What Fathers Want

Four fabulous South African chef dads tell us exactly what they’d like to be served this Father’s Day on 21 June. Take notes so you can treat your dad too…

- Dianne Bibby

THE ULTIMATE SOURDOUGH EGGS BENEDICT WITH BUTTERY MUSHROOMS

Fritz Schoon, baker and director of Schoon Manufactory in Stellenbosch, is father to Willem, 5, Heidi-Lunah, 3 and Alinah, 1½ years. “I find that with great ingredients you can have great culinary experiences even when applying it to everyday countryside cooking. Flavour is everything, when in balance and not forced,” he declares

Serves 4 A LITTLE EFFORT 40 mins

WHAT YOU NEED HOLLANDAISE

125g salted butter

3 egg yolks

1 tbsp lemon juice

1 tsp Dijon mustard

1 tbsp hot water sea salt flakes and white pepper

250g smoked streaky bacon olive oil, to fry

2 tbsp salted butter

250g exotic mushrooms, cleaned small handful fresh thyme sprigs, leaves picked and stems discarded

4 free-range eggs

4 slices sourdough bread, toasted and buttered

chopped chives, to serve freshly ground black pepper, to serve

HOW TO DO IT

1 For the hollandaise, melt the 125g salted butter in a small saucepan on medium heat until hot but not boiling. Place the yolks, lemon juice, mustard and hot water in a heatproof bowl set over a saucepan of simmering water. Whisk to combine. Add the hot butter to the egg yolk mixture, 2 tbsp at a time, whisking continuously. Once thickened and warm, remove from heat. Season to taste with sea salt flakes and white pepper. For a thinner consistency, add a splash of hot water and whisk to incorporate.