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ELLE Decoration South AfricaELLE Decoration South Africa

ELLE Decoration South Africa Wine and Dine Special - Special

ELLE DECORATION South Africa is directional, informative, stylish and beautiful – a trend and lifestyle magazine that encourages readers to express themselves and their tastes through their surroundings.

South Africa
Ndalo Media (PTY) Ltd
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access_time2 min.
deco radar

PHILIP VAN ZYL As editor of Platter’s by Diners Club South African Wine Guide, Philip gives expert wine reviews on page 90 . What’s your top cooking hack? Buy limes when in season and freeze the juice in ice-cube trays. Add to curries and stir fries for an authentic flavour. Which wines are on your current radar? I’m loving the trend towards single-variety cinsaut from old vines, aged in older barrels to preserve the fruit flavours. Also, heirloom white grapes are back in fashion, like clairette blanche and palomino. Which is your all-time favourite restaurant? Blue Waters Seafood and Sushi just down the road – their takeaway dragon rolls are the best. Your dream chef joins you in the kitchen, who is it?…

access_time2 min.
editor's note

‘COOKING IS LIKE LOVE. IT SHOULD BE ENTERED INTO WITH ABANDON OR NOT AT ALL.’ - HARRIET VAN HORNE I simply adore food and all the people in the world that I love and respect the most, adore it too. Coincidence? I think not.There's something quite magical about enjoying a meal with friends and family. Not only is it a universal experience that connects us, but I would also go so far as saying that it can be a transcendental adventure that manages to, if even for a moment, suspend all our worries and responsibilities and just allow us to revel in the moment. In fact, I reckon it’s one of life’s great generosities that we are supposed to stop three times a day and focus our…

access_time5 min.
gathered: cruciferous vegetables

GRILLED HARVEST PLATTER WITH AN OLIVE, MINT AND PINE NUT LABNEH (serves 6) 1 broccoli head6 tenderstem broccoli stems1 broccoli romanesco, sliced4 baby bok choy, halved6 spring onions4 baby turnips, halved and blanched½ cabbage, cut into wedges1 cup labneh2 tablespoons pine nuts, toasted6 calamata olives, roughly chopped small handful mint, roughly chopped1 lemon cut into wedges, for serving To make the platter, lightly grill the vegetables and assemble on a platter with the labneh. Mix the olives, mint and pine nuts together and sprinkle over the labneh. Drizzle with olive oil and lemon juice and serve. How to make labneh: Mix 500ml double cream yoghurt with the juice of half a lemon and salt and pepper. Place in…

access_time1 min.
here’s to you

VESPER COCKTAIL 1/3 Caperitif1/3 Inverroche Gin1/3 vodka Half-fill a cocktail shaker with ice cubes. Add the gin, Caperitif and vodka. Shake very well until it is ice-cold. Strain into a cocktail glass, then squeeze a lemon twist over the top of the drink and drop it in. MANYANN COCKTAIL 1/3 curaçao 1/3 Inverroche Gin the juice of one lemon Half-fill a cocktail shaker with ice cubes. Add the gin, Caperitif, curaçao and lemon juice. Shake well and strain into a cocktail glass. No need to garnish. JABBERWOCK 1/3 dry sherry 1/3 Caperitif 1/3 Inverroche Gin 2 dashes orange bitters lemon twist for garnish Half-fill a large cocktail shaker with ice…

access_time4 min.
chef's shopping list

Oak Block from R600, Chefs Block World of Flavours Mexican granite mortar and pestle R789, Faithful to Nature Wash and Drain washing up bowl R709, Yuppiechef Multi blade spiral slicer R299, @home Mechanical kitchen scale R299, Woolworths FOOD PREP Preparation is often the most time consuming aspect of cooking, but having the right tools can help; you don’t want to be stuck in the kitchen all night. Stainless steel chef’s knife 20cm R3 330, Le Creuset Stainless steel masher R130, Woolworths Wusthof classic diamond knife sharpener R849, Yuppiechef Master Class locking tongs R189, Yuppiechef Stainless steel serving spoon R380, Le Creuset UTENSILS Think of your core utensils as an extension of your hand – so look after them well. With the…

access_time4 min.
a - z cooking glossary

a   al dente Italian for 'to the tooth', it is pasta or veggies that are firm to the bite assation cooking foods in their own juices without adding extra liquids b   bake cook in the oven bake blind to bake a pie or tart shell before you fill it bard wrap meat in bacon so it doesn’t dry out when roasted baste spoon fat, drippings or liquid continually over food when baking or roasting it c caramelise cook sugar until it liquefies or starts to brown; or cook food with sugar until it is coated with caramel chiffonade tightly rolling herbs or leafy greens and cutting finely clarify…