That is the question on Deeghuys’ lips. Proudly South Africa and a global pioneer in frozen convenience baking, Deeghuys is launching a competition this year in search of South Africa’s Milk Tart Champion. The winner will be treated to naming rights and royalties with their milk tart being sold in Deeghuys stores countrywide.

By Jana du Plessis

It is the launch of the cookbook, The South African Milk Tart Collection, by brother-sister duo Callie Maritz & Mari-Louis Guy that inspired the competition. The book consists of recipes to suit any taste or occasion, with additions like naartjie, peach leaves, caramel and of course, the traditional cinnamon flavour. Where and how the traditional version originated is slightly obscure, but some guesses go to the Dutch who brought cinnamon down via the Dutch East India Company establishment in Cape Town and the abundance of fresh dairy available from the Cape Colony farms. A marriage between the two ingredients was inevitable and the delicious, custard-y dessert was born.

The mission of the Deeghuys franchise is to enable everyone to enjoy top-quality, freshly baked goods in the comfort of their homes with an emphasis on dough-based, frozen foods. And having a milk tart in the oven any time you crave that sweet, nostalgic smell is top-quality catering at its best!

For those interested in entering the competition, head to the Deeghuys website by the 21st of February to complete the entry form. The top 20 recipes will be chosen and the participants will be asked to partake in the semi-finals which will be a two-part event held in Pretoria and Cape Town on the 25th of February with 10 semi-finalists in each region who will be required to bring their tarts for tasting. Four finalists will then be invited to a black tie bake-off to be held in Cape Town on the 16th of March where the winner will be decided upon.

The post Are you South Africa’s next Milk Tart Champion? appeared first on MyKitchen.

From MasterChef to opening her own business, Lungi Nhlanhla is taking the foodie world by storm. When the youngest contestant on MasterChef SA made it to the finals, we paid attention. Then we watched as she took on the daunting role of food editor for Drum. Now, she is combining her love of food, writing and events management, in her own bespoke culinary business and blog, Lungi’s Corner.

MK: What do you love most about food?
Lungi: South Africa has so many diverse and distinct cultures, each with a deep history and a different approach to food. I think we should be exploring what we have to offer on home soil before looking for inspiration elsewhere. Some of our best chefs are doing just that: modernising traditional recipes and ingredients; fusing cultures while respecting our culinary heritage. Food is a great way for us to learn about each other. When you learn a recipe, you’re not just learning about a cuisine, but about the people that make and enjoy the dish, as well as their cultural context. Every dish has a story.

MK: What’s hot on the local food scene?
Lungi: Forget curly kale, local greens (like morogo, imfino and imbuya) are all the rage. There is also a renewed emphasis on reinventing simple ingredients. Take pap (which I think should be our national dish): you can turn it into anything, from polenta to pizza. But my favourite way to eat it
is the way my family taught me: with chicken stock, herbs, sweetcorn, onions and butter.

MK: Any trends we should know about?
Lungi: People want fine dining at home. We want the luxury of good food, but in
the comfort of our homes – it’s a fun challenge! I’m a huge fan of salad, but nothing is more off-putting than a bland one. You can turn a bed of leaves into something spectacular just by adding fruit (I love pears and plums).

FOLLOW HER
Website: lungiscorner.co.za
Facebook: Lungi’s Corner
Twitter: @LungisCorner
Instagram: @lungiscorner

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