My Favourite Things

We attended the second FoodWineDesign Fair at Hyde Park this past weekend. Presented by Sanlam and Artlogic, the fair showcases some of South Africa’s best local producers – from jewelry and furniture to cheese, chocolate and mushrooms. 

The event takes place on the roof-top – some seating areas are in the tent and others in a park style setting outside. With live entertainment, delicious tasters from all the foodie stalls and eye candy provided by designers live GOET and Tinsel, the fair is heaven to those who like all the finer (tastier and prettier) things in life.

I’ll definitely be there again next year! 

PS Spending hours sipping wine with the girls on a piece of fake grass is summer bliss ;)

Justin Bonello cooks… for friends

Last week we attended the launch of local celebrity cook Justin Bonello’s latest offering ‘Justin Bonello cooks… for friends.’ Wine flowed freely and guests were treated to dishes inspired by recipes from his book – the ‘Yin & Yan Gazpacho’ is delicious!

The book (like Justin) is casual, unpretentious and local. Easy to follow recipes with inspired twists, I just can’t wait to get cooking! Justin answered a few questions about the book and his food philosophy and I think this phrase summed it up perfectly; “Food should be accessible.”

The evening was topped off with Justin’s ‘Chocolate Vodka’ and we left there with a warm feeling indeed.

His book is available at Exclusive Books country wide, and retails for about R270.00 – a great gift for foodies! 

Festive Table with GOLDCREST

Check out our latest Festive recipes using GOLDCREST products – 

and yes, all the dishes were made using ingredients that come from cans! 

Click here for the pics and recipes on Joburg.co.za.

Drool-worthy Festive Gifts

Spoil someone with something delicious this Festive Season!

Visit www.lekkerbek.co.za for our 2011 range.

Aanklank hou konsert en LekkerBek maak kos

Wanneer

Sondag 4 Desember

Tyd

12:00

Waar

Jan Celliers Laerskool, Onderparkrylaan, 

Parkview, Johannesburg

Hoeveel

R60 net konsert

R100 konsert en ‘n LekkerBek ciabatta

R150 konsert en ‘n LekkerBek piekniek lunch

Spyskaart

* Ciabatta met cured ham, smoked mozzarella, rocket en balsamic reduction.

* OF Roasted veggies met feta en basil pesto.

* OF Piekniek lunch met crab sushi, chicken coronation, wild rice salad, baby tomatoes met feta en basil, broccoli met snow peas en Xmas rocky road.

Te koop

* Wyn en ys

* Collapsible cooler bags vir een bollel wyn

* Soet goed

* Gebottelde produkte (soos olywe)

* Aanklank CDs

Bring

Jou eie drank en glase en ekstra geldjie vir die kersmark tafel

Bespreek of vir meer inligting

wirie@lekkerbek.co.za
082 552 8835

teen 30 November

*NB Geen kos gaan op die dag los verkoop word nie, 

alles moet vooraf bespreek word. 

Beetroot, Rocket, Bacon & Parmesan Salad

One of the tastiest salads ever!

Beetroot, Rocket, Bacon & Parmesan Salad

Serves six as a starter

You will need

1kg Baby Beetroot, peeled and quartered

6 handfuls Rocket

250g Bacon

Olive Oil

6 Tbls Brown Sugar

Balsamic Vinegar

Salt

Black Pepper

Parmesan shavings

Balsamic Reduction

How to make it

Boil the beetroot until just soft (we use a pressure cooker as this can take some time.)

Pre-heat oven to 180°C.

Layer the beetroot quarters on a flat baking tray, season with olive oil, balsamic vinegar, brown sugar, salt and pepper.

Bake until slightly caramelised, set aside to cool.

Fry bacon until crispy, cut into small pieces and cool.

Plating up:

Layer rocket leaves on a plate of your choice.

Top with roasted beetroot.

Sprinkle with bacon bits.

Finish off with Parmesan shavings and a drizzle of Balsamic reduction.

Tips

• Use butternut instead of beetroot and sprinkle with pumpkin seeds.
• You can buy pre-prepared beetroot for more convenience.
• Leave out the bacon for a veggie version.
• This salad can be served as a large table salad or individually plated.
• The elements of this salad can be made the day before a dinner party and simply plated on the day, saving you from slaving in the kitchen while your guests are there. 

Full Meat Friday

This was a meal my mom prepared for my brother just before he left for Europe in fear of not eating meat for four weeks J And this is exactly what I feel like having for dinner tonight! A meat fest with all the trimmings – including Malva Pudding to top it off- YUM!  

 

Artichoke season!

To our utter delight Artichokes are in season and available in almost every store at the moment-  and we couldn’t resist buying a whole box the other day. We ended up steaming them, grilling them, baking them and finally marinated the rest – delicious!

Fresh artichokes

Marinated with thyme, garlic, lemon rind an black peppercorns