4 loves of January

January has come and almost gone – without so much as a whiff or a sniff we find ourselves now well into 2014. How is yours fairing so far?

My Jan started with feet mostly bare or sandy as we holidayed in Knysna (home town) just after Christmas. So, many of my loves for the month are inspired by this happy holiday window. Here goes…

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1. First on my January love-list is without a doubt – Jelly Bunny!

I am absolutely besotted and could pretty much be walking around with the full ra-ra club outfit on, paired with my Jelly Bunny’s. Hmmmm, ‘jelly’ you might ask? This is not the edible kind, but just as fantastic – these are the PVC moulded shoes stocked by my new favourite store (ha, a bonus ‘love’ just for you) TWO ON TOAST, in Grey Street in Knysna. You are thinking “How 80’s!” and you would be so very wrong as these little pairs of joy come in the most truly adorable and completely unique styles and colours! Every romantic colour you could imaging, and creative to the tee – I am smitten! Not to mention uber-comfortable and scented – what more could a girl want!?

JB-1JB-2

The Two On Toast girls are the sole agents and distributors for Jelly Bunny’s in SA, and I believe they are also available in Cape Town although I am yet to discover where!

Two on Toast Website | Jelly Bunny Website |  jellybunny@twoontoast.co.za

 CH-1

2. With my heart still planted in Knysna – I cannot resist adding this gem to my list. For those of you who love excellent Italian fare coupled with a seasonal (hand-picked AND award-winning I am told) wine list of favourite local producers, quaint setting (again in Grey Street, Knysna – popular road it is) in an original tin-roofed town home, run by husband and wife team who own the place, and are supported by their family…Chatters Bistro is your place!

CH-3 CH-2

It is always the first meal we have after arriving in Knysna, and the last meal before we leave. Most famous for their always generously dressed, thin-based pizzas made in genuine wood burning pizza oven – a Chatters meal always has a special flavour. Enhanced by the detailed and well-priced menu, super company, warm service, good glassware (don’t laugh – but there is nothing worse than drinking an exceptional bottle of wine out of a cheap and chipped wineglass), general ambiance and brilliant food as well as kid-friendliness…you cannot beat Chatters. Booking would be a MUST, as they are always buzzing…and a face that frequents is treated like family and always accommodated. I think one of the reasons I love Chatters is the family atmosphere that pervades – they are tight and run it so….and this shows in every aspect of the success of this busy little restaurant.

The fire for this love of mine will burn for a long, long time let me tell you!

Websiteinfo@chattersbistro.co.za | tel: +27 (0)44 382 0203

3. Last, but certainly not least is my love for pastry and a recipe which never fails to impress, almost always concluded with a healthy dose of finger licking and crumb picking! My “Very Veggie Parcel” – inspired by the need to provide a vegetarian-friendly accompaniment as well as something different to add to a pot-luck supper or even bring colour to a braai buffet.

Veg-parcel

INGREDIENTS~ (To serve 6-8 pax)

  • An assortment of veg: red pepper, spinach (a must), red onion, carrots – sliced stir-fry style
  • Feta
  • Chopped garlic and chilli (de-seeded)
  • Seed mix
  • Fresh, finely chopped arjoram
  • Phyllo pastry at room temperature and ready to work with
  • Bread crumbs
  • Olive oil
  • 1x egg
  • Eat.Art Caprese Spice Mix

METHOD~

1. Carefully prepare 6 layers of phyllo pastry, one on top of the other, by brushing a single layer with olive oil and sprinkling with a light dusting of bread crumbs…adding the next layer on top and repeating for six layers in total.

2. Lightly stir-fry the veg in garlic and chilli, adding the spinach last so as not to wilt too much by cooking.

3. Place the veg into the centre of the pastry and shape into an oval.

4. Crumble the feta and hebs over the veg and season to taste.

5. Wrap up your parcel and scrunch the ends together – fastening with a couple of toothpicks if needed.

6. Brush some egg over the top of the pastry parcel followed by a sprinkling of seeds and bake in the oven at 180˚C for about 40 minutes.

7. Serve on a large platter – and accompany with a sweet tomato and balsamic relish for a complete flavour feast.

Nan_blog picWritten for eat.art by: Nancy Hoepner  – Magpie: Creative Marketing, Design and Lifestyle

Mother-of-two delicious girls, lover of food (fine and fast), purveyor of all things pretty and Jill of all things ‘creative’…Nancy has a background in the visual arts, design and marketing and is the owner and Creative Director of Magpie. Having worked with the Eat.Art team before, she is thrilled to take time out from juggling and add some spice to the Eat.Art blog. Don’t get us wrong….it’s not that it needs it….it just wants more…and she is happy to oblige.

nancy@magpiecreative.co.za | http://www.magpiecreative.co.zahttps://www.facebook.com/magpiecreativecapetown

PIC REFS:

http://www.jellybunny.com/about-us.php

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