Thursday, November 13, 2014

FNB Whisky Live Festival

Tomorrow evening we'll be attending one of the husband's favourite events on the foodie 
(read boozy) calendar - the Whisky Live Festival. The festival kicked off last night in Sandton, 
and will be open tonight and tomorrow night from 18:00 – 22:00. Whisky lovers have the choice to taste 180 whiskies from around the world, and there are also two proudly South African distilleries at the festival; Bain’s Cape Mountain Whisky and Three Ships Whisky.

We'll be attending a workshop (if you want to do so too, you'll need to pre-book, so I'm really looking forward to learning a little bit more.

Tickets are R195 on Thursday and R220 on Friday if purchased online. Tickets purchased at the door will cost R220 on Thursday and R240 on Friday.

Tuesday, November 11, 2014

Thursday, November 6, 2014

Sanlam Handmade Contemporary FoodWineDesign Fair

It’s summer in Jozi and the weekends are jam packed with garden parties, braais and festivals galore! One that I am looking forward to this weekend is the Sanlam Handmade Contemporary FoodWineDesign Fair. It’s all my favourite things on one rooftop: delicious food, beautiful things and great wines! They call it a ‘boutique outdoor market’ and it’s held on the rooftop of the Hyde Park Corner shopping centre. The set-up is always stunning, with loads of areas to take some time and relax whilst enjoying a glass of bubbly and nibbling on artisan cheeses. Oh, and bring your wallet – the South African designer goods are to die for! 

It starts this afternoon at 12:00 and runs until Sunday 9 November at 16:00. Tickets are R90 from Webtickets or R100 at the door. For more info, visit

PS I posted about the fair 3 years ago, how time flies!:

Monday, November 3, 2014

Mussels, Fennel & Chickpea Stew

This is a light and summery stew that can be on the table in 30 minutes. 
Inspired by a recipe from Saveur.

Mussels, Fennel & Chickpea Stew

Serves 4

You will need
1 Tbls olive oil
1 Tbls butter
1 bulb fresh fennel, sliced
1 brown onion, sliced
1 - 2 Tsp dried chilli flakes
3 garlic cloves, sliced
1 ½ cup white wine, room temperature
1.5 kg fresh mussels, cleaned
1 can chickpeas, drained and rinsed
Salt & black pepper
Fresh fennel fronds for garnish
1 large lemon, quartered and deseeded for serving
Crusty bread for serving

How to make it
Heat the oil and butter in a deep heavy based pot.
Add the fennel and onion and cook over a very low heat for about 10 minutes until soft and translucent. (Add a splash of hot water if it starts to burn, ensuring there is no liquid left before the next step.)
Increase the heat and add the garlic and chilli flakes, fry for about 3 minutes.
Deglaze the pot with the white wine, add the mussels and cover. Cook over a medium heat for 3 – 5 minutes.
At this point you can either remove the mussels from their shells or serve them as is. Discard any mussels that haven’t opened.
Add the chickpeas, season with salt and pepper and heat through.
Garnish liberally with fresh fennel fronds.
Serve immediately with fresh lemon and crusty bread.

-          If you can’t find fresh, buy the large frozen half-shell mussels, 
      but try getting fresh, it really makes a difference.