Pretoria-based sous chef, Mary Hlongwane relishes her role of creating blissful Belgian-style bistronomy at La Madeleine, which remains one of the capital’s most iconic family run restaurants since its inception over 30 years ago
IN THE GENES
Maybe I have inherited a talent for cooking. When I was a tiny girl, growing up in Mokopane, my grandmother used to make the best vetkoek in town. She sold them to schoolchildren and I started off helping her with that. She saw that I liked to cook and she encouraged me. For treats, we used to make chocolate mousse together.
SWEET MEMORIES
Those days of making chocolate mousse have stayed with me in a profound way. They have shaped who I am. Even though I am now in a hot kitchen and don’t do that much pastry work, it still has a very special place in my heart. I absolutely love making puff pastry from scratch, partly because I love eating it, especially with vanilla cream, and partly because I really like the slow care and skill that it requires. It is so satisfying.
ABOUT A PIE
هذه القصة مأخوذة من طبعة May 2018 من Food & Home Entertaining.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك ? تسجيل الدخول
هذه القصة مأخوذة من طبعة May 2018 من Food & Home Entertaining.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
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