The Corkless Mind

Tag: Cape Town

  • 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. 

  • Berry spritz 

    Berry spritz 

     September in South Africa, means Spring is here, there are many debates and theories as to the actual official start of Spring. With the arrival of a new family member last week, I do feel there is much to celebrate and what better way with wine! I saw the recipe from Donna Hay and immediately felt inclined to recreate it. I used one of my favourite’s Pierre Jourdan Tranquille Blush from the Haute Cabriére wine estate and a lovely strawberry and mint syrup(store bought from Woolworths) with soda water and fresh berries and mint to garnish. Top tip: instead of ice which will water down your cocktails or wine spritz, freeze some grapes or berries and add to your drinks.


    Last week I took the practical experience gained recently from the workshop and put it to use doing what I love best, shooting food. I took some beautiful photos of the berries and whilst loading on to the laptop most of them somehow disappeared into (I’m assuming) an untouchable dark abyss. Feeling rather defeated and being rather busy, eventually picked myself up and dusted myself off and admitted to the rookie mistake and tried my hand again at another shoot, I really wanted to recreate the feel and mood of those I took last week. Moral of the story, don’t give up even if the task at hand seems monstrous or impossible. This does not just apply to my little faux pas last week, but to so many life lessons learnt along the way.

    Berries always signify a start of a new season ahead, a brighter more festive one. The photos of the berries were taken just before 13:00 yesterday. The photos of the berry spritz were taken last week round about the same time. And yes, that is a charger plate which I have repurposed and sprayed to use as a prop for my photography. I decided to try both moody shots and lighter ones, I love the juxtaposition of the light in the shots and how the berries and drinks are portrayed in different light. Personally I adore the darker, moodier shots, to me, it creates so much depth. But like many other things it’s all about the photographers preference and style.

    Happy Spring! x