Category The Food Crew

First Naturals Beauty Open House for 2016 – in Harfield Village

You all know of my love affair with the Naturals Beauty range. I personally use their products and I am an agent in the Southern Suburbs for Naturals Beauty. I hosted my first Naturals Beauty Open House in November 2009!
I’m hosting my first Naturals Beauty Open House for 2016 on Tuesday, 9 February at my Harfield Village house and would love you to join me. It’s the perfect opportunity for buying beautiful body and skin care pamper gifts and beauty essentials for yourself, and supporting a home-grown local business in doing so.
Please email me to RSVP on joanne@thefoodcrew.co.za for the address details. Also email me to request a direct price list from me, I am happy to deliver any orders (or arrange collection) if you are unable to make it on the 9th.
If you are near Harfield Vil...
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Harfield Village Carnival

 

I live in a gorgeous little village near Claremont, Cape Town.  Harfield Village has a fabulous community vibe, and we are lucky enough to be surrounded by children’s parks and owner run restaurants.  It is a very special place and I’m honoured to call it home.

Every year we host the Harfield Village Carnival in Second Avenue, and invite people to come and meet, shop, eat and party in our beautiful village.  Next year’s event will be held on Saturday 28 March 2015.  We invite you to come and share our village life for the day (and well into the evening).  Along with entertainment for the kids, a variety of market stalls, the local restaurants putting on a show and general fun in the sun, we run a raffle every year to raise funds for our community...

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Ticket Giveaway! It’s The Final Count Down til this year’s Cape Town Festival of Beer!

A year ago we did a ticket giveaway for The Festival of Beer, and now It’s the Final Count Down to Cape Town’s biggest beer event – in just one week’s time the Cape Town Festival of Beer returns for the 5th time.  The venue is Hamilton’s Rugby Club, near the Green Point Stadium and this event is one that foodies and beeries alike should not miss.  We are lucky enough to have been given a double ticket to giveaway to one lucky blog reader, read on to find out how to win this prize worth R300.

Where can you taste over 200 beers from a selection of local and international mega and micro-brewers? At the Cape Town Festival of Beer of course!  The best thing is that all of the beers which you taste are available commercially, so you don’t have to wait until next year’s Festival of Beer be...

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Lemon Mousse Recipe – Happy Birthday Joy!

A few months ago I did a drop off dinner for a Jewish client, Joy.  Since then she has begged me for the recipe for the dessert.  As anyone who visits my blog can tell, I am a very sporadic blogger – as much as I love writing and sharing, I suffer from major overthinking and by the time I have something to write about, I’ve moved on to the next thing.  Today is Joy’s birthday, so I’m not going to ignore her request any longer and finally I’m sharing the recipe.  Thank you for being so patient Joy!

The main course was roast lamb and veg, and Joy requested a light dessert to follow it.  She suggested a lemon mousse, which would go down well after a rich meal.  Being for a Jewish client, I could not mix meat and dairy in the meal and I searched the internet for non-dairy mousses...

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Bruce Robertson’s ship sails all too soon – a tribute

Wow. My heart is unexpectedly heavy today.  My work list remains pretty much untouched, everything seems a little more trivial. Cape Town and South Africa lost a legendary Chef this morning.  I lost a friend.

Absent-minded, barely focussing on anything in particular, I scrolled down my Facebook news feed earlier today…  it caught my eye:  “It is a very sad day today. Chef Bruce passed away this morning…” My immediate reaction – No, this cannot be true, is this some kind of sick joke by someone who has hacked the page? A status message from Pete de Bruin of The Foodbarn confirmed the tragic truth that Bruce had indeed left us. 

I didn’t know Bruce as a chef.  I knew he was a chef, because he emanated the essence of chefness that only top chefs enjoy...

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5 Minutes with SA celebrity chef Jenny Morris – before she goes to jail tomorrow!

BREAKING NEWS!!  One of my long-time culinary heroes is off to jail tomorrow.  Thank goodness I already have her carrot cake recipe!  The details of Jenny Morris’s arrest are sketchy… but bail is set at R20 000 and she is appealing to the public (that’s you and me) to help her raise this amount.  I have it on good authority that all the money raised for her bail is going to The Sunflower Fund, a charity that does incredible work in registering bone marrow stem cell donors in South Africa.

On hearing about the imminent jail term, I asked Jenny a few questions – read on to find out what potentially might be the dish which is the key to this culinary icon’s heart.

From what time will you be jailed on 20 September 2014, and can people visit you in the Cape Quarter to offer cash donat...

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Discover Miele – Gluten Free Pancakes with Berry infused Greek Yoghurt

Today is 47 days before Easter, and I know that because this morning I woke up and wondered what Shrove Tuesday was all about.

I decided to wikipedia (verb: the act of online research) it, and discovered that Shrove Tuesday is also known as Fat Tuesday, and traditionally pancakes are eaten on this day.  Hence it is also known as Pancake Day.  Why pancakes? Because they were a good way to use up rich foods like eggs, milk and sugar before the fasting period of Lent.  Lent begins tomorrow, on Ash Wednesday, and continues for 40 days.

This tradition of Shrove Tuesday is observed worldwide in one form of festivity or the other.  In some countries it is known as Fat Tuesday, where feasting takes place prior to the sacrificial fasting of Lent...

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Discover Miele – The Secret to Perfectly Roasted Chicken

The oven in my kitchen is older than the ovens my Gran had in her kitchen when we were kids. Luckily for me, I get to play with some wonderful modern appliances at my clients’ houses.

In February I’m exploring the Banting way of eating, and I also started a series of cooking sessions at Miele’s studio kitchen – to Discover Miele and the benefits of using modern cooking appliances.

Last week the lovely Diana Worling, Account Manager at Miele Tygervalley, gave up half a day of her time to let me play in their ultra modern and wonderfully equipped studio kitchen. In this high tech culinary arena, Diana was the pilot and I was the co-pilot… it was very exciting when I got the reigns to program the combi oven. Yes, my friends, program the oven...

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Double Ticket Give Away for The Cape Town Festival of Beer

It seems that Beer has been on everyone’s lips for the past few months.  In September we had National Braai Day, and where there is braai there is beer.  In that same month Yuppiechef announced that they were in bed with The League of Beers and sang the praises for craft beer, all of which – even as a n0n-drinker – I wholly agree with (read their article here).

Then there was October, and with that came the Oktober Bierfest.  Which, if this was an investigative journalism piece, I would tell you why the Cape Town Bierfest was held in early November.

 

I passed the location of the Cape Town Bierfest event a number of times that weekend (Newlands Brewery is situated almost exactly half way between my house and my parent’s house)...

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Let It Be (My Food Philosophy)

A recent encounter with a business venture has left me thinking a lot more than usual about why I choose to work with food.  I use the word ‘encounter’ because it was brief – in just 3 weeks I learned about the type of chef I am not.

It turns out that I am a food snob.  Even if I make a simple homely lasagne, I want it to be the best d*** lasagne possible.  I want to use the best quality mince, the juiciest tomatoes and preferably make the lasagne sheets from scratch.  I want to cook the meat sauce for hours to develop the flavour.  I want to create a luscious bechamel sauce and top it with real parmigiano-reggiano.

I work with food because I love to work with great food.  In my corporate and private catering, I strive to use the freshest and highest quality ingredients available...

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