My heritage dessert is tied up with memories of growing up in suburban South Africa rather than with my historical positioning and relevance on the continent of my birth. I have no fewer than five favourite childhood desserts. Three of these, karringmelkpoeding, melkkos and malvapoeding, have some culinary and cultural significance, but Peppermint Crisp fridge tart and ice cream with chocolate-fudge sauce are purely commercial constructs of synthetic sweetness that lie close to my heart. My sloppy, very South African, Peppermint Crisp tart is, if I dare say so myself, the stuff of legend. I doubt if my mother ever made a Peppermint Crisp tart in her life – it remains my cheeky culinary pleasure. But Marie’s shop bought vanilla ice cream and homemade chocolate-fudge sauce was the stuff of many happy memories in the late 70s and early 80s.
And then she stopped making it for some reason, and the sauce eventually became a vague recollection of flavours (reminiscent of a popular fudgy chocolate bar) and memories that I associated with birthday supper treats and braai desserts. I thought of it occasionally, no big deal. Until, one day it hit me that those flavours are forever lost to me, like my mother is lost to me. My dad asked if I knew how to make Marie’s sauce because it was his favourite, so I tried to recreate it. But after too many trials and too many errors and never getting the taste just right, I sadly gave up on the idea.
Denne historien er fra September/October 2021-utgaven av Woolworths TASTE.
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Denne historien er fra September/October 2021-utgaven av Woolworths TASTE.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
Allerede abonnent? Logg på
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.