SEE! A FARM IN MY HEART
From the yard to the pantry and the table…

By Emilia le Roux and François Smuts

‘A Farm in My Heart’ is one of those very special books. Treasured memories, which touch the heart. Homely recipes from a family farm, passed down through generations and still bringing pleasure to the De Rust table. 

OVERTURE THE GEM OF HIDDEN VALLEY

With Bertus Basson

Overture is the brain child of Bertus Basson and Craig Cormack, perched overlooking the incomparable vistas of Hidden Valley in Stellenbosch. An airy, welcoming restaurant where Bertus wields his baton with utter precision, meticulous presentation and superlative taste. Here his focus is on the lighter style of pork, an ingredient that happens to be his passion. 

TO MARKET… TO MARKET…

Stellenbosch Fresh Goods Market

Stellenbosch’s bountiful and inviting organic, slow food  market, held every Saturday beckons. A cornucopia of your favourite things are on the tables; cheeses, honey, dried figs, charcuterie, breads, choice pastries, wine and dishes on the ready for the week ahead. Fill your capacious basket and head for home.

CHARLOTTE HUNT

An evergreen cook for all seasons!

After many years of lauding and applauding the cult of ‘the chef’, it does appear timely that there is the return of ‘the cook’. The undervalued angel of the kitchen that cooks divinely and whose dishes, prepared with loving hands, we wish to return to again and again. Charlotte Hunt is one of those angels! 

CHEESE TO CHERISH

With Leslie Back

The allure of cheese knows no boundaries. Whether dense, robust, strong and down to earth, creamy, delicate as a breeze, richly delicious or patrician and elegant. Cheese is a heavenly food to be cosseted, debated and deeply appreciated for the marvel it is and the intense pleasure it gives.

SEE! HONEYMOONS

Bold, colourful tastes and flavours of a honeymoon table.

Enjoy Pumpkin Tagine, Butternut Lasagna, Stuffed Quails, Savarins, Strawberry Cheesecake and delectable Honeymoon Lemon Cake. 

FEAST OF FLAVOURS - From the French Kitchen

A Step-by-Step Culinary Adventure with Elsa Van der Nest

Enjoy the second of a step-by-step two part series from Elsa’s FEAST OF FLAVOURS. We have chosen Pumpkin Soup, rich and comforting, a typical French Salad with bacon and crisp croutons, a wonderful Stuffed Squid with a tangy tomato sauce, Veal Chops reminiscent of Normandy with scented apples and a stunning Chocolate Cake that will become one of your signature dishes.

SEE UNDER AN AFRICAN SKY! MOUNT NELSON HOTEL

A Showcook Production

Rooted in a grand colonial tradition, the Mount Nelson today has an impressive, gracious presence and looks forward to a dynamic future.

RECIPES! UNDER AN AFRICAN SKY

Roasted Linefish on  Mussel Chowder with Lemon Risotto and Swiss Chard, Sprinbok Pie and Praline Ice Cream. 

THE COOL LUNCHBOX

By Sandy Harper

Packed lunches aren’t a new concept. They have been around for centuries - when men and women went out to work in the fields, a billycan or other suitable container was filled with the previous night’s leftovers and tied securely with a napkin to keep the food warm. Those days may be long gone, but the need for packed lunches has remained.