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
Denne historien er fra May 2018-utgaven av Food & Home Entertaining.
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Denne historien er fra May 2018-utgaven av Food & Home Entertaining.
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
Country harm
Country kitchens are a well-loved style that many daydream about. Whether rustic or modern, here are some of the core qualities of a country style that soeaks a thousand memories and enviable kitchen snaps
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hop hop Hooray
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THE Liquid gold Rush
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Reap the rewards
Start tending to your autumn veggie gardens to make these warm and hearty meals perfect for the colder weather!
Liquid gold
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