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Festivity - has focused on food, some delicious recipes and restaurant reviews, as well as keeping to the lifestyle & living in the Eastern Cape.
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FestivityFEATURES EDITORIALBraaideas by The FoodieJamie’s 30 Minute Meals by Simply DeliciousMamma’s Coconut Tartby CooksisterCafe NeoLunch Box Options for your ChildrenHow to Enjoy Your WineTo be Brutally Frank
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BRAAIDEASby The FOODIE
JAMIE’S 30 MINUTEMEALSby Simply Delicious
MAMMA’S COCONUT TARTby Cooksister
CAFE NEO - A MEDITERRANEAN DELIGHT
CAMERA AS A BRUSH
LUNCH BOX OPTIONS FOR YOUR CHILDRENby Nutrition at Heart
TO BE BRUTALLY FRANKby Peter King
The first edition of Festivity received a superb reception from readers, advertisers and com-mentators alike. Thank you.
We intend to improve with every edition, un-derstanding that perfection is not a meaning-ful state and is purely something to forever strive towards.
This month we offer a strong eating in - eat-ing out focus and hope we temper the taste buds. If the food does not, the wine column by Charles Poole, certainly should.
We remain seriously concerned for the well being of our children, with obesity a very real problem. It has been said that South African’s are now the third most obese nation in the World and unless this trend is arrested we could be burying our children and not the other way around. Hanlie Botha joins us with a monthly column and following her school “lunch box” can make a meaningful differ-ence.
Tourism remains a priority for Festivity and we will continue to explore numerous avenues. Peter King has written a thought provoking article as well as provided stunning photographs for the publication.
Talking photographs, we have another new column written Bazil Raubach on his photo-graphic journey.
We also have new articles, recipes and inter-views available thanks to various bloggers, who we will get to know better in future editions.
Sports enthusiasts are encouraged to keep us up to speed with new innovations, events and the like. There is a great article on trail running by way of example. We hope you enjoy the read as much as we enjoyed putting it together.
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Article by The FOODIE www.thefoodie.co.za
BRAAIDEAS
Here are some ideas that’ll impress the hell out of the guests at your next braai. That is unless you drink to much beer and overcook the meat again.
Asian five-spice rub.Star anise, cloves, cinnamon, Sechuan peppercorns and ground fennel. These five spices combined make an awesome combination. Grind them up in a mortar and pestle, then rub generously onto the meat before cooking. Save some to mix with some soy sauce, rice vinegar, garlic, ginger and tomato sauce for a simple bast-ing sauce.
Canton & soy.Canton is the ginger & honey liqueur that was bestowed upon us by the kind and loving alcohol Gods. At least, that’s what you’ll think once you’ve tasted it. It’s delicious. If you haven’t, here’s another reason: it makes an awesome marinade. Naturally sweet, throw it together with some soy sauce, ginger, chili and lime juice and drop your meat in there for a few hours. If you missed my Canton-marinated steak recipe in Crush! magazine, go squizz here.
It’s Spring, it happens to be Braai Day on Friday and with the promise of months of sunny days ahead of us, it’s very definitely time to get the braai out.
The beautiful thing I know about us South Africans is our dogged determination that when we want to cook something over coals, we will do it.
We make braais out of anything. Basically, if you don’t have a braai and you can’t dig a sand pit, just find the nearest remotely-cylindrical item on hand and cut it in half. Large gas canisters, oil drums, paint cans… you name it, it can become a braai. Slice salvaged item in half. Make fire. Braai meat. Done deal.
Whatever your braai, you’re still going to want to prepare some tasty meat. A little salt and pepper is great when you’ve got top grade steak, but most things need a bit of TLC beforehand.
Who is the Foodie? This blog celebrates that good side of life, the side that is filled with real food, delicious wines, artisanal beers and homemade grappas. Yes, the occasional bit of ‘junk food’ is acceptable. Both can generate enormous pleasure, and that’s exactly what this blog is about.So, in the words of the great Mario Batali, aka Lord of Bacon, “Wretched excess is barely enough. ”Eat up and enjoy.
Who is the Foodie? This blog celebrates that good side of life, the side that is filled with real food, delicious wines, artisanal beers and homemade grappas. Yes, the occasional bit of ‘junk food’ is acceptable. Both can generate enormous pleasure, and that’s exactly what this blog is about.So, in the words of the great Mario Batali, aka Lord of Bacon, “Wretched excess is barely enough. ”Eat up and enjoy.
www.thefoodie.co.za
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Who is the Foodie? This blog celebrates that good side of life, the side that is filled with real food, delicious wines, artisanal beers and homemade grappas. Yes, the occasional bit of ‘junk food’ is acceptable. Both can generate enormous pleasure, and that’s exactly what this blog is about.So, in the words of the great Mario Batali, aka Lord of Bacon, “Wretched excess is barely enough. ”Eat up and enjoy.
FestivityRum & orange.I’m giving away a secret here. This is my favourite rib marinade. It’ll work with other meats too, but with pork ribs it is awesome. Mix 1 cup tomato sauce with 1/4 cup maple syrup, 1/4 cup Worcester sauce, 1/4 cup soy sauce, 1/2 cup orange juice and 1/2 cup dark rum. Squeeze in some lime juice and add a splash of olive oil. Now coat the ribs (which should either be preboiled or partly cooked in a medium-heat oven) in this and let sit for an hour or three. Then braai over slow coals, basting regularly, until the meat almost falls off the bone. Yum.
Southern-style BBQ rub.The Americans know how to cook on a grill. As much as we are braai obsessed here, Down South in the US, it’s a whole new level. Pitmasters slow-cook pigs over low-temperature coals for 24 hours. Guys build elaborate contrap-tions to warm-smoke their meat. Every town has its own BBQ festival. And BBQ sauce recipes are whispered from one generation to the next, never allowed to leave the family. But you don’t need to go to Texas to taste this. Simply make a good rub and coat your meat with it. Salt, black pepper, paprika, cumin, garlic powder, onion powder, cinnamon and ground cloves mixed with some brown sugar will do it. You’ll want to make some BBQ sauce too, to slather the meat with once it’s done. This is generally a mix of tomato sauce, vinegar, olive oil, brown sugar, Worces-ter sauce, mustard and cayenne pepper. Play around and see what works for you. Try slow-roast a pork leg done with this rub. Serve with your sauce and sides of white bread and gherkins
Who is the Foodie? This blog celebrates that good side of life, the side that is filled with real food, delicious wines, artisanal beers and homemade grappas. Yes, the occasional bit of ‘junk food’ is acceptable. Both can generate enormous pleasure, and that’s exactly what this blog is about.So, in the words of the great Mario Batali, aka Lord of Bacon, “Wretched excess is barely enough. ”Eat up and enjoy.
www.thefoodie.co.za
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A Journey that begins at home
ZERO CARBONHOUSE
Today’s delicious one; I leave it to you.I’d never seen -- or tasted -- anything like this. When I went home that evening, I wondered what I had been doing with respect to sushi all these years.Not long after, I went to another well regarded neighborhood sushi bar, Takao in Brentwood, with a friend who considers herself an aficionado. We ordered omakase, which trans-lates roughly as “today’s delicious one; I leave it to you,” the idea being that the sushi chef chooses what you will eat. My friend and I, focused on catching up, left it to the chef, and blabbed away. That day’s “delicious one,” sad to say, was mediocre. So what went wrong?
Today’s delicious one; I leave it to you.I’d never seen -- or tasted -- anything like this. When I went home that evening, I wondered what I had been doing with respect to sushi all these years.Not long after, I went to another well regarded neighborhood sushi bar, Takao in Brentwood, with a friend who considers herself an aficionado. We ordered omakase, which trans-lates roughly as “today’s delicious one; I leave it to you,” the idea being that the sushi chef chooses what you will eat. My friend and I, focused on catching up, left it to the chef, and blabbed away. That day’s “delicious one,” sad to say, was mediocre. So what went wrong?
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Festivity
A Journey that begins at home
ZERO CARBONHOUSE
Today’s delicious one; I leave it to you.I’d never seen -- or tasted -- anything like this. When I went home that evening, I wondered what I had been doing with respect to sushi all these years.Not long after, I went to another well re-garded neighborhood sushi bar, Takao in Brentwood, with a friend who considers herself an aficionado. We ordered oma-kase, which translates roughly as “today’s delicious one; I leave it to you,” the idea being that the sushi chef chooses what you will eat. My friend and I, focused on catching up, left it to the chef, and blabbed away. That day’s “delicious one,” sad to say, was mediocre. So what went wrong?
Today’s delicious one; I leave it to you.I’d never seen -- or tasted -- anything like this. When I went home that evening, I wondered what I had been doing with respect to sushi all these years.Not long after, I went to another well re-garded neighborhood sushi bar, Takao in Brentwood, with a friend who considers herself an aficionado. We ordered oma-kase, which translates roughly as “today’s delicious one; I leave it to you,” the idea being that the sushi chef chooses what you will eat. My friend and I, focused on catching up, left it to the chef, and blabbed away. That day’s “delicious one,” sad to say, was mediocre. So what went wrong?
www.cooksister.com
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Festivity
Today’s delicious one; I leave it to you.I’d never seen -- or tasted -- anything like this. When I went home that evening, I wondered what I had been doing with respect to sushi all these years.Not long after, I went to another well re-garded neighborhood sushi bar, Takao in Brentwood, with a friend who considers herself an aficionado. We ordered oma-kase, which translates roughly as “today’s delicious one; I leave it to you,” the idea being that the sushi chef chooses what you will eat. My friend and I, focused on catching up, left it to the chef, and blabbed away. That day’s “delicious one,” sad to say, was mediocre. So what went wrong?
Today’s delicious one; I leave it to you.I’d never seen -- or tasted -- anything like this. When I went home that evening, I wondered what I had been doing with respect to sushi all these years.Not long after, I went to another well re-garded neighborhood sushi bar, Takao in Brentwood, with a friend who considers herself an aficionado. We ordered oma-kase, which translates roughly as “today’s delicious one; I leave it to you,” the idea being that the sushi chef chooses what you will eat. My friend and I, focused on catching up, left it to the chef, and blabbed away. That day’s “delicious one,” sad to say, was mediocre. So what went wrong?
www.cooksister.com
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A Journey that begins at home
ZERO CARBONHOUSEA Journey that begins at home
ZERO CARBONHOUSE
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A Journey that begins at home
ZERO CARBONHOUSE
Festivity
A Journey that begins at home
ZERO CARBONHOUSE
Today’s delicious one; I leave it to you.I’d never seen -- or tasted -- anything like this. When I went home that evening, I wondered what I had been doing with respect to sushi all these years.Not long after, I went to another well regarded neighborhood sushi bar, Takao in Brentwood, with a friend who considers herself an aficionado. We ordered omakase, which trans-lates roughly as “today’s delicious one; I leave it to you,” the idea being that the sushi chef chooses what you will eat. My friend and I, focused on catching up, left it to the chef, and blabbed away. That day’s “delicious one,” sad to say, was mediocre. So what went wrong?
Today’s delicious one; I leave it to you.I’d never seen -- or tasted -- anything like this. When I went home that evening, I wondered what I had been doing with respect to sushi all these years.Not long after, I went to another well regarded neighborhood sushi bar, Takao in Brentwood, with a friend who considers herself an aficionado. We ordered omakase, which trans-lates roughly as “today’s delicious one; I leave it to you,” the idea being that the sushi chef chooses what you will eat. My friend and I, focused on catching up, left it to the chef, and blabbed away. That day’s “delicious one,” sad to say, was mediocre. So what went wrong?
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Who is the Foodie? This blog celebrates that good side of life, the side that is filled with real food, delicious wines, artisanal beers and homemade grappas. Yes, the occasional bit of ‘junk food’ is acceptable. Both can generate enormous pleasure, and that’s exactly what this blog is about.So, in the words of the great Mario Batali, aka Lord of Bacon, “Wretched excess is barely enough. ”Eat up and enjoy.
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FestivityRum & orange.I’m giving away a secret here. This is my favourite rib marinade. It’ll work with other meats too, but with pork ribs it is awesome. Mix 1 cup tomato sauce with 1/4 cup maple syrup, 1/4 cup Worcester sauce, 1/4 cup soy sauce, 1/2 cup orange juice and 1/2 cup dark rum. Squeeze in some lime juice and add a splash of olive oil. Now coat the ribs (which should either be preboiled or partly cooked in a medium-heat oven) in this and let sit for an hour or three. Then braai over slow coals, basting regularly, until the meat almost falls off the bone. Yum.
Southern-style BBQ rub.The Americans know how to cook on a grill. As much as we are braai obsessed here, Down South in the US, it’s a whole new level. Pitmasters slow-cook pigs over low-temperature coals for 24 hours. Guys build elaborate contrap-tions to warm-smoke their meat. Every town has its own BBQ festival. And BBQ sauce recipes are whispered from one generation to the next, never allowed to leave the family. But you don’t need to go to Texas to taste this. Simply make a good rub and coat your meat with it. Salt, black pepper, paprika, cumin, garlic powder, onion powder, cinnamon and ground cloves mixed with some brown sugar will do it. You’ll want to make some BBQ sauce too, to slather the meat with once it’s done. This is generally a mix of tomato sauce, vinegar, olive oil, brown sugar, Worces-ter sauce, mustard and cayenne pepper. Play around and see what works for you. Try slow-roast a pork leg done with this rub. Serve with your sauce and sides of white bread and gherkins
Who is the Foodie? This blog celebrates that good side of life, the side that is filled with real food, delicious wines, artisanal beers and homemade grappas. Yes, the occasional bit of ‘junk food’ is acceptable. Both can generate enormous pleasure, and that’s exactly what this blog is about.So, in the words of the great Mario Batali, aka Lord of Bacon, “Wretched excess is barely enough. ”Eat up and enjoy. www.theedge-hogsback.co.za
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