I like to end a meal with coffee and chocolate. I will happily forfeit a good night’s sleep and a thigh gap for caffeine and cacao. A crystal bowl filled with bright, shiny-papered Lindt balls or gold foil-wrapped Ferrero Rocher is my equivalent to my ma’s elegant post-dinner-party treats served with coffee. Marie was partial to Cote d’Or bouchées. Olifantjies, we called them, because they were shaped like elephants. They were unlike any chocolate I had ever tasted. A world away from the fake-flavour staples in our corner café. Nothing like the slabs of Bourneville dark chocolate my Oupa Sam used to hide in his clothes cupboard among his polyester paisley cravats.
My ma always saved an olifantjie for me and I savoured every tiny bite – elephant ears first, slowly allowing the chocolate to melt in my mouth. Bit by bit. And when bouchées weren’t on offer, I would cast my eyes longingly at the box of After Eight Mints that awaited the arrival of my parents’ guests. For those, I could momentarily forget my six-year-old self’s distaste for dark chocolate. Who wouldn’t when faced with those thin, sweet, minty squares concealed in their individual dark-brown sleeves? “How fancy,” I thought, nibbling at the corners of one while furtively reaching for the next.
Denne historien er fra April 2020-utgaven av Woolworths TASTE.
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Denne historien er fra April 2020-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.
