Indholdsfortegnelse for VISI Kitchens 2020 / 2021 i VISI Kitchens

Whether large or small, the kitchen has become an oasis among the modern, busy lives we all lead. Where it was once merely a place where food was prepared, it’s now as much the centre of your family’s day-to-day living – cooking, eating and socialising – as it is an expression of your own taste in decor and design. With a cup of tea or coffee, your day probably begins here and will likely end here too, preparing the evening’s meal … and that means having a kitchen space that is both functional and aesthetically pleasing is key to how you experience your home. Whether you are looking to spruce it up or completely redesign your kitchen, in this special issue, the VISI team has compiled the ideal resource to…

DAVID HIGGS When he’s not running the pass at his two Johannesburg restaurants, David Higgs can be found at his Saxonwold home. He's hard-pressed to pick a favourite thing about his light-filled kitchen, as it features a garden view, his fresh herbs planted nearby and a full bar. “That’s the main reason for loving it,” says David. His go-to dish might be the humble roast chicken, but his recipe for a scene-stealing potato bake is what always wins dinner guests over. “I make a classic creamy potato bake, layered with good quality white anchovies and topped with Gruyère.” He continues, “It’s a beautiful combination of salty, sweet from the cream and garlic. It’s such a simple dish, but with the addition of the anchovies it just changes the whole thing.…

With clean lines, smooth surfaces and touch technology, the latest designs in home appliances are increasingly minimalist and aesthetically oriented, while offering maximum functionality. From handle-less appliances that blend seamlessly into the surrounding kitchen scheme to items that make a strong statement, these pieces make everyday chores a pleasure.…

EXOTIC TOMATO AND RICOTTA OPEN PUFF TART Serves: 4 Dietary notes: health-conscious, meat-free Puff-pastry sheetsEgg, beaten, for brushingSalt and pepper600g mixed/exotic tomatoesOlive oil3 cloves garlic, choppedBasil pesto250g fresh ricotta 1 Thaw two sheets all-butter puff pastry and score a border around the edge of each sheet, taking care not to cut through all the layers. Brush with beaten egg, season and bake at 200°C for 15 minutes until puffed up and golden. 2 Pan fry tomatoes in 1T olive oil with 3 cloves garlic and seasoning until caramelised. 3 Spread 2T basil pesto inside the border of each sheet of pastry. Divide 250g fresh ricotta between the 2 tarts and bake for 5–10 minutes, until the pastry is cooked through. 4 Serve hot, topped with the pan-fried tomatoes and basil…

A KITCHEN THAT IS BOLD, IRREVERENT, COLOURFUL AND ART-FILLED. A PRISTINELY WHITE STATEMENT, WITH ELEMENTS REFERENCING A SPACESHIP STRIKINGLY CONTEMPORARY DESIGN ECHOES THE BUILDING'S ANGULAR SHAPE. MODERN AND PERIOD PIECES COMBINE TO CREATE A NOSTALGIC FEEL. USE OF NATURAL MATERIALS CREATES A SENSE OF HARMONY AND HONESTY…

After tasting wine for the first time in 2010, Zimbabwe-born Joseph T Dhafana has gone to impressive lengths to expand his wine knowledge. He studied at the Cape Wine Academy in Stellenbosch, obtained the global Wine & Spirit Education Trust Level 3 Award in Wine, qualified as a wine judge through Michael Fridjhon’s Wine Judging Academy and became certified with both the South African Sommeliers Association and the Court of Master Sommeliers. So, it’s no surprise that in 2014 this driven individual was snapped up by La Colombe restaurant, where he serves as Head Sommelier. We asked Joseph to share his top seven wines for oenophiles to enjoy at home. “Firstly, I’d like to encourage supporting local, as much as possible, as we all know that the industry has really…