Our very own Easter bunnies have hopped all of the world! These bunny sculptures, by Guy du Toit, were bought at is art; and their owners have kindly sent us some snapshots of their new homes.
We love this indulgent lamb recipe by celebrated chef Marco Pierre White; it’s the perfect dish to tuck into over Easter weekend.
Rump of lamb with fresh mint sauce
Preparation time: 15 minutes
Cooking time: 8 hours 30 minutes
1 Knorr Lamb or Chicken Stock cube
1tbsp olive oil
1–2tsps finely chopped fresh thyme
8 thin lamb rump steaks
400g peas, either fresh, shelled peas or frozen, boiled until just tender, drained and cooled
1 shallot, finely chopped
150g caster sugar
150ml white wine vinegar
15g pack fresh mint
I make my mint sauce in a particular way. I make a vinegar syrup and mix in blanched mint at the last minute. That’s because I want to maximise the flavour of the mint.
1. First prepare the mint sauce. Place the sugar and vinegar in a small, non-corrosive pan, bring to the boil and cook until clear. Set aside and allow to cool.
2. Reserve 6 mint sprigs for the garnish. Pick the remaining mint leaves off the stalks, and blanch for ten seconds in a pan of boiling water, refresh at once in very cold water, squeeze out excess water and set aside until required.
3. Set two large, heavy griddle pans and pre-heat until very hot. When I say very hot, I mean it!
4. Make a seasoning paste by dissolving the Knorr Lamb/Chicken Stock Cube in the olive oil and mixing in the chopped thyme. Using a Knorr Stock Cube gives the meat extra depth of flavour.
5. Massage the seasoning paste evenly over both sides of the lamb steaks. Then place them on the pre-heated griddle pans.
6. Cook for one minute on one side, then turn and cook on the other side for one more minute (for a pink colour). Cook for 1½ minutes either side for medium cooked.
7. Meanwhile, finely chop the blanched mint leaves and mix into the vinegar syrup to make the mint sauce.
8. Place the cooked peas in a large serving dish and toss through ⅔ of the chopped shallot. Then place the freshly griddled lamb steaks on top of the peas. Spoon the mint sauce over.
9. Garnish with the reserved sprigs of fresh mint, top with a little more olive oil if desired, sprinkle over the remaining chopped shallot and serve at once. Really, nothing could be simpler.
Recipe source: www.hellomagazine.com
An excerpt: “While Franschhoeck has a long main street lined with restaurants, shops, wine rooms, and galleries – it simply made for visiting. Filled with art and comprised of rooms in swank freestanding cottages arranged around a pool and gardens, Le Quartier Francais is its best hotel, and the Tasting Room its best restaurant.”
Read the rest of the article here.
Margot Janse is featured in the April edition of Food & Home at her country home in Franschhoek. The article jumps into her home life, which is punctuated by laughter, champagne, and family.
The article includes recipes for:
Sticky ‘Farmer Angus’ beef short-ribs
Pickled cucumber and runner beans
Duncan’s Famous Pear Tarte Tatin
Egg yolk ravioli with mushroom ragout
Oysters with sour fig
Do you love surprises? Then let the Franschhoek Wine Valley indulge you!
Experience the best of the best in Franschhoek for just R2340 per couple, and for a whole weekend you’ll be spoiled in our beautiful winelands village—a perfect winter escape.
According to the Franschhoek Wine Valley here’s how the Franschhoek Mystery Weekend Works:
“We – Franschhoek Wine Valley – randomly select a range of amazing Franschhoek adventures and create your unique couple Mystery Weekend Package. This means that you have no idea where you’re staying, where you’re eating or what other experiences are in store for you. How awesome!”
Every Franschhoek Mystery Weekend Package includes the following:
• Two nights of accommodation (for two people sharing) at one of Franschhoek’s excellent four or five star hotels, B&B’s or guesthouses;
• A meal voucher (for two) to one of Franschhoek’s renowned fine dining establishments;
• Two breakfasts (for two );
•Two tickets to The Screening Room at Le Quartier Français ;
• A discount voucher (per couple) to use at the participating Franschhoek retail outlet;
•Two different wine tastings (per couple), each taking place at an award-winning participating Franschhoek wine farm;
•One other surprise Franschhoek experience (per couple).
For bookings or queries please contact Carmen Kleinschmidt on +27 21 876 2861 or email: firstname.lastname@example.org
The Charcuterie King, Neil Jewell is crowned the best producer in The Paddocks category of The Eat Out DStv Food Network Produce Awards 2013. The winners were announced during a night market at The Biscuit Mill in Woodstock, Cape Town on 15 March 2013. Stands at the night market were be run by this year’s finalists and winners, showcasing the best of South Africa’s fresh produce.
The official awards statement: “The Eat Out DStv Food Network Produce Awards celebrate outstanding, independent South African producers for their integrity, passion and innovation. Winners are those who deliver a consistently high quality product that is SA grown or developed using primary produce from SA. Due care and consideration for both the environment and workforce are essential criteria. In addition to small producers, we also recognize stores and markets for their vital role in the process.”
Neil’s passion and commitment to using only the best ingredients coupled with insatiable creativity makes him a very worthy candidate of this award.
Bread & Wine Vineyard Restaurant on Môreson Farm specialises in fare that encompasses the best produce Franschhoek has to offer and showcases it in a beautiful country chic restaurant; paired with the estate’s award-winning wines.
BREAD & WINE VINEYARD RESTAURANT
phone: +27 21 876 3692
This year is packed with events and festivals; there’s something for everyone, from the bookworms, to the foodies and wine-lovers too. Here are some ones we’re looking forward too!
Franschhoek Literary Festival (17 to 19 May 2013)
Indulge your inner bookworm with exciting talks by acclaimed local and international authors.
Cook Franschhoek (14 to 16 June 2013)
An interactive festival highlighting Franschhoek’s chefs and winemakers as they cook in demonstration kitchens.
Franschhoek Bastille Festival (12 to 14 July 2013)
This is one not to be missed! Locals and visitors paint the town red, blue and white, and will be celebrating the Valley’s centuries-old French Huguenot heritage.
Enter the kitchen of culinary whirlwind Margot Janse; and you’ll find a playground of indigenous South African ingredients being transformed into dishes that are utter magic.
Some of the ingredients are:
A strain of wild rosemary.
Bright, purple berries from a nightshade plant.
‘Natal plum’: a bright red fruit the size of a plum indigenous to Kwazulu-Natal and Eastern Cape coastlines.
Pink-purple berries that offer an unusual flavour profile that’s both sweet and spicy.
The tree of life, the baobab, produces fruit that has an amazing natural sherbet inside.
The future is here for luxury hotel consortium Relais & Châteaux; they’ve just launched applications for both iPad and iPhone. Now you can view their 500 properties literally at your fingertips (us included), plus you can make a reservation directly. The complimentary digital guides, which are available in five languages, play host to over 15, 000 photographs and almost 400 videos.
In addition the applications also have ‘practical tools to prepare and book your trip’:
•An in-depth presentation of each property with photos and videos, description, services and activities, rates and availabilities, contacts and access
•Reservation online (iPad) or by telephone
•Local weather and time (iPad)
•Access to all our news and updates
•Consultation of all our publications (iPad): the annual Guide, our magazine “L’âme et l’esprit”.