In the last week I have been to two dinners with a twist and I fear this could be the start of a new trend. In both cases neither host nor hostess cooked but enlisted the help of a trained chef.

I am not saying that the days of our beloved caterers are over - far from it - but having a real live chef in the kitchen does lend a dash of panache to an otherwise ordinary affair.

With the help of the fab, bottle juggling, wrist flicking young mixologists from Liquid Chefs (Liquid Chefs, Tel 021 511 7088, www.liquidchefs.co.za) each course was matched with a cocktail. I'm a wine girl myself, which is where my fear of this new trend stems from, but I have to admit there were a couple of drinks worth having again.

Self-proclaimed food alchemist, and utterly wonderful celeb chef, Peter Goffe-Wood (pete@pgweat.co.za) cooked up an array of heavenly dishes at the Bombay Sapphire dinner.

But it was the orange and rosemary based gin cocktail, Rosemary's Sapphire Infusion, paired with roast duck and sticky kumquat marmalade that really did it more me.

Actually Pete used gin that had been infused with fresh kumquats for 7 months (then he made the marmalade with the fruit), but we're not all that organised and while it was totally divine he assured me that the regular recipe will work just as well.

At another cocktail dinner, this one hosted by funny-man Marc Lottering, Liquid Chefs came up with a totally stunning tequila cocktail made with the reserve range of Mexico 's best from Brandhouse – served with chef Stephen Templeton's chocolate tart – it literally rocked my world! You can contact him via his Montagu restaurant Templeton's at Four Oaks 023 614 2778

Here are both cocktail recipes for you to shake up at home – happy (safe) drinking...
Rosemary's Sapphire Infusion & Don Julio Tequila
(Click for the recipes)

March is mushroom month – check our diary section for when, where and how it all happens. In celebration of these wildly healthy, fabulous fungi here's a delicious dish for you to whip up (recipe below)

Also please don't forget to nominate products, producers and outlets for the Eat In/RMB Private Bank South African Producers Awards - we really do want to make it was widespread as possible and for that we really do need YOUR help.
Click here to vote


Eat, drink, be merry and stay safe,
Justine


This is a luscious combination of smoky-flavoured aubergine, dark savoury mushrooms and fresh coriander. This rich vegetarian starter can be prepared as a chunky or smooth pate as preferred.
Served warm or cold, it is particularly good with toasted walnut bread.

Mushroom aubergine and coriander pate

Serves 6

This is a luscious combination of smoky-flavoured aubergine, dark savoury mushrooms and fresh coriander. This rich vegetarian starter can be prepared as a chunky or smooth pate as preferred.

Served warm or cold, it is particularly good with toasted walnut bread.

2 large aubergines
45 ml (3 tablespoons) olive oil
1 onion, finely chopped
10 ml (2 teaspoons) toasted ground coriander seeds
300 g large black mushrooms, wiped clean and finely chopped
45 ml (1 tablespoon) dry white wine
salt and ground black pepper to taste
60 ml (4 tablespoons) fresh coriander leaves, chopped

Preheat the oven to 200 ºC. Place aubergines on a baking tray, bake for about 45 minutes ‘til soft and beginning to char. Heat oil in a pan, add onion and coriander cook ‘til soft and golden.

Add mushrooms and wine, cook over high heat for about 10 minutes until all liquid has evaporated, stir occasionally. Split aubergines open and scoop out the flesh, chop roughly and beat into the mushroom mixture. Stir in chopped coriander leaves, salt and freshly ground pepper and transfer to a serving bowl.

Serve warm or allow to cool.



Cheese and yoghurt making courses
Learn the art of cheese and yoghurt making on a picturesque farm at The Crags approximately 20km outside of Plettenberg Bay . More…

Wine Tourism Handbook
Exploring the Cape Winelands of South Africa can be daunting task with over sixteen routes and hundred's of cellars to choose from. The Wine Tourism Handbook will help you make informed decisions as to where to go and what to do. More…

Domestic Cooking Courses
Tired of slaving over a got stove? Want to empower your domestic with sound healthy cooking skills? Basic and advanced cooking courses are available countrywide. More…

NoMU creates a stir
NoMU is launching a brand new food concept in the form of instant pesto! With NoMU Stir you can make as much pesto as you need, when you need it. More…



Wellington Wine Harvest Festival
Join in the first harvest celebration in the heart of the Boland. More...

March is mushroom mania month countrywide. The Mushroom Festival runs from 9 -18 March in Pretoria , Johannesburg , Durban and Cape Town. More...

Take a drive between the 22 nd and 25 th March along the West Coast to the Lamberts Bay Kreeffees (crayfish festival). More...

Limpopo wine enthusiasts now have the chance to taste some of  South Africa 's best loved (an award wining) wines at this years  Standard Bank Limpopo Wine Show from the 23-25th March. More...

Head to the Prickly Pear Festival, held in Uitenhage at the Cyler Manor Museum (20 minutes from PE) on the 31 st of March. More...

The Tonteldoos Country Festival happens on Easter Sunday 7 April in the village of Tonteldoos , some 21km northwest of Dullstroom, two hours from Johannesburg or 86 km from Middleburg. More...

GO TO OUR EVENTS SECTION FOR MORE EVENTS AND INFORMATION


This and That – Watch our website for a series of features on how to successfully combine deli-buys with everyday ingredients. Here are the first three: