ANY TIME I S A G O O D TIME
My fantasy Sunday lunch:
I love long lazy Sunday lunches, preferably on a hot summer’s day close to, or on the water. Sunday afternoons are good because it can be totally chilled or you can go crazy and still be in bed by 9pm and ready to rock ’n’ roll on Monday morning!
Guests I would invite:
1. Helen Mirren — she is an amazing actress/artist, and I think she’s fabulous! I admire her opinions and the fact that she is notorious for being frank and uncensored and speaks her mind. 2. Trevor Noah — because he really makes me laugh, and I love him. I appreciate his sense of humour and the way he makes light of sensitive or controversial subjects. He’s the spirit of the new South Africa. I think any party with him will be a hoot! 3. Eckhart Tolle — he says so little but it means so much — fuels my spirit. 4. Jan Hendrik — I admire and love that he celebrates our South African culture, with so much flair and creativity at his Michelin restaurant, with focus and determination.
What we'd talk about:
Anything and everything, and laugh about it! With that guest list controversial topics of all things in life, photography, food, art, politics will fire up spicy debate, which will turn into hilarious laughter and get a bit loud, especially me after a glass of champagne.
Who else would be there?
Markus my husband as he makes a great sous chef and loves complex conversation. My sister Thelma and her partner Willouw, because they make any party come alive. My friends Nicki and Charlotte and their partners who all appreciate good food and great company.
Where would the lunch take place?
On our deck at our house on Knysna’s Thesen Island overlooking the water on a beautiful sunny Sunday afternoon. The food will be decor on the table. The view of the lagoon over the hills and the setting sun will be enough of a feast for the senses. with Chef Liezie Mulder Breaking bread is the perfect way to start a meal ...
My new favourite bread is the île de païn fougasse, which is a flatbread with coarse sea salt and olive oil, with a generous crust, biggish holes and a soft interior. It is a very versatile bread and a perfect addition to any meal. I would serve it whole, and the guests just tear off pieces to mop up or dip. Or turn them into a postmodern braaibroodjie.
On the menu will be:
These three dishes are fun and uncomplicated and best of all they can partly be made ahead of time with minimal finishing off on the day of the party as I definitely don’t want to spend the day in the kitchen, and want to be where the action is! The duck-liver pate with cherry jelly is a winner any time of the day and the perfect beginning to a Sunday lunch with torn-off pieces of crispy fougasse. Pear and pearl onion tart — multiple layers of flavours , but light, flaky and delicious. Chocolate tart — I like chocolate, dark chocolate, and this is my favourite dessert in my new cookbook and is on the current menu on ile de pain. Simply decadent and delicious.
And the drinks?
Champagne for sure, my newest sparkle is Louis Roederer Brut Premier. I can drink this all day. With the duck pate — Chamonix Feldspar pinot noir. With the pear tart — Rijk’s Private Cellar chenin blanc and with the chocolate tart, back to champagne.
Sweet endings ....
Would definitely be salted caramels, addictive mouthfuls of caramel dipped in chocolate, dusted in fine cocoa powder and a hint of sea salt. Oh, and a glass of grappa from Wilderer.
Who would do the washing up?
Definitely not me! I hate doing the dishes! Markus and Eckhart may just disappear to take care of that task as an excuse to talk more about the meaning of life.