The Corkless Mind

Tag: Western Cape

  • Things I Would Miss Most about S.A

    Things I Would Miss Most about S.A

    ** This post was sponsored by Travelstart. Views and opinions are my own**

    I always wonder what it would be like having to relocate abroad particularly to London, leaving my whole life behind everything that has shaped me as proud South African to join a whole new culture and city two worlds apart from what I am used to.

    A little late, but in lieu of Tourism month I list some of the quintessential South African things I would miss most when moving abroad. Why London you may ask? Footie, Fashion week and an array of world renowned Michelin starred eateries. The only problem I would be saddled with is missing all my South African favourites such as:

    Koesister Sunday

    Every Sunday without fail, most Capetonians tend to indulge in a tradition that extends not only to our childhood but which was passed down from our grandparents and their parents to have a hot cuppa with a warm, sweet and spicy Koesister. There will never be a doughnut that can be compared to this legendary Cape Malay treat.

    A Proper Braai

    Nothing beats throwing a lamb chop on the braai accompanied by those age old favourite sides, like chakalaka and pap, potato salad, and that one kudos winning curried pasta and cubed cheese salad that every cool aunty knows how to make is a sure fire winner!

    Nik NaksThings I would miss most from S.A 004

    The perfectly cheesy maize snack has come a long way with me, as a child I would eat this as is or better yet with freshly baked warm white bread just sliced using the bread slicing machine inside of the local corner shop (yes, I am that old).

    Mrs. Balls Chutney and Aromat

    Many will claim that using this fruity condiment and that unmistakably delicious umami seasoning was to make a childhood food more edible. This brings back some memories of my mom making beef mince curry with plenty of over cooked frozen peas in, of which I hated (sorry mom) but chucking a bit of chutney over it all, always made it go down a little easier together with a swig of diluted syrup cool-drink.

    Biltong and Pinotage

    Things I would miss most from S.A 001

    Both born and bred quintessential South African snacks. I cannot imagine my life without either!

    Rooibos tea and sour fig jamThings I would miss most from S.A 018

    Rooibos tea is definitely something the British won’t enjoy or have much of over there as much as their prized English Breakfast or Earl Grey tea. The taste but mostly the antioxidants one benefits from it is what I love most. Sour fig jam, or Suurvy konfyt as some of us might know it as, is another one of those childhood treats I always looked forward to when the season came along, there would always be road-side stalls selling bucket loads of the sour figs or jars full of their own homemade jam made with this tart indigenous fruit.

    Cape Town

    Groot Constantia 022Well obviously! Many of us take for granted that we are just a few minutes away from the one of the Seven Wonders of the World, Table Mountain! And who wouldn’t miss our beautiful sparkling blue beaches. One of my absolute favourite things to do on a day off or simply for work, is to go wine tasting in the picturesque Winelands or Constantia Valley. South Africa has so many world class wines to offer and what I love most is we’re just a few minutes away from all of this!

    Groot Constantia - interviews 2 172
    Wine tasting at Groot Constantia

    How I would love to experience London, but home is certainly where the heart is!

    Let me know on Twitter or my Instagram post about what you will miss most about South Africa should you move abroad.

  • Off the Beeten Track – in Saldanha.

    Off the Beeten Track – in Saldanha.

    ** This blog post was sponsored by West Coast Way and Blue Bay Lodge. All views are my own. Besides accommodation, all other expenses were paid in full**

    Blue Bay lodge 073A blog post like this is very easy to compose and publish, especially if the time spent coming up with the content was particularly amazing! I was offered an opportunity to stay at the serene Blue Bay Lodge and experience the sleepy town of Saldanha for a weekend. If you’ve read any of my other West Coast adventures, you will know how much I love spending time and recharging my soul there.

    Blue Bay lodge 358

    Blue Bay lodge 313

    As you enter the legendary fishing village, Saldanha, Blue Bay Lodge meets you at the very beginning of the town, situated off Henry Wicht street. Aptly named after the Wicht Family who runs Blue Bay lodge. My fiance and I were lucky enough to stay in the stunning Executive suite overlooking the bay and of course the monumental Saldanha Steel plant. The staff are extremely welcoming and warm, something among many other reasons makes me want to go back and soon! Previously a homestead for the Wicht family, the Wicht’s moved to the area and bought the property in 1954, and proceeded to raise their 9 children on the small farm. The lovely owner, Mart-Mari Wicht, told us a charming tale of how her parents came back from their honeymoon and began with the idea of starting a self-catering establishment. Years after her grandfather passed on, her father bought the family homestead and turned it into Blue Bay Lodge. In 2005, the Wicht family built an additional 16 rooms on to extend the lodge, which we now call the suites. Blue Bay lodge 350

    Blue Bay lodge 323

    Blue Bay lodge 017As the storm clouds started rolling in to the bay, we arrived just in time to cosy up and watch from the comfort of our beautiful suite. Dinner was a gourmet hamburger and fries. Every Friday at the restaurant (situated inside the lodge) is Burger night, where for a steal, the hamburgers at a discounted price and cocktails half price.Blue Bay lodge 014

    Blue Bay lodge 040

    Blue Bay lodge 030

    IMG-5948

    IMG-5945

    Blue Bay lodge 048

    Blue Bay lodge 077

    Blue Bay lodge 059

    Blue Bay lodge 084

    Blue Bay lodge 054

    Awoken by the crashing of waves, feeling refreshed and ready to conquer the day after a good night’s rest. My morning coffee turned into something of an experience, overlooking the bay area on the balcony with the crisp ocean air against my skin. Breakfast was a simple but filling one at the restaurant at the lodge. With the emphasis on filling and fueling up, we had quite a busy day ahead of us with site seeing around the bay. First up was a visit to the much talked about local gem, Cup of Cake. A bakery and coffee shop much loved by the locals and those passing through Saldanha, know it’s always best to get their sweet fix early, as the bakery fills up very quickly. The cake, deliciously decadent and moreish. The coffee is the perfect accompaniment to balance the sweet. I would recommend leaving with one or two cupcakes or slices. It’s just that good!

    IMG-5964

    Blue Bay lodge 095

    Blue Bay lodge 096

    IMG-5968

    Blue Bay lodge 105

    Blue Bay lodge 101

    Blue Bay lodge 106

    Blue Bay lodge 098

    After all the cake, we needed to take a brisk walk to keep the guilt at bay. Just up the road is one of the West Coast’s oldest fishing villages, where the Hoedjieskop museum is. The museum was momentarily closed so we instead took a hike up to the look-out point to have a look at the bay area. This village has the oldest cemetery on the west coast too. Saldanha bay has such rich heritage and history, something that the locals can be proud of and I’m certain of is celebrated.Blue Bay lodge 115

    Blue Bay lodge 109

    Blue Bay lodge 117

    Blue Bay lodge 123

    Blue Bay lodge 129

    Blue Bay lodge 140

    Blue Bay lodge 133

    Blue Bay lodge 142

    Blue Bay lodge 143

    Blue Bay lodge 146

    Saldanha is also renowned for sustainable seafood. Most people don’t know this, but the annual Knysna Oyster festival gets all their Oysters from Saldanha! Another fun fact: did you know, the best time to consume Oysters are in winter? The reason behind this is that they are at their prime.

    Blue Bay lodge 152

    Blue Bay lodge 155

    Blue Bay lodge 162

    Blue Bay lodge 156

    Blue Bay lodge 173

    Blue Bay lodge 172Our next stop, was something I had been looking forward to all week! We took a boat trip to a local oyster farm. In the bay,of which there are several companies with flotation devices to keep their stock of West Coast Black Mussels or West Coast Oysters in check. A short boat trip across the bay took us to Blue Sapphire Pearls (the tour operator) section of Oysters and Mussells. The water is filled with many colours of flotation devices signalling which site belongs to which company. When asked, how do they know which stock is theirs, the tour operators, confidently responded with the only colour they use for their site.

    The boat trip came to a halt. It was finally time to have a look at their farm! Like a rig or a well bringing up water, a rope attached to the flotation devices was rung around a recycled wheel, much like a conveyor belt. The belt stopped, out came three wire cages of dozens and dozens of Oysters. The two gentlemen on the boat sorted through them and put a few back. The reasoning for this is putting back the young small oysters that still need time to mature and grow. The bigger ones will of course dominate in the environment and eat most of the food(plankton, etc) and leave very little left over for the younger ones, hence they need to be sorted and set aside or shucked to be eaten.Blue Bay lodge 276

    Blue Bay lodge 275

    Blue Bay lodge 178

    Blue Bay lodge 182

    Blue Bay lodge 184

    Blue Bay lodge 179

    Blue Bay lodge 191

    With the engine fired up and ready to go, we made a very short trip across to a floating wooden deck, where Oysters are shucked, bubbly popped,and reveling in the temporary feeling of the good life are enjoyed! I lost count the amount of Oysters I consumed, and because my person is (so he suspects) allergic to shellfish, I chose to eat for the both of us! Two bucket list items are officially ticked off. Touring an oyster farm and having freshly shucked oysters right then and there! And of course shucking my own oyster straight from the sea. Whether you have a penchant for a freshly shucked oyster or not, this is definitely something every foodie or food nerd should experience!Blue Bay lodge 205

    Blue Bay lodge 203

    Blue Bay lodge 199

    Blue Bay lodge 270

    Blue Bay lodge 210

    Blue Bay lodge 227

    Blue Bay lodge 225

    Each juicy plump oyster tasted of the sea, fresh, and had a delicious sweet taste. I tried plenty without any condiments, and to me this is the best way to eat them. Recalling something that Kyle, of Mussel Monger recently said, “chew your oysters, rather than knock it back like a shot” Some sound advice, as you really get to experience each texture and taste as you chew.

    The cliched saying of “time flies when you’re having fun” comes to mind. The weekend was over before it actually began! With a jam-packed weekend of seeing and tasting all Saldanha has to offer, I felt the immediate need to come back and do it all again, and soon! Blue Bay Lodge, is family friendly, a fantastic place to switch off and reconnect with oneself and nature. They host all sorts of family friendly activities year round, from the kite-windsurfing cup to a sailing regatta and lots more! See below to visit their website and keep up to date with all their events. Blue Bay lodge is the perfect sea-side escape for everyone! If you’re planning a wedding,function or conference, they have such beautiful and affordable facilities to host you and your guests. Get in touch with the team to find out more. Blue Bay lodge 325

    Blue Bay lodge 092

    Blue Bay lodge 090

    Blue Bay lodge 338

    Blue Bay lodge 366

    Blue Bay lodge 368

    Blue Bay lodge 383

    Blue Bay lodge 308

    Blue Bay lodge 287

    Blue Bay lodge 285

    Blue Bay lodge 281

    Blue Bay lodge 002

    You can find Blue Bay lodge on the Foodie route(#53) on West Coast Way’s route guide. The foodie route is a great way to explore those tucked away local gems!

    Plan your weekend away with West Coast Way and Blue Bay lodge whilst they are still running the 3 for 2 nights deal! Visit West Coast Way and Blue Bay Lodge for more information. To book an oyster farm tour and tasting contact Kevin Ruck at Blue Sapphire Pearls at kevin@ruck.co.za or call (022) 714 3928. The tours are R460 per person and have a minimum of 4 people per tour.

  • Groot Constantia’s Grand Constance 3 ways – Part 1.

    Groot Constantia’s Grand Constance 3 ways – Part 1.

    **I was gifted this bottle of Grand Constance by Groot Constantia to create a series of posts with. All views and thoughts are my own**

     

    Grand Constance Cheesecake 006

    Grand Constance Cheesecake 043In Celebration of Groot Constantia’s 333 years  as South Africa’s oldest existing wine estate, I was gifted a bottle of their award winning  Grand Constance Muscat wine to do a series of blog posts where I let my imagine run wild in the kitchen with the fruity wine. Most recipes I kept it as simple as I could, not altering the taste of the wine, but in each dish, making it shine and making it the centre of the dish as it was intended when made at Groot Constantia.

    Grand Constance Cheesecake 253Grand Constance, the French translation for Groot Constantia, was an established brand revered in the time of Napoleon Bonaparte, King Louis Phillipe of France and Frederick the Great of Prussia, when they were clients of Groot Constantia. Modelled on remnants found in the USA, Scandinavia, Europe and the U.K dating back to the late 1700’s. The Wine has an intense liquid amber colour and is produced from Muscat grapes sun ripened on the vines, pressed, fermented and aged in oak barrels. It has notes and nuances of pears, apricots, peaches, rose petals, and nutty flavours.

    Grand Constance Cheesecake 223

    Grand Constance Cheesecake 096

    Grand Constance Cheesecake 086

    Grand Constance Cheesecake 050I will be sharing all three posts one per week, to commemorate the 333 years. This is a project I am super excited to share with you all, and best of all I had loads of fun experimenting in the kitchen. I don’t get to do much of baking these days being stuck behind a desk (even in the comfort of my own home). Grand Constance Cheesecake 182

    Grand Constance Cheesecake 134

    Grand Constance Cheesecake 189

    Grand Constance Cheesecake 183This Cheesecake recipe is an adaptation of Helen Goh and Yotam Ottolenghi’s Apricot and Amaretto cheesecake.  I replaced the apricots with seasonal sweet and crunchy pears and of course substituted the Amaretto with the Grand Constance. The cheescake, I found was not overly sweet or too rich (I could be biased, I do love a good cheesecake!) I loved how the delicate flavours of the Grand Constance shone through in the filling and roasted pears that I topped the cheesecake with. Grand Constance Cheesecake 231

    Grand Constance Cheesecake 210

    Roasted Pear and Grand Constance cheesecake.

    Ingredients: 

    For the Base:

    • 70g flaked almonds
    • 180g digestive biscuits
    • 100g unsalted butter, melted
    • 350g fresh pears(or any seasonal fruit) seeds removed and cut in thick slices

    Filling:

    • 840g cream Cheese
    • 170g caster sugar
    • scraped seeds of 1/2 vanilla pod, save the husk.
    • finely grated zest of 1 large orange
    • 5 large eggs, lightly beaten
    • 85g sour cream
    • 70ml Grand Constance

    Topping:

    • 15g flaked almonds
    • 400g fresh pears, cut into thick slices
    • 1 tablespoon caster sugar
    • 1 tablespoon water
    • 4 tablespoons Grand Constance
    • a drop of rose water

    Method: 

    Preheat the oven to 170 degrees C/150 fan. Lightly grease the base and sides of a 23cm springform tin and line with parchment. Spread all the almonds(for the base and topping) on a baking tray and toast for 5-10 minutes, or until light golden brown in colour. Set aside 15g for the topping to be used later.

    For the base, place the digestive biscuits in a food processor or blender and blitz to form fine crumbs(the consistency should be that of breadcrumbs). Tip into a medium sized bowl and add the majority of the almonds and melted butter. Using a large spoon, mix together to combine. The texture should be that of wet sand. Spoon the crumbs into the tin, using your hands to press them into the base. Even out the crust with the back of a spoon or base of a glass. Set aside in the fridge.

    Increase the oven temperature to 210 degrees C/190 degrees C fan. Spread all of the pears evenly out into a roasting dish with the sugar, empty vanilla pod/husk and Grand Constance and a drop of Rose water. Roast for 25 minutes. Set aside to cool.

    For the filling, place the cream cheese, sugar, vanilla seeds, and orange zest in the bowl of an electric mixer with the paddle attachment in place. Beat on a medium speed until smooth. Gradually add the eggs, followed by the sour cream, and beat until combined. You might have to scrape the bowl down to fully incorporate everything and then mix again. Then add the Grand Constance, and mix until combined.

    Remove the cheesecake base from the fridge and arrange the roasted pears evenly over the bottom(just enough that it covers the base). Then gently pour over the cheesecake filling over the roasted pears and then place on a baking tray. Bake for 1 hour, or until the sides of the cheesecake are set but the middle still has a wobble when gently shaken. Turn off the oven but leave the cheesecake inside for another hour, with the door propped open with a wooden spoon. Place in the fridge to set for at least 3 hours or overnight to set completely.

    On the day of serving, take the pears that have been set aside to top the cheesecake and arrange on top of the cake in any pattern you wish. Sprinkle over the roasted flaked almonds and to garnish for colour some dried rose petals. For extra effect, add caster sugar on top of the pears and using a blow torch brulee until sugar caramelizes. Grand Constance Cheesecake 223

    Best enjoyed with a chilled glass of Grand Constance.

    Cheers! x

  • Darling Brew: Africa’s first Carbon Neutral Brewery.

    Darling Brew: Africa’s first Carbon Neutral Brewery.

    **My visit to the Brewery and this post is sponsored by Darling Brew and West Coast Way.**

    Darling Brew - West Coast Way 001Darling Brew - West Coast Way 004Local craft beer is something that is loved and celebrated in my household. I do consider myself somewhat of a beer drinker and I take pride in my very basic knowledge and ability to tell a Weiss apart from a Lager. I received an invite from West Coast Way and Eco-heroine and creative director of Transparenci, Sarah Farell, for a very exciting secret launch at Darling Brew. Requesting all media to only reveal the secret piece of news on the day at 12:00 pm. The news you may ask? Darling Brew had officially become Africa’s very first Carbon neutral brewery!

    Darling Brew - West Coast Way 064Darling Brew - West Coast Way 008Darling Brew - West Coast Way 023

    An hour’s drive from Cape Town, Darling Brew is situated in the charming town of Darling, in the Western Cape  and is a local gem that many flock to for the fantastic wide range of craft beers and delicious pub grub. On their path to sustainability, the microbrewery released their first carbon neutral beer in 2016, called the Blood Serpent. Darling Brew became a trailblazer in the  industry for bringing about change this game in how craft beer is produced. After a good road-trip to Darling, Co-owner of the microbrewery; Phillipa Wood welcomed us on site with a few cold ones and some delicious bites to eat from local artisans to celebrate this momentous occasion. The brewery is expected to offset a total of 687.96 tons of CO2 over the next year. This will be an equivalent to having eliminated the same amount of carbon from the environment as 17 829 tree seedlings having grown for 10 years.Darling Brew - West Coast Way 020Darling Brew - West Coast Way 096Darling Brew - West Coast Way 071

    After quenching our thirst with more beer and lining our tummies full of charcuterie, we were taken on a tour by the brew master of the brewery. Don’t be fooled by it’s small size, Darling Brewery ships to the U.S and all over with high demand for their award winning craft beer. After the insightful tour around the bustling factory, we got to bottle our very own Blood Serpent! From labeling to closing the bottles with a manual bottle top sealer. And yes, we even got to take our own bottled beers with us home.

     

    Darling Brew - West Coast Way 015Darling Brew - West Coast Way 011Darling Brew - West Coast Way 014

    To mark the occasion, a Water Pear Tree was planted on the premises outside the brewery. Everyone had a hand in picking up the shovel and contributing soil towards the young tree’s new home. Every year a tree will be planted to continue the path of sustainability and to celebrate the microbrewery’s carbon neutral status.

     

    Supper was a simple but delicious affair. The menu offers wide variety for any slippery customer. The ribs are a famous attraction at the restaurant, with many visiting just for their carnivorous fix. The cheese and charcuterie platters are perfect for snacking and pairing with your favourite beer. All ingredients are proudly and locally sourced. Did you know? Darling Brew recycles their grain, providing it to local farmers. In turn getting their meat from these farmers for the restaurant on site. Supporting and celebrating local is what Darling Brew is all about!

    Darling Brew - West Coast Way 093Darling Brew - West Coast Way 088

    Darling Brew is family friendly with a little play area for the kiddies, there is definitely something there for everyone to enjoy! If fantastic craft beer and tasty pub grub is what you’re after, then take a drive out to Darling and experience it for yourself!

    How to get there: Find them on the West Coast Way Culture & Tractor Routes. Drive into Darling and turn into Evita Bezuidenhout Boulevard, head over the railway line, following directional signage to Darling Brew. Visit their website on: http://darlingbrew.co.za/
    Bookings highly recommended: 079 182 9001
    tasteroom@darlingbrew.co.za
  • How to experience the West Coast.

    How to experience the West Coast.

    The West Coast of Southern Africa is something of a spiritual escape for me and my better half. We always tend to visit at least a few times a year, however always going to more or less the same areas…until recently. West Coast Way invited me along to a media day of road-tripping around the West Coast to see, taste and explore.

    West Coast Way Trip 2 039

    West Coast Way Trip 2 022

    Starting at The Lodge at Atlantic Beach, situated in Melkbosstrand, a 25 minute drive out from Cape Town. Chantal generously hosted us for a quick brekkie to meet-and-greet our fellow bloggers and media. Thereafter gave us a tour of The Lodge and it’s facilities. We had a quick tour of the fully equipped leisure centre, with Yoga class in session we had to keep the noise to a minimum in the area, to respect the space of those who use the leisure centre as an escape from the everyday hustle and bustle. From there we had a sneak peak at the trails for those who like to go walking in nature and even came across a golfer ready to tee off. From there we popped in to the restaurant with delicious weekly specials not to be missed! For those looking for a venue for weddings, parties or even conferences, The Lodge has a magnificent space that can fit up to 200 people at a time with spectacular views of Table Mountain, and also a quaint little arch should you choose to hold your wedding ceremony right there. There is an amazing special currently running for accommodation at The Lodge, for only R1095 for a deluxe room and R895 for single occupancy(includes a continental breakfast). This special ends 30th April. Book now to avoid the disappointment and FOMO of not having to wake up and watch springboks and other local wildlife graze right outside your doorstep! Visit their website for more details and to book: The Lodge at Atlantic Beach

    West Coast Way Trip 2 044West Coast Way Trip 2 050

    A drive north on the R27 took us to our next destination, the R27 Roosterkoek pad stall stop. At just a a few months old, their roosterkoek is already making waves (I’m sorry, just couldn’t resist that one) along the west coast, so much so that theirs was voted the best in the West Coast! The other highlight of our pit-stop there was being welcomed oh so warmly with a piping hot cuppa Moerkoffie with a caffeine kick to boot. The Roosterkoek is made fresh daily and while you wait you can see it being made right there on the coals! With so many styles, flavours and fillings to choose from, you can’t go wrong by taking a shot left at the R27 Roosterkoek pad stall.

    West Coast Way Trip 2 080West Coast Way Trip 2 066West Coast Way Trip 2 086

    West Coast Way Trip 2 142West Coast Way Trip 2 167

    Our next stop? Langebaan. More specifically the infamous Club Mykonos resort. A serene, Greek-inspired paradise of holiday-makers young and old. Our first stop was at the Marina, waiting to board a chariot that we would have lunch and drinks on, provided by Elite Charters. We had a quick tour of the new modern development that is their apartments that one can hire for a long weekend or two, fully furnished with top of the range furnishings, overlooking the moody marina. Entertainment for every member of the family can be found in every nook and corner. From a thrilling night at the casino to live music on the marina. If luck is on your side, why not play some Bingo by the seaside.

    West Coast Way Trip 2 112

    West Coast Way Trip 2 115

    West Coast Way Trip 2 194

    Having only ever experienced Club Mykonos through epic stories of holidaying in the peak of summer, by friends, I certainly cannot wait to experience Club Mykonos myself and make my own memories! Visit their website for more information on how to book: Club Mykonos

    West Coast Way Trip 2 208

    West Coast Way Trip 2 190-2West Coast Way Trip 2 121

    West Coast Way Trip 2 152.jpg

    The padkos as pictured above is from the Kardoesie pad stal, was presented to us as something of a “West Coast Everyday kit” A loaf of bread, a packet of Bokkoms(is it even a survival kit without bokkoms?) vis kaaings, fat, jam and a pocket knife. The story told was of making a sandwich with all of the ingredients and then of course washing it down with an ice cold one. The story was told in Afrikaans, if told any other way, would lose its spark and humour. Kardoesie N7 Countrystop is only a 80 minute drive out from Cape Town. They offer Camping and self-accommodation facilities. Visit their site for more details: Kardoesie

    West Coast Way Trip 2 241.jpg

    Thali Thali was another highlight of the day. Their hospitality and accommodation is definitely something that will draw me back there again. The game drive lasted about 1 hour and a bit. With some time to spare to tour the accommodation and get one last coffee in before we hit the long road back. The Farm house has a grand old charm about it. I particularly loved the old farm style kitchen, of course! The accommodation we got to view were cozy farm style cottages with one or two modern touches here and there but staying true to it’s farm/bush spirit. Stop by their website and book a stay in the farm house: Thali ThaliWest Coast Way Trip 2 332-2West Coast Way Trip 2 318West Coast Way Trip 2 297West Coast Way Trip 2 306-2West Coast Way Trip 2 255

    West Coast Way Trip 2 303West Coast Way Trip 2 277West Coast Way Trip 2 301-2.jpg

    My experience was a pleasant and intriguing one, so much so that, the very next weekend, my partner and I got into our car and drove to the West Coast to taste some of that infamous Roosterkoek I couldn’t stop talking about! I’ve said it before, and I’ll say it again, there is something magical and mysterious about the West Coast. There is so much soul in the coastal towns that surround the West Coast, so many stories to tell, food to taste, beautiful people to meet and memories to create.  I certainly cannot wait to get back into the car, pack some padkos and take a drive out to the West Coast.

     

    **Sponsored by West Coast Way **

     

  • Olive oil, lime and coconut biscotti. 

    Olive oil, lime and coconut biscotti. 

    It’s been a while since I’ve baked anything, I find the process of baking quite calming and sort of a temporary escape from the real world in exchange for that a realm of whimsy and wonder. Now if only I could escape washing the dishes after the mess that ensues… With my olive oil purchase from Babylonstoren from the Olive workshop, thought I should do something a little out of the ordinary, instead to just use it primarily for cooking and drizzling over salads and luxurious homemade pastas. Whilst flipping through a stack of food magazines early this week, frantically searching for inspiration, I happily stumbled across a recipe for olive oil biscotti, and with zeal recreated the recipe with my own take and improvised here and there. This recipe is for an advertisement for the S.A Olive association, featured in the Fresh Living magazine. 

    The recipe is adapted from the recipe as mentioned above, and thus used as a guideline. I added dried cranberries, cashew nuts, coconut flakes, the zest and juice of two limes, this I find works complementary with the grassy peppery notes of the extra virgin olive oil. 

    Olive oil,lime and coconut biscotti. 


    Ingredients    : 
    1/2 cup extra virgin olive oil 

    250g sugar 

    330g cake flour 

    2 free-range eggs 

    1 tsp bicarbonate of soda 

    1 tbsp vanilla paste 

    1/2 cup dried cranberries 

    100g cashew nuts roughly chopped 

    50g coconut flakes roughly chopped 

    Zest and juice of 2 limes 

    A pinch of sea salt flakes 

    Method    : 
    Preheat oven to 180 degrees C. In a bowl or standmixer beat the oil, eggs, sugar and vanilla paste together. In a different bowl combine the flour and bicarbonate of soda and whisk till combined. Stir into the egg mixture to form a heavy dough. Divide the dough into two, form each piece into a log/roll, as long as your baking tray lengthways. Press down to a 13mm thickness. Bake for 25-30 minutes. Remove from the oven and set aside to cool. Once cooled, slice the logs into 13mm slices. Place the slices cut side up and bake for a further 5-10 minutes on either side. Serve with a freshly brewed espresso.