulous

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The Best of 2011 – a look inside Food and the Fabulous Blog

January 4, 2012 in The Fabulous

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The Best of 2011 – a look inside Food and the Fabulous Blog

It’s been 15 months since the birth of this blog, and now that I’ve removed myself from our base in Cape Town to spend a few days with our family in Kwa-Zulu Natal, I’ve been able to reflect on the food-loving year past – overall, a spectacular year.

Winning Best Food and Wine Blog at the recent South African Blog Awards, is a recent highlight and one that rounds off a year of intense engagement with food in my kitchen, outside it, and a new partnership with the written word.

Earlier this year I was appointed only the second Connector for Bloggers Against Hunger by the World Food Programme, for my involvement in projects that motivate and link bloggers with the opportunity to share their meals.

Thank you so much for reading and engaging with me over the last year!

I’ve said it before and I will again, there is little point of a pile of blogs, without the individuals who make up the community – that would be you! It’s been my goal from the minute I starting voicing an opinion in the food community, to get people together to engage, share ideas and above all to enjoy themselves and I think we’ve been successful with that, even if on a small scale, most recently withCape Town’s First Cookie & Cheer Swap.

Choosing favourites is a cruel take-no-prisoners business, and after much deliberation, here are some of my special moments of the year.

Glorious Food

I draw inspiration from many sources (ingredients, books, conversations) and am happiest when the food I prepare is an orignal recipe (well, as far as ‘original’ recipes can go in a world where absolutely everything must have been done before.) I focus on uncomplicated recipes, that are easy to achieve for the home cook but which deliver on flavour. I take enormous pleasure in experimenting with different flavour and ingredient combinations. More often than not, if I can incorporate a kick of chilli in it, I will.

Here are a few recipes I really enjoy:

Indo-Moroccan Spiced Roast Chicken with Spicy Pineapple Wedges & Roasted Almonds

Potato & Coriander Pesto Salad with Pickled Quail Eggs

Spiced Cocoa Cookies with Roasted Hazelnuts & Rosemary

Dark Chocolate Creme Mille Feuille with Raspberries & Lime Zest Brittle

Low Fat Aubergine Chilli Lasagne

Broad bean Hummus with Lemon Zest & Mint

Prawn Madras Curry – this was the start of my Indian Food made Easy series and my entry into the Food 24 community.

Raspberry Mascarpone Tart on Hazelnut Popping Candy Base

Cooking with Chefs

left: series of pics w Reza Mahammed, cntr: with Enrica Roca, right: in Barcelona

It’s been a pleasure to cook for and with chef friends Neill Anthony, Vanie Padayachee, Jaclyn van Zyl, Henry and Mari Vagar – daunting, but fun.

I’ve also had the privilege of cooking with Reza Mahammed, UK restaurateur and celebrity chef in Franschhoek, Madame Enrica Rocca in Venice and Chef Candido in Barcelona and in Jenny Morris’sCook’s Playground – all of these classes different, educational and scoopfuls of delicious fun.

Eating Out

with Ferran Adria

Meeting Ferran Adria and eating at his newly opened Tickets Tapas Bar in May, will remain a highlight for a while.

I must admit that I do not update the restaurant section of my blog regularly. The reasons being time (I take many photos and struggle with selecting just a few), if I’ve become friends with a restaurateur locally I won’t do a review, and sometimes I need a few visits before I’m happy to write about it.

Here are some restaurants that I’ve really enjoyed and I’m happy to wave my pennies at:

El Celler de Can Rocca, Girona- S. Pellegrino World’s 2nd Best Restaurant (3 star Michelin)

La Mouette, Sea Point – I’ve had many happy meals here; my blog review is old

The Test Kitchen, Woodstock – I’ve eaten here many times; my blog review is old (can’t wait to try sister Pot Luck Club, booking made for our return)

De Librije , Zwolle (3 star Michelin) – review up shortly

Commerç 24, Barcelona (1 star) – review up shortly

Woodlands Eatery, Cape Town

Pierneef La Motte, Franschhoek

Pinotxos’s Tapas Bar, Barcelona

el Burro, Green Point

Nobu, Cape Town

Market highlights this year included the new City Bowl and Hout Bay Markets locally (featured in a piece I wrote for Fine Dining Lovers), Rialto in Venice and La Boqueria in Barcelona, as always.

Prague Food Festival involved two days of feasting with friends, is also worthy of a mention.

Food & the Classroom

Attending the inaugural Plate to Page food writing and photography workshop in Weimar, Germany this year put so many pieces of the puzzle together for me. You can read all about my experiences, the talented participants and the wonderful women who ran the course here.

There is much to learn yet, and do you know what? It’s all rather exciting!

plate to page weimar 2011

Sharing a little of what we have

CloclwiseTop- twitter folk at help2read benefit dinner; at Fritz

For more on the projects we ran this year, please visit Food and the Fabulous

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Watermelon Animals – holiday fun for kids

December 30, 2011 in The Fabulous, Vegetarian

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Watermelon Animals – holiday fun for kids

Summer and watermelon. I’ve waxed lyrical about it before (find some related watermelon posts from salads to a vokatini here), and am afraid may launch into the same well-worn but heartily merry jingle each summer anew. I know you’ll indulge me.

I have been eating and enjoying chilled slices and wedges of the fruit since they became available for the season. Usually just as it is, is best.

In an earlier post on Dark Chocolate, Dried Apricot and Roasted Hazelnut Bark, I mentioned the lovely people of Mustardseed and Moonshine, who make beautiful botanical ceramic dinner and platterware, contacting me to view their items. I agreed to feature some items on this blog, based on absolute love for their creativity of the designs and the ethos behind the brand that supports a local labour force.

I prepared this super easy and very fun dish a few weeks ago, inspired by two of their pieces.

Watermelon Fish

Their ethereal Waterlily platter, based on the nymphaeas species, just lent itself to these easy to make watermelon fish, drizzled with pesto flavoured extra virgin olive oil (basil or coriander pesto work well) for a nice contrast to the sweetness. Musdardseed and Moomshine, share:

“…. fossil evidence suggests that nymphaeas have not changed much over the past 160 million years. All they have done is move about the globe, keeping in the tropical and temperate zones.”

Now there’s a wonderful fact to share with little minds as you engage them in making these.

Simply, use mini cookie cutters to fashion fish or any shape you may have. You can also cut a star or heart template on wax paper and cut around that with a sharp knife while they watch.

Watermelon Giraffe

Visit my main blog for more recipes and all things food: Food and the Fabulous

These giraffe were such fun to make and elicited smiles from us, the adults too. I made simple herbed ricotta quenelles using two spoons – click here for the technique (to represent a hill) and stuck in wild rocket for trees.

I positioned them on the Orchid platter – orchids are such exquisite, desirable flowers, don’t you think?

Make-belief African savannas in the kitchen- get creative and enjoy!

Oh, and you still get free delivery until 8 January 2012 if you place an order for delivery in South Africa. Details here.

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by foodandthefab

Cherry Bomb Eton Mess (and sincere thanks)

December 12, 2011 in Desserts & Baked Goods, Recipe, The Fabulous

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First up, thank you and Hurrah!

 

Goodness. What a weekend.

My most sincere thanks and gratitude to all of you for reading, tweeting, and interacting with me via the blog, twitter and the Facebook page. Okay, let’s be honest you don’t always interact or comment, but I see you hovering via google analytics and the posts that you retweet or favourite. I hope you can feel me waving like a mad banshee when you do!

You (some of you) actually read my blog and voted for her in the SA Blog Awards! That was the first gargantuan surprise, being nominated in the top 3. I think Food and the Fabulous is awesome; if only you knew how many hours of the day go towards maintaining her, but I’m a realist. So, being nominated was a very, very pleasant surprise. (I mean nothing like a top 3 nomination to stroke the ego of a blogger)

The second surprise came this Saturday past when Food and the Fabulous was awarded Pick & Pay Best Food and Wine Blog 2011.

I may have said to the lady who presented the award, something along the lines of  ”I’m so utterly… surprised…thank you!”

cherry bomb Eton mess

I started Food and the Fabulous one night in September 2010, on a whim, after months of tweeting pics of the dishes I prepared or enjoyed out or on travels. It started as a journal of sorts, a record of my life in food, a challenge. And it has been my very engaging, rewarding and sometimes (alright, often) frustrating hobby. Food does play a central role in my life – the beauty of its reconciliatory powers, the unbridled joy of a home abundant in these delicious things, the horror of its scarcity.

I understand that this is not a typical food and wine blog. I post and tweet about design, fashion, football paired with dishes dedicated to dishy ‘ballers, travels, sometimes very personal matters that motivate a meal or vice versa and most importantly, to me particularly, my involvement with social campaigns, some of which involve food.

My index needs work. My photos hold oodles of room for improvement. My spell check secretary is often tanning herself on the deck (good help truly is so hard to find these days).

And so as a young blog (Lord, I wish I could say the same of myself), you can understand my joy and gratitude to you, the readers and the judges, who took the time to delve into my world, to understand my vision and to present me with this honour.

Thank you and I hope you will accompany me on this food and fabulous journey. I have great things in mind. Ideas in cyberspace need friends, I’ve realized. Thanks for being mine.

Huge congratulations to the other nominees and friends Drizzle and Dip and Ask Nanima, whom I have no doubt, made the judges’ decision very tough.

*I should at least put up a pic of the handsome award, but alas I haven’t taken any yet. I had a quick dinner and rushed home for the Barca-Madrid game the same night. P.s We beat Madrid 3-1! *

Recipe: Food and the Fabulous

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Cherry Bomb Eton Mess

I studied in the Free State Province (yip, believe it) and cherries are a fruit that are proudly and bountifully Vrystaat (Afrikaans for Free State). On a recent trip to Lesotho and Clarens, I came upon preserves of the wonderfully old-school sort that the Free State tannies (aunties, affectionate) produce best, including preserved cherries, cherry jam and cherry bombs (cherries soaked in brandy) and Kirsch from Ficksburg, the self-proclaimed cherry capital of the world. To me, kirsch and cherry bombs are begging for a christmas pudding of sorts.

As explained in my post about Pimms & Star Anise Stewed Plums and Cherries with Amaretti, we need to be crafty here in the sunny south of Africa. While the greeting cards and general store decor depict snowy scenes with pot bellied jolly Santas being pulled along in sleighs by dutiful reindeer, there isn’t a flake of the stuff here. It’s hot with varying degrees of hotter, depending where you live. We, in Cape Town are thankful for the merciful cooling breath of the South Easter (or at least I am).

So, traditional puddings, which I too love, can seem like a lot of bother to slave over on days when the pool and outdoor cocktail spots are beckoning. Enter, a light but indulgent and ever so slightly boozy fresh and brandy soaked cherry eaton mess – perfect, chewy vanilla meringues, folds of fluffy, cool kirsch infused fresh cream. Easy to prepare and festively flavoured. This pudding is a take on the proper Eton mess made with strawberries, meringue and whipped cream.

I’m really proud to be associated with the folks at:

Tenacity Works – design and maintenance of the main blog

Barcelona the Offside – my friends in football

WeFeedback - affiliate of the World Food Programme

Help2read - changing children’s lives for the better

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