Eat In


NEWSLETTER 04/2009

Where did Justine go?
a] A very long lunch? b] Having another baby? c] Writing another book? d] All of the above? All will be revealed soon ... but we will continue providing bite-size treats every month.

Have your say

We all do it. At least once a day. And some of us even more than that. We say, “Why don’t they rather do this or that on their website?” True?

Well, see this as a free therapy session for you to tell us what you’ve always wanted the Eat In site “to do”. Free. Of. Charge.

Go wild!

FEATURES
	Top tips for energy-savvy chefs Do the words “energy efficiency” conjure up images of you and the family shivering in a dark room, huddled around a gas stove for warmth and light? They shouldn’t.
	Get stuffed Talking cheese with the fromage fundi, Valerie Elder.

EVENTS
	SA Cheese Festival 24-27 April The SA Cheese Festival, which has become synonymous with superb and daring culinary experiences, is once again scheduled to provide foodies from all over with a respite from the rush of city life from 24 to 27 April 2009.
	Cooking at Le Quartier 25 April You choose. Either with Relais & Chateaux Grand Chef, Margot Janse, or Head Chef and Charcutier, Neil Jewell, of Bread & Wine Restaurant. Or both!

DIGIMAG

Eat In goes digital
Read the Eat In magazine online for the same fab price of R39.95. Get it for yourself or someone you know who loves eating in.

WIN
	Win one of four double tickets to the SA Cheese Festival.
	Answer an easy question and win one of two R250 hampers from Nestlé.

NEWS
	The thirst is over - Glacéau vitaminwater™ arrives on SA's shores The great-tasting beverage for active lifestyles is packed with nutrients and contains no artificial flavours or colourants.
	New Rooibos cookbook serves delectable cuisine Rooibos Ltd, the preferred local and international supplier of rooibos tea, has confirmed South Africa's most famous indigenous tea's place in the culinary arena with the launch of a new cookbook, A touch of Rooibos.

RECIPE

Cheaper and tastier – home made hot cross buns. You can also spice things up. Try these tips:

1. Leave out the mixed dried fruit and replace with any chocolate of your taste.

2. Want sticky buns? Mix 50ml sugar with a little hot water and brush the sugar water over the buns immediately after removing them from the oven, while they’re still warm.

3. Instead of normal bread in “bread and butter” pudding, replace with hot cross buns.

4. Always use fresh yeast to avoid flops.