We’re living in the digital age and while there’s lots to be said about it ruining our social skills, the truth is that there are a lot of ways that making use of digital tools can simplify our lives too. We look at a few really handy apps that can be used on your smartphone or tablet to help make life a little more organised and pleasant

Fitness & Health

If you exercise outdoors; as a runner, jogger, walker, cyclist, you have to have Strava. The app easily allows you to record your time, distance, calories and personal best. For those looking for a competitive edge, you can compare performances with people who take the same route or even be a good sport and digitally cheer on fellow athletes. No matter where you are in your training Strava is great.

If you’re trying to remain healthy and fit, then being mindful of your calorie intake may be something that you’re conscious of. Myfitnesspal, by Under Armour, is a great app that takes all the brainwork out of calorie counting – it tracks what you’re consuming and its calorific value. You set it up with the amount of calories you want to be taking in, then each time you eat you add it to the app (searching easily through thousands of pre-saved items) and it totals how many calories you are consuming. It’ll also warn you when you are nearing your limit. You’ll be suprised how quickly and easily you can overeat!

Are you one of those people who sits down at your desk at 7:00 a.m. and you don’t move again until 5:00 p.m.? No! That’s doing nothing for your health or your eyes. You need to make an effort to stand up, take a short walk, get some fresh air and basically allow your eyes and brain to refresh themselves. Stand Up! is a handy app that you set and it will sound an alarm to remind you to get up, even if it’s just standing and taking a deep breath. You’d be suprised how much better you’ll feel if you commit to making small changes to your daily routine.

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Organisation

Making lists is an inherently therapeutic ritual and Anylist is the one-stop-list-making app. Best used for grocery shopping, the app allows users to create, save and categorise lists. While shopping, simply tap the item to remove from list (a double tap will restore the item to appear on a list for a later shop, great for kitchen staples like bread and milk). Anylist also has the capacity to store recipes from your favourite sites, cough – Crush – cough, and include ingredients to your grocery list. Its greatest feature must be the ability to sync lists with housemates so that there’s no more duplication of items!

If you’re a member of a big family or a group that does things together, then Groupconnect can be your new and improved way to replace something like the Whatsapp group function. The app shows the movement and locations of members, has the ability to make plans with dates, times and details and even has an SOS button in case of emergency.  It’s especially useful if you are a parent who needs to be able to see where your kids are and monitor their movements, as you can set up perimeters with warning signals. It may seem big-brother-ish, but as a parent, in a world where there are plenty of unsavoury characters, this can give you the peace of mind you need when your kids are not with you.  It could also be used for the elderly, especially with illnesses such as Alzheimer’s, where a person could wander off or be lost with no identification.

We don’t know about you, but having a tidy house is organisation at its best. We love the SweepSouth app, which allows you to easily and efficiently order a cleaning service for your home. You register, put in all the details of your cleaning requirements, select a time slot and pay within the app. A cleaner is then arranged and sent to you. All the cleaners have been thoroughly vetted and the clean is 100% insured and guaranteed. This is particularly useful if you are short on time and need someone quickly, also fabulous if your regular cleaner is unavailable or if you need assistance with a party or event.

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Music

At the risk of sounding like an old person, there’s so much bad music out there, which is why a music app that is tailored to your taste, is such a good investment. Top of the list must be Spotify (requires a US IP address), with Apple Music, Deezer and Soundcloud being close seconds. It gives you the ability to search and stream music of your taste. Apps like Deezer and Soundcloud also have pre-existing playlists to follow and can make the chore of sorting through music that much easier.

For those who don’t know what music they are actually into Shazam is a must have. Stop annoyingly humming out of tune songs to your music friends and getting angry when they can’t tell you the name and artist, just Shazam it. The app works really fast when you hear a great tune but don’t know the artist, simply click to allow Shazam to hear and in literally a few seconds, it’ll tell you who the artist is. You can also directly link to iTunes to purchase and download the song. It couldn’t be simpler!

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Financial

Zapper and Snapscan have made market shopping, paying for parking and even charitable donations that much easier. These easy-to-use apps both have the same functionality and are represented at different establishments, so it’s useful to have both. You load your bank cards on (by means of scanning, using your camera within the app) and then wherever you see the logo presented you can scan the QR code and pay for your item. The apps also take the guesswork out of calculating tips as you can choose to do this just before you total your final amount. So go on, download them, you can’t use the excuse that you don’t have cash on you to avoid buying a copy of The Big Issue anymore and no more hightailing it out of a parking space before your parking guard can get to you. Simply scan and pay. Easy.

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Food & Entertainment

With on-demand service apps it’s always better to have two, which is why you should have both Ubereats and Orderin. Both give you the power of takeaway service right from your smart device – no more holding on the phone painfully listening to the theme song of the Fresh Prince of Bel Air. The only tip we suggest is when there is a surge, or your meal may take longer to get, check in with the restaurant to see that they do have what you ordered in stock. There is the chance that you’ll only be notified after 30 minutes which can be frustrating.

What originally started out as a coupon booklet filled with two-for-one specials that are redeemable for one year, is now conveniently now an app. The Entertainer is a great app for the frugal foodie, as well as people who enjoy fun activities and love to be pampered but are financially constrained. Great deals are available if you keep your eyes peeled.

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Lifestyle

When you’re constantly on digital devices, you’re being bombarded with information and a lot of what we read goes in one ear and out of the other. Which is why making use of a digital folder that stores interesting articles that you’ve stumbled upon is so important. We love Evernote and Pocket.

If you’ve just had a baby, you’ll know there are plenty of family and friends who want to see pics with of your special addition. With time being minimal and your hands constantly being full, it can be a pain to send images to everyone. Introducing Lifecake, a nifty app that chronologically stores pics of your precious bundle. All you need to do is send the link to your friends and family and those that want to see how baby is progressing can follow his/her journey thorough pics that you upload to Lifecake. They can also order pics online to be printed directly  (depending on what country you’re in). Guests can also comment and like pics. So you might be thinking, “why not just upload to social media?” Perhaps you don’t want to plaster your wall with every tiny milestone and this is how you can avoid that. Your friends will probably thank you.

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Travel

If you are fortunate enough to travel abroad it can be a truly meaningful and life changing experience, but planning your travels (flights, accommodation, local transport) can be a very daunting and expensive task. With so many options one can never be 100% sure of getting the best deal out there. That’s why we love Kayak, it’s a one-stop comparison app for flights, hotels and car rental. Not only are you able to book via the app but it also allows you to build your own personalised travel itinerary, no more running around the airport like a headless chicken.

If you haven’t used Uber yet, you must be living under a rock. The global phenomenon app is the easiest way to order a ride from A to B. Even better, avoid trekking out to the airport to drop and collect people by ordering a ride for someone else from the comfort of your couch. If that’s not something to celebrate, we don’t know what is. It’s all connected to your bank, so there’s no exchange of cash and you can track how long your driver will take to get to you. You’ll also receive a picture of your driver and the registration of the car to ensure your safety.

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Gaming/Entertainment

As much as we are over Clash of Clans and Pokemon Go (if you’re not, you should be), we have to admit that it’s nice to have a gaming app to pass time when the mood grabs you. However, we also don’t want to be wasting our time and energy on something trivial. That’s why an app such as Elevate is so great – it’s designed as a game but you are actually training your brain. My Talking Tom is another game that’s great to have on standby for when you randomly encounter a child who needs to be entertained but you don’t have the mental or physical energy. Who doesn’t like tickling a kitty’s tummy, or sending in a naughty dog to fart just for giggles?

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“Nothing is impossible unless you believe it to be.”

These are words that Chris Bertish lives by. Sure, scaling Mount Everest might seem impossible to me, but to a seasoned mountain climber, it’s do-able. Breaking the 10-second barrier for a 100m sprint might seem wild for most, but for Usain Bolt, it’s a done deal. Completing a trans-Atlantic crossing on a SUP (stand up paddleboard) unaided? Well, that’s a different story. That seems, well,  pretty crazy for almost anyone. And it is, for most. But Chris Bertish is not most.

Chris’ list of achievements and accolades is long and varied, with many of them being death-defying feats that would make most of us quiver in our flip flops. Winning the Mavericks Big Wave Invitational in Half Moon Bay, California during some of the most difficult conditions ever recorded is one of them, being the first person to paddle in at Jaws, Peahi, Hawaii is another, as is setting a new Open Ocean Guinness World Record for SUP. This is not run of the mill stuff here, this is pushing your body to the absolute limits, testing Mother Nature and separating terrifying fear from logical thought. I feel short of breath just thinking about it.

When reading through Chris’ list of achievements, it’s clear that he is a waterman through and through, and it got me wondering whether this is something innate in certain people. It prompted me to find out what his star sign was, and I discovered, that as a Cancer (born 11 July) his element is water – makes total sense.

In fact, I’m sure he’s got the blood of Neptune, Poseidon and Oceanus running through his veins – some kind of mythical intervention would make how he made this staggering crossing seem more possible.

But, you have to have more than just an affinity for water to decide to undertake a trans-Atlantic SUP crossing. Besides needing to have steely determination and an immense amount of tenacity and grit, you have to be ok with your own company, like, really ok with it. Out on the Atlantic, Chris was effectively alone, paddling the equivalent of a marathon distance on a daily basis, covering 7500 km of open water. Not a dam or a lake, no, the open ocean, with no land in sight and lots of tremendously large and toothy sea creatures below.

Amazingly, though, Chris made this seemingly impossible journey his own. He not only completed it, he did it in style, making incredible memories along the way. In one of his Captain’s logs, he detailed having dolphins swimming alongside him for seven days. Realising that his stress and nerves could be felt by these incredible creatures, he understood that they were there to tell him that he was not alone and, that while the ocean can be an unpredictable and scary space, that they had his back. That kind of connection with nature is not something we’ll all get to experience. It’s pretty incredible, to say the least.

His journey was not only a personal victory but more importantly raised significant awareness and millions of Rands for several charities including Operation Smile, The Lunchbox Fund and The Signature of Hope Trust, benefiting children in need.

There are a million questions that we would have loved to have asked Chris about his journey – silly, everyday things like, “did he ever brush his hair?” or “did he ever talk or sing to himself out loud?” Instead, we narrowed it down to these ten in the hopes of getting a little insight into this utterly awe-inspiring feat…

Click the play button below to listen to the audio Q&A session with Chris… 

chrisbertish.com | thesupcrossing.com 

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Serves: 8
Difficulty: moderate
Preparation time: 1 hour 30 minutes (including resting time for the pastry) Allow 4 days for the rosemary and vanilla castor sugar to infuse.
Cooking time: 35-40 minutes

Almond Pastry
225 g flour
¾ C (100 g) icing sugar
150 g butter
50 g ground almonds
1 tsp (5 ml) vanilla essence
2 eggs

Marzipan
125 g ground almonds
125 g icing sugar
1 egg white
1 drop almond essence (optional)

Filling
6 plums, pitted and sliced
2 Tbsp (30 ml) rosemary and vanilla infused castor sugar *
1 tsp (5 ml) lemon juice
1 tsp (5 ml) lemon zest
1 Tbsp (15 ml) flour
2 Tbsp (30 ml) flaked almonds

To Serve
icing sugar for dusting
clotted cream or homemade vanilla ice cream (optional)

Method

Almond Pastry
Place the flour, icing sugar, salt, butter, ground almonds and vanilla essence into a food processor and pulse together until it resembles breadcrumbs. Add the eggs while the motor is running.

Remove the pastry from the food processor and press into a flat disk. Wrap in cling wrap and refrigerate for at least 1 hour before using. The pastry will be quite soft.

Marzipan
Place the ground almonds, icing sugar, egg white and almond essence (optional) into the bowl of a food processor and whizz until the mixture comes together. Form into a flat disc and wrap in cling wrap until you are ready to use it.

Preheat the oven to 180 °C.

To Assemble The Galette
Roll the pastry into a roughly 30 cm circle on a sheet of baking paper lightly dusted with flour. Place in the freezer while you roll out the marzipan.

Roll the marzipan out on a sheet of baking paper to a thickness of approximately 2 mm and cut into a roughly 20 cm circle.

Flip the marzipan circle over onto the middle of the pastry circle and peel the baking paper off.

Mix all of the ingredients for the plum filling together and place this mixture on top of the marzipan.

Carefully fold the pastry up the sides and over the plums leaving an opening in the middle. Place in the fridge for 30 minutes.

Sprinkle with the flaked almonds and bake for 35-45 minutes or until the pastry is golden brown and crispy.

To Serve

Lightly dust with icing sugar and serve warm with clotted cream or homemade vanilla ice cream.

* For the rosemary and vanilla infused sugar, place one 15 cm sprig of rosemary and one split vanilla pod into 400 g of castor sugar and leave to infuse for 4 days.

Bake the other treats in this series…

miele.co.za | Facebook

Carrot cake is the quintessential autumn cake, full of the flavours and the colours of the season. This version is a real gem – easy to make, moist and most of all, delicious.

Serves: 8
Difficulty: easy
Preparation time: 15 minutes
Cooking time: 35-40 minutes

Carrot And Pecan Nut Cake
180 g brown sugar
1 C (250 ml) oil
4 large eggs
200 g flour
2 tsp (10 ml) baking powder
1 tsp (5 ml) bicarbonate of soda
1 tsp (5 ml) cinnamon
1 tsp (5 ml) ground ginger
500 g carrots, grated
50 g pecan nuts, chopped
80 g sultanas
½ C (125 ml) crushed pineapple

Cream Cheese Icing
120 g butter
500 g icing sugar
1 tsp (5 ml) vanilla essence
80 g cream cheese

Garnish
20 g toasted pecan nuts, chopped 

Method

Carrot And Pecan Nut Cake
Preheat the oven to 180 °C. Line 3 x 15 cm round cake tins with baking paper and set aside.

Beat the brown sugar, oil and the eggs together for 5 minutes until fluffy.

Sift the dry ingredients and add to the brown sugar mixture together with the carrots, nuts, sultanas and pineapple. Mix together and spoon into the 3 cake tins.

Bake for 35-40 minutes or until a skewer comes out clean, turning the tins around half way through the cooking time.

Cream Cheese Icing

Place all of the ingredients into the bowl of a cake mixer and beat until the icing is light and fluffy.

To Assemble

Spread one of the cake layers with approximately one-third of the icing. Place the second layer on top and spread with approximately one-third of the icing. Spread the top and sides of the cake with the remaining icing. Garnish with chopped toasted pecan nuts.

Bake the other treats in this series…

miele.co.za | Facebook

These cookies were made for dunking. You can opt to make them really big, as we did, or divide into smaller amounts for regular sized cookies. Whichever way you decide to bake them, they’ll be yum, of that we’re certain.

Makes: 10 giant cookies
Difficulty: easy
Preparation time: 10 minutes
Cooking time: 20 minutes

100 g flour
180 g rolled oats
½  tsp (2.5 ml) cinnamon
1/2 tsp (5 ml) bicarbonate of soda
1/2 tsp (2.5 ml) salt
2 tsp (10 ml) cornflour
100 g butter, room temperature
120 g brown treacle sugar
50 g castor sugar
1 large egg
100 g dried dates, chopped
50 g pecan nuts, chopped

100g white chocolate, melted to drizzle

Method

Preheat the oven to 180 °C and line 2 baking trays with baking paper.

In a small bowl, combine the flour, oats, cinnamon, bicarbonate of soda, salt and cornflour and set aside.

In another large bowl, cream together the butter, brown sugar, castor sugar and egg. Stir until completely smooth.

Add the dry ingredients to the creamed butter mixture and stir until evenly mixed.

Add the dates and pecan nuts and mix in.

Portion the cookie dough into 10 balls. Roll in your hands to make rounds. Place 5 cookies on each tray and bake for 15 minutes. Remove from the oven and press down lightly on the cookies with a spatula and then return to the oven to bake for another 3-5 minutes. Allow to cool completely.

For the drizzle, chop the white chocolate into chunks and melt either in a double boiler or in the microwave (tip: use the defrost method as it works more slowly and there is less risk of burning). Once melted and smooth, either pour into a piping bag and nip off just a tiny end of the bag to make a small opening and then drizzle chocolate over the cookies. Alternativley, pour straight out of a jug in your desired pattern. Allow to dry and then serve.

Bake the other treats in this series…

miele.co.za | Facebook

James Moffett, of Moffett Milling Company, is a man like no other, starting a movement like no other. Quiet, soft spoken, and gentle, he could be considered an unlikely revolutionary in the organic food discussion. Organic food is going through a confused renaissance at the moment, on the one side of the spectrum it is lauded and celebrated, while on the other it is brushed off as superfluous and unnecessarily expensive. What naysayers seem to miss though, is the health aspect of going organic. Much of the food we are consuming is dead, lacking in any real nutrition and making us ill. And bread is getting the worst rap. But according to James, if people began to use proper, organic grain then we, the consumers, wouldn’t feel these negative effects after eating it.

Growing up on a farm in the Free State, with a mother who believed wholeheartedly in organic practices, James never had to be convinced of this school of thought. Eating mainly organic fruit and vegetables from his parents’ farm, living off the animals that freely roamed there too, his body was nourished properly, as was his mind. It was switched on to reject the toxic, harmful food being sold in commercial supermarkets.
Despite a very agricultural upbringing, James had never considered farming as a  career. He learnt to crunch numbers at UCT before taking a gap year to The States that ultimately changed his life. It was there, for the first time, that he saw organic farming done on a commercial scale. What stuck with James was how it benefitted everyone, “not only the farmer,” he tells us, “but people who worked on the farm and the people who bought the food as well.” These benefits came from both a healthy point of view, as well as a community one too. There was a reconnection with where the food was coming from. It was a breath of fresh air for James, and he was inspired to get into the family business. He took this knowledge and excitement back to his father’s farm in the Free State, which at the time used commercial agricultural practices, and began to experiment with organic farming.

He started slowly. First with asparagus, then peaches and apricots, then more vegetables, and ultimately, grains. Grains were ‘indigenous’ to the Free State, and as James told us “it made sense to try and grow what already grew there”.

Everything seemed to respond positively to organic methods and the calculated progression was successful. The farm even began to export their healthy fruit – one of these exports was to a German baby food company that was then being sold back into South Africa. This made no sense to James, who believes in a circular economy, whereby everything should be used up within a local region. Motivated by keeping things as local as possible, he moved away from export and began to focus on supplying local produce to local businesses.

This is where his grains became quite important. He had spent most of the 90s experimenting with organic wheat, as well as rye, maize and sunflowers for oil. His wheat was certified organic, and he struck up an arrangement to supply a Pick ‘n Pay supermarket bakery in Johannesburg with this wheat, milled himself, via stone grinding. The flour was produced by a different process, so a slightly varied, healthier flour was produced. A flour that proved to be tricky for the supermarket’s bakers to work with. Organic wheat can’t be treated like every other wheat available, it requires understanding, a deft touch and expertise.

And so, the supply to Pick ‘n Pay ended, much to James’ satisfaction. Instead they began to supply individuals, small-scale stores and businesses. He controversially also moved away from being ‘certified organic’ having seen how shady the board practices were. He began to focus everything on integrity and ethics.

His view on organic farming is a simple concept. It’s about adding life back to the soil and not necessarily life that can be measured.

It takes into account the farmer’s life, the product’s life and then the life of the consumer. For James, it’s not just about what we eat in one moment, it’s about the story and the life behind it and bridging that disconnect.

If we look at an average loaf of bread sold on the shelves today, it’s actually not fair to call it bread. Read the back of a packet of bread and there are maybe 40 different things being added. Proper bread is made of flour, water, yeast and salt, and that’s it  Unfortunately due to poor soil health we are not growing optimal grain to begin with; the grain is then subjected to several refining processes, resulting in a very low-quality product. The shortage of nutrients in the soil, leads to a shortage of nutrients in the flour, and so these nutrients have to be added at the end of production. Added to this, milling grains incorrectly can lead to zero nutrients.

Most millers put their grains through steel mills first, which strip away the healthy oils in the grain, and then some go on to mill through stone, thus labelling themselves as ‘stone-ground’. Steel mills also end up splitting the healthiest bran and the germ from the endosperm, because the germ doesn’t have the desired shelf life. All of this leaves us with essentially dead flour. At Moffett Milling and Malting, their organic wheat is 100% stone ground. And there is no separation of the germ from the endosperm, it’s all in there. And it’s better for you.
So, what does James think is the best bet for people who truly care about what they eat? Baking your own bread or getting as close to it as possible. If people start asking for bread that is baked fresh daily, using real organic flour, then hopefully the supply will meet the demand. For example, Fritz Schoon of Schoon de Companje uses only James’ organic grains, and mills them himself, creating easily the best bread (in flavour but also in health quality) in the country.  It’s also about realising that not all bread is bad.

‘Gluten-free’ is another buzzword at the moment but James reckons it’s not the gluten that is making people ill, but rather the chemicals and organophosphates that our grains are being treated with.

Especially when siloed – commercially grown wheat is at a high risk of bug infestations, the only way to combat this is through spraying a cocktail of chemicals that the pests haven’t yet built a resistance against. Sodium propionate is a preservative used in some of these commercial flours and often this is what people can react to, blaming gluten instead. Bearing in mind that gluten-intolerance-like symptoms aside, many of these chemicals contain carcinogens.

For James, the issue of buying organic should be viewed further than what an item costs. When you buy something organic, you’re contributing to a healthier life for the farmer and farm workers. A life where they don’t have to inhale toxic chemicals or work with them on a daily basis. It’s a painstaking revolution that James is staging. He’s making himself available to any farmer who wants to learn about organic farming. He’s helping them to help themselves.

This revolution begins in the fields with farmers refusing to work with poisons, it then leads onto millers, grinding the grain correctly only through stones, to consumers asking for real flour and bread, free from chemicals and pesticides. This is just the next step in knowing and caring where your food comes from. If you try eat as ethically as you can, as organically as you can, then adding flours made from organic grains is the next step in the progression you need to follow.

Moffett Milling and Malting sells flour to Boschendal and Schoon de Companje who use it to make their delicious bread. It is also available directly from their mill in Stellenbosch, contact James via his email or cell phone on 0823758382 or Paul Bosman, the mill’s manager, via his email or on 0726361070.

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Ready to make your own bread? Check out  these delicious homemade bread recipes.

Move over kale, there’s a new uber trendy ingredient and it’s called coconut oil. This creamy, tropical tasting versatile oil is being used by everyone, everywhere and for good reason. Made from the oil pressed from coconut meat, coconut oil can be used in nearly every capacity, be it cosmetically or food. But aside from being very handy and delicious, it is exceptionally healthy for you. Gather round and we’ll tell you just how healthy.

Firstly, due to coconut oil’s high fat content, it was long branded as unhealthy and people were advised to eat minimal amounts of it.

Research has since shown that that was, in fact, incorrect and that 91% of its saturated fat is healthy.

This is due to a make up of medium-chain fatty acids that are easier to digest and are microbial and anti-fungal. They’re also smaller in size and allow for easier cell permeability, meaning that they won’t be stored as fat. Also, due to them being digested by the liver, they’re immediately converted to energy to be used – not stored as fat. All these saturated fats come into play in lowering cholesterol and preventing heart disease, as they increase good (HDL) cholesterol by converting it from bad (LDL) cholesterol. Coconut oil is also packed with antioxidants which are known to reduce inflammation and to act as an analgesic.

If you’re feeling under the weather, coconut oil also comes in handy. It contains lauric acid, which is known to fend off all manner of viruses as well as candida and other bacterial infections. In fact, if you’re sick, you can take a couple of tablespoons of coconut oil a day to fight off all those viruses and to help boost your immune system.

Another great thing about coconut oil is that it’s a lot easier for your body to digest, while still sustaining your energy for a long time and increasing your metabolism. Long distance athletes have been known to use coconut oil as a form of an energy boost. The ability to increase metabolism and to improve digestion are also doubled when coconut oil is taken with fat-soluble vitamins, calcium and magnesium. For example, if you take an omega-3 fatty acid supplement with a tablespoon of coconut oil, the supplement is twice as effective. This is because the coconut oil helps to speed up the digestion process, allowing the body to use the omega-3 that much faster.

Aside from all the amazing things coconut oil does in your food, it is also great used on your skin and body.

It makes a wonderful makeup remover and moisturiser – the fatty acids mentioned earlier can soothe inflamed skin and help a number of skin-related issues.

Massaged straight onto your scalp and left to sink in, – overnight if you can bear it – coconut oil also acts as an incredible moisture-boost for dry hair and scalps.

So, don’t write off coconut oil’s popularity as a fad. It has a whole wealth of health benefits and more will probably be discovered as time goes on. It’s also readily available at most stores, so be sure to pick up a tub and begin using it immediately. You can use it to bake, fry and roast, and can obviously eat it as is. Throw it into smoothies, your morning bowl of cereal or use it as a base for your next curry.

Don’t let coconut oil’s mysterious ways trick you though, it may have an exceptionally high smoke point (177 ºC), meaning that you can use it for frying, but it will also begin to soften and melt from 24 ºC onwards. So keep it cool if you’re using cosmetically! That’s all you really need to watch out for when it comes to coconut oil. So, let yourself fall in love with it and you’ll most certainly reap the benefits.

Try these recipes using coconut oil

 

You know you’re in the presence of a truly creative person when your conversation is a roller coaster of stories and excitement. When you can see their mind whirring and working faster than their mouths can speak their thoughts. This is what it’s like talking to Natalie du Toit, owner and creative brain behind Indigi Designs, a local furniture and textile brand based in Cape Town.

Look up the word ‘creative’ in the dictionary and you’ll most likely see a picture of her.

She is a ball of energy and talks a mile a minute, all the while staying intently focused on what she’s talking about and who she’s talking to. It’s clear to see why her furniture and design brand has been such a success, as it’s so clearly a representation of her personality. Now nearly six years old, Indigi has firmly cemented itself as a household name in Cape Town.

Natalie cut her teeth in the interior design world, having worked at some big names for many years. At one particular company, she was tasked with setting up a sort of brand-within-a-brand for the business. Naturally, it was a success and she began to question why she couldn’t start a brand for herself. Natalie reckoned there was no reason she couldn’t do this on her own and made the leap to leave her secure job to start her own company, and so Indigi was born.

One of the best parts about Indigi’s story is that Natalie, filled with all sorts of fierce determination, started the company in about a week and a half.

The Design Indaba was coming to Cape Town and she figured that if she had nothing to show at the expo, she would have to wait another year for that kind of exposure again. This was simply not on, so she knuckled down and got a collection together. She took this challenge on, while about to give birth to her second child too. The combination of a now-or-never attitude, along with a do-or-die resolve meant that Natalie was able to show her first collection at the Design Indaba and it was a roaring success.

Based on Natalie’s personality, Indigi was never going to be a brand for shrinking violets. Her collection has grown to include furniture pieces such as nesting tables, armchairs, coffee tables and ottomans, as well as lights, cushions and storage pieces.The overall vibe is refined African-chic.

Natalie has allowed herself to be influenced by the South African landscape and heritage, without the range ending up looking tacky or touristy.

There are bright colours, ethnic-inspired patterns and an eclectic mix of materials that work beautifully with each other.

It’s contemporary and restrained, but still remains fun and a little cheeky. Her table lamps have become rather iconic, owing the industrial naked feel of their raw iron bases and Shweshwe shades.

Indigi is a refreshing take on a style that is very close to home and Natalie has crafted a wonderful collection. She’s exceptionally hands-on and oversees every step of production. When the time came to start adding a range of their own fabrics, Natalie used her experience from working in the industry to figure out how Indigi could produce their own fabric. The fabrics have been a huge success for the business, and they now have an entire range of materials in varying designs and colours.

Indigi manages to put out a bold range with items that tell a story and manage to talk to each other in the process. If you were to kit out your house with every single piece from Indigi, you wouldn’t overdo it as no piece clashes with another.

Taking her inspiration from everything from walks through nature to afternoons spent in her factory, it’s exciting to see what beautiful piece Indigi will come up with next. If you’re looking for a collection that is a nod towards Africa, while still modern and timeless, then Indigi is for you. Natalie has truly put her heart and soul into this business and it always a wonderful thing to see when someone’s hard work creates something so beautiful. This is ‘local is lekker’ brought into 2017.

indigidesign.co.za | Facebook | Twitter

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You’re an adult right? So let’s start adulting like a champion with these six simple things that everyone should know.

How to build a fire:

Chuck some wood in the braai, toss in some paper and light it, right? No! Creating the perfect fire takes a little love but it goes a long way. A tried and true method requires four things: wood (Rooikrans or Kameeldoring), charcoal (lump), fire lighters, and matches. Start by laying a bed of charcoal to cradle the wood pile. Place a couple of pieces of fire lighters on top then stack the two pieces of wood horizontally, then another two vertically to create a hashtag (#) pattern. Stack the wood until you have a stack at least five layers high. Light the firelighters and you’re good to go. The beauty here is that even if the wood is a little wet, the charcoal will keep things going until it catches. Happy braaing!

How to change a tyre:

At some point you’re going to walk to your car and be greeted by a flat tyre. Fortunately, most modern cars come with a tyre changing set that consists of a jack, wheel spanner and spare wheel. First, put your handbrake on and leave the car in gear. If you are worried about rolling then place a brick behind a wheel. Remove the hub caps if you have and loosen the nuts, but do not remove them.  Now jack the car up using the jack in the position specified in your car manual. Unscrew nuts completely and remove the wheel. Fit the spare wheel and tighten the nuts, but again not completely. Release the jack and lower the wheel to the ground. Now tighten the nuts and give yourself a high five!

How to wire a plug:

There comes a time in everyone’s life when you’re going to need to wire a plug. The good news is that all you need is a small screwdriver and a pair of side cutters or a craft knife. First you need to get at the wires through the outer insulation. Carefully score the insulation and gently cut it away to reveal the wires. Be sure to give yourself enough wire length to work with comfortably. Also be careful not to nick the wires exposing the copper strands. If you do then start again. Inside you’ll see three wires: an earth (yellow and green), a neutral (blue) and a live (brown). Inside the plug you will see three slots for the wires. Earth is always the top, neutral is always left and live is always right. Most modern day plugs should be marked. Remove the insulation to get at the copper then twist the copper strains of each wire tightly and insert into their respective slots. Gently tighten each screw to hold them into place, close up the plug, and hey presto!

How to perform the Heimlich manoeuvre:

Unfortunately choking happens and we should all be prepared to spring into action if it does. The universal sign for choking is clutching at the throat. Once you’ve established that they are indeed choking, inform them that you’re going to assist. Stand behind the person, wrap your arms around them and dip them forward slightly. Make a fist with one hand and place it just above their navel with your thumb against their upper abdomen. Then grab the fist with your other hand and thrust hard in and up in quick thrusts, like you are trying to lift them up. Repeat the process until the object is dislodged. These simple steps could save a life.

How to treat minor burns:

Minor burns are never fun. They affect the outer layers of skin and symptoms can include redness, swelling, and peeling during the healing process. They happen in the blink of an eye but the good thing is that treating them is quite simple. First off forget all the home remedies you might have heard about like butter or eggs. Rather soak the wound in cold water for at least five minutes but avoid using ice. Take Ibuprofen for the pain and apply aloe vera gel or burn cream to soothe. If necessary use some antibiotic cream and apply a loose gauze to protect the area. Avoid using cotton wool as it can stick to the wound and cause infection. Finally get yourself a tub of ice cream to soothe the soul.

How to listen:

Now before you roll you eyes just hear me out. Effective listening is one of the most difficult things to do. Studies suggest that we take in as little as 25% to 50% of what we actually hear. Not great numbers but the good news that with a little effort we can all be better listeners. There key stages of effective listening are: pay attention with eye contact, be present, be open minded, show that you’re listening with body language, try picture what they are saying, don’t interrupt with solutions, ask questions if you need clarity, and then respond. It seems really simple but you’d be amazed how few people actually do this. Most of the time we’re butting in mid-sentence because something popped into our head. Now go forth and listen!

How to make a simple budget:

Budgeting… the very word strikes fear into the heart. The funny thing is that budgeting can actually help you do more. Knowing exactly what you have coming in and going out can actually make your reality way more fun. The basic principle is this: know how much is coming in (earnings), how much is needed for fixed expenses (rent, car payment, student loan), and for variable expenses (clothing, entertainment). Once you’ve got these figures it’s easy to cut back where you need to. It sounds daunting but then so is running out of cash before month end. Take control and empower your budget today!

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Summer is very nearly a distant memory, but before the weather changes altogether, there is still time to get out and do something fun and outdoorsy. Trust us, winter is a few months away yet and there’ll be plenty of time for lazy couch surfing in stretchy pants. While the weather is still holding, make the most of the great outdoors with this selection of fun activities in the Cape, JHB and KZN.

Western Cape

Blokart sailing

If the idea of being on a tiny floating device that can topple over at any minute scares you, or the thought of a curious and potentially hungry sea creature terrifies the living daylights out of you fear not; blokarting is the low-key adventure you’ve been missing. A blokart is a type of land yacht, comprising of a light and compact three-wheeled buggy, a mast and a sail, no water required. 

blokart.co.za |+ 27 82 900 67

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Sandboarding

Unfortunately, we aren’t able to include snowboarding on this list but with the risk of frostbite and avalanches we can’t say that we’re too disappointed. Luckily, the team at Downhill Adventures brings you the ultimate sandboarding adventure. Taking place along the Atlantis Dunes just 40min outside of Cape Town. Sandboarding is a great experience, just be wary you’ll be brushing sand out of unexpected places days later.

downhilladventures.com | +27 21 422 0388

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Kloofing at Suicide Gorge

Kloofing (derived from the Afrikaans word kloof) is a super intense activity that is great for water lovers and the adventurous. Kloofers hike up a mountain and make their way down via the available water courses and this can include jumping down, abseiling and swimming. Suicide Gorge, as the name suggests, is not for the faint-hearted, while loads of fun, it can be a bit strenuous. Situated in the beautiful Hottentots Holland Nature Reserve, Grabouw you’ll enjoy incredible vistas, that is if you can take the time to look around while making sure you stay alive. Permits are obtained from the Nature Reserve office, because of the dangerous nature of kloofing, it is recommended that you take a guide.

frixionadventures.co.za | +27 21 761 6115

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Kayak Trips

Enjoy the beauty of the Cape coastline with a kayaking trip. These guided tours are designed for anybody to jump onboard. There is also the added bonus of potentially seeing sea creatures including whales, dolphins, seals and jellyfish. End the trip with a meal at one of Cape Town’s many coastal restaurants.

kayak.co.za | +27 83 346 1146

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Seal Snorkeling

Spend the day getting to know the Cape fur seal – they are cute, playful and easy to love, basically the dog of the ocean.

snorkelwithseals.capetown | +27 82 497 8797

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Yogahike

Yogahike is the brainchild of veteran Yoga teacher and nature-lover, Claudia Uffhaus. Claudia has spent substantial time exploring the mountains of Cape Town, and runs guided hikes at different locations which culminate in a 1 hour Yoga class at a carefully selected location – overlooking the ocean, nestled in a forest, on the beach – each venue is a beautiful surprise. A long relaxation is then followed by a short picnic, leaving the group serene and refreshed as they head back down to base. Truly a magical experience. (Opener pic courtesy of Micky Wiswedal)

072 490 9881 | yogahike8@gmail.com | Facebook

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KwaZulu Natal

Dlinza Forest Aerial Boardwalk

Experience a bird’s eye view of the beauty of the Dlinza forest with an aerial boardwalk. For avid bird watchers, the forest is home to a multitude of indigenous bird life. You can also spot over 80 species of butterfly. If you love the outdoors this is a must do experience.

eshowe.com |+27 35 474 4029

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Ice Climb at Ukhahlomba (Drakensberg)

Not something you’d think you’d find in South Africa but in fact, this is something you can do here. Ice climbing is the activity of climbing ice formations, frozen waterfalls, icefalls or cliffs and rock slabs covered with ice. This sport is definitely for the fit and experienced climbing, although there is the option of being trained with a certified mountaineer from peak high.

peakhigh.co.za | +27 33 343 3168

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Chimp and Zee Rope Adventures

The best way to get over your fears is to face them head on. Whether you have a fear of heights or not, uShaka Marine’s rope and adventure park is sure to test any limits and reservations.

chimpandzee.co.za | +27 31 332 116

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Johannesburg

Caving at the Cradle of Humankind

If you have a natural curiosity about the origins of humans, then an excursion to the Sterkfontein caves is a must. This UNESCO World Heritage Site is home to archaeological discoveries dating back more than 4 million years ago and teaches about the origins of homo sapiens. If you were asleep through most of your geography classes and never watched the Indiana Jones movies, we recommend visiting the Origins Center museum to get up to speed.

maropeng.co.za 

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Supping at StokeCity Wake Park

Stand up paddle boarding (SUPping) is not a very new water sport but is growing in popularity with people wanting to hit the waves without years of training. Learning to SUP is a lot easier than learning to surf, with the guarantee of standing up paddling within 30 minutes. For those advancing there is also the option of riding waves or doing a few headstands on the board.

stokecity.co.za

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All Regions

Secret Sunrise Events

The first rule about Secret Sunrise… is that it’s a secret. Jokes, it actually the best-kept-not-really-a-secret secret. It takes place in at different locations around Cape Town, Joburg and Durban (and sometimes even other areas such as Plett) during the wee hours of the morning, when the birds can be heard chirping. Celebrate the morning with a guided dance using silent headphones. Engage with other sunrisers, dance, be silly, be free and generally wake up in the best way possible.

Facebook Cape Town | Facebook Durban | Facebook Johannesburg

Delicious, crispy little pea bites that are perfect as an informal nibble at dinner parties or simply as a veggie snack.

Makes: 30 (serves 6)
Difficulty: easy
Preparation time: 30 minutes
Cooking time: 30 minutes

Creamy Lemon and Tahini Dipping Sauce

½ C (125 ml) sour cream
¼ C (60 ml / 70 g) tahini paste
2 Tbsp (30 ml) warm water
zest of 1 lemon
2 Tbsp (30 ml) lemon juice
salt and pepper

Pea, Ricotta and Couscous Fritters

1 C (250 ml) vegetable stock, warm
½ C (125 ml / 85 g) couscous
600 g (1 bag) Findus Swedish Whole Green Peas, cooked
⅓ C (80 ml / 42 g) cake flour
⅓ C (80 ml / 90 g) ricotta
¼ C (60 ml / 15 g) coriander leaves
¼ C (60 ml / 15 g) mint leaves
1 tsp (5 ml) garlic, finely chopped
1 tsp (5 ml) salt
pinch pepper
½ C (125 ml / 50 g) breadcrumbs
1 Tbsp (15 ml) onion seeds
sunflower oil, for shallow-frying

To Serve

12 lemon wedges
micro herbs, to garnish (optional)

Creamy Lemon And Tahini Dipping Sauce

Whisk all of the ingredients for the dipping sauce together until smooth and season to taste. Refrigerate until needed.

Pea, Ricotta And Couscous Fritters

Pour the warm stock over the couscous, cover with plastic wrap and leave to stand for 5 minutes until all of the liquid has been absorbed. Place half of the couscous into a food processor together with half of the cooked Findus Swedish Whole Green Peas, cake flour, ricotta, coriander, mint, garlic, salt and pepper. Purée until smooth. Stir in the breadcrumbs, onion seeds, remaining couscous and Findus Swedish Whole Green Peas. Refrigerate for 10 minutes.

Heat the oil for shallow frying in a large pan over medium heat. When the oil is hot, add tablespoonfuls of the fritter mixture to the pan, frying each fritter for about 1 minute on each side until crisp and golden. Fry the fritters in 4-5 batches to ensure even cooking. Drain on kitchen paper.

To Serve

Serve the dip alongside the warm fritters and the lemon wedges and garnish with micro herbs (optional).

Tip: Use a small ice cream scoop to portion the fritters. The fritters will be the same size which will allow them to cook evenly.

Try this recipe for Tartare Grilled Fish with Mushy Peas and Beer Battered Onion Rings, also made with Findus Whole Swedish Peas…

Even if you don’t care for Valentine’s Day, it’s always nice to have a reason to sip on something bubbly. The French 75 is an iconic cocktail, but we’ve reworked this one slightly to make it a little more romantic. It takes almost no time to prepare and is a great recipe to know off by heart.

Serves: 2
Difficulty: easy
Preparation time: 5 minutes

½ C (125 ml) pink gin
¼ C (60 ml) freshly squeezed grapefruit juice
4 tsp (60 ml) sugar
champagne or sparkling wine, to top up

Fill a cocktail shaker with ice. Shake the gin, grapefruit juice and sugar in the shaker until well chilled, about 15 seconds. Strain into a Champagne coupe.

Top up with Champagne or sparkling wine.

See the other recipes in this series…

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Every great meal needs a proper sending off and this semifreddo is the perfect dessert for doing just that. It’s made with white chocolate and is infused with the delicate heady flavour of cardamom. There are also buttery, roasted pistachios folded in there for crunch and it’s finished with a rose syrup for serving. This will need to be made the night before your romantic dinner party, which is kind of great because it means you can whip it out of the freezer, scatter over some pomegranate arils and raspberries and drizzle over the syrup and hey presto! it’s done. Couldn’t be simpler or more delicious.

Serves: 4-6
Difficulty: easy
Preparation time: 30 minutes plus 8 hours to overnight freezing time
Cooking time: 45 minutes

Rose syrup

½ C (125 ml) castor sugar
½ C (125 ml) water
rosewater, to taste
zest and juice of 1 lime, to taste

Semifreddo

1 ½ C (375 ml) whipping cream
2 tsp (10 ml) cardamom pods, crushed
1 C (250 ml) raw, shelled pistachios, plus extra to garnish
1 Tbsp (15 ml) butter
pinch of salt
170 g good quality white chocolate, chopped
2 eggs
⅓ C (80 ml) caster sugar

To serve

raspberries and pomegranate arils, for garnish

Rose Syrup

Combine the castor sugar and water together in a saucepan and place over a low heat. Gently stir to dissolve the sugar, ensuring that no sugar particles stick to the side of the pan. Once the sugar has dissolved, turn up the heat to bring the syrup to the boil, then boil for about 4 minutes. Remove from the heat, allow the bubbling to stop and then add a touch of rosewater and lime juice. Start with about a teaspoonful of rosewater and about a teaspoonful of the lime juice. Once the syrup has cooled, you can taste it and adjust the flavour. You want the floral rosy flavour to come through, but you don’t want it to be overpowering, hence the addition of the lime, to keep it balanced.

Semifreddo

Preheat the oven 180 ºC.

Line a metal loaf pan with plastic wrap, leaving a 5 cm overhang on the ends, and chill in freezer.

Place the cream and the crushed cardamom pods in a small bowl and leave to infuse while you get on with the rest of the semifreddo.

Place the pistachios in a small roasting tray and toast in the oven for about 5–8 minutes, checking on them after the 5-minute mark. They will become quite fragrant and will be a slightly toasted colour. Remove from the oven and leave to cool.

Melt the butter in a small frying pan over a medium heat and toss in the pistachios, along with the pinch of salt. Coat the nuts in the butter for about a minute or two, then remove from the pan and leave to cool completely. Chop roughly.

Carefully melt the white chocolate in a double boiler. When melted, remove from the heat and set aside until needed.

In a separate metal bowl, beat the eggs with the sugar to combine. Set the bowl over a pot of gently simmering water and continue to beat until thick and pale and the mixture registers 60 ºC on a sugar thermometer. Continue beating over simmering water for a further 3 minutes, until a thick ribbon forms and holds its shape. Remove from heat and gently fold in the cooled, melted chocolate.

In another bowl, beat the chilled, infused cream until it just holds stiff peaks and then fold into egg mixture gently, ensuring that the two are thoroughly combined. Fold in the cooled pistachios and carefully pour the mixture into the prepared pan. Cover the top of the pan with plastic wrap and freeze for at least 8 hours or overnight.

To serve

Unmold semifreddo onto a platter, discarding the plastic wrap. Cut into thick slices. Drizzle with the rose syrup and scatter the extra roasted pistachios, raspberries and pomegranate arils on top.

See the other recipes in this series…

miele.co.za | Facebook

Labneh is a traditional middle-Eastern dish where yoghurt is strained for a number of days to allow the excess liquid to drain off, leaving a thickened, creamy mixture behind. Labneh can be used for all manners of things, as a dip, spread, a filling and a topping. Here it stands in as the perfect dip, topped with a softly spiced dukkah mix, served alongside some irresistible fried bread. You’ll need to start the labneh a couple of days before you plan to serve it, but your date can help you prepare the rest of the dish. One of you can make the bread dough (then leave it to prove for about an hour), before shaping and frying it, and the other can make the dukkah.

Serves: 4-6
Difficulty: easy
Preparation time: 30 minutes plus 24-48+ hours hanging time for the labneh
Cooking time: 30 minutes

Labneh

2 C (500 ml) plain, full cream yoghurt
¾ tsp (3.75 ml) sea salt
1 tsp (5 ml) lemon juice
zest of 1 lemon, plus extra zest to serve

Fried Flatbread Triangles

¼ tsp (1.25 ml) sugar
1 C (250 ml) flour
1½  tsp (7.5 ml) dry instant yeast
pinch of sea salt
1 Tbsp (15 ml) olive oil
½ C (125 ml) tepid water
sea salt
pinch of mixed dried herbs (optional)
vegetable oil for shallow frying

Dukkah

2 Tbsp (30 ml) ground hazelnuts, toasted
2 Tbsp (30 ml) ground macadamia nuts, toasted
2 Tbsp (30 ml) sesame seeds, toasted
1 Tbsp (15 ml) cumin seeds toasted and crushed
¾ tsp (3.75 ml) dried thyme
pinch of dried mint
pinch of ground cinnamon
salt and pepper, to taste

Labneh

Combine the yoghurt, salt, lemon juice and zest in a bowl. Place a strainer/colander in a separate clean bowl, and line with one layer of clean muslin or cheesecloth. Carefully transfer the yoghurt mixture to the muslin and cover well with the overhanging cloth. Place in the fridge and leave for 24-48 hours depending on how thick you want it. (24 hours of hanging will result in creamy labneh, 36-48 hours will be extra thick.)

Fried Flatbread Triangles

Sieve together the sugar, flour and yeast and sprinkle over the salt. Pour in the olive oil and the water and carefully combine. When a sticky dough forms, turn it out onto a floured surface and knead for about 10 minutes or until the dough is smooth. Sprinkle a little flour over the dough as necessary. When ready, place in a bowl which has been greased with some olive oil and wrap in greased cling film. Place in a warm place and leave to prove for at least 1 hour. The dough should double in size, which can take between 1-2 hours.

When the dough has risen, break off handful-sized pieces and roll out on a floured surface, into rough rectangular shapes about 2.5 mm – 1 cm thick. Cut across the dough diagonally to make triangles. Repeat until all the dough has been used.

Heat enough oil in a shallow frying pan to shallow fry the pieces of dough. Carefully place the dough into the oil, it should bubble immediately. Fry for about 2 minutes then carefully flip onto the other side and fry for another minute or two until golden brown.

Remove from the oil, drain on paper towel and sprinkle with sea salt and dried herbs, if using. Set aside until ready to serve.

Dukkah

Mix all of the ingredients together and check the seasoning. Correct as needed.

To serve

Shape the labneh into the desired shape in the centre of a serving dish. Scatter with dukkah and lemon zest and drizzle with olive oil. Serve with the fried bread.

See the other recipes in this series…

miele.co.za | Facebook

Everyone loves a lamb chop, with a tender eye in the centre of that bone, it’s basically as tender as a piece of fillet. These thick-cut lamb loin chops are rubbed in a homemade harissa, which is smoky, sweet and spicy in all the right places. Paired with a refreshing and summery grilled peach salad, this dish is the ideal thing to serve on a balmy evening. You and your paramour can make cooking this a team effort. One of you can work on the harissa, while the other can prepare the salad ingredients. You’ll want to get the lamb chops marinating before you start anything else so they can soak up as much flavour as possible. Alternatively, make the marinade the day before and pop the chops in it six hours before you wish to cook them. These can be cooked on a stove or on the braai.

Serves: 2
Difficulty: easy
Preparation time: 45 minutes plus 1 hour standing time for the harissa and 1-3 hours for marinating the chops and 1-hour standing time for the onions
Cooking time: 40 minutes

Harissa

2-3 red peppers
1 tsp (5 ml) cumin seeds
1 tsp (5 ml) coriander seeds
1 tsp (5 ml) caraway seeds
3 cloves garlic, peeled
2-3 red jalapeño or serrano chillies, stemmed, chopped with seeds (remove the seeds for a milder flavour)
½ -1 C (125 ml – 250 ml) extra-virgin olive oil, plus extra
black pepper
sea salt, or to taste

4 thick cut lamb loin chops (Note: Ask your butcher to cut the loin chops to about 4–4.5 cm thick.)

Pickled Onions

¼ C (60 ml) red wine vinegar
½ Tbsp (7.5 ml) sugar
1 tsp (5 ml) sea salt
½ C (125 ml)
¼ red onion, finely sliced

Mint Dressing

½ C (125 ml) tightly packed mint leaves, washed and dried
½ Tbsp (7.5 ml) finely chopped shallots
½ tsp (2.5 ml) red wine vinegar
¼ – ⅓ C (60- 80 ml) fruity olive oil
½ small clove garlic, minced
salt and black pepper to taste

Grilled Peaches

1 large peach
1 tsp (5 ml) brown sugar
olive oil

To serve

150 g asparagus, woody ends trimmed
½ avocado, sliced or cubed
150 g baby leaves (lettuce, rocket, spinach etc)
30 g toasted pine nuts
micro herbs for garnish

Harissa

Preheat the oven to 220 ºC.

Rub the red peppers with a little oil and place on a roasting tray covered with foil. Roast until evenly charred and blistered – about 20 to 30 minutes. Remove from the oven, place in a glass bowl and cover with cling film. The peppers will sweat as they cool, making it easier to peel off the skins. Remove the skins and the seeds. Roughly chop the flesh.

While the peppers are roasting, toast the cumin, coriander and caraway seeds in a dry frying pan over medium heat for about 1 minute, or until aromatic. Transfer to a mortar and pestle and grind the seeds to a fine powder. Transfer to a food processor along with the garlic, chillies, roasted red peppers and 1 tablespoon of olive oil, to begin with. Process, adding additional olive oil if necessary, until it reaches a thick, sauce-like consistency. The ideal texture is quite fine, so keep pulsing until the mixture is very saucey. Add the black pepper and salt to taste. Allow the marinade to stand for at least hour in the fridge before using.

When ready to marinate, place the chops in a plastic container and rub generously with the harissa. Leave to marinate for about 1-2 hours (or up to 6 hours).

Lamb chops

When ready to cook, preheat a large frying pan (preferably cast iron). Remove the chops from the marinade. Brush off excess harissa, season with salt and rub with a little oil. When the pan is nice and hot, sear on each side for 4 minutes. If there is a lot of fat on the chops, be sure to sear that too and to render it down. If you’re being quite specific and using a meat thermometer, you’re looking for an internal temperature of about 52 – 53 ºC for medium rare. When the chops are done, remove from the heat and allow to rest for about 5 minutes.

Pickled Onions

Whisk the red wine vinegar, sugar, salt and water together in a small bowl until the sugar and salt have dissolved. Add the sliced onion and stir together. Leave to stand at room temperature for 1 hour.

Mint Dressing

In a food processor, combine mint, shallots, vinegar, olive oil, garlic and salt until smooth. Season to taste with salt and black pepper.

Grilled Peaches

Preheat a grill pan. Slice the peaches in half and remove the pips. Drizzle with olive oil and sprinkle with brown sugar. Grill the peaches, flesh side down, until grill lines appear. This should take about 10 minutes. Flip and grill the other side as well. Carefully remove from the grill using a palette knife. Set aside to cool.

Asparagus

Bring a small saucepan of salted water to the boil, and blanch the asparagus until just tender, about 3-4 minutes. Refresh in cold water and remove once cool. Season with salt and black pepper.

To assemble

Arrange the salad leaves either in a bowl or on individual serving plates. Top with grilled peaches, avocado, pickled red onion and asparagus. Sprinkle with toasted pine nuts and dress with the mint dressing. Serve alongside the Harissa-marinated lamb chops.

See the other recipes in this series…

miele.co.za | Facebook

Pan-fried Rice Paper Parcels with a Braised Short Rib, Feta and Stirfry Vegetable Filling

Serves 4
Difficulty: A Little effort
Preparation time: 45 minutes
Cooking time: 4 hours

Rice Paper Parcels (Makes 12)
800 g beef short rib
2 C (500 ml) beef stock, warm
¼ C (60 ml / 75 g) Chinese barbeque sauce
2 Tbsp (30 ml / 30 g) tomato paste
2 Tbsp (30 ml / 40 g) plum sauce
3 Tbsp (45 ml) soy sauce
1 tsp (5 ml) garlic, finely chopped
1 tsp (5 ml) ginger, finely grated
3 star aniseed
2 (4g) red chillies, chopped
1 tsp (5 ml) olive oil
500 g (1 bag) Findus Wok Bali
1 C (250 ml / 120g) Basmati rice, cooked
1 large egg, whisked
½ C (125 ml / 80g) feta, crumbled
36 (144 g) small round rice papers
olive oil, for frying

To Serve
2 C (500 ml / 60 g) basil leaves
¾ C (180 ml) hoisin sauce
½ C (125 ml / 50 g) bean sprouts
2 (50 g) spring onions, finely sliced
1 Tbsp (15 ml) sesame seeds
handful of micro herbs, to garnish

Rice Paper Parcels
Preheat the oven to 200 °C.
Place the short ribs in a baking dish.

Whisk the stock, Chinese barbeque sauce, tomato paste, plum sauce, soy sauce, garlic, ginger, star aniseed and chillies together. Pour this over the meat, cover with foil and cook for 3 hours 30 minutes until fork tender. Allow to cool slightly and then remove the bones and shred the meat using two forks. Combine the meat with the cooking liquid.

Heat a wok over high heat. Add the oil and Findus Wok Bali Stir-fry for 6-8 minutes until tender. Add to the beef and sauce mixture. Stir in the rice, egg and feta.

Soak three rice papers at a time in cold water for 15-20 seconds until soft and pliable. Spread out on a clean kitchen towel. Place a heaped tablespoonful of the filling in the centre of one of the rice paper rounds. Place a second rice paper round on top and fold the sides over to encase the filling. Place the side with the single layer of rice paper that has not been folded over onto a third rice paper round so that it has a double layer. Fold the sides over the parcel to encase the filling. Repeat with the remaining rice paper rounds using 3 rice paper rounds per parcel.

Heat a splash of olive oil in a pan over medium heat. Fry the parcels in batches for 2-3 minutes on each side until browned and slightly crisp.

To Serve
Place the basil leaves onto a serving dish and top with the parcels. Drizzle a little hoisin sauce over the dish. Sprinkle the bean sprouts, spring onions, sesame seeds and micro herbs over the top. Serve the remaining hoisin sauce on the side.

TIP: Place the completed rice paper parcels in a single layer on cling wrap while you prepare the rest. This will prevent them from sticking to each other.

Try these other Findus recipes…

Reynold Poernomo became a household name during Season 7 of Masterchef Australia, which aired here in South Africa in 2015. He left judges and fellow contestants gobsmacked with his incredibly beautiful and intricate desserts and had viewers around the world drooling at their TV screens. His creativity and skill were undeniable and they propelled him into the top 4 of the competition, where ultimately he was eliminated on a flame-grilled bonito pressure test set by Brett Graham of the Ledbury, London. Since leaving Masterchef, Reynold has pursued his dream of opening a dessert bar and it is here that he flexes that creativity by creating awe-inspiring sweet treats on a daily basis. Customers come from all over Australia, and the world,  to oooh and ahhh at his masterful creations and of course, if lucky enough, eat them too. We chat to Reynold to find out a bit more about what he’s been up to…

What prompted you to go from student to Masterchef contestant?
At first I never really considered it, as I was skewed into finishing my Bachelor Degree and pursuing Nutrition, even though I hated the workload along the way. However, my girlfriend at the time, whom obviously I wanted to impress by cooking for her, convinced me into joining. She made me fill out the application form and I didn’t think much about it or even think I’d get accepted to the audition rounds.

You were very young when you started on your Masterchef journey do you think this is a blessing or a curse?
To be honest it was both! It was a once in a lifetime opportunity, so there was no way that I could miss it. The journey was a blessing as it created a clear golden path to what I’ve always dreamed of doing, as well as inspiring others that watched the show a long the way.

The curse side of it is, well… it is the harder path to gaining recognition in the hospitality industry. Many chefs do look down and perceive Masterchef as a “shortcut”. The only way is to keep working my ass off to prove them wrong. 🙂

Season 8 has just aired here in SA, what was it like coming back to set a challenge; is it as nerve-wrecking being on the other side?
It is nerve wrecking, but it truly is better to be on the other side! It gives you an interesting perspective – you get to see what it’s like going into pressure tests whilst in the competition.

Did you realise before going on the show that it would propel your name and face around the globe? Has it been a strange experience to suddenly to be trending on twitter and being the topic of public debate?
It never even crossed my mind and even now really…
I’m in my own world where I’m constantly just trying to find ways to grow in my career and move forward. So, it is pretty interesting when I come across it on social media.

You’ve since opened your dessert bar Koi, can you tell us a bit about the concept?
So, KOI Dessert Bar is a two-story restaurant, with the ground level being an open café for people who just want to relax and have cake and coffee. This is open to enjoy throughout the day and night.

Our upper level is the dining room where we serve a degustation menu with a choice of either a 6-course degustation or a 4-course dessert. The concept is casual fine dining. I’d say the Dessert Bar is fairly unique in this sense as it caters for those that would like to have a nice dinner with their loved ones and those that want something quick and casual.

How is it working so closely with your brothers?
Dreadful at first of course, we are brothers… we fight. But in saying that, as KOI has continued to grow, so have we. We now work very closely and at the same level of respect. I wouldn’t work with anyone else in building KOI other than my brothers, and of course my Mum, who is the heart of everything.

Since we can’t get over there to visit Koi for ourselves, can you tell us a little bit about what your customers get to experience when they visit? Is there a house favourite?
For cakes on display, we have three house favourites: Mango Yuzu, Strawberry Lychee Pillow & Nomtella (Espresso mousse, salted caramel, chocolate glaze & brownie with hazelnut). If you have time, sit down upstairs for the full Koi experience at KOI of the dinner menu. Order an extra of “Moss” which is my signature dessert.

Is must be a lot of fun to be able to play around with different ingredients in the development stage of a dish. Are you inspired by things in your everyday life and are you constantly conceptualising dishes in your head?
It’s both fun and dreadful. It really is wonderful to work with seasonal produce in Australia, as the fruits and vegetables that are available are heavily relied on by season. The only dreadful part is if I get writer’s block, which happens too often. Creativity is not an easy process.

Do you ever get tired of sweet things; do you actually have a sweet tooth?
I’m not exactly a sweet tooth, not that I am sick of sweet things just yet. I do love ice cream.

You’ve achieved so much at such a young age, where to from here?
The only way is up! There is still plenty of room for me to make a mark in the industry and I hope to expand and grow as a group within KOI.

Quickfire:

Favourite ingredient at the moment… Bubblegum (original)
Top restaurant on your bucket list… Alinea
Superpower you would love to have… Flight or super speed.
Favourite late night snack… Twirly pop ice creams.
New Years resolution… Work twice as hard, rest less.

Lastly! We’ve had quite a few of the Masterchef alumni and judges visit our shores, any chance we’ll be seeing you here sometime?
Not too sure, hopefully, one day. Maybe if I do get invited to do an event, sure why not! 🙂

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