Food

field office

if you’re in the cape town area code make sure to pop into field office, a new coffee shop / design museum / art gallery/ your office away from your office / your boardroom away from your boardroom. the brain child of designers pedersen + lennard, the space caters for people looking for a place to be inspired, have some good eats (gourmet sarmies & cakes) and drink some great coffee. you can find them on barrack street (beteween buitenkant & harrington) … also follow them on twitter and on facebook. all photographs belong to field office.

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i ate a lot of cheese

i can get by in a foreign city on very little – and paris is no exception. i’m talking food, here. give me a baguette and some cheese and i’m pretty much good to go the entire day. actually, give me bread and cheese just in general and i’m good to go – forever.

the first thing people usually say when they talk about paris is, “it’s so expensive!” maybe, if you eat out all the time and really treat yourself – sure. but if you’re on a budget i find it the same as any other city, if not cheaper. you can buy a baguette for around a euro (let’s say about 10 ZAR) and the same goes for anything you want to put on it. plus the markets are great for food shopping, obviously.

(those are giant balls of cheese, by the way)

of course there’s nothing like actually sitting at a sidewalk café in paris. just stick to drinks… and linger over them.

if you want to splash out a bit, go to montmartre and visit aux bons vins – i had the best white wine i have ever tasted there (i also said this a number of times during lunch) and the food was superb.

also, i didn’t buy any macarons (sacrilege! sacrebleu! etc!) it was my last day in paris and i had just checked my credit card balance (thanks to clothes shopping, not food) when i stumbled upon a ladureé in st germain. went in, appreciated all the goodies, watched the parisians buying giant boxes of the tiny pastel macarons, saw the prices, walked out.

see more of paris at my flickr

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homemade is best

swedish stylist evalina bratell did an exquisite job styling the ingredients for the recipes in ikea’s new baking book homemade is best. as is the case with all things visually amazing, i would like giant prints please.

as seen via almost every single design blog on the internet.

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AmaZink

i’ve been meaning to tell you about a local restaurant i visited recently with some friends during the world cup, we went to watch the (heartbreaking) ghana / uruguay match there and it was awesome. amazink eatery is in kayamandi, stellenbosch and they serve yummy braai food such as generous portions of pap & wors (which i had, accompanied by delicious chakalaka and creamed spinach) and other typically south african meals. the place was packed, the vibe was great, the food was tasty, i had too many beers and when it was all over my friends and i were sold. next time you’re in stellenbosch make sure you pay them a visit.

all images from amazink

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homemade nutella

wow, so jessica and i finally had the chance to try another little recipe for our food series. this time something sweet – homemade nutella. the pics alone will show you how ridiculously easy this is to make, at a fraction of the price of real nutella … and it’s actually tastier (in my opinion)

you’ll need a bar of your preferred chocolate – obviously the better the chocolate the nicer your nutella is going to be. the slab of beacon served us well, but i can imagine that using lindt would be delectable…

150 grams hazelnuts:

1/2 cup of icing sugar:

1/4 cup of cocoa powder:

a couple of teaspoons of vegetable oil:

that’s all you need! now, roast the hazelnuts in a hot oven. jessica used her pizza oven, but just use a conventional oven, i’d say 180°c / 350°f – and keep an eye on it. when they start browning, take them out.

mmm perfectly roasted hazelnuts…

in the meantime, melt your chocolate using a double boiler or simply a bowl on top of a pot of boiling water – on low heat. the chocolate has to melt slowly to prevent becoming lumpy or grainy.

mmm perfectly melting chocolate…

while the chocolate is melting pop your hazelnuts into a food processor (note: a food processor, not a blender)

grind away until the nuts become a bit buttery but still chunky:

add all the dry ingredients and the completely melted chocolate:

if your food processor is broken, just jimmy it with a knife….

please also notice the incredibly ironic red dot design award sticker on this faulty piece of machinery

so, you’ll want to blend away until the mix is as smooth as possible – this will probably take around 15 minutes. add in a teaspoon or two of the vegetable oil while it’s going…. you won’t get it as smooth as real nutella unless you have an industrial blender.

when you’re satisfied with the smoothness let the mixture set for about an hour (put it in the fridge if you like)

… and serve with a freshly baked croissant or just eat it on it’s own …

mmmm NUTELLA!

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buttermilk fried chicken

for the first installment of our food series, jess wanted to try a buttermilk fried chicken recipe that didn’t smack of KFC. this isn’t the usual fare at nook, which is probably one of the reasons it was so appealing to make, plus it was a perfect sunny saturday and we had cold beers in the fridge. what goes best with cold beers? fried chicken. you’ll need:

the brine is in order to prep the chicken. bring all the ingredients to the boil and then let it cool down. soak the chicken overnight (12 hours) and then rinse the pieces under water, otherwise the meat will be too salty. basically the brine just makes the chicken super tender (and boy does it turn out tender…)

now prep your coating – mix all the dry ingredients together (flour, spice, paprika) and divide into two bowls.

pour the buttermilk into another bowl.

from here it’s super simple, dip the chicken into flour bowl 1, then buttermilk, then flour bowl 2…

place the battered pieces on a tray lined with baking paper, thusly:

heat your oil so long, to 160 C / 320 F

when the oil is ready place your first piece of chicken in (sizzle sizzle)

turn the pieces every now and then

you can put a few pieces in at a time, enough to sit comfortably in the pot. frying time is 10-12 minutes…

mmm perfectly crispy fried chicken

let them chill on a cooling tray for a few minutes

garnish with your favourite herbs – jess quick fried some fresh marjoram

nom nom nom!

serve with locally brewed beer, crisp white wine & a simple green salad

perfect…

bon appetito…

ps: this was much  much better than KFC, obviously.

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