Innehållsförteckning för February 2017 från Fairlady

The Commanderie de Bordeaux… … who hilariously admitted me (and two other infinitely more qualified people – ie, actual winemakers) as a member last year in a very flash ceremony, in my case, just for loving wine. I now have a medal the size of my head and have solemnly sworn to love the wines of the Bordeaux region in France forever. One of the easier promises I’ve made in my long and happy life. Antony Sher’s King Lear… … seen in Cape Town! On 12 February, the film of the play at the Royal Shakespeare Company will be screened at Cape Town’s Fugard Theatre as part of their 2017 Bioscope World Arts Cinema Season. Book now. uCook (ucook.co.za) You know how it is – it takes a while to…

A doorbell rings in a luxury mansion in Hyannis Port, Massachusetts on a chilly early winter day. A dark-haired woman answers and warily regards the journalist standing on the steps. It’s November 1963 and America is reeling from the assassination of its president, John F Kennedy, just a week earlier, and the reporter has been sent to wrest from his enigmatic widow what really happened that day, and what she’s feeling now. And so begins Jackie, the acclaimed and, at times, shockingly intimate portrait of Jacqueline Bouvier Kennedy, played by Oscar winner Natalie Portman. Using the Life magazine writer’s interview with the grief-stricken First Lady as its framework, the film moves between that tragic day and its immediate aftermath, weaving in moments from her earlier time in the White House…

Where: Babylonstoren How to get there: A 40-minute drive from Cape Town; off the Klapmuts/Simondium Road Accommodation: Ranges from one-bedroom suites at the Farm Hotel to two-bedroom self-catering cottages as well as a farmhouse suite and The Owner’s House, a Cape Dutch homestead dating back to 1777, on request. It has five bedrooms and accommodates 10 guests. Price: From R4 300 for two per night (low season) to R11 200 for two (peak season), depending on the type of accommodation Restaurants: The Greenhouse and Babel Restaurant www.babylonstoren.com ‘Our garden is like a library of plants. Sharing it with others is part of its generosity. The visitors are our passing sailors, bringing and taking as they come and go,’ says Babylonstoren horticulturist Gundula Deutschlander. If you could sum up Babylonstoren, this…

“I can’t stand to see meat or any fresh produce go to waste; it breaks my heart.” What was your career path – did you always want to be a chef? Definitely. I got my first chef’s jacket at nine, and always watched Ready Steady Cook and the original MasterChef, growing up. I always had dreams of what I thought it would be like. In reality it wasn’t quite what I had expected … I thought I wanted to be a pastry chef but it didn’t turn out that way. What is the story behind Ash Restaurant? I’ve known Andy Fenner of Frankie Fenner meats for many years, after working at La Colombe and The Test Kitchen, but I never really paid much attention to where the meat came from…

Flawless skin A good primer is the easiest way to achieve flawless-looking skin in a flash. It will prolong foundation wear, reduce the appearance of enlarged pores and smooth out your skin (while still showing off its natural texture). Squeeze a bit more than a pea-sized amount of product into your palm; it should be enough to cover your entire face. We love the hydrating Palladio Foundation Primer, R129,95 because it’s lightweight, easy to use and makes your skin feel fresh all day long. Seamless foundation is the most crucial part of the ‘no-makeup’ makeup look. Best tip? Choose one with a sheer, natural-looking finish, like Elizabeth Arden Prevage Anti-Aging Foundation SPF 30 PA++, R650 to even out your skin tone. It provides light coverage, contains plenty of anti-ageing benefits…

The fruity, floral Boucheron Quatre EDP Intense Pour Femme, R1295 for 100ml has notes of jasmine, vanilla and mandarin orange. A few coats of L.O.V. The Forbidden Dramatic Volume Mascara in Extra Black Pro, R189,95 will give your lashes a full, defined look. Sisley Neck Cream The Enriched Formula, R1913 firms up the décolletage area with its easily absorbed formula. The plumping formula in Maybelline The Falsies Push Up Drama Mascara, R149,95 lifts lashes and adds volume. Dunhill Icon Absolute EDP, R1895 for 100ml is a spicy scent for men, with notes of bergamot, saffron and tobacco leaf. L.A. Girl Inspiring Eyeshadow Palette in Get Glam & Get Going, R119,95 comes in a tin – great for travelling. Use it to create a date-night-ready smoky eye. The Balm Cosmetics Mary-Lou…

Use ALL GOLD’s Pasta Sauces to make pie fillings – or these amazing spicy wontons. ALL GOLD TOMATO CHILLI-GINGER WONTONS WITH SOY AND SESAME DIPPING SAUCE Serves 15 PREP TIME: 30 minutes For the filling 2 large chicken breasts, cooked and shredded ½ cup ALL GOLD Tomato & Garlic Pasta Sauce 1 tsp chilli, finely chopped 1 tsp granulated sugar 1 tsp ginger, finely chopped 1 tbsp fresh coriander, finely chopped 15 wonton wrappers (get them from Chinese shops) flour paste – made with 3 tbsp water and 1 tbsp flour) For the sauce ¾ cup soy sauce 3 tbsp honey 1 tsp ALL GOLD Tomato Paste 1 tbsp toasted sesame seeds, plus extra to serve 1 tsp finely chopped spring onion Vegetable oil for deep-frying 1. Mix all filling…

Poke Mon! Michelle Obama says that to understand the former US president, you’d have to understand Hawaii. So we thought we’d start with new global It food – Hawaiian dish poke (pronounced pok-eh). It’s essentially deconstructed sushi with a twist – sushi ingredients are assembled in a bowl, to be eaten like a salad. There are many variations, with ingredients like brown rice and salad leaves added to the mix. Fine diner Looking to pop the question? The stylish Luce restaurant at Tsogo Sun Hyde Park offers a fusion of Italian and Japanese food, with Chef Gareth Jordaan taking Italian flavours and giving them a special twist. It’s the ideal place for a special meal. For more info, or to make a reservation, call (011) 341-8080. Our top 3 poke…

5 TIPS TO SPRUCE UP ANY ROOM 1 Think before you paint It might seem counterproductive, but put off painting a room until after you’ve moved in. You need the wall colour to complement your furnishings, and you can’t really make that call without seeing them in the room. What may have been a beautiful shade in your previous home also won’t look the same under different lighting conditions, so get some sample pots before you commit. 2 Buy the right size rug An area rug gives definition to a grouping of furniture, so buy one that’s big (or small) enough. A dining table and chairs squished onto a too-small rug can feel claustrophobic; placing the front feet of the couch on the rug underneath your coffee table could tie…

SERVES 4 FOR THE BOLOGNAISE FOR THE ‘PASTA’ 1. For the bolognaise: Heat the tallow in a pot, toss in the onion and garlic and sauté until light golden. 2. Add the mushrooms and mince and cook until brown. 3. Stir in the tomato paste and xylitol and cook for 1 minute. 4. Pour in the tinned tomato and bring to a simmer. Cook for 20 minutes, season and add the fresh basil and dried herbs. Set aside. 5. For the ‘pasta’: Heat chicken stock in a pot until simmering, add the courgette ‘pasta’ and cook for 3 minutes, then drain, drizzle with olive oil and season to taste. 6. To serve: Toss bolognaise with…

SERVES 4 FOR THE FILLING FOR THE PURÉE 1. For the filling: Heat a frying pan, add 1 tbsp oil and toss in onion, carrot and sweet pepper; sauté for 2 minutes. Add garlic, ginger and cumin seeds; sauté for another minute and season well. Remove from pan and set aside. 2. Heat remaining oil and fry rump in batches until brown. Return rump and onion mixture to pan and stir. 3. For the purée: Combine avo, cream cheese and lemon juice until smooth. Season well. 4. Place a large square of muslin on a board and top with 4 cucumber ribbons, slightly overlapping. Spread avo purée over these, then place a large dollop of filling…

SERVES 4 FOR THE MUSHROOMS FOR THE DRESSING TO SERVE 1. For the mushrooms: Preheat the oven to 200ºC. Place the mushrooms on a baking tray, drizzle with oil, season, top with goat’s cheese and thyme and bake for 7–10 minutes. 2. For the dressing: Whisk together the vinegar and garlic and slowly whisk in the oil. Season. 3. To serve: Place the mushrooms on a plate, top with the rocket, bacon and walnuts and drizzle with the dressing. fast fact Goat’s cheese contains less lactose and smaller fat molecules, making it easier to digest than cheese made from cow’s milk. Brought to you by Dis-Chem…

SERVES 4 • 200g prawns, cleaned and cooked • 6 red salad onions, finely chopped • 3 israeli cucumbers, finely chopped • juice and grated zest of 1 lime • 1 /3 cup homemade mayonnaise, plus extra to serve (for recipe, go to www.loseit.co.za/recipe/ kosher-dinners/homemade-mayonnaise /) • himalayan salt and black pepper • 2–3 baby gem lettuces, washed and leaves separated • fresh coriander and mint, to garnish • lime wedges, to serve 1. Combine the prawns, onion, cucumber, lime juice and zest and mayo. Stir to combine and season. 2. Spoon dollops into lettuce cups. 3. To serve: Place lettuce cups on a plate, garnish with coriander and mint, and serve with lime wedges and extra mayonnaise on the side.…

Serves 4 FOR THE SAUCE TO SERVE 1. Preheat the oven to 200°C. 2. Place mince, onion, rosemary, garlic and paprika in a bowl, season well and stir to combine. 3. Shape mince into 4 patties. Heat 1 tbsp tallow in a pan, cook patties on both sides. Remove; keep warm. 4. Place the mushrooms on a baking tray, dot with tallow, season and bake for 10–15 minutes. 5. For the sauce: Combine all the ingredients and season to taste. 6. To serve: Place 4 mushrooms on a surface, top each with lettuce, onion, a patty, slices of tomato, a dollop of sauce, some chilli and another mushroom. Serve with sweet potato wedges and…

WINNING LETTER! Cover Girl(friends) Dear FAIRLADY, we thought we would give you an alternative to your cover for this month. Long story, but as they say, a picture paints a thousand words! Moyra Cherry-Blossom Makina Ed: Thank you, Moyra – we loved this pic! You absolutely made our day. We thought we’d put it out there in case there were any other takers … it’s Valentine’s month, after all, and our relationships with our besties might well be the longest (and funniest!) of our lives. Send them in! The way we were The article ‘Those were the days’ in the December issue made me wonder whether we were ever ‘childlike’ or ‘nostalgic’ enough? And are we allowing our children to be children? The answer, sadly, is no! I am a…

‘Love is a many-splendoured thing.’ ‘Love lifts us up where we belong.’ ‘All you need is love.’ If you look at the sheer volume of books, films and songs that have been written about love, you would think mankind had it all figured out. So why is it that half of all marriages still fail? And what is it really that makes one marriage falter and the next one flourish? Love, particularly the kind that stands the test of time, has been called one of the ‘most studied and least understood areas in psychology’. So we’re calling in the experts on this one – firstly Professor John Gottman, an award-winning therapist, world-renowned for his work on marital stability and divorce prediction. John has conducted 40 years of breakthrough research, authored…

The Chinese New Year begins on 28 January 2017 and ends on 15 February 2018, and we’re moving into the Year of the Rooster. There are 12 animals that define the personalities of people born under them – much as we’re categorised by our Western astrological sign, which is determined by the day of our birth. Check the table to work out your sign, remembering that the Chinese New Year starts on a different date every year, so if you were born in January or February, you might fall under the previous year’s animal sign. Rat Roll up your sleeves, ravishing Rat. You’re busting out of your comfort zone – and not a moment too soon. A ripple of change is in the air, though you might only feel it…

“The world saw me as coloured. I saw myself as the people around me, and the people around me were black.” WE all know that comedian Trevor Noah’s mother is black and his father, Swiss – he’s used this, and all the painful repercussions of the then-illegal relationship, as material for some of his stand-up routines: comedy as social critique. In this extract from his autobiography, Born a Crime, he writes about his decision to move from the A class (of mostly white kids) to the B (mostly black) because he felt more at home there. The school counsellor cautioned him against it: ‘You do understand what you’re giving up? This will impact the opportunities you’ll have open to you for the rest of your life,’ she said at the…

Q: My teen started vaping. Is this really a safe alternative to smoking? A: As parents, it’s important to use scientific evidence, rather than just your opinion, to help make decisions about controversial topics. Smoking is responsible for one in five deaths in the US and is one of the top causes of lung cancer, heart disease, and amputations in South Africa. Most of these problems don’t arise from nicotine, but from the other constituents of a cigarette. However, nicotine is the buzz that causes addiction. Even though the vapour of e-cigarettes also has cancer-causing chemicals in it, the levels of toxins are far lower. So if a normal smoker becomes an e-smoker, it might improve their health. But for a teenager starting on e-cigarettes, that’s a pretty…

CHAR-GRILLED CHICKEN IN HERBY TOMATO AND BUTTERMILK MARINADE, WITH PICO DE GALLO Serves 4 PREP TIME: 30 min plus cooking time Pico de gallo is a fresh Mexican salsa; feel free to add to this basic recipe whatever other ingredients tickle your fancy. 1kgmixedchickenpiecesand/or chicken breast fillets For the marinade 1 cup buttermilk 3 tbsp tomato paste 5 cloves garlic, crushed 1 tbsp each dried thyme and oregano ½ tsp crushed dried chilli flakes For the pico de gallo 1 red onion, finely chopped juice and zest of 1 lime, plus extra to serve 2freshjalapeo chillies (preferably green ones), seeded and finely chopped 5 ripe red tomatoes, diced 3 tbsp finely chopped coriander 3 tbsp extra virgin olive oil salt and milled black pepper 1. Combine all the…

CRAYFISH WITH LEMON AND GARLIC BUTTER Serves 4 PREP TIME: 30 minutes 4freshsustainablysourcedcrayfish (as fresh as possible – frozen crayfish can become soft and floury, and difficult to remove from the shell) 40g butter 1 clove garlic, crushed 1 tbsp finely chopped flatleaf parsley 2-3 tbsp freshly squeezed lemon juice FOR THE SALAD BASE 2 avocados, stones removed, peeled and sliced into wedges ½ red onion, very finely sliced 4 large ripe red tomatoes, sliced into wedges salt and milled black pepper 2 tsp fresh thyme leaves I large lemon, sliced into wedges for squeezing over Step 1: Bring a saucepan of water to the boil. Plunge the crayfish into the hot water for about 10-12 minutes until they turn a bright flame-red. Remove from the pot, and plunge…

Pop into a Le Creuset store from 31 January to make the most of their Valentine’s Day promotions – like 20% off their deep heart-shaped stoneware casserole! Lindt’s melt-in-your-mouth range of Valentine’s Day truffles and chocolates makes the perfect treat. From R21,95 for a 37g pack at most major retailers. Baskin-Robbins, the world’s largest ice-cream chain, has arrived in the Cape, with national stores set to roll out over the next year. With 31 new flavours each month, you’ll never have the same flavour twice – unless you find your favourite. Johannesburg chocoholics – you can subscribe to My Chocolate Box for R349 a month and have a box of delicious choccies delivered to your door! Or you can send your secret Valentine a subscription – it’s a gift that…

1. NOT MEASURING It’s hard to judge the scale of a piece when you’re looking at it in a huge showroom. Measure the floor space so you have numbers to go by, and carry a measuring tape with you when you go shopping – you may have to opt for the two-seater couch instead of the three-seater, or have something customised. 2. THE OVERLY THEMED LOOK Going for a beach house look? That’s great – but avoid buying every seashell-embellished picture frame and anchor-print cushion available. A crisp blue-and-white palette might be enough to give you that holiday feel. 3. BUYING THE SET Don’t shop at just one store, or get the bed with the matching side tables – mixing and matching gives your home a more individualised look. 4.…

SLAM BY NICK HORNBY (Penguin Random House SA) This was the most unexpectedly romantic book I’ve ever read. Hornby, also author of the coming-of-age novel About a Boy, writes beautifully. The way he subtly lets you in on this teenage love story is authentic and genuine – you’re taken back to being in love for the first time, through the eyes of an awkward teenage boy: Sam, a 16-year-old skater. Sam’s parents have a complicated relationship, and when he falls in love with Alicia, you go with him through an unplanned pregnancy, growing up and ultimately moving on. A beautiful read that made me cry on the plane! Marli Meyer JANE EYRE BY CHARLOTTE BRONTE (Penguin Random House SA) A plain, intelligent, independent and honourable heroine with a sense of…

Arthur Kaplan (011) 669 5600 @home 0860 666 674 or www.home.co.za Boody (031) 502 2542, www.boodywear.co.za Boucheron available at Dis-Chem pharmacies and Stuttafords stores Caslazur www.caslazur.com Catrice exclusive to Dis-Chem pharmacies Checkers www.checkers.co.za Clarins available at selected Woolworths, Edgars, Red Square, Foschini and Truworths stores Clinique (011) 516 3000 Colette by Colette Hayman (021) 937 5465 Cotton On (011) 268 3700 Country Road 0860 022 002 Dior available at selected Edgars and Stuttafords stores or call (021) 514 4420 for stockists’ details Dolce&Gabbana exclusive to selected Edgars stores Donna 0860 104 764 Dr. PawPaw exclusive to Dis-Chem pharmacies Dunhill available at Dis-Chem pharmacies, and Clicks, Edgars, Foschini, Markham, Red Square, Stuttafords and Truworths stores Edgars 0860 692 274 Elizabeth Arden available at selected Edgars, Red Square, Foschini, Truworths…

SERVES 4 FOR THE BASE FOR THE TOPPING 1. For the base: Combine the courgette, egg, coconut flour and baking powder. Season well. Heat the duck fat in a pan, add a quarter of the mixture and cook for 3–4 minutes on each side. Set aside. Repeat with remaining mixture. 2. For the topping: Heat a frying pan, add the chorizo and sauté until golden. Remove from the pan. Toss in the calamari and sauté in the residual fat until cooked. 3. Top the courgette bases with marinated pepper, then chorizo and calamari. Sprinkle with feta and place under the grill until golden and bubbling. Remove and season to taste. 4. To serve: Top with fresh basil, drizzle…

SERVES 4 FOR THE QUESADILLAS FOR THE FILLING 1. For the quesadillas: Heat half the ghee in a pot, add the spinach and sauté until soft. Toss in the courgette and garlic and cook until softened. Blitz until fine, stir in the coconut flour and husks, season and set aside for 30 minutes. 2. Divide dough into 8 balls. Dust a surface with coconut flour and roll each ball into a 20cm round. 3. Melt the remaining ghee in a pan and fry each round for about 2 minutes on each side until golden. 4. For the filling: Spread pesto on one quesadilla, top with a quarter of remaining ingredients, followed by another quesadilla. 5. Cook…

SERVES 4 FOR THE CHICKEN FOR THE DRESSING TO SERVE 1. For the chicken: Place the curry powder, turmeric, ginger, mustard seeds, lemon juice and zest, garlic and oil in a small bowl, stir well to combine. Rub mixture onto chicken fillets and season. 2. Heat a griddle pan, cook chicken on both sides until cooked through, remove and set aside to cool. 3. For the dressing: Pound the seeds, chop the cucumber and combine with the other ingredients. 4. To serve: Divide the vegetables, leaves and rubies between 4 plates. Top with sliced chicken and serve with dressing on the side.…

SERVES 4 FOR THE DRESSING FOR THE COOKING LIQUID FOR THE ARTICHOKES TO SERVE 1. For the dressing: Combine the ingredients well. Set aside. 2. For the cooking liquid: Place the ingredients in a pot with 3 cups of water and bring to the boil. 3. For the artichokes: Add the artichokes to the cooking liquid (2 at a time) and simmer for 3 minutes. Remove and drain. 4. Spoon duck fat into a pan to a depth of 1.5cm. Put the heat on medium and cook artichokes gently (turning once) for 10 minutes or until golden and tender. 5. Remove from the pan and drain briefly on paper towel. Spritz with lemon juice and sprinkle…

SERVES 10 1. Place egg yolks, coconut cream, xylitol and zest in a saucepan. Stir over low heat for 6 minutes or until thickened. Set aside, allow to cool, then chill in the fridge. 2. Whisk cream to stiff peaks, then fold it into the chilled mixture along with the chopped pistachio nuts. 3. Pour into a freezable container and freeze for 4 hours or overnight. 4. To serve: Take ice cream from the freezer 15 minutes before serving, scoop into bowls and serve with pistachios and lemon curd.…

SERVES 8–10 1. Grease an 18cm bundt tin or a 2L loaf tin with macadamia oil. 2. Place the chilled coconut cream in a large bowl and beat until stiff, then add the xylitol and whip for another 2 minutes. Set aside. 3. In a separate bowl, combine the almond butter, chopped almonds and salt, then stir this mixture into the coconut cream. 4. Pour into the greased tin and place in the freezer for at least 4 hours, or until completely set. 5. To serve: Unmould onto a platter or cake stand, garnish with mixed berries and slice to serve.…

SERVES 6 1. Place the egg yolks in a bowl and whisk until creamy and smooth. Dissolve the cocoa powder in ½ cup water, add to the yolks and stir to combine. 2. Place the cream and xylitol in a bowl and whip until stiff. 3. Place the egg whites in a third bowl and whip until stiff. 4. Stir the cream into the yolk mixture, then fold in the egg whites. 5. Pour the mixture into small moulds and freeze for 4 hours, or overnight, to set. 6. To serve: Unmould onto a serving plate. Garnish with the pomegranate rubies and dust with cocoa powder.…

If your birthday falls a few days before the date the New Year begins in this chart, look at the year before. Born after 1966? Go to www.yourchineseastrology.com/zodiac/ to find your sign. 1928 Jan 23 Dragon 1929 Feb 10 Snake 1930 Jan 30 Horse 1931 Feb 17 Sheep 1932 Feb 6 Monkey 1933 Jan 26 Chicken/Rooster 1934 Feb 14 Dog 1935 Feb 4 Pig 1936 Jan 24 Rat 1937 Feb 11 Ox 1938 Jan 31 Tiger 1939 Feb 19 Cat 1940 Feb 8 Dragon 1941 Jan 27 Snake 1942 Feb 15 Horse 1943 Feb 5 Sheep 1944 Jan 25 Monkey 1945 Feb 13 Chicken/Rooster 1946 Feb 2 Dog 1947 Jan 22 Pig 1948 Feb 10 Rat 1949 Jan 29 Ox 1950 Feb 17 Tiger 1951 Feb 6 Cat 1952 Jan…

In South Africa we play our politics out in the open. We are not an acquiescent people. We shout, we scream and we break things when we feel we must. We demand democracy… ‘I left South Africa in 1998 – not for any of the usual reasons people used to leave South Africa, but simply because there was another world out there. I packed up my five dogs and hit the plane to New York. We meandered across the continent, eventually landing in a town I’d never heard of before: Eugene, Oregon. Aside from a two-year interval in Los Angeles (a ghastly place overall), this laid-back, casual and friendly hippie enclave was my home until February 2016. There was a long period of culture shock, trying to adapt to life…

5 minutes with WILL MALHERBE We chatted to Will Malherbe, Smashbox’s director of International Artistry and Education (and ex-Saffer), about life in LA, his favourite products and the top beauty trends for 2017. WHICH FOUNDATION, LIPSTICK AND MASCARA WOULD YOU RECOMMEND, AND WHY? My favourite foundation is the Smashbox Studio Skin 15 Hour Wear Hydrating Foundation, R480. You want your foundation to stay in place, look good the entire time and, above all, seem flawless in different lighting scenarios. My favourite lipstick is the Smashbox Always On Liquid Lipstick, R310; it’s moisturising, super pigmented and it stays put. I love a daring colour like Some Nerve; it’s a beautiful magenta purple. The best mascara has to be the Smashbox Full Exposure Mascara, R300, a glossy black mascara that curls, lengthens…

NECTARINE CAPRESE SALAD Serves 4 PREP TIME: 15 minutes 4SPARFreshlineripenectarines, pitted and sliced into rounds 4 SPAR Freshline tomatoes, thinly sliced into rounds 200g SPAR Mozzarella Cheese, sliced 10g SPAR Freshline Herb Basil 1-2 tbsp SPAR Extra Virgin Olive Oil Salt and milled pepper SPAR Balsamic Glaze to serve SPAR Freshline Herb Rocket to serve 1. Stack slices of nectarine, tomato and mozzarella on top of one another with one or two basil leaves between each layer. 2. Drizzle with olive oil and season well with salt and milled pepper. 3. To serve: Garnish with a good splash of balsamic glaze, top with fresh rocket or basil, and serve.…

COCONUT AND CARDAMOM CUPCAKES TOPPED WITH ITALIAN MERINGUE Serves 4 PREP TIME: 45 minutes 1cupcastorsugar ½ cup butter, room temperature 2 extra-large eggs, room temperature 1 tbsp vanilla essence 1¾ cups cake flour ¼ tsp ground cardamom 1½ tsp baking powder ½ tsp bicarb ¼ teaspoon salt 1¼ cups coconut cream For the icing 3 egg whites juice of half a (large) lemon 180g castor sugar ½ cup water toasted flaked coconut to garnish 1. Preheat oven to 180ºC. Grease a 12-cup muffin pan; insert cupcake cases. 2. Cream sugar, butter, eggs and vanilla in a bowl. Sift together dry ingredients and alternately fold these and the coconut cream through the egg mixture until well combined. 3. Fill each cupcake case halfway and bake for 15-20 minutes until well…

Life is a bed of roses Roses are remarkable; if you look after them, they’ll give you years – decades – of pleasure. The Thousand-year Rose, Tausendjähriger Rosenstock, that grows alongside Hildesheim Cathedral in Germany is thought to be the oldest rose in the world – it’s been around for at least 700 years, even surviving bombs during World War 2! Location, location, location Roses grow best in an open sunny position, or even in a semi-shade position in South Africa, as our temperatures can get very high. As long as your roses get at least half a day’s sun, they’ll be content. Best prep Roses thrive in practically any well-drained soil, but it’s absolutely essential that the soil is well prepared before planting – add bone meal and a…

Aquarius 20 Jan – 18 Feb Hitched or solo, there’s no avoiding love’s clarion call during this highly-charged, schmaltzy period. You’re likely on a quest to rekindle the spark or take the permanency plunge, or at least have a little snoop on Tinder. Naturally, if you’re alone but not lonely, this may all seem irrelevant – but the love vibration is there. You could, of course, always get a cat… Pisces 19 Feb – 20 Mar Your birthday is miles away, but you’re already feeling the love. This has much to do with a budding inner magnetism – people are turned on by your charming personality and monumental skills in diplomacy. What’s a girl to do with all this joie de vivre? Use it wisely in business, of course. Your…

SERVES 4 FOR THE MEATBALLS FOR THE SLAW 1. For the meatballs: Preheat the oven to 180°C. Combine the pork, garlic, ginger, coriander and seasoning. Roll into small balls. 2. Heat the oil in a pan, fry the meatballs until golden, then drain on paper towel. Place on a baking tray and bake for 10 minutes or till done. 3. For the slaw: Toss together the fennel, cabbage, coriander and spring onion. Whisk together the coconut milk, lime juice, fish sauce and xylitol and drizzle over the veg. 4. To serve: Serve the meatballs warm with slaw on the side.…

SERVES 4 TO SERVE 1. Heat the ghee in a large pot with a lid. Add the leeks and sauté until crispy. Pour in the stock and add the mussels. Cover with the lid and cook for 5 minutes. 2. Remove the mussels with a slotted spoon, discarding any unopened ones. Add the saffron, wine and cream to the stock, bring to the boil and simmer for 5 minutes. Add the tomato and return the mussels to the pot, then remove from the heat and season. 3. To serve: Serve the mussels with the courgette ribbons, lemon wedges and fresh herbs.…

SERVES 4 FOR THE DRESSING FOR THE SALAD 1. For the dressing: In a bowl, mix the herbs and mustard. Whisk in the lemon juice and oil. Season. 2. For the salad: Place olives in a bowl. Slice courgettes into fine ribbons using a peeler. Peel and thinly slice the big cucumber into ribbons. Slice the mini cucumbers at an angle. Add to the olives in the bowl, pour the dressing over, and combine. Season. 3. To serve: Place the salad in individual small bowls, and top with micro herbs and ham.…