From hidden gems to hearty classics, these were the MK team’s go-to spots in and around Cape Town this chilly season.  

Busisiwe Rooibaard, Social Media Manager 

Upper Union, Cape Town 

Upper Union was hands down my favourite restaurant this winter. We went just before my birthday, and it felt like the perfect way to kick off the celebrations. The atmosphere was quiet, intimate and cozy with a fireplace that added such a warm touch. It felt like a little winter escape right in the city. 

Their small plates were actual magic; creative, beautifully presented and packed with flavour. The staff were also very welcoming and attentive, which made the whole evening feel relaxed and genuinely special. 

 

View this post on Instagram

 

A post shared by Upper Union (@upperunion_restaurant)

Lichelle May, Food Editor 

De Eetkamer, Stellenbosch 

My top restaurant this winter must be De Eetkamer in Stellenbosch. The atmosphere was incredible and we were treated with so much love and kindness by the owner and staff. Not to mention the food, which was incredible. I can hardly choose, but if I had to, I’d say my absolute favourites were the Japanese milk bun with whipped biltong butter (to die for, I mean who does not love bread and butter?). Then the mussel and nduja butter flatbread as well as the line fish tartare with fermented garlic honey, chilli crunch and sourdough. Chef’s kiss!  

 

View this post on Instagram

 

A post shared by MyKitchen (@mykitchen_mag)

Gaynor Siljeur, Content Creator 

Hacienda, Cape Town 

Hacienda is the cozy (and seriously delicious) winter escape I didn’t know I needed. The dishes are packed with bold, smoky flavours but it’s the moody interior and dim lighting that really seal the deal for me, creating an intimate vibe that’s made for date night. If you go, don’t even think about skipping the Corte Duro – a 10-hour braised adobo brisket with rich beef mole, creamy corn purée, ancho honey and crispy papa asada. It’s the kind of dish that makes you want to pause after every bite and say, “Wait… how is this so good?” 

 

View this post on Instagram

 

A post shared by Hacienda Cape Town (@hacienda_sa)

Shantel Peskin, Account Manager

Iron Steak and Bar

The lighting inside Iron Steak and Bar creates a cosy and relaxed vibe, yet lively energy remains.  The steak was fantastic; it was cooked exactly how I liked it, and the salad on the side perfectly matched it. I have to say, I was pleasantly surprised by the popcorn prepared in wagyu beef oil – absolutely delicious!

 

View this post on Instagram

 

A post shared by Iron Steak and Bar Restaurant (@ironsteaksa)

Photography: Instagram

The post The MK team’s favourite restaurants this winter  appeared first on MyKitchen.

There are so many facets to Lebanese cuisine, so we sat down with chef Clara Bubenzer from The Lebanese Bakery for a basic introduction to the must-tries and must-tastes to get acquainted with it.  

The ingredients  

For Chef Clara, Lebanese cuisine rests on fresh ingredients of quality. It has an honest style, meaning there is minimal cooking, so ingredients have to be able to stand tall with minimal intervention, she explains. Besides that, these are some pantry staples she recommends:  

• Olive oil: I personally prefer a strong, grassy olive oil that announces itself. It’s something you shouldn’t skimp on. 
• Spices: Rather buy less of a spice more often. They are essential. Spices lose their punchiness over time, so rather chuck them since they’re cheap. 
• Garlic 
• Sumac: This spice has a tart, citrusy flavour and is made of the ground red berries of the sumac plant. 
• Pomegranate molasses: This is a key flavour that’s hard to replicate, so get a small bottle to start off with.
• Za’atar: A spice mix of dried oregano, thyme, sumac and toasted sesame seeds. 

Making a mezze spread 

A good spread should have a variety of dips, some meat options and definitely breads to scoop it all up. Serve in small bowls and plates to pass around- its really suited to any occasion. This is Clara’s ideal spread:  

• Hummus: It’s delicious as is but is also a blank canvas that can be coloured in with tasty things such as chilli oil, roasted chickpeas or roasted veg on top.  
• Tzatziki: This is familiar and a crowd-pleaser. 
• Good olives: I prefer them not to be pitted. Maybe I’m old-school, but they feel overprocessed otherwise. Serve them along with tomatoes and sliced cucumber. 
• Falafel: A deep-fried ball of ground chickpeas, herbs and spices. 
• Kofta: Meatballs with herbs, spices and garlic. 
• Steak: Sliced thinly, drizzled with zhoug (a fresh sauce of parsley, coriander, green chilli and spices) or topped with roasted peppers and a drizzle of olive oil. 
• Dolma: These are vine leaves stuffed with aromatic rice, tomatoes, herbs and pomegranate molasses. 
• Fried halloumi: A salty, squeaky cheese. 

Lebanese breads  

The Lebanese Bakery makes four types of bread: 

• Pita: soft, pillowy bread ideal for stuffing. 
• Ka’ak: an oval-shaped bread with a hole through one end.
• Saj: a flatbread used to make wraps or shawarma. 
• Pide: a fermented bun scattered with black sesame seeds. 

Sweet treats  

These are Clara’s must-trys:  

• Baklava, of course!: There are so many more varieties than you can imagine. Try them all to find the flavour profile you love. Clara’s choice is rose water, lemon sugar syrup and orange blossom water. 
• Ma’amoul: Like a melting moment but stuffed with dates or walnuts. Made with a beautiful special cookie shaper.
• Mahalabia: A milk pudding flavoured with rose water and cardamom (a bit like a vegetarian panna cotta). 

Delicious drinks  

Special drinks offering unique flavours:  

• Hibiscus tea: Not made from the flower you’re likely thinking of! It’s made from the calyxes (the leaves protecting the petals when it is still a bud) belonging to another type of hibiscus: the roselle. These are dried and steeped in water to make the tea. 
• Turkish coffee: The incredibly fine coffee powder also contains cardamom. It is made in a rakwa (a special stainless-steel pot), which is slowly heated as it sits in warmed sand. The grounds sink to the bottom and is ready to be served once boiling. It is served in special cups and sipped. 
• Laban: A drink often used to break the fast-during Ramadaan, it’s a Lebanese favourite made by blending yoghurt, mint leaves, ice and a pinch of salt. 

The secret to tender falafel  

Clara can’t put her finger on why their falafel is foolproof. They are just never dry. She walks us through their process:  

1. Soak the chickpeas overnight in water and bicarbonate of soda to soften the chickpea skin.  
2. Put them through a mincer with the garlic, onion and spices.  
3. The salt draws out a lot of liquid from the onions, so the mixture needs to be wrung out.  
4. Add a bit of bicarb and cornflour.  
5. Form them into balls and deep-fry in oil that’s reached 180°C. 

By: Christi Nortier
Photography by: Clare Gunn, Her Heiness, Getty images
Text courtesy of MyKitchen magazine 

The post How the Lebanese Bakery builds a mezze spread appeared first on MyKitchen.

This summer, take a trip to Zandvliet Wine Farm and enjoy sipping on their signature Cape citrus G&Ts, or simply make them at home!

MAKES 1 // COOKING TIME 25 min

INGREDIENTS
250 g sugar
Peels from 2–3 ClemenGolds
½ cup lime juice
½ cup water
50 ml ClemenGold Gin
1 tbsp lime juice
50 ml orange iced tea
3 dashes orange bitters

METHOD
1. Add the sugar, peels, lime juice and water to a pot and simmer until the sugar dissolves.
2. Bring to the boil and then simmer until syrupy. Strain.
3. Add the remaining ingredients and 2 tsp syrup to a cocktail shaker filled with ice.
4. Serve in a lowball glass filled with ice. Garnish with thyme and dried ClemenGold rings.

Recipe: Toinette du Toit
Styling: Kate Turner
Photography: Samantha Pinto // HMimages.co.za

Love a good G&T? Try these refreshing grapefruit and thyme G&Ts too!

The post Cape citrus G&Ts with naartjie gin appeared first on MyKitchen.

Good news everyone! There’s still plenty of time for you to taste one (or all!) of the 24 new flavours at Cape Town’s own Unframed Ice Cream.

By Roxy Greeff

Unframed Ice Cream is acclaimed and recognised locally and internationally for their artisanal approach to creating the perfectly textured scoop, and are particularly famous for their vegan offerings. 20 or the 24 new flavours include vegan offerings, many of these flavours including dairy versions as well.

Take your pick from one of our personal favourites below:
1. Passion fruit
2. Hazelnut
3. Almond
4. Pistachio
5. Mango passion fruit cayenne pepper sorbet
6. Pineapple red pepper lime sorbet
7. Chocolate passion fruit
8. Mango kalamansi sorbet
9. Lychee
10. Avocado, green apple and lime sorbet
11. Kefir amarena
12. Honey
13. Raspberry beetroot sorbet
14. Apricot bergamot sorbet
15. Strawberry celery sorbet
16. Zesty lemon
17. Chocolate tahini
18. Caramel miso
19. Coffee
20. Caramel
21. Black currant

If you love classic flavours, Unframed still has you covered with favourites such as strawberry sorbet and chocolate and vanilla ice cream, all available in dairy and vegan versions. They also offer a range of signature exotic artisan flavours like vegan beetroot, chocolate and ginger ice cream and caramelised banana dairy ice cream.

Visit their store or treat yourself to a pint-sized delivery of your favourite flavour from Uber Eats!

THE DETAILS

When: 10 AM – 10 PM, daily
Where: 45C Kloof St, Gardens, Cape Town, 8001 / V&A Food Market, Dock Rd, V & A Waterfront, Cape Town, 8001
Website: unframed.co.za

The post Have you tasted one of Unframed Ice Cream’s new 24 flavours yet? appeared first on MyKitchen.

By now you’ve heard of the exciting and delicious event coming to Cape Town for the first time ever, The Dessert Expo! Being the first of it’s kind in South Africa, you definitely don’t want to miss the opportunity to taste, learn about and explore all the decadent treats that will be on show. In case you aren’t sure what to expect, here’s a little breakdown of what will be in store.

By Taryn Wilson

With hoards of space at the Greenpoint Stadium, The Dessert Expo will be divided into 7 dessert-themed sections each specifically centred around a certain treat or theme. Let the little ones to learn about home baking in the Little Pasterie Workshops section, discover a taste for dessert and wine pairing in the Dessert & Dessert Wine Pairing Lounge, and enjoy some yummy treats and tea with the Dessert High Tea Experience. Find healthy options at the Skinny Delights Workshop Experience, bring out your inner baker at the Masterclasses/Workshops/Chef’s Theatre, or just enjoy a stroll through the Artisan Dessert Market. No matter your preference, The Dessert Expo will be showcasing it!

There will also be an immense variety of delicious baked, cooked, frozen and quality treats available to sample and purchase. But what kind of goods can you expect? The Dessert Expo has a long (and drool-worthy) list of the desserts you can expect to indulge in:

– Biscuits or cookies
– Cakes
– Chocolates and candies
– Custards and puddings
– Deep-fried desserts
– Frozen desserts
– Jellied desserts
– Pastries
– Pies, cobblers, and clafoutis
– Sweet soups
– Dessert wines
– Coffee
– Cheeses & Nuts
– Fruit
– Jams
– Dessert wine & liqueur

Besides being able to try all the treats, you’ll discover brands, restaurants and bakeries that you never knew existed, and will definitely head to in the future for more sweet treats. Avid dessert enthusiasts will find the best in dessert trends, ideas and recipes to take home, while also walking away with new skills from workshops hosted by celebrity chefs and industry specialists (find out who here).

Image: Unsplash

The post What to expect at The Dessert Expo this weekend appeared first on MyKitchen.

The Dessert Expo is excited to announce that three of South Africa’s top food and baking bloggers will be sharing their recipes, tricks & tips over the expo weekend. In no particular order, we would like to introduce to you:

KATELYN ALLEGRA – TheKateTin.com

Katelyn Allegra is a food stylist, food photographer and recipe developer with over 10 years of experience in television and magazines.

Her baking and dessert blog, TheKateTin.com, has won Best Food Blog in South Africa for the last 3 years and has been featured on BuzzFeed, Fine Dining Lovers and in a host of local South African print and online publications. After studying to be a professional pastry chef at the Institute of Culinary Arts in Stellenbosch, Katelyn worked in restaurants and hotels before becoming Top Billing’s food editor.

Her journey in print and television continued on the Expresso Breakfast Show where she became well-known for her insatiable sweet tooth and creating recipes that are accessible to all who her share her obsession with baking. Katelyn lives in Cape Town with her chocolate-maker husband.

CLAIRE WINSTANELY – Good Looking & Cooking

After training at the SA Chefs Academy, Claire worked as a pastry chef in Hong Kong for 5 years before returning to SA to work as a food stylist at The Expresso Show and then moved on to host the cooking segments on the Afternoon Express show. She then left the TV world for the digital one and started the first YouTube cooking show in South Africa called ‘Good Looking and Cooking’. She now works as a full-time freelance food stylist and recipe developer with the sole mission of making food look utterly delectable.

ASTRID FIELD – The Sweet Rebellion

Astrid is a food scientist, food stylist and recipe developer living in Cape Town. Her blog, The Sweet Rebellion, has been nominated for the Saveur Best Baking and Sweets Blog 2018 and is the only South African blog to make it to the finals.

After completing a degree in Food Science, Astrid worked in a flavour laboratory for several years.

In 2013 Astrid was diagnosed with MS. She left the commercial food industry but missed the creative aspect of developing products. This combined with her incurable dessert addiction led her to start a blog documenting her baking experiments. The Sweet Rebellion is all about unapologetically sweet, decadent treats. The recipes vary from simple to showstopper – there is something sweet for any baker.

To keep updated on the schedule of events, follow The Dessert Expo on Instagram (@dessertexposa) or click here to like their Facebook page.

The post 3 of SA’s top food bloggers will be heading the demos at The Dessert Expo in Cape Town appeared first on MyKitchen.