WIN­TER WON­DER­LAND

CRISP SKIES, RAIN­BOW-COLOURED ROOT VEG­ETA­BLES, STICKY GIN­GER PUD­DING, GOOD COM­PANY AND EASYDRINKING WINE SET THE SCENE FOR A MEAL AT PAUL AND AN­NAL­IZE SAINS­BURY’S HOME IN CAPE TOWN

Gourmet (South Africa) - - CONTENTS - TEXT BERNADETTE LE ROUX PHO­TO­GRAPHS MICKY HOYLE

Amore ideal part­ner­ship could not have been orches­trated. He with or­gan­i­sa­tional and peo­ple skills sur­pass­ing the most suc­cess­ful com­peti­tors in the events field; she with a deep-seated love of food and re­fined tal­ent in the cater­ing in­dus­try. An in­vi­ta­tion to the Sains­burys’ home for lunch is a golden ticket, guar­an­teed to de­liver on many fronts: wine is cu­rated by Paul; the ta­ble is be­decked with mosses and pot­ted herbs, from Petals Flow­ers, glass plates and French cut­lery – the kind of set­ting where a gar­den nymph wouldn’t feel out of place; even the food is ethe­real, from the first bite of ten­der chicken roulade with date sauce to a baked gin­ger pud­ding, its stick­i­ness off­set by the crunch of caramelised pop­corn.

And yet it’s not what one would ex­pect. There’s colour, mad­ness and a con­vivial chaos to it all. ‘Our house al­ways looks like this,’ says Paul, in­di­cat­ing towards the open kitchen strewn with the de­tri­tus that comes with a con­stant flow of guests. There are open cup­boards filled with bits and pieces of cut­lery, plat­ters galore and plates in ev­ery shape and size. The kitchen counter is a study in the cross-pol­li­na­tion of a lunch in progress, last night’s din­ner (a heav­enly look­ing chicken pie with a golden crust) ready for the next taker, a col­lec­tion of jars filled with bis­cuits and nougat, and a plate of iced cup­cakes for the kids, Mia and Jemma.

‘I’m ac­tu­ally very or­gan­ised,’ says Paul. And so he is. Event pro­ducer and owner of Ven­turescapes, his work­ing life re­volves around con­cep­tu­al­is­ing out­door ex­pe­ri­ences that in­volve de­tailed plan­ning for A-list clients. While Paul spends a lot

of his time trav­el­ling, an­nal­ize runs her own suc­cess­ful food busi­ness, es­coffier Cater­ing, and has cooked for the likes of oprah Win­frey, nel­son Man­dela and Bri­tish roy­alty. ‘I think I may have been Marie antoinette in a past life,’ says an­nal­ize who is at the fore­front of haute cui­sine. Just as the lunch guests are leav­ing, the kids tum­ble in from school. ‘What’s there to eat?’ Mia asks Paul. an­nal­ize hollers from the court­yard: ‘Let them eat cake!’ Ven­turescapes

ven­turescapes.co.za; Es­coffier Cater­ing es­coffier.co.za

‘An in­vi­ta­tion to the Sains­burys’ home for lunch is a golden ticket’

CLOCK­WISE FROM LEFT Lunch guests: (clock­wise from left) Lau­ren Searll, Brett Blythe, Anne Dear­na­ley, Wayne and Nino Naidoo, Ge­orge Dear­na­ley, An­nal­ize and Paul Sains­bury, and Hilda and Hardie van Schalk­wyk; host­ess An­nal­ize Sains­bury;...

Chicken Roulade with Creamy Date Sauce and Pump­kin Frit­ters OP­PO­SITE PAGE An­nal­ize Sains­bury set­ting the scene

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