We get into the fes­tive spirit with one of our favourite bak­ing bon vi­vants (and the artiste be­hind this is­sue’s gor­geous cover cake)


The bo­da­cious baker who never fails to amaze, Kate­lyn Al­le­gra takes cen­tre stage

TREND FORE­CASTI hope bak­ing with an­cient grains and flours like ka­mut and spelt will be­come more main­stream in 2019. These grains have so much flavour and nutri­tional value, and they can be used in ev­ery­thing from puff pas­try to cakes (and breads, like the one I made in “This Month We Love” on page 98).

MY FES­TIVE BUB­BLY OF CHOICE IS…My ab­so­lute favourite, Krone. And be­cause they do a vin­tage re­lease ev­ery year, I’m go­ing to crack open a 2002 bot­tle come De­cem­ber.

MEDITER­RANEAN MAGICMy hus­band is from Si­cily and, when­ever we go there, I live my best life. I be­lieve it should be on any foodie’s bucket list.

THE MOST DE­CEP­TIVELY EASY BAKE IS...Bread – it’s all in the proof­ing (where the best you can do is… noth­ing).

LO­CAL IN­SPI­RA­TIONI just love the play­ful­ness of chef and restau­ra­teur Peter Tem­pel­hoff’s food. He con­stantly sur­prises me.

CHILD­HOOD ME­MORIES My par­ents gave me a set of mea­sur­ing cups and spoons for Christ­mas when I was 6 years old. The mo­ment I used them, I was ob­sessed with bak­ing.

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