Simple tips for smart food… by Anna MontaliHow to make quick lemon curd The trick is to make sure the egg doesn’t curdle by careful heating and constant stirring. In a large mixing bowl place 100g butter, 200g (1 cup) sugar and 3 large eggs. Using a hand-held blender, mix until well combined. Add the juice and zest of 4 large lemons and continue to mix. At this stage the mixture will look as though it has curdled, but don’t worry. Spoon it all into a pot and slowly bring to the boil, stirring continuously with a wooden spoon. Reduce…
Stefan Marais of Societi Bistro knows how to mix French class with South African comfort. Richard Holmes Winter is a time for comfort food, and in a Cape winter there are few restaurants as cosy as Societi Bistro. Rain taps against the sash windows while vintage Victorian fireplaces crackle cheerfully with warmth. Apron-clad waiters bustle back and forth as the high ceilings resonate with the burble of happy chatter. Rough brick walls frame daily specials scribbled on chalkboards, as plate after plate of comfort food flows out from the pass of Stéfan Marais’ kitchen. “There’s something rewarding about long, slow…
TO DRINK: An unoaked Chardonnay like Bouchard Finlayson Sans Barrique will refresh the palate with bright fruit, without overpowering the delicate veal flavour.
TO DRINK: Neethlingshof Noble Late Harvest Maria
This minestrone di verdure recipe is from Osteria Boccondivino in Alba, a restaurant that follows the Slow Food movement. A delicious vegetable soup full of warm, comforting flavours, it’s perfect for a winter night.