Breakfast has become a battlefield. Motherhood is wonderful. Breakfast is not. I tried my best. I really did. Previous columns are testimony to that. Bottereiers, the way my mom made them. Jacques Erasmus’s oats for a little prince. Puffy cheese toasties. Thai-style crispy eggs. April Bloomfield’s baked eggs with anchovy and rosemary. These are all wonderful ways to start your day. But at 6:30 am during the mad rush not to be the last family at the school gate, I confess to taking the path of least resistance. I just don’t have the strength for a sleepy nine-year-old who does not want to eat a heavy breakfast. So we go the conflict-free breakfast-in-a-box route. ProNutro. Weet-Bix or Seb’s very best puffed rice cereal, and save the inevitable arguments for the berry smoothie that Jacques insists he drinks in the morning.
But come weekend, we are all about The Brunch. Because, secretly, I agree with Seb. No one wants a heavy breakfast at 6:30 am. Much better to dine at 11, that time of the morning when a chilled glass of wooded Chardonnay perfectly complements creamy eggs, or a slightly sweet Cap Classique cuts through the fat of a bacon butty drenched with HP sauce.
This story is from the {{IssueName}} edition of {{MagazineName}}.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber ? Sign In
This story is from the {{IssueName}} edition of {{MagazineName}}.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
Award-winning Food: Trending Plates
Fine-dining takes on both nostalgic and African ingredients - from Cremora and polony (yes!) to okra and beetroot - were food trends singled out by the judges of the 2022 Eat Out Woolworths Restaurant Awards.
Everything you need to know about quinoa
If it was good enough to sustain the Incan armies - and NASA's astronauts - you'd better believe this protein-rich seed will see you through your afternoon slump.
PIGS IN BLANKETS
The kids will love these quick-and-easy snacks that won't break the (piggy) bank.
82 words on...
THE FROZEN APEROL SPRITZ is the hottest way to keep cool this summer, says Jeanne Calitz.
MEET ME AT THE RIVER
Plan a visit to the new Mukwa River Lodge on the banks of the Zambezi to experience Zambian food with a twist, courtesy of head cook Aaron Menezes and four passionate members of his kitchen team.
FIRE STARTER
Celeb TV chef Clem Pedro - of Afternoon Express and Expresso fame takes the art of hosting to pro level and not because he went to hotel school or worked for TASTE, but because he started in his mom's kitchen. We asked him to share his food nerd roots and family braai secrets.
PLANTS IN PARADISE
Former Durban creative (and one-time carnivore) Neil Roake and his daughter Jordan's epic travels led them to collaborate on the all veg cookbook Castaway. They shared their meat-free adventures on the Filipino island of Siargao with TASTE.
ΤΟ MAY-ΤΟ, ΤΟ MAH-ΤΟ
Midsummer tomatoes are impossible to resist, we know. So when you find yourself with a bounty of exotic varieties - heirlooms, Italian Romas, ripe Mediterraneans and sweet Rosalinis - Hannah Lewry is here to help.
HOME TRUTHS
At her Joburg eatery, established in the iconic former Women's Jail at Constitution Hill, Mpho Phalane has worked to create a space that both honours the historic site and feels like home. She spoke to Khanya Mzongwana about the food journey that brought her here.
Morogo magic
Budget-friendly indigenous leafy greens - fresh, sautéed or preserved for later use are on Mokgadi Itsweng's menu at this time of year.
