Meet Garth Tavares, former carnivore turned vegan. He tells us about his lifestyle change and how it has impacted his health, fitness and conscience.

Chatting to Garth Tavares

Like most South Africans, you grew up with a diet that is quite meat-centric; can you tell us what made you change tack?

Up to the point that I became vegan, I had little to no connection to the vegan community and had not ever been exposed to any of the “hard-hitting” vegan documentaries that are so widely circulated these days. I simply woke up and went off red meat, assuming it was my body’s way of saying, “Take a break pal!”.

Two weeks later the thought of eating chicken repulsed me, and next was fish. It wasn’t long before the smell of eggs put me off too. I can only put this down to some sort of shift in consciousness, as it was at that point that I started investigating what it meant to live a vegan lifestyle and was horrified when I discovered what I had been doing to myself, the animals that I said I “loved” and the planet.

What has been the biggest revelation for you as a meat-eater converting to a vegan lifestyle?

That I simply don’t need meat, dairy or eggs to live a happy, healthy and cruelty-free life. I have been vegan for three years now and have never been healthier – in heart, body and mind.

Did you find the change quite easy? What challenges did you face?

I’m not going to sugarcoat it: NO. But simply because I lacked the knowledge and support I needed to make the transition smoothly. Three years later the vegan resources in South Africa are in abundance both online (Facebook, YouTube, Instagram and Twitter) and in the form of products, eateries offering vegan options and support in terms of community.

Do you feel that South Africa is becoming more vegan conscious – in terms of products available, information available and offerings at restaurants etc?

ABSOLUTELY. I began trying to document every eatery that offered vegan options in and around the Western Cape, which was easy three years ago. These days if I don’t commit to updating my website every week, I fall way behind on what is available to consumers. On that note, it is incredible to see companies such as Checkers and Woolworths jump on the vegan trend. Regardless of what their motives are, it’s definitely making a difference in terms of accessibility.

Do you get strange reactions from people when you say you are vegan? How do you handle this?

Do you know what (and this may surprise you): I don’t! I think this largely has to do with the fact that I am so comfortable and at ease with my lifestyle choice and never apologise for it, that this immediately puts people at ease. If anything, the questions come flooding in and if I’m met with any defensiveness I change the subject swiftly as I realise not everyone is ready or willing to listen.

Not everyone would find it easy to change to veganism overnight, would advice would you give to someone considering this?

First get your facts straight. Know what you are getting yourself into and understand that like ANYTHING in life, it takes time to adjust to any major lifestyle change. Your body needs to adapt, your mindset needs to shift and you need to remember – once you’ve been doing it for a long time, like I have, it becomes the easiest thing in the world. I never worry or stress about food, cooking, shopping or eating out, ever!

Do you think there is merit in people committing to eating less animal products or are you staunchly pro going full vegan?

Tough question to answer and I’m afraid there isn’t one answer that is going to make anyone happy really. I think it has a LOT to do with personal circumstances, which makes it a very grey area. I want to say people MUST go vegan and that’s all there is to it. How do you diminish the value of a 13-year old who’s parents force her to eat meat at home, but when she is with friends or is alone makes plant-based choices. I am of the belief that ANY shift towards leading a more plant-based life is a more positive one.

Abolitionist vegans would wholeheartedly disagree with that statement – and I agree to a certain extent: why would one want to condone the “partial” torture and murder of innocent animals. I don’t condone this at all but I have to take my hat off to folks who are genuinely trying to lead a life filled with fewer animal by-products.

In the early stages, were you surprised that some foods you looked at that would seem to be vegan-friendly were not?

Absolutely! And I made a few errors in the beginning. The vast amount of foods that contain bovine gelatine or wines that contain isinglass (the dried bladders of fish) or potato chips that contained milk horrified me.

You are on a fitness mission; can you help us unpack the theory that you need animal protein to build muscle and train effectively?

All you need to do is look at athletes/sportsmen/women such as Lewis Hamilton, Venus Williams, Scott Jurek, and so many more who are footballers, boxers, bodybuilders, snowboarders, weightlifters, etc. to see that these stars are all onto something here! And young athletes are following suit as they look up to these role models.

I would argue that its more of a myth that a theory: the scientific evidence is pouring in and various studies (such as the T. Colin Campbell “The China Study”) are trying to dispel this myth. Check out our myth-busting piece on protein for vegans.

Have you felt a difference in your training/fitness regime with this diet?

Absolutely! The biggest difference is weightloss and muscle growth. I have genuinely experienced more of a shift in how my body adapts to exercise on a plant-based diet.

What excites you most about a vegan lifestyle and what would you most want someone not familiar with the lifestyle to know about it?

I feel like I am part of something really incredible: a journey that has connected me with like-minded, healthy, passionate and compassionate individuals who are all wanting to make a difference to the planet, to the welfare of animals and ultimately to their health and wellbeing.

I want everyone to know that you NEVER have to go without on a vegan diet. For example, you can still have cheesecake, chocolate, burgers, pizzas or pies on a vegan diet. These days there are vegan alternatives for EVERYTHING including ribs and boerewors!

Check out these yummy vegan recipes ideas.

What are some of the health benefits/changes that you have noticed in yourself?

I’ll give you one that for me is the biggest change: I used to get a cold 4-5 times a year from a weakened immune system. I have had a cold three times in three years (i.e. once a year) and every time it has lasted for a day. That’s saying something.

Quickfire Questions

Pet peeve in life… people who aren’t driven and passionate.
Last book you read… The Bone Season by Samantha Shannon: a supernatural dystopian novel
Sweet treat indulgence… Chocolate Peanut Butter Pie! (vegan of course!)
Last meal you’d tuck into if the world was imploding… Lasagne
Current item you’d put in a time capsule to be opened in 100 years… my cryogenically frozen body!

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Spring Salmon and Spinach Poke Bowl

Serves 4 | Cook time 55 Minutes

WHAT YOU’LL NEED

POKE BOWL

¾ C (180ml / 120g) basmati rice
1 Tbsp (15ml) olive oil
450g Findus chopped spinach, thawed
1 (4g) clove garlic finely chopped
salt and pepper
1½ C (375ml / 240g) edamame beans, blanched
500g sushi-style salmon, diced
2 (500g) large avocados, diced
1 C (250ml / 130g) sugar snaps
8 (40g) radishes, thinly sliced
1 (25g) spring onion, chopped
1 tsp (5ml) sesame seeds

DRESSING

¼ C (60ml / 70g) French-style mayonnaise
¼ C (60ml / 70g) Sriracha sauce
2 Tbsp (30ml) sour cream
1 Tbsp (15ml) lemon juice
1 tsp (5ml) soy sauce

WHAT TO DO

For the poke bowl, place the rice in a pot. Cover with salted water and bring it up to a simmer. Cover and cook until tender, 15-20 minutes. Strain. Heat the oil in a large pot over medium heat. Add the spinach and garlic and fry for 2 minutes. Stir in the rice and fry for 2 minutes. Season it to taste.

For the dressing, whisk all of the ingredients together.

To assemble the poke bowls, spoon the rice into the serving bowls. Divide the edamame beans, salmon, avocados, sugar snaps and radishes between the bowls. Scatter the spring onions and sesame seeds on top. Add a drizzling of the Sriracha dressing over the poke bowls and serve the rest on the side.

TIP: If you prefer cooked fish instead of raw then simply replace the salmon with flaked smoked trout, salmon, mackerel or snoek.

TIP: Edamame beans are available in fresh and frozen form from certain supermarkets and Asian supermarkets. If unavailable, simply replace with blanched peas.

Love this Salmon and Spinach Poke Bowl? Check out this Spinach Smoothie.

Vegan Green Mamba Spinach Smoothie

This refreshing Vegan Green Mamba Spinach Smoothie will kickstart your day. Vegan-friendly and combining banana and avo to keep you full until lunchtime.

Serves 4 | Cooks in 50+ minutes

WHAT YOU’LL NEED

CRUMBLE

½ C (125ml / 62g) cake flour
½ C (125ml / 55g) rolled oats
¼ C (60ml / 50g) brown sugar
pinch salt
3 Tbsp (45ml / 38g) coconut oil
¼ C (60ml / 20g) desiccated coconut
¼ C (60ml / 30g) flaked almonds
2 Tbsp (30ml / 25g) sunflower seeds
1 Tbsp (15ml) water

SMOOTHIE

450g Findus chopped spinach
3 (330g) medium bananas, chopped and frozen
3 (240g) large kiwis, chopped
1 (250g) large avocado, chopped
1 Tbsp (15ml) maca powder
3 Tbsp (45ml) chia seeds
1 (400ml) tin coconut milk
1 C (250ml) water
⅓ C (80ml) almond butter
Agave syrup or maple syrup, to sweeten
4 mint leaves, to garnish (optional)

WHAT TO DO

For the crumble, preheat the oven to 170°C and line a baking tray with baking paper. Combine the flour, oats, sugar and salt in a large mixing bowl. Rub the coconut oil into the dry mixture; using your fingertips. Stir in the coconut, almonds and sunflower seeds. Stir in the water and transfer the crumble to the lined tray. Bake until golden, 15-20 minutes. Allow to cool and store in an airtight container.

For the smoothie, combine all of the ingredients in a high-speed blender and blend until smooth. Sweeten it to taste.

To serve, pour the smoothies into glasses and top with a sprinkling of the crumble. Garnish with a mint leaf, if preferred. Alternatively, the smoothie can be poured into a cereal bowl and topped with the crumble to be enjoyed as a trendy smoothie bowl.

TIP: Frozen banana works best to create an almost ice cream-like texture when making the smoothie but is not essential and can easily be replaced with fresh banana.

TIP: Freeze any leftover smoothie mixture in silicone ice moulds and simply pop a few “smoothie cubes” in a blender for a quick and healthy breakfast or snack.

Love this spinach smoothie? Check out this Salmon and Spinach Poke Bowl.

Uncompromisingly elegant, versatile and multifaceted – this is how the new SmartLine units from Miele present themselves to connoisseurs of fine cuisine. Customers can customise their hob ensemble and choose freely from induction hob, Teppan Yaki, gas ring, induction wok and countertop extractor. Together, they form a cooking centre with a puristic appeal that breaks down the boundaries between kitchen and living space.

The heart and soul of the recently launched SmartLine appliance constellation is in many cases likely to be the 60cm-wide induction hob with a countertop extractor, complemented with further modules that dock on either side.

“With this basis to choose from, creativity knows no bounds, not least because two or more extractors can be integrated into a run of units,” says Mercia de Jager from Miele.

The epitome of sleek design, all SmartLine modules have a depth of 52cm; their frameless glass ceramic screen permits flush or surface-mounted installation, and the touch controls (SmartSelect) only become visible on the black ceramic screen when the appliance is in operation.

“This underlines the aesthetic appearance and makes for congruency in design which makes SmartLine the ideal proposition in open-plan kitchens,” says Mercia.

Simple cleaning across all products

By paying attention to detail, Miele has made cleaning as simple as possible for the user of the SmartLine range, notes Mercia:

“The smooth glass ceramic surface is particularly easy to clean, not least thanks to induction technology that does not heat up the glass screen itself and thereby prevents food from burning on. SmartSelect controls feature a function that prevents any inadvertent changes to settings while cleaning the units. Removable parts – such as the griddle, trivets on gas units and the stainless-steel grease filter box – are all dishwasher-proof.”

Overview of SmartLine units

There are six options to choose from in total – offering you the freedom to completely customise your kitchen hob area to suit your personal cooking needs. They are as follows:

PowerFlex induction hob (60 cm wide): This model is based on a best-seller in the Miele range and consists of two PowerFlex zones in a 60cm-wide unit. Thanks to built-in permanent pan recognition technology, these can be used as four individual rings that combine automatically when large pots or casserole dishes are used.

As on all SmartLine modules, Miele deploys its SmartSelect controls – power can be selected individually for each ring via a string of numbers. Various convenience and safety features round off the range, including Stop & Go, a warmer function, a setting allowing the screen to be cleaned without changing settings, a minute minder, automatic switch-off, a system lock and fault monitoring.

PowerFlex induction hob (38cm-wide): The 38cm-wide PowerFlex induction hob is the ideal centrepiece of any compact cooking centre. With a countertop extractor, a Teppan Yaki, a wok and a gas burner to choose from, there are no limits to creativity. In terms of features, the 38cm unit corresponds to the wider 60cm unit, the only difference being that the smaller unit only has one PowerFlex zone (with two rings).

Countertop extractor: Another SmartLine module is the 12cm-wide countertop extractor that dispenses with the need for a conventional cooker hood, further supporting an inimitable and puristic kitchen design.

The countertop extractor is a downdraught unit that draws in steam and vapours and absorbs fat molecules in a 10-ply stainless-steel grease filter. In recirculation mode, a reactivatable active charcoal filter is built-into a special recirculation box to bind odours. Alternatively, in vented mode, steam and vapours are transported out of the building via vent ducting.

The countertop extractor is available as an individual unit and is freely combinable with all SmartLine elements.

In operation, the glass-ceramic screen is removed from above the grille. One well-conceived detail is the fact that when the cover is up-ended alongside a gas unit, it serves as a barrier and prevents flames from being drawn in (FlameGuard). A countertop extractor requires a building-in depth of only 16cm, leaving plenty of space below the unit for drawers. The Eco motor used is powerful and, as a DC unit, particularly energy-efficient.

Teppan Yaki: Lovers of modern Japanese cooking will make a beeline for the Teppan Yaki. This method involves contact grilling on a hot stainless-steel surface, and it is ideal for stir-frying.

The 38cm-wide Miele Teppan Yaki features induction heating that ensures that it is brought up to temperature quickly, and the heat output is controlled with precision.

The unit offers two separate zones, each with their own controls. This allows the preparation of ingredients at different temperatures.

Induction wok: Alongside the Teppan Yaki, the 38cm induction wok is the second classic Asian appliance in the SmartLine series. Miele supplies a matching wok pan for its induction wok.

One of the benefits of this gorgeous unit is that the heat distribution is perfect for Oriental cooking methods, which ensures excellent results.

In order to prevent oils and fat from overheating, a protective feature has been included called ControlInduct. Other features include a booster function for rapid heat-up and a setting for keeping food warm.

Gas units: For fans of cooking with gas, Miele offers two model versions in its SmartLine series: a large single-flame burner (dual wok); and a two-flame unit with a normal and fast burner. Both modules measure 38cm wide, and feature controls with classic metal knobs that underline the inherent quality of Miele’s SmartLine range.

To find a retailer closest to you, or you can shop online, visit miele.co.za.

Love seafood? Us too, especially when it’s full of flavour and easy to prepare. Sarah Graham shows us two new recipes that are sure to tantalise your taste buds. If you love all things seafood, then you’ll love these new recipes.

Fiery Harissa Prawns with Lime Aioli (Stovetop Cooking)

Serves 6 as a snack | Cooks in 5-8 minutes

WHAT YOU’LL NEED

24 prawns, de-shelled and de-veined
1 level Tbsp harissa paste
2 Tbsp butter, melted (in the microwave for about 30 seconds)
1 Tbsp olive oil
2 cloves garlic, finely chopped
1-2 Tbsp freshly squeezed lemon juice
Small handful fresh coriander, roughly chopped
a generous pinch of salt and freshly ground black pepper
6 bamboo skewers, soaked in water for 15 minutes

LIME AIOLI

2 egg yolks
2 teaspoon lime juice (or white vinegar)
1/2 teaspoon salt
1 small clove garlic, minced
1 cup vegetable oil, sunflower oil, or a very mild olive oil (not extra virgin)

WHAT TO DO

Skewer the prawns with the head and tail gently pinched together, so that they are skewered into a ‘u’ shape.

Add the harissa paste, butter, olive oil, garlic and lemon juice to a small saucepan and warm through until the butter has melted.

Heat a large non-stick frying pan over high heat, add in a drizzle of olive oil and then add in the prawns. Spoon over half the basting and leave to cook for 2 minutes, then turn and add in extra basting as needed, until the prawns are cooked through and the flesh is a rosy pink colour. Remove from the heat and set aside on a pretty serving platter.

Meanwhile, make the basil and lime mayonnaise: Add all of the ingredients to a tall jug, place a stick blender at the bottom on the jug, blend for 10 seconds then slowly draw the blender up to incorporate the oil. Repeat again until you have a beautiful thick and glossy mayonnaise.

Serve immediately alongside the prawns.

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Quick Fish Curry with Cardamom Cauli Rice

Serves 4 | Preparation time 15 minutes | Cooking time 30 minutes

WHAT YOU’LL NEED

1 Tbsp olive oil
1 Tbsp butter
900 g hake fillet
1 tsp each of: turmeric, ground coriander, ground cumin and dried chilli flakes
2 tsp medium-hot curry powder or garam masala
1 cinnamon stick, snapped in half
2 tsp grated fresh ginger
1 clove garlic, minced
1 x 410 g can peeled, chopped tomatoes
2 Tbsp tomato paste
1 tsp coconut blossom sugar (or alternative healthy natural sweetener)
1 x 400 ml can coconut milk (less 2–3 Tbsp set aside to use for serving)
3 Tbsp ground almonds (not vital if you don’t have)

CARDAMOM CAULI RICE

1 large head cauliflower
4 green cardamom pods, bruised to release the seeds
salt and freshly ground black pepper to taste

TO SERVE

1 small bunch fresh coriander
2 Tbsp roasted slivered almonds
Reserved coconut milk (see above)

WHAT TO DO

Add the olive oil and butter to a medium-sized saucepan over medium-high heat. When the butter starts to foam, add the spices and fresh ginger to the saucepan and cook for about 1 minute or until fragrant. Add the garlic and cook for another minute.

Add the remaining ingredients, turn the heat down to medium-low, and leave to simmer for about 15 minutes. 10 minutes before eating, gently lower the fish fillets into the sauce, cover with a lid and leave to poach gently for 8-10 minutes or until just cooked through and can easily be flaked with a fork.

To make the cauli rice, roughly chop the cauliflower and add to a food processor. Pulse until you have rough, rice-like grains. Add about 1cm water to a saucepan, bring to a simmer and then add the cauliflower and cardamom. Cook for 3–4 minutes, drain off any excess liquid and season to taste.

Serve the curry and cauli rice in warmed bowls topped with fresh coriander, slivered almonds and an extra drizzle of coconut milk.

Note: The Cauli Rice is optional. Add a can of rinsed and drained lentils for a speedier, simpler option if you prefer.

Enjoy these new recipes that are sure to have you hooked!

miele.co.za

A braai is so much more than cooking a selection of meat over perfectly lit coals – it’s a way of life here in SA. A braai is a meeting place for friends and family, a time to gather round the fire and share stories, food and plenty of wine and beer.

No braai would be complete without a selection of yummy braai sides but the time has come to upgrade from that go-to Greek salad. We’ve created four fab new braai sides to ensure your Heritage Day is a memorable one, these have all been prepared in the kitchen to ensure that your braai grid has plenty of space for your mains.

Four Bountiful Braai sides for Heritage Day

Chargilled Spring Onion, Pea & Asparagus Salad with Jalapeño Vinaigrette

Often we’re guilty of chopping the green tops off our veggies and discarding them but it’s totally unnecessary, there’s so much flavour and nutrients in those greens. In this recipe, the whole spring onion is charred and wilted over a hot grill and the result is so yum. This gorgeous green salad is so easy to make and makes for a really unique and tasty way to serve your greens.

The jalapeño vinaigrette packs some punch and is the perfect dressing for those grilled spring onions and asparagus. Top with crunchy pistachios and Parmesan shavings and this salad is the perfect companion to your braai mains.

Recipe for Chargrilled Spring Onion, Pea & Asparagus Salad with Jalapeño Vinaigrette

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Grilled Aubergines with Tomato, Rocket and Goats Cheese

These beautiful little aubergine disks are like mini reconstructed melanzane-style mouthfuls. The warm charred aubergines are topped with fresh rocket, crunchy baby tomatoes, a sprinkle of goats cheese, toasted sunflower seeds and a drizzle of olive oil.

These elements are easily interchangeable – so if goats cheese isn’t your jam, swap this out for some feta. Same goes for the rest of the parts – you can use basil leaves and pine nuts as variations as well, don’t be afraid to mix it up a little.

Recipe for Grilled Aubergine with Tomato, Rocket and Goat Cheese

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Mustard Cream Vertical Potato Bake

You can’t really mention braai sides without potato bake, can you? It’s the quintessential golden, cheesy, bubbling braai-side. For those who don’t like potato bake, you can turn around and go home because who are you even?!

This snazzy mash-up on the original potato bake swaps classic horizontal ‘tato slices for vertical sliced spuds and adds in the most dreamy creamy mustardy filling. The crunchy top and soft velvety bottom is pretty much heaven on earth.

Recipe for Mustard Cream Vertical Potato Bake

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Tomato, Olive and Basil Pesto Focaccia

This focaccia is the most drool-worthy portion of carbs we’ve ever laid our eyes and hands on. Expect tears, tantrums and truculent behaviour over who gets the last slice of this crispy golden slab of love.

While this masterpiece may require some time and patience to create, it’s also guaranteed to be inhaled within minutes of coming out of the oven.

Recipe for Tomato, Olive and Basil Pesto Focaccia

For more braai-side inspo, check out our round-up of delish braai salads and sides you can make in addition to these ones.

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In just seven short years, Bone Studio has garnered a reputation in the interior design world as a dynamic team of strong, young creatives.

We recently visited their latest creation – La Colombe – and were left in a such a state of awe that we had to catch up with Nicola Ōrpen and Hayley Turner of Bone Interior Design Studio.

The team behind Bone Studio, Hayley Turner and Nicola Ōrpen, began their journey as co-workers for a previous company. They made such a great team that it was only natural, as creatives venturing for more creative freedom, to join forces.

It’s fitting that the pair would go on to name their company Bone – as the name suggests, it’s design with spine. Working from the inside out – starting with technical drawings (dwgs, for those in the know) building onto of the foundation, until eventually there’s this strong design conviction.

Bone Studio, Beyond Interior Design

What is interior design to Bone Studio

There’s this misconception, particularly amongst laymen that interior designers come in at the end of a build and add some scatters and curtains.

As important and intricate as that process is, interior design goes far beyond that, as Nicola explains, “We provide a much more multi-disciplinary skill set working from the shell of the building from initial concept, spatial planning, liaising with all the relevant professionals and engineers, on-site implementation and project management of the build through to the final furniture and fitting & styling.”

Can you describe how you go about designing a space with a client?

We decipher the intricacies of the brief, walk the site and see the potential of the build. We then begin with space planning – putting the concept to paper through space. Everything begins with a basic spatial layout – how do spaces connect, relate, communicate with each other in relation to the functionality of the brief. Budget creeps in here and we make cost-conscious, effective decisions without compromising on the wow of the concept.

Once the client feels good with the feel of the sketch layout partnered with the visual concept and budget we begin the technical work. Construction, flooring, reflected ceiling with lighting and electrics, data and networking, Air conditioning layouts, plumbing, joinery and glazing details. Each of these drawings are not done in isolation but with the multi-layering of the concept in mind.

We liaise with specialists and engineers to ensure the design works within every capacity. We tender the dwgs out to ensure the best pricing for our client and appoint the various contractors who we manage on site from site initiation through to completion and are able to hand over the space to the client de-snagged and reflecting the initial concept down to the last detail.

Which person/designer has greatly influenced Bone Studio’s work?

We don’t find influence from specific people but rather what organically comes to us.

What was the process of designing the new La Colombe space, How did this brief differ from say, Foxcroft?

La Colombe was a long-established brand with a reputation to uphold, whereas Foxcroft was a clean palette that we could conceptualise from scratch.

With La Colombe, the pressure was on to ensure that the restaurant matched the exquisite food; we needed to ensure that level of sophistication and detail was the focus – all within a 6-week timeframe.

Removing the roof (during winter) and fully gutting the interior within that tight programme meant that quick decisions had to be made and there wasn’t much time for mind changing once we were running with things.

With Foxcroft (although also a tight deadline) there was more time to get a fresh brand concept together, however, budgets were tighter so we had to push ourselves creatively within more confines.

As you enter the new space you’re immediately drawn to the forest wallpaper, how did that piece come about?

We had a strong concept in which we wanted to mirror the beautiful blue gum tree view onto the back wall in a stylised art piece instead of a generic wallpaper, creating a romantic, glass treehouse feel. We briefed the super talented artist, Lucie de Moyencourt, to create this majestic piece.

Lucie meandered amongst the trees to get the Silvermist sense before she embarked on an inspirational Parisian trip. It was quite apt and romantic that she created the artwork for La Colombe (French for white dove) in the French Capital. She couriered the digital version to us and we worked with both Robin Sprong and a colour artist to get the right tones for the art piece.

How important is collaboration for you, and how does that influence your approach to designing a space?

Celebrating local artisans in our designs is both a cultural responsibility and a creative necessity.

The most successful projects are always the ones born from collaboration and luckily, South Africa has creative talent in abundance, so we love working with new local artists/suppliers to actualise a vision.

Do you have a preference for working with commercial/residential/retail/hospitality spaces?

Each has their own virtue and vice, however, we love the fast-track nature of commercial/office and restaurant fit outs. So often as creatives we tend to overthink a design to death, so these tight programmes allow us to go with our gut and commit and somehow they are the projects to which people most respond.

As a designer, how do you design a space that’s on trend but will also be relevant when visited in 10 years time?

We tend to avoid trends 😊. We find these fleeting and we want to remain dynamic and not be known for a specific style/trend. Instead, we focus on creating beautiful spaces that either breathe a client’s brand/culture and add value and quality of life to a person’s home.

What would be your forecast for what will be hot in 2019?

We find designers are moving towards a luxurious & retro/bohemian style with bold use of colour. This trend, although beautiful, needs to be used in a very focused and specific implementation and we think will date if used in abundance.

What piece of advice can you give everyday homeowners looking to update their space?

Always keep your classic and antique pieces. An eclectic home oozes soul, so pairing vintage with more contemporary pieces always works. If you’re wanting to dabble in colour but scared of the commitment invest in large colour art pieces that can rest on shelves and move from room to room as your mood changes.

Scatters, throws and moveable items are cost-effective ways to add immediate change to a space. Paint your skirtings with a fresh coat of paint and find interesting and bold feature pendant fittings to immediately add a wow factor to a room/kitchen.

Quickfire Questions

Describe your favourite colour… to a blind person… Jade green looks like the smell of a pine forest.

Which space would you most love to be commissioned to do? To restore and revive the iconic Good Hope Centre.

Most outrageous client request? To put a helipad on the roof deck.

Last piece of art that literally took your breath away? Andile-Dyalvane ceramics for Southern Guild are so innovative and unique.

Favourite Instagram account to follow? @local_za_design. We love supporting and following what our local talent has to offer – its empowering and gets us inspired!

bonestudio.co.za | Instagram | Facebook

miele.co.za

We take our hats off to hard working moms and dads around the world – balancing a career and a busy family is by no means an easy feat. Saray Khumalo is a woman who has gone above and beyond both of those things to redefine the meaning of dedication and quite honestly makes the rest of us mere mortals look like we’re simply not doing enough! Saray, mother of two, a business leader of one of South Africa’s biggest financial institutions, a social entrepreneur, and a Mandela libraries ambassador is now also climbing the seven summits of the world.

If this isn’t already awe-inspiring stuff – it will be when you know that she isn’t climbing the highest peaks on each continent to prove her strength to the world, she’s doing it to raise funding for South Africa’s underprivileged schools.

She’s also doing it to prove to the world that no matter your background, circumstance, or upbringing, you can achieve your goals no matter how hard or high they are, even as high as Mount Everest.

Saray has set out to be the first African black woman to reach the summit of Everest, and, along the way she is leaving a trail of inspirational breadcrumbs for young, aspiring South Africans to follow. We chat to Saray about her dedication to this project, her goals, and her life-changing experiences challenging some of the world’s greatest and most dangerous natural obstacles.

Climbing the Seven Summits of the World with Saray Khumalo

Crush: First off, a huge congratulations for being the record holder for black African women in 2017 and 2018 reaching summit 2 of Everest, you must be so proud of this achievement. How does it feel to represent SA for this?

Saray Khumalo: Thank you, it’s a humbling achievement, and the credit goes to the many African women who have made it possible for me to believe and dream the impossible dream.

Crush: What sparked this idea and initiative for climbing the 7 summits – can you tell us a little more about your mission from the beginning?

Saray Khumalo: Growing up as part of the Pathfinder Club, I always loved the outdoors. The experience of climbing Kilimanjaro in 2012 and raising money for Kids Haven Children’s home made me realise that I could continue doing what I love: to sell the dream to those who can climb, as well as to those who never will, while making a difference.

I could inspire other African children like me to reach for their own personal summits through my journey. Everyone can climb, but using the experience to leave the world a little better than one finds it becomes a choice; a choice that I have been privileged to make and one which I am enjoying!

Crush: What made you decide to concentrate on children and libraries as a cause, as opposed to other charities?

Saray Khumalo: I am passionate about education and its power to open up a world beyond our imagination. The power of education not only changes one generation but positively affects multiple generations.

I attribute my little success to the investment my mother and grandparents made in my education as a child. It is their fruits which my children are reaping and hopefully, one day, my grandchildren too. An educated African girl becomes an equal partner on the global playing field and it starts with one African child who dares to dream.

Crush: Have you always enjoyed hiking? What sparked your love for climbing?

Saray Khumalo: I grew up as part of the Pathfinder Club and went up to Master Guide level. The club opened my world to camping, hiking and knot-tying, among other survival skills.

Although hiking and camping was not part of my life after varsity, it’s always been a place of reflection and introspection for me. I am particularly passionate about clean hiking, where people leave only their footprint for the next group to enjoy nature in its glory.

What is your training schedule like for these climbs, how do you prepare?

Saray Khumalo: I usually train at least six days a week. When preparing for a climb, I train twice a day for at least six months before the climb. This generally incorporates two strength-training sessions and the rest cardio, which includes running, hiking and cycling. I however, have reduced my cycling after a near fatal accident on an Mountain Biking trail.

Crush: Have you had any falls or scary experiences during any of your expeditions?

Saray Khumalo: Everest, like all mountains, demands respect from every climber. It can be gentle and can also present gruelling weather conditions, with amazing challenges for both novice, as well as expert climbers. I have had my share of life-threatening experiences: in 2014 16 Sherpas lost their lives in the Khumbu Icefall, and in 2016 I was caught while on the Western Cwm by a 7.8 magnitude earthquake which killed over 8 000 people in Nepal.

My most threatening experience was on 24 May 2017, when we were caught in very high winds close to the Everest summit and had to make our way down to Camp 4 for another attempt the following day. Unfortunately, I fell during the descent, and was carried to Camp 4, where we discovered that the high winds had blown our tent away along with all our mats and sleeping bags.

Crush: We’ve read some pretty gnarly stories about the dangers climbing Everest, how did you find it? Did you see Green Boots?

Saray Khumalo: Mountaineering is a solacing sport, but also one that comes with natural challenges. It demands discipline and experience from all who attempt it, depending on the level of the challenge. Everest, being the highest peak in the world, presents similar challenges with high numbers of climbers attempting to steal their moments with her at the peak within a small window.

The dangers of Everest include altitude sickness, which presents itself to many climbers in different forms and depends on their acclimatisation schedule. From the South Side, the mighty Khumbu Icefall – with its ladders – adds to the challenge due to the endless stream of crevasses and cracks, presenting a bridge from Everest Base Camp to Camp One.

Green Boots rests on the north side of Everest, which I have not yet had the privilege of visiting.

Crush: We hear that you have have two kids; are they proud of their Mom for all the hard work and good she is doing?

Saray Khumalo: I believe they are proud, but what’s more important for me is that they chase after their dreams, work hard and reach for the skies because we all owe it to ourselves to be the best that we can be.

Crush: Would you say your inspiration for helping children comes from your own kids?

Saray Khumalo: I am inspired by the women in my life: my mother who raised seven girls who have all become successful and powerful women in their own right; my grandmother, who spent all her harvest, feeding the community around her; and my aunties, who showed me that there was a world beyond any circumstance in which I found myself.

Crush: What do you do when you aren’t scaling the world’s highest peaks?

Saray Khumalo: I am a mother, a sister and a business leader in a financial institution in South Africa. After my near-fatal cycling accident in 2016, I have started to enjoy local runs with the hopes of not falling… but hey, if I do, I would not be going as fast as I would be going if I were cycling!

Crush: How many peaks have you completed now? And what are your next expeditions that you are planning?

Saray Khumalo: Of the seven highest peaks on the seven continents around the world, I have successfully summited three. I have climbed Kilimanjaro, Elbrus in Russia and Aconcagua in Argentina. I have plans to tackle Everest again next year, however this is dependent on whether I get sponsorship or not, as I have been paying for myself up until now. So God willing, I will return to Everest next year!

To read more about Saray’s achievements, work, and future adventures, follow her social links and website. You can also donate towards her mission and towards the libraries and schools she aims to help.

saraykhumalo.net | Facebook | Twitter

It’s no secret that Cape Town boasts some spectacular trails. For hobbits and tourists there’s Lion’s Head and Table Mountain, for those that enjoy the long and slow walks there’s Newlands Forest, Silvermine and Orange Kloof, and for the novice trail runners – there’s Vensters. But if you’re looking for a trail that is more low key we have some stellar spots suitable for all levels of fitness.

5 Under the Radar Trails in Cape Town

Cecilia Contour Path

You can either start the trail at the Cecilia Forest car park in Constantia (free) or Kirstenbosch Botanical Gardens (Kirstenbosch entrance). The car park is accessed where Hohenort Drive meets Rhodes Drive.

Like most Constantia and Newlands trails, Cecilia is a calm trek along the lower sections of Table Mountain, although it can be quite steep at times the trees give a fair amount of shade making it ideal for all seasons.

Time: ± 2 hours
Cost: Free
Difficulty: easy, with some steepness.

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Dutoitskop Hiking Trail

The Dutoitskop trail forms part of the Mont Rochelle Nature Reserve and the Cape Winelands Biosphere Reserve. Situated in Franschhoek the entire reserve spans 30km of well-maintained hiking trails, from a quick 2-hour walk to a full days hike. Dutoitskop is a great in-between trail, it starts at the main gate and peaks at the Dutiotskop mountain. For flora enthusiasts, there’s a large diversity of indigenous fynbos.

Time: 2,5 – 5 hours
Cost: R50 day permit (guided hikes available for R100 per person)
Difficulty: easy

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Jonkershoek Nature Reserve

Just outside Stellenbosch lies the Jonkershoek Nature Reserve, the reserve spans across Stellenbosch and is home to a variety of trails for all fitness levels. If you’re going in summer it’s best to start at first light, there’s little to no shaded or tree cover except for caves along the way and the temperature can peak to 45 ºC. Luckily there are two waterfalls (depending on the time of year it can range from a trickle to a steady flow), as well as a river and mini pools that can be easily accessed along the way. Just watch out for the frogs, not that they’re poisonous but they do sneak up on you.

Time: varies from 1 – 3 hours depending on pace and distance.
Cost: R40
Difficulty: easy

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La Motte

Who doesn’t love a reward after a hard but enjoyable, hike? Explore the splendour of the flora and fauna of La Motte Wine Estate and then pop to the restaurant for wine tasting or lunch. The circular route starts at La Motte and stretches over 5 km. There is also an abundance of birdlife to be viewed, as well as diverse fynbos.

Time: ±2 hours
Cost: free
Difficulty: easy

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Little Lion’s Head

If you’re at an average level of fitness and short on time but looking for a mild sweat, then Little Lions Head will hit the endorphin sweet spot. Expect some scrambling and rock climbing. The start of the trail is through a gate at the top of Valley View Drive, which can be accessed from Mount Rhodes Drive off Victoria Road. The trail is only accessible from 06h00 – 20h00 in summer and 08h00 – 18h30 in winter.

Time: 1 – 1,5 hours
Cost: free
Difficulty: easy

This Sticky Asian Rice Bowl is a no-fuss delicious veggie-based rice bowl with sweet and spicy Hoisin sauce. Packed with flavour and tons of colourful vegetarian goodies!

Sticky Asian Rice Bowl

Serves: 4
Difficulty: EASY
Preparation time: 20 minutes
Cooking time: 35 minutes

Rice Bowl

1½ C (375 ml / 270 g) sushi or short grain rice
3 C (750 ml) water
pinch salt
2 tsp (10 ml) rice vinegar
2 tsp (10 ml) sesame seed oil
500 g Findus Classic Wok
1 tsp (5 ml) garlic, finely chopped

Sauce

⅓ C (80 ml) hoisin sauce
2 Tbsp (30 ml) Sriracha sauce
2 Tbsp (30 ml) rice vinegar
4 tsp (20 ml) sesame seed oil

To Serve

¾ C (180 ml / 100 g) raw cashews, toasted
2 C (500 ml / 200 g) sugar snaps
2 C (500 ml / 200 g) red cabbage, shredded
2 (440 g) avocadoes, diced
1½ (30 g) spring onions, thinly sliced
4 large eggs, fried
handful of micro herbs

Rice Bowl

Combine the rice, water and salt in a saucepan over medium heat. Bring it up to a simmer and cookfor 20-25 minutes until tender. Strain and stir in the vinegar.

Heat a wok or large pan over high heat. Once hot, add the sesame seed oil and Findus Wok Classic and fry for 3 minutes. Add the garlic and fry for 1 minute until tender. Season lightly.

Sauce

Whisk everything together.

To Serve

Roughly chop the toasted nuts.

Divide the rice between the serving bowls and top it with the cooked Findus Wok Classic. Sprinkle over some of the sugar snaps and cabbage. Add the avocado, spring onions and cashews. Serve each rice bowl with a fried egg and sprinkle with some micro herbs.

TIP: For a non-spicy version of the sauce, simply replace the Sriracha sauce with some tomato sauce.

For more delicious recipe inspiration subscribe to the Findus newsletter.

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These Thai Green Chicken Curry Pies make us weak at the knees. Homemade buttery pastry with a Thai green chicken curry filling – perfect for light meals and office lunchboxes!

Homemade Thai Green Chicken Curry Pies

Pastry

3¾ C (930 ml / 468 g) cake flour
1½ tsp (7.5 ml) salt
1½ C (375 ml / 340 g) butter, cubed
6 Tbsp (90 ml) ice cold water

Curry

2 tsp (10 ml) olive oil
350 g chicken breasts, diced
3 Tbsp (45 ml / 80 g) Thai green curry paste
500 g Findus Wok Thai
⅔ C (160 ml) coconut cream
salt and pepper

Egg Wash

1 large egg
1 Tbsp (15 ml) milk

Pastry

Place the flour and salt in a food processor and pulse a few times to combine. Add the butter and pulse until the mixture looks like coarse breadcrumbs.

Add the water and pulse until the pastry comes together. Do not over mix.

Turn the mixture out onto a lightly floured surface and form the pastry into a disc. Cover with plastic and refrigerate for 30 minutes.

Curry

Heat the oil in a large frying pan or wok. Once hot, add the chicken and fry for 2 minutes. Add the curry paste and fry for a further 1 minute. Add the Findus Wok Thai and coconut cream and simmer, 10 minutes. Season to taste. Allow the mixture to cool.

Roll ⅔’s of the pastry out to a thickness of 0.5 cm. Use a 9 cm round cutter to cut out 12 discs.

Grease a standard muffin tin with non-stick cooking spray and line each muffin cup with a disc of pastry. Fill each lined muffin cup with a portion of curry.

Roll the remaining pastry out to a thickness of 0.5 cm and use a 7 cm round cutter to cut out 12 circles.

Preheat the oven to 180°C.

Egg Wash

Whisk the egg and milk together until combined. Brush the rim of each pastry cup with the egg wash and top it off with a pastry disc. Pinch the sides together to seal it lightly and brush the top of each pie with the egg wash.

Cut the leftover pastry into 12 small circles and place one on top of each pie. Egg wash each circle and bake the pies for 30 minutes until golden. Cool in the tin for 5-10 minutes before gently removing with a small palette knife.

TIP: Cut leftover rolled out pastry into interesting shapes like leaves, flowers or hearts and use it to decorate each individual pie before baking.

For more delicious recipe inspiration subscribe to the Findus newsletter.

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We’re making desserts with Sarah Graham. On the menu, we have two easy and delicious desserts that can be whipped up in under an hour.

MAKING DESSERTS WITH SARAH GRAHAM

First up, easy peasy lemon squeezy-curd soufflés, followed by mango and passionfruit cheesecakes. We love that these desserts are full of yum factor but don’t take ages to prepare – ideal for when you’re entertaining.

LEMON CURD SOUFFLÉS

These light and delectable lemon curd soufflés are easy to make and full of lemony zesty flavour. Perfect with a dollop of crème fraîche or double thick cream.

Serves 4 | Preparation time 20 minutes | Cooking time 10 minutes

WHAT YOU’LL NEED

To Prepare the Ramekins

1 Tbsp melted butter
2 Tbsp castor sugar

For the Soufflés

3 large egg whites
1 large egg yolk
50g castor sugar
2 tsp freshly grated lemon zest
1 Tbsp fresh lemon juice
4 Tbsp lemon curd

To Serve

200ml crème fraîche or double thick cream

WHAT TO DO

1. Pre-heat oven to 190C
2. Prepare your ramekins: brush the inside sides of each ramekin with melted butter, using a pastry brush and neat upward strokes. This will help to give the eggs a ‘path’ upwards as they rise. Spoon in a little caster sugar and gently swirl the ramekins until the inside of each one is evenly and lightly coated. Gently tip out any excess sugar.
3. Prepare the eggs: Separate the eggs, adding the whites to a very clean large mixing bowl and the egg yolk to another medium-sized bowl. Whisk the whites (starting on a fairly gentle speed) until stiff peaks, 4-5 minutes. Slowly add in the caster sugar in 2-3 stages, and continue mixing in between, then add in the lemon zest and juice and whisk again until just combined.
4. Add the lemon curd and the yolk and mix together. Add one-third of the egg white foam to the yolk and curd mixture and mix gently, then add in the remaining whites, gently folding so as not to knock out all the air.
5. Divide the mixture between your ramekins, piling it fairly high, and then run a finger around the rim of each one to neaten the edges. Gently tap against the counter to expel any large air bubbles. Place on a flat baking sheet and into the oven for 14-16 minutes or until golden and fragrant.
6. Remove from the oven and leave to cool for 4-5 minutes. They will probably sink a little, but this is normal. Just before serving, dust with a little icing sugar, and then serve immediately with a scoop of crème frâiche or double thick cream on the side.

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MANGO AND PASSION FRUIT CHEESECAKES

These have always been a unanimous favourite. Make them soon so that you can gobble them greedily too.

Serves 4 | Preparation time 10 minutes | Setting time at least 1 hour

WHAT YOU’LL NEED

Biscuit Base

¼ cup ground almonds
¼ cup desiccated coconut
2 Tbsp butter
1 tsp ground ginger
1–2 tsp coconut sugar (or a pinch of stevia powder)

Filling

1 cup full-fat cream cheese or mascarpone, at room temperature (or 1 cup coconut cream)
1 Tbsp lemon juice
1 tsp vanilla paste
1–2 Tbsp honey (or rice malt syrup, or a few drops of stevia liquid), or more to taste
¼ cup passion fruit pulp, plus extra for garnishing
½ cup puréed fresh mango
fresh baby mint leaves, for garnishing

WHAT TO DO

1. Add all of the biscuit base ingredients to a nonstick pan over medium heat. Allow the butter to melt and then continue cooking, stirring from time to time, until the almonds and coconut are golden and toasted. Remove from the heat and divide between four pretty glasses.
2. To make the filling, whisk together the cream cheese, lemon juice, vanilla and sweetener until light and fluffy. Add the passion fruit and mango and mix just a few times so that it is incorporated in ‘swirls’. Divide between the serving glasses and refrigerate for at least 1 hour, or until serving.
3. Just before serving, add a drizzle of passion fruit pulp to each dessert and a little fresh mint if you like.

Like these desserts with Sarah Graham? Check out some more of our cooking with Sarah Graham here

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South Africa is a melting pot of cultures, traditions and people, making for an interesting design world. One designer that has caught our eye is Siyanda Mbele of Pinda, a cutting-edge furniture and interior design company, bringing the African aesthetic to the forefront of local contemporary design. We catch up with the Durbanite designer.

GETTING TO KNOW SIYANDA MBELE

The young designer was born in Umlazi, KwaZulu Natal, growing up between his late mother and very strict, but loving, grandparents.

At first, having an interest in Mechanical Technology, Siyanda had dreams of one day becoming a car engineer. At 11, that soon changed when his uncle gave him a pen, paper and a 10-minute crash course in drawing, leading to a creative addiction.

Surprisingly, studying Interior Design wasn’t exactly his first choice. He would have prefered to do courses that included drawing. However, he soon learnt the benefits of studying Interior Design, as he learnt about ergonomics and how people navigate enclosed spaces.

“The more I studied Interior Design at the Durban University of Technology, the more I developed a love-hate relationship with it, which still exists today.”

“At first, I thought it is just about designing and didn’t realise the full depth of the technicality, the amount of administration and managing people and projects that come with Interior Design,” Siyanda tells us.

SIYANDA MBELE, THE RISING STAR

His decision certainly paid off, as he made a name for himself while studying. In 2014, he was part of the SABS Design Incubation Program, where the name and philosophy of Pinda were born.

IT’S THE NAME OF THE GAME

At first, the company was called Mbele Designs, which Siyanda tells us he was not 100% sold on. At the SABS Design Incubation program, he was asked what the most consistent thing was about his business. It was then that realised that there’s a constant repetition, which is geared towards development and not necessarily the repetition of the same thing. This thought process sparked an idea and the word Phinda (isiZulu for again) came to him.

“There’s been constant growth in my business – I have grown as a person and as a business owner, and of course, the design has grown. So Pinda was, and still is, fitting to encapsulate all the different aspects of me and the business,” says Siyanda.

FALLING IN LOVE WITH PINDA DESIGN

Pinda furniture is authentically South African; with vibrant iNdebele-inspired graphics, strong geometric shapes and bold acid-tone colours.

This shouldn’t come as a surprise though, growing up in KwaZulu Natal and coming from a strong Zulu culture, Siyanda has been immersed in diverse cultures and this shows in his furniture.

The Mvelo Desk, nominated as one of the most beautiful projects in South Africa, can be described as a new form of cultural modernisation. It, and Pinda, represent an amalgamation of modernity with tradition.

Siyanda explains that the concept for the Mvelo desk was derived from how he sees people being married to their careers and the amount of time they spend at their desks. Based on this concept, he made the analogy using the Zulu chevron symbol as the form of the desk – the masculine (triangle) marriage to feminine (diamond).

“What interested me the most in the Zulu symbols is when two symbols are joined together – whether triangle or diamond – they represent a union. I translated that union as people being married to their desks and careers.”

The illustration below unpacks what each symbol means. Each symbol illustrated below is incorporated in the function and form of the desk. The open triangle V-shaped drawers allow the user to leave books open at a certain page, store pens or pencils or pile up rolls of technical drawings.

The successes of Pinda comes at a time of renewed cultural confidence in Africa. Too often in the past, entrepreneurs have struggled to break into the local and international design scene. But, with platforms such as Southern Guild and Design Indaba, it’s becoming increasingly possible for young local talent to get their foot in the door.

It’s a cliché, but every individual success is a success for all. Some designers that Siyanda admires and that have influenced his work include Donald Nxumalo, Blaque Pearl Lifestyle and Imiso Ceramics – each paving the way for the next.

BREAKING INTO DESIGN

The road certainly isn’t easy – having graduated from the Durban University of Technology and now working as a lecturer, Siyanda knows the struggles that lie ahead for budding creatives. The biggest challenges, according to him, are the financial and academic struggles that students from rural backgrounds face.

However, there’s a growing global hunger for truly authentic African design. With this emerging market, support from initiatives like Design Indaba and government supported programs, success stories like Siyanda will become more prevalent and their journey, hopefully, less challenging.

QUICKFIRE WITH SIYANDA MBELE

Favourite jam to work to… TKzee – Dlala Mapantsula
Funniest / most embarrassing thing that has happened to you recently… tripped and fell while crossing the street
If you could have the opportunity to work with someone from any period, across any industry, who would it be? Iman Omari.
Favourite spot to hang out at (bar/shop/restaurant)… Vasco’s restaurant in the Hilton Hotel, Durban

Facebook | Shop Pinda pieces online at Ziora

I wasn’t sure what to expect when I stepped into Conrad Hicks’ workshop. I knew I was there to chat about his knives but I soon found out that knives are just a small part of what this talented artist does. What followed was a much bigger conversation about form, function and philosophy.

For Conrad everything is a tool and tools are not just tools. They are forms of art and expression. Every piece he creates, be it a knife, a gate, a bench, or a sculpture, conveys a message. They may all start out as lumps of metal but through the creative process they are transformed to give new purpose and meaning. The forging process is a living evolution of raw material, and as Conrad explained, we’ve been doing it since the first humans chipped rocks into knife edges.

These first stone knives and tools may have started out as functional, but as culture developed, they became symbols of status and success.

They became a form of creative expression and that meaning was as important as the ability to perform its intended function. Conrad’s goal with all his projects is to find the beauty between form and function. The resultant artwork is a evidence of the journey.

When asked about his inspiration Conrad explained that inspiration is all around us in patterns and shapes.

His current project, which is a massive gate, was inspired by a previous work. The client had seen one of Conrad’s sculptures and decided that he wanted a gate based on the artwork. Conrad says that the original artwork was actually inspired by the Fibonacci number sequence – a series of numbers where a number is found by adding up the two numbers before it.

As we continued chatting, Conrad offered to make a knife so we could get a better understanding of the process. It started with a piece of ball bearing steel being placed into the forge.

His knives are usually made with bandsaw blades and nickel, which is recycled from printing drums. From the fire the steel is beaten with the power hammer to give it shape. The firing and beating process is repeated several times until the rough blade starts to form. Conrad believes that the basic knife shape is instinctive to humans. It’s been ingrained in our evolution.

Much like the words of this sentence are put into a specific order to give overall meaning, Conrad’s knife comes together with a sequence of fire, force and skill.

From a raw block of steel, the knife is pushed and pulled into existence giving it purpose and meaning. As he began shaping the knife by hammer and hand on his anvil, he explained that you need to listen to the steel. It shows you what it wants to do as its form takes shape. Hammering by hand is an intuitive process and it should be done by feel and reflex action.

Once the shape was completed the blade was then ground to clean it up and give it an edge. From there is was hardened by reheating and quenching the blade before being polished. Even though this was a quick demonstration done over the course of an hour, it was a privilege to see a master at work in his space.

If you’ve ever spent time in a forge you’ll know that this kind of work is not for the faint hearted. It’s backbreaking stuff that requires mental and physical strength, but at the end of the day Conrad says it’s the most satisfying job in the world.

conradhicks.com

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Cool winter weather means that we’re spending more time indoors, so take the opportunity to master a really special dish – something that comforts from the inside out. You can opt to go low and slow, braising or roasting a cut of meat for a few hours until it’s fall-apart tender, or you can go the ultimate comfort route with something just plain naughty, like chicken and waffles. We’ve cooked up four insanely yum and easy comfort food recipes that are our ode to the ultimate in comfort food – rich, belly-filling and, of course, totally delicious.

4 Easy Comfort Food Recipes

Braised Beef Shin

A whole braised shin takes a long time to make but it really is a thing of beauty. It comes out looking like a Fred Flintstone giant meat lollipop with fall apart, tender meat. The addition of a mountain of onions to the mix makes for a silky gravy, and when paired with the crunchiest roast potatoes, well, it doesn’t get much better.

Recipe for Braised Beef Shin 

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Southern Fried Chicken and Waffles

If you’ve never had fried chicken and waffles then you really need to look in the mirror and ask yourself, do I even like me? It’s one of life’s truly great comforts with its sweet, salty, crunchy and pillowy combination of flavours.

Recipe for Fried Chicken and Waffles 

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Steak and Kidney Cottage Pie

Nothing says comfort food like double the comfort in one dish. This ultimate winter warmer is packed with tender meat, distinctive kidney flavour, umami mushrooms and silky soft onions all snugly housed under a buttery and crusty mash topping. It’s a meal fit for anyone and any occasion.

Recipe for Steak and Kidney Cottage Pie

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Roast Bone Marrow on No Knead Bread Toast

Roast bone marrow on toast has got to be one of the simplest and most indulgent winter dishes out there. It’s pure flavour and when you spread the marrow onto some homemade bread and serve with a tart pickle, it just takes things to the next level. Pure, easy comfort food.

Recipe for Roast Bone Marrow on Toast

If these recipes made you all warm and fuzzy inside, check out our ultimate round-up of comfort food recipes for more of the good stuff.

We’re cooking veggies with Sarah Graham. Sarah works her magic in the kitchen to whip up these two delicious veggie dishes, both can be used as a main or side dish.

Cooking Veggies With Sarah Graham

First up, a roasted pumpkin and chickpea (or lentil) salad with creamy goats cheese and a divine herbed yoghurt dressing, and a light deconstructed melanzane-style aubergine stack that’s wholesome, fresh and sings with flavour. Have a peek at cooking veggies with Sarah Graham for your next dinner inspiration.

Roasted Pumpkin and Chickpea Salad with Goats Cheese and Herbed Yoghurt Dressing

This aromatic and warming salad is perfect for a satisfying winter meal, or even as a side dish for a dinner get-together. The dish works equally well with canned chickpeas or lentils.

Serves 2 | Preparation time 10 minutes | Cooking time 30 minutes (mostly unattended)

WHAT YOU’LL NEED

400 g peeled and cubed pumpkin
1–2 Tbsp olive oil
½ tsp ground cumin
½ tsp ground coriander
40g mixed salad greens
1 x 400 g can chickpeas or lentils, drained
½ red onion, finely chopped
1 Tbsp each chopped fresh mint and parsley (or coriander)
100 g feta or soft goat’s cheese
salt and freshly ground black pepper
*Avocado, optional

Herbed Yoghurt Dressing

½ cup natural yoghurt
1 Tbsp olive oil
1 Tbsp chopped fresh parsley
1 Tbsp chopped fresh mint or basil
1 tsp lemon zest
1 Tbsp lemon juice
salt and freshly ground black pepper to taste

WHAT TO DO

1. Preheat the oven to 200 °C.
2. Using a large baking tray, toss the pumpkin with the olive oil and spices until coated, and then roast on the middle shelf for 45-50 minutes or until golden and cooked through, then set aside to cool.
3. Prepare the salad dressing and set aside.
4. Add the salad leaves to a large serving bowl and then layer in the remaining ingredients, serve immediately along with the salad dressing.

*Note, for a simpler salad dressing, simply drizzle over olive oil and lemon juice.

Aubergine Stacks with Speedy Salsa Verde

“I suppose that there are elements of this that make me think of it as a sort-of deconstructed Melanzane, but it’s also fresher and lighter and free of endless bubbling cheese (not that endless bubbling cheese could ever be a bad thing). Let’s call it a springtime cousin, shall we? Either way, it’s one of Rob’s very favourite favourites, it’s budget-friendly and beautiful. The addition of the ‘speedy salsa verde’ gives it a little lemony kick that I love.” – Sarah Graham

Serves 2 | Preparation time 15 minutes | Cooking time 30 minutes (mostly unattended)

WHAT YOU’LL NEED

aubergines
olive oil
about 1/3 cup finely grated Parmesan cheese (or hard cheese of your choice)
2 medium-sized aubergines, sliced lengthways 1 cm thick
about 1/3 cup feta cheese, to crumble over the aubergines when serving
baby basil leaves, for garnishing

Tomato Sauce

½ Tbsp olive oil
1 clove garlic, crushed
4 ripe tomatoes, roughly chopped (set over a sieve for 5–10 minutes for some of the liquid to drain off)
1 Tbsp roughly chopped fresh basil, stalks included
1–2 sprigs fresh oregano (if available)
1 level tsp dried chilli flakes
pinch of salt and freshly ground black pepper
pinch sugar or preferred healthy natural sweetener

Speedy Salsa Verde

handful fresh basil
1 small clove garlic
1–2 tsp sunflower seeds
1 tsp lemon zest
1–2 Tbsp lemon juice
1–2 Tbsp olive oil
pinch of salt
healthy natural sweetener, to taste (I like to use 4–6 drops stevia liquid or 1–2 tsp rice malt syrup)

WHAT TO DO

1. Preheat the oven to 200 °C.
2. Add a drizzle of olive oil and a generous sprinkling of Parmesan to the top of each aubergine slice and lay them side by side on a nonstick baking tray. Bake for 25 minutes, or until golden and the edges are starting to crisp. Remove and set aside.
3. While the aubergines bake, prepare the tomato sauce by placing a small heavy-based saucepan on the stove over medium heat. Add the olive oil and, when it’s hot, cook the garlic for a minute until fragrant. Add the remaining ingredients, stir, bring to a gentle bubble and leave to simmer with the lid off for 20 minutes, or until the colour has deepened and the mixture has thickened.
4. Prepare the salsa verde by finely chopping the basil, garlic and sunflower seeds on a wooden chopping board. Once chopped, add to a small bowl along with the lemon zest. Drizzle in the lemon juice and olive oil, season with salt and a dash of your preferred natural sweetener and adjust to taste.
5. To serve, layer into large bowls or onto plates as follows: Aubergine slice, tomato sauce, crumbled feta; repeat until you have used all of the ingredients. Drizzle 1–2 tsp of salsa verde over each serving, add a few fresh baby basil leaves to garnish and serve immediately.

Tip: Place a damp cloth under your chopping board so that it is secure and doesn’t move around. This makes you more efficient and also gives you better control over the knife.

If you enjoyed cooking veggies with Sarah Graham, check out her meat dishes too.

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Sarah Graham didn’t set out to have a career in food. She also never anticipated that she’d write a series of successful cookbooks or host her own TV show either but through hard work, talent and as she says, ‘sometimes being in the right place at the right time’ she’s done just that. We chat to this mom of three, and Miele SA brand ambassador, about her food journey and success in the culinary world.

Chatting to Sarah Graham

What were you doing before you started your food journey? Did you always hope to become a cook, or did your life path take a little detour?

Sarah Graham: I started my food blog in 2010. At
 the time, I didn’t really know what a 
blog was. A friend sent me a link to an American food blog and I started reading it and absolutely loved the concept of being able to self publish in that way, so 
I decided to start my own, and A Foodie Lives Here was born. I love words almost as much as I love food, so to be able to combine them on one platform was so exciting and I was instantly hooked.

I was lucky enough to get a contract from Penguin to convert my blog into a book a few months after starting my blog. I loved that I was able to retain the chatty conversational style of a blog as at that point it hadn’t really been done in South Africa before. The move into 
TV from there wasn’t exactly planned.

I have a cousin in Cape Town who works 
in TV production, we were living in Cape Town at the time when he suggested we shoot a pilot for a TV show. He pulled it all together, and after filming it we sent it to a couple of production companies. It was picked up and has now been shown in more than 40 countries across the world, which was inconceivable when this all started, so I feel like there’s been lots of ‘right place right time’ scenarios (and a LOT of hard work behind the scenes).

Have you had a particularly inspiring mentor during your food journey?

Sarah Graham: I will always be inspired by the witticisms and endlessly delicious creations of Deb Perelman at Smitten Kitchen. She is the reason I started blogging. Other inspirations of mine are Jamie Oliver, Nigella Lawson, Massimo Bottura, Rick Stein, and Rachel Khoo.

What inspires your food creativity, and how do you keep yourself inspired with fresh ideas?

Sarah Graham: I find a lot of inspiration from some of the Instagrammers that I follow – @lindsaysfeast, @ful.filled, @gatherandfeast, @nutritionstripped and @deliciouslyella

What have been your biggest challenges in following your food path?

Sarah Graham: Juggling three small children with my work has been immensely challenging. When we’re filming it’s extremely long hours, often in very off-the-beaten-track locations and it’s no small feat to juggle everything, but I love it, and wouldn’t have it any other way.

If you’re feeling under the weather, what’s your go-to meal?

Sarah Graham: Pasta!

Your TV Show, Food Safari, is a huge success – what was your favourite shooting location?

Sarah Graham: Being with my family and the crew on the road for a month – is such an epic adventure. I really loved season 2 – seeing turtles lay eggs on the beach in Mozambique and cooking overlooking the Blyde River Canyon and in Season 1, I got to go back to my roots in Zimbabwe, and cook where it all started. Visiting wildlife sanctuaries and so many unique destinations, and of cours,e Victoria Falls was also a major highlight for me.

We heard you’ve just had your third baby, congratulations! What’s your favourite part about being a mom?

Sarah Graham: Thanks! Gosh, there are so many favourites, but I think it’s just the unexpected rewards you get at unexpected moments, like a giant grin, or a hug out of the blue, or an ‘I love you’ that comes from a happy little heart completely unprompted.

How do you keep the kids healthy; any tips on how to get the little ones excited about their veggies and fruits?

Sarah Graham: We definitely don’t get it right all the time! But I try and make simple swops as often as possible e.g. home made healthy hot chocolate instead of store bought mixes, sneaking lots of veggies, lentils and barley into our Bolognese, home made chia berry jam with Greek yoghurt instead of store bought flavoured yoghurts, etc.

But we are also super relaxed and I don’t make a huge fuss about it, I talk a lot about healthy eating and expose them to good healthy food and I think that will lay a good foundation for them.

Do you have any special talents besides cooking and being a super-mom?

Sarah Graham: I studied French at University, so can speak it reasonably well, although it’s pretty rusty these days.

We see that you’ve had a gorgeous new kitchen makeover – tell us about your new Miele kitchen!

Sarah Graham: We’ve ended up with the happiest, loveliest kitchen we could have hoped for and we’re over the moon. And I can’t stop cooking and baking (and eating!) – it’s such a beautiful space for your family to hang out. See my blog post and renovation video HERE.

What Miele appliance could you not live without?

Sarah Graham: The Steam Combi oven, which does everything from prove bread to clean itself!

Quickfire Questions

What is your guilty pleasure? It kind of depends on the day, but to me, a Pain au Chocolat is one of life’s great pleasures.
What is your all-time favourite meal? Homemade pasta.
Favourite quick snack? Avo on gluten free toast, one of my power smoothies, or a rice cake with nut butter and chia jam.
3 ingredients you can’t live without? Avo, lemon and olive oil.

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