Wel­come

Gourmet (South Africa) - - EDITOR’S LETTER -

is the sea­son of mul­ti­task­ing. It’s that time when you’re ei­ther plan­ning and pack­ing for a trip, en­ter­tain­ing pool­side, throwing a cock­tail party or dress­ing up to eat out. The in-laws are stay­ing over, the ice ma­chine is work­ing over­time and you’re jug­gling out­sourc­ing the kids and man­ag­ing the house guests. That’s where we come in.

Turn to Get­ting Graphic on page 70 and get your hol­i­day bak­ing done ahead of the pack. here, you’ll find bis­cuits of ev­ery shape, colour and tex­ture in­spired by na­ture. dou­ble up on the recipes and make your own gifts, as well as pro­vid­ing teatime treats for the fam­ily for weeks to come. In fact, na­ture is big right now. and when it comes to food, ge­og­ra­phy is the new his­tory – see Palate on page 11.

In Sum­mer Grilling: Sea to Ta­ble to Grill on page 80 we pro­vide the ul­ti­mate guide to do­ing seafood on the braai, whether it’s cray­fish, squid or whole fish. not only is seafood quick to cook, pro­vid­ing near-in­stant sat­is­fac­tion to starv­ing guests, but it’s also healthy and tasty.

In keep­ing with this al­fresco at­ti­tude, Sum­mer Breeze on page 58 will help you re­tain your sang-froid and have you cook­ing out­side or on the hob with in­spir­ing recipes by sy­bil Kapoor. her Tomato ‘sum­mer Pud­ding’ is the clever­est recipe I have seen for a while and by far my favourite dish in this is­sue. It’s a gaz­pa­cho-in­spired savoury take on the clas­sic berry sum­mer pud­ding and has the added bonus of ad­vance prepa­ra­tion.

With a lit­tle help from us, you’ll be a pro­fes­sional jug­gler be­fore sum­mer has even be­gun.

Fol­low us on

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