The Corkless Mind

Author: Dominique Solomon

  • Apple Tart with Butterscotch sauce. 

    Apple Tart with Butterscotch sauce. 

    Apple tart, freshly baked bread, and a fresh brew of coffee are up there with my favourite wafting scents from the kitchen! It’s been a crazy few weeks, and as you know, one of the ways I regroup and relax is by baking. I adapted this recipe from Woolworths Taste Magazine and used Pink Lady apples instead of strawberries. I love the contrast of tart and sweet from the Pink lady apples married with a rich drizzle of butterscotch sauce. 

    This was the very first time I made a batch of Butterscotch sauce, it came out velvety smooth and gorgeously golden, yes, it’s better than store bought! There are so many things to do with Butterscotch sauce, drizzle over ice cream, French toast, pancakes, cakes, or gift it to a friend or family member, pour in a glass jar with a little handwritten note. The tart had a glorious crisp bottom (no soggy bottoms here) I used my silpat to bake it on, which really helps to achieve a crisp bottom with the right oven setting and temperature, you can’t go wrong.

    At the moment I’m doing lots of research and reading up of recipes for the festive season. I love this time of year, the type of food, the weather and of course, just the festivity of it all. I’m super excited to be celebrating Christmas this year, not only on the blog, but sharing and creating special memories with my family and friends of course, as that is what it’s all about any way. 

    Shooting a tart is always a bit tricky, I was told by someone that I look up to very much that when shooting the pastry treat, always create height and volume, by failing to do so makes the shot appear flat and lifeless. I took his advice as best I could and tried to create something that hopefully makes you want to lick your screen 🙂 

  • Convivium Table 2016.

    Convivium Table 2016.

    I was one of a few very fortunate chosen attendees who got to experience Convivium table this year. Convivium took place over the 22 and 23rd of October. Day 1 was by invite only, through an application process, one would submit a motivation as to why they should attend day 1. I was beyond chuffed when notified I had been chosen to attend along with a select few. The event was hosted by Frankie Fenner’s Andy Fenner and The Shortmarket Club’s Wesley Randles. The aim of the event is to bring together local food producers and young and aspiring chefs, or anyone looking to be educated and inspired by where our food comes from, and of course to get us all connecting with one another and learning about our food culture. 
    The event was held at a farm just outside of Malmesbury, Cape Town. A very bumpy and turbulent ride on a gravel road lead to us to a farm called Kalmoesfontein. There was this unmistakable old charm of a rustic farm that I relished in and in my mind for that day I was of course a farm girl! The air was crisp and fresh with excitement. Upon arrival and registration a coffee of our choice was served by Rosetta Roastery to perk us up and served with an infamous Pasteis de nata from The Hoghouse. Breakfast was served by Bree street’s The General Store with lovely little jars of Yoghurt and granola topped with fruit and the most filling and flavourful sausage rolls. This was all before talks began at 11:00.

    The first speaker was one of the most revered chefs in the industry, not only in South Africa but internationally making waves, was Margot Janse. Margot spoke about her work with Isabelo, helping to feed more than 240 pre-primary and 1300 primary school children daily in the Franschoek area. Not only feeding these kids but reconnecting with the community by doing so. Her overall theme for her talk was that we should all remember it’s all about “actions not intentions”.
    Next up, was Pavs Pillay from WWF representing SASSI(South African Sustainable Seafood Initiative) Pavs’ talk was chock full of facts and information most of us had never heard of. Speaking of which, did you know that 80% of the carbon dioxide we breathe is trapped in the sea? And the sea is the biggest emitter of that. SASSI ensures that every consumer has access to their platforms, via the really easy to navigate website or their very convenient mobile app which I constantly rely on, whenever I’m not sure about the status of a fish/seafood. Their rating system is transparent and rigorous, in that it is updated through live time. What I gathered throughout the day through every talk, was that there is a concerning disconnect between consumer and produce, meaning, most of us have no idea where exactly our food comes from, or the exact species/genus of the said produce. SASSI has noted that there is currently a consumer awareness level of between 4-44%. Pavs’ talk has really put the state of not only our marine ecology in perspective but that of the entire food culture.
    One of the other talks I really enjoyed, I might be biased, as to my love for Indigenous fynbos, Roushanna Gray, from Goodhope gardens nursery runs seasonal foraging courses, something of which I had been wanting to attend for some time. Roushanna started out with an interactive demonstration with the audience, involving the entire crowd standing up and us in the first row(representing the amount and rarity of the fynbos kingdom) remaining standing. This was truly an eye opener to learn that there are 6 different floral kingdoms and over 9000 different species. Currently fynbos foraging is not sustainable in the summer months, it is however recommended in the wet winter months to forage, as this is it’s peak season. Roushanna passed around a bowl of a fragrant and beautiful bouquet of fynbos which filled the outside space we were sitting in with so many evocative scents, taking me back to my late gran’s garden. Fynbos foraging should always be done with an expert.
    Lunch was a strenuous hike(for the unfit,like me)up a wheat field situated in a rather steep hill, once up the hill, arrows pointed us in the direction of a leafy forest, to which there was a festive lunch set up with the chefs cooking lunch already up and going getting lunch started as quickly and effortlessly as possible. The hike up was more than worth it! Exactly like the fairytale pot of gold at the end of a rainbow. Lunch was Trout cooked directly on the wood in the fire with askoek(bread cooked in the coals) and the most colourful vegetable spread, crunchy radishes with a tasty vinaigrette and broad beans cooked in a  hand held grill over the fire, all made for contrasting smokey and fresh flavours. Whilst being down to earth rustic, lunch was certainly a taste experience I will never forget! 

    The rest of the day saw speakers like Jono Le Feuvre from Rosetta roastery, Adi Badenhorst the owner of the farm of which we were generously hosted, Kurt Ackermann Co- founder of Oranjezicht City Farm market, Ross Simmons an origami artist and Pieter and Koot Prinsloo from Daybreaker cattle farm. Pieter and Koot a father and son partnership, pride themselves on grass-fed beef raised in a unique and natural environment with the intention that meat is naturally produced with minimum intervention possible. No antibiotics, growth stimulants and animal by-products are used on or fed to their animals. The Daybreaker farm also supplies some of the products in the Frankie Fenner butcheries.
    After so much information overload, it was time for interactive workshops with, Hope on Hopkins Gin, where we got to do some Gin tasting with different botanicals, and a kombucha tasting by Theonista, one of which of which I tasted was infused with fynbos botanicals that Roushanna Gray supplied and consulted on, as a collaboration. Unfortunately I had to leave before dinner was served, but by the looks of it, I missed out on quite a meal!
    There is an urgent need for a gap to be closed, a reconnection to be made with our food culture, educating ourselves and others can make a real difference. We need to be supporting our local producers and connecting with them is essential in maintaining a relationship that is mutually beneficial. 

    What the founders and organizers of Convivium have been doing, is truly admirable and inspiring, by starting a food movement that takes us back to basics and taking the time to educate young professionals or anyone interested in the industry is something that should become an everyday thing amongst us all.
    I challenge you to reconnect with your local food producers, and have a proper conversation as to where your food comes from, ask questions and be curious.
    Dominique x

    **This post was not sponsored in any way, all travel and ticket costs was paid for by myself. **

  • Apple Crumble Semifreddo.

    Apple Crumble Semifreddo.

    Semifreddo, is Italian meaning ‘semi cold’ dessert. Unlike its cousin,Ice cream, this frozen delight does not include churning or tempering of eggs in its process of making, but whipping and lots of it, best be sure you have an electric handheld beater for this one.
    The recipe comes straight from one of my regular inspirations, Donna Hay. I’ve never made Semifreddo before, this seemed an interesting recipe to try out and experiment with, and what better time than right now, being on the precipice of summer! The recipe is super easy to recreate at home, with little effort and or need for any other equipment.
    While I’m on the topic of frozen dessert, it’s no secret that my obsession with ice cream is, well, an unhealthy one. There’s a new ice cream parlour that has opened its doors not too long ago in Cape Town central, that I absolutely have to check out soon. But more on that later! I went sourcing for backdrops and background material yesterday and found these lovely gems at my local tile store. I love the texture it lends to the overall look and feel of the shot. For now I’m leaning towards a more rustic style in my photos. I am completely enamoured with the depth and character it adds to shots.

    Remember that exciting bit of news I mentioned a while back? I’m counting the days till all can be revealed! 🙂

    Dominique xo

  • But first coffee…and cake.

    But first coffee…and cake.

    Coffee, for most is what carries us through the day, living from cup to cup a day. I am a coffee and cake enthusiast, thus this recipe is the very best of both worlds. The recipe I gave a go, is one of Nigella Lawson’s and quite frankly stirs up a recollection of a memory. I lived in Centurion, Gauteng for almost 8 years and when it was time to leave and come back home to Cape Town, a long lost friend baked these indulgent coffee cupcakes with the lightest crumb and the most fluffy frosting I just could not compare to any other cake I’ve had. This of course was on the last day that I had bid farewell to a few good friends that I have gathered along the early years of studying a law degree. 

    The baking of the coffee and walnut cake was something of a therapeutic experience. When stressed or life gets a tad overwhelming, I find the best solution is to find the peace I am looking for and that is in my kitchen, my place of refuge.

    This time I stuck to the recipe, with the only addition being the coffee and walnut praline. When baking I don’t stray too far from the original recipe. Measurements are definitely there for a reason, I’ve learnt that the hard way from one too many flop bakes. 

    For the praline I melted 220grams of caster sugar in a non stick pan over a medium to high heat, swirling to fully incorporate. Once caramel brown, take off the heat and pour over coffee beans and chopped walnuts (preferably on a silpat) or on a greased and lined tray, leave to cool completely, then snap and arrange on the cake once the frosting is on. The praline provides height to the aesthetic of the cake and texture to the taste. 

    These are truly wise words below, from a legend. Can you imagine a world without cake? Let alone a party? 
    “A Party without cake is just a meeting” – Julia Child. 

  • Gin and tonic ice lollies.

    Gin and tonic ice lollies.


    Inspired by my recent visit to the Royal Hotel in Riebeeck Kasteel, the Gin and Tonic we had there was out of this world! Possibly the best I have tasted so far. I am no G&T aficionado and neither am I that much of a frequent drinker, but this may just be the game changer. The Gin that the bartender used for our G&T’s were that of Wilderer Fynbos infused gin, (and as mentioned in my previous post)together with seasonal gooseberries, strawberries and a slice of lime, all the flavours were perfectly balanced and came together in a rather unusual cognac glass, but it worked. 

    I’ve been itching to make alcoholic ice lollies since I purchased a ice lolly Kit at my local CNA store. The kit comes with a four part mold, 50 lolly sticks and a little booklet with instructions and a few recipes, some related some not so related to ice lollies or frozen desserts for that matter… Alas, I trawled the Internet for inspiration and went to one of my bookmarked sites as a last resort(but should have been the first) Delicious UK,where I saw a Gin and Tonic ice lollie recipe. It’s extremely simple, but do make it a day before so as to set overnight in the molds. If you, like me can be a bit heavy handed with the pouring of drinks, that’s okay, because I mainly used the recipe only as a guideline. Add ingredients according to taste.
    With the satisfyingly refreshing G&T at the Royal hotel in mind, I added a few gooseberries, strawberries and lime juice to the mixture to set. I unfortunately didn’t have an artisanal fynbos infused gin on hand, so I used a Kumquat infused gin, that I had purchased a few months back from one of my favourite places to go and visit, a farm nestled at the foothills of the Simonsberg mountain range, Babylonstoren. 

    I really love the pop of colour the berries lend to the contrast of the lush green of the mint leaves against the white backdrop. The ice lollies are just as refreshing as the actual tipple. I can tell, I will be making a whole lot of ice lollies, ice cream and sorbet this summer. 

    Dominique x

  • Off the Beeten track – Riebeeck Kasteel.

    Off the Beeten track – Riebeeck Kasteel.

    My partner and I decided to take a trip and stay over in Riebeeck Kasteel, all before he is completely encumbered with pain and medication from an operation which will see him flat in bed for the next two weeks.The spontaneity of his idea to retreat to unknown territory was quickly met with Google searches of where to stay, research and much enthusiasm to explore and venture out into relatively uncharted territory. 
    The Riebeeck valley, located on the slopes of its own mountain, surrounds olive groves and vineyards. The Riebeeck valley is the place to be in November where the annual olive expo is held at the Olive boutique. 

    We paid a very brief visit to Riebeek Kasteel and sister town Riebeek West in the beginning of the year, at the time our main attraction was the infamous coffee spot and roastery, unbeknown to us, there’s an entire town to explore and walk about. Based on a rather brief but pleasant experience, we proceeded to book our accommodation there and plan a day out. We stayed overnight at the hospitable and cozy Royal Hotel. 

    Having driven only an hour away from Durbanville, Just outside of Cape Town, which is where we live. Upon arrival in the quaint yet buzzing town, we immediately set out for the advertised Village market in Riebeeck West, we had seen a post about the market in the week leading up to our visit. I am a frequent market goer, I just cannot resist a good local market. The market is held on the first Saturday of every month from 09:00 am to 13:00pm. The market is quite small and feature’s local stalls showcasing locality of produce, handmade crafts to tasty samoosas and a local business selling their own bottled mission olives in brine and their very own olive oil. The atmosphere is that of a small town, where everybody knows each other.

    The photo taken above is of Les and Fiona Hellmann of Kasteel Kat olive products, their passion for their local products is quite contagious. I think it’s really imperative we support our local producers and buy local and seasonal ingredients. Now what to do with the jar of olives I purchased from them, beside eat the entire jar? Make olive bread of course! (More on that later)

    Back in Riebeeck Kasteel, we made a point of taking a walk through most of the town’s hub, to my surprise there was a artisanal deli on almost every corner. My favourite was Crisp, known as the “biggest little market”, with lots of seasonal fruit and vegetables and of course speciality pantry staples like saffron in a cute little tin or arborio rice in rice burlap bag sort of material. I’m a sucker for packaging, can you tell?!

    We went back to our favourite little coffee spot, Beans about coffee. To say My boyfriend is something of a serious coffee fiend, is quite an understatement. His eyes lit up when we saw a new coffee arrival announcement on the chalk board (specifically Mexican coffee). 
    For a really decent cup of coffee , a really refreshing freshly squeezed juice and a decadent slice of cake, Beans about Coffee is the place to go! 

    The evening, started off with complementary cake and coffee/tea for hotel guests, we sat in front of a crackling comforting fire enjoying the far too indulgent chocolate cheesecake with coffee. After supper, we had retreated back to the hotel and enjoyed (possibly) the most tastiest Gin&Tonic we’ve ever had! The gin used was a fynbos infused one.The fragrant tipples were served in cognac glasses with seasonal berries such as gooseberries,strawberries  and with a slice of zesty lime. I think they may be on to something here…the full experience( yes, it was an experience :)) of the citrusy notes and fynbos flavours married perfectly in the glass.We thoroughly enjoyed our stay with the Royal Hotel, their old world charm and incredibly warm hospitality is what really sealed the deal. 

    I look forward to sharing more of my travels with you soon, like ‘unusual suspects’ this too will be an occasional series of posts together with my regular scheduled posts. 

    Happy traveling, exploring and eating! x
    **Disclaimer: this post was not sponsored in any way. All costs of our trip and purchases my partner and I paid for. Promoting of the town and the local producers in this post is done with a bona fide intention**