JHB West - Feb 22

Wish list
Picnics and cocktails and matchy-matchy mum and
daughters ... all the things we’re loving this February
Friends. Food. Flavour. All we need, really.
Michael Olivier says Friends. Food. Flavour. is the culmination
of a long journey. He was invited by the Voyager Wine Estate
in Western Australia to prepare a Cape Buffet for the duration
of the Margaret River November Wine Festival. He, along with
his wife, Madeleine, researched, deconstructed, and rebuilt
the recipes, leaving them with a collection of essentially Cape
dishes, which he wanted to publish. And what a collection
it is. The book, sensationally illustrated by the jolly talented
Roelien Immelman, includes dishes from the Cape Buffet, as
well as additional ones from their restaurants and friends. So
there’s Snoekpatee rubbing shoulders with Oeufs en Meurette,
Pampoenkoekies and Soetpatats alongside a Tuscan Brick
Chicken, Bobetie follows Arroz de Pato Portuguese Duck Rice.
There are recipes from local foodies who we know and love -
Dianne Bibby, Ina Paarman, Sam Linsell. It’s a feast - visually, too ...
too, too delish to resist. Penguin, R400
Cocktails for the season of love. And
the prettiest one imaginable is this.
It uses Japan’s legendary Roku Gin.
For this Blossom Cocktail, you’ll need
50ml Roku Japanese Gin, 25ml each
Triple Sec and fresh lemon juice, 50ml
cranberry juice, tonic and an edible
flower to garnish. To make, add all
ingredients except the flower into a
shaker with ice. Shake well and strain
into a chilled glass with lots of ice.
Garnish with an edible flower. If you
have the time, go the extra mile and
make flower ice cubes. It’s a bit fiddly,
but well worth it. Fill an ice tray with
water, carefully place pretty, edible
flowers into the water and freeze.
10 Get It Magazine February 2022
Blossom Cocktail