Terra Madre Elgin

Tucked away in Elgin, just after Peregrine off the N2 is a little known spot called Terra Madre. 
Run by the tenacious Nicole Precoudis and her parents Chris & Koula, this slice of heaven really is all about the farm to table experience and the quality of produce speaks for itself.  

I first heard about Terra Madre through a friend. She guessed that it would be right up my alley, and she was right. 
As you arrive, you are overwhelmed with the tremendous spectacle a beautifully run farm can be.
Greeted by rows of olive trees, apple orchards and veggie gardens; I was excited to find out more about this 18,5 hectare property.

The concept of the eatery is good honest food, grown organically and prepared with oodles of love. 
Nicole shared her journey with me; from the fast-paced lifestyle of owning and running 2 restaurants in Johannesburg to the epiphany that saw her acknowledge that she needed (and wanted) to slow down and make changes in her life. 
Nicole made the move to (a then) very rural Elgin over 10 years ago, purchased the farm and has been developing it ever since.
Opening Terra Madre was a natural, organic manifestation of her innate creativity which is more than apparent in the food that she serves.
The space is open and bright with limited seating so booking is essential and highly recommended. 

Nicole set out to create a space that is warm and welcoming.
Her Greek heritage certainly shines through in the sublime simplicity of the venue and the inclusive attitude of our hosts, who were insistent that we make ourselves at home. 
My entire family ended up coming along on this excursion and I’m happy that they did! 
In a superb display of unplanned storyline congruency, we filled the venue with our own inadvertent spirit of “familia” in true Mediterranean style. 
Now what can I say about the food?...  The platters just kept coming! Perfectly tender roasted fennel bulbs, earthy beetroot salads and tender sweet roasted butternut topped with walnuts and cranberries almost caused a riot with the vegetarians in my “hunting” party.
Of course, it goes without saying that the meat dishes were cooked to perfection and were hastily devoured by the more devout members of the carnivorous variety.
I quickly realized that although it was simple food prepared perfectly, paying homage to the ingredients, it was nothing short of a ‘feast fit for a king’.

The food was simply spectacular and the passion that drives Terra Madre behind the scenes; from the pasture to the plate translates into something explosive on the palate.  

Sitting and feasting with family is one of life’s simple pleasures. To be able to share an amazing place like Terra Madre with them was truly wonderful and I can honestly say that it was the perfect location for a family get together. 
We ended our day with a stroll on the property and sipped on ciders at the farm’s quarry at sunset.
The stillness of Elgin is infectious.
Who knows, maybe one day I will become a country bumpkin and move away from the city only to serve mouth watering food that guests will travel far and wide to appreciate. 

Until then, one thing is certain… I know where to make my escape when the mind calls for slow living.

A huge thank you to my brother Hendré for this beautiful video that did justice to this wonderful location! Hit play to see more! 

-Melissa

*This blog post was sponsored by Terra Madre, all opinions are my own. 

Prawn pasta to celebrate Sauvignon blanc

Durbanville wine valley is celebrating a month of sauvignon blanc in October and I couldn’t be more excited! These easy drinking crisp white wines are often found at my table. Durbanville is a mere twenty minutes from Cape Town CBD and deserves a visit as much as its sister wine countryside’s Stellenbosch and Franschhoek. The Durbanville region is filled with scenic routes, amazing award winning wine farms and superb restaurants. 

So with October celebrating the richness of Sauvignon blanc and estates such as Altydgedacht, Bloemendal, D’Aria, Diemersdal, De Grendel, Durbanville Hills, Hillcrest, Klein Roosboom, Meerendal, Nitida, Groot Phizantekraal and Signal Gun each celebrating the start of white wine season in their own individual style, I had to create a dish that I believe celebrates these estates and their sauvignon blancs! The dish is rich and creamy and the acidity of the wine cuts through it perfectly. I have also chosen to pair the wines with seafood as it compliments the flavour well! This prawn pasta is beyond delicious and a great meal to feed a bigger crowd! 

If you want to explore the region you can pop into any of the estates and experience a tasting! The month of festivities draw to a close at the end of October with a festival weekend on the 29th and 30th October. All twelve wine estates will be present and it will be a hive of activities for all family members. 

Now let’s get down to business with my prawn pasta while you prepare to savour (hopefully) all 12 celebrated sauvignon blancs!

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Serves 4, cook time: 45 minutes

Ingredients:

• 1 tablespoon coconut oil
• 1 garlic clove minced
• 300 grams rosa tomatoes, halved
• 1 teaspoon oregano
• 400ml tomato pureé (I use the one in the glass jar)
• 1 packet linguine
• Salt
• 250 grams of cleaned and de shelled prawns, patted dry with paper towel.
• Knob of butter
• 1 garlic clove minced
• 200 grams mascarpone cheese
• 2 big handfuls of baby spinach
• Juice and zest of 1 lemon
• Parmesan cheese for serving

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Instructions:

In a large frying pan over a medium heat add the coconut oil, rosa tomatoes and garlic. Fry until soft. Add the oregano and tomato pureé. Let simmer for 20 minutes on a low heat. If you would like you can feed it with a little water if it starts to dry out.
Bring a pot of water to boil. Salt the water generously. Add the linguine to the water and boil for 7-8 minutes. Do not over cook the pasta, as it will cook further in the sauce.

Once ready, remove and strain. Add the pasta to the frying pan with the tomato sauce.

In a separate smaller frying pan bring over a high heat add the knob of butter and garlic. Add the prawns and fry for 3 minutes. Don’t over cook the prawns as they will cook further in the pasta.

Fold the mascarpone into the pasta, add the prawns and spinach and fold until combined.

Zest the pasta and add the lemon juice before serving. Serve fresh and hot with a generous amount of Parmesan cheese! 

-Melissa

*This blog post was sponsored by Durbanville wine valley. All opinions are my own. 

Chia, acai and strawberry smoothie jar

I always laugh at myself come this time of year. The time of year when I go into a flat panic that I am not “summer” ready.

My tan is non-existent and I look more like a translucent desert gecko than a living, breathing human being.

Oh, and of course, the beach “bod” is never where I want it to be.

Winter has been good to me this year… almost too good.

If winter were a philanthropist, it might be first in line for a Nobel Prize or two.

The truth is I am very far from having the quintessential sun kissed, beach body complete with bespoke bikini.

I have however, taken up a new regime in order to get there.

The first step is to be kind and remind myself that there is no such thing as perfection.

The second step is to incorporate exercise into this daily mantra.  I have begun taking Pilates 3 times a week.

The third (and perhaps most effective catalyst of this new regime) is trying to eat healthier.

It all comes down to making better choices.

Rather than reaching for a packet of crisps - I reach for some fresh carrots and tasty hummus, which I whip up myself.

I have replaced the oh-so-indulgent milky latte’s with peppermint tea and a slice of lemon and to be honest? I’m enjoying the changes.

Naturally I haven’t mastered them but that’s okay, I can only take one step at a time anyway and the plan is to evolve into a healthier version of myself over time.

It’s more sustainable that way.

So, to all the women out there beating themselves up because they don’t look like a supernova in a two-piece, be kind to yourself.
Health is a journey, not a destination.

Of course any journey begins with a simple step, so get off the couch. Take a walk, go for a swim or get to that yoga class you have been promising yourself you were going to do.

This recipe is part of my healthy changes. Rather than toast and cheese for breakfast I include things like chia pudding. I make it with unsweetened almond milk and protein powder from a local super food brand called Wazoogles. Chia seeds are high in fibre, good for digestion and offer omega 3’s. Give it a whirl and try starting your day with this! 

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Serves: 2, cook time: 25 minutes 

Ingredients:

Chia Pudding:

• 4 tablespoon chia seeds
• 1 cup almond milk
• 2 teaspoon protein powder (I used Wazoogles)
• ½ teaspoon honey

Acai Smoothie Layer:

• 1 tablespoon acai powder (optional)
• 1 cup fresh strawberries
• 1 ripe banana
• 1 tablespoons almond butter (I used buttanut)
• 2 teaspoon unsweetened desiccated coconut
• 6 fresh mint leaves
• ¼ cup almond milk

Fruit Layer:

• Sliced strawberries and toasted coconut
• To Garnish: fresh berries, toasted coconut and mint leaves

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Instructions:

Add the chia seeds, almond milk and protein powder into a bowl, mix to combine and set aside for 20 minutes, until the seeds absorb all the liquid. Then add the honey and stir through. If you need to feed them with a little more almond milk do so. 

Add the smoothie ingredients to a blender and blend until smooth and creamy.

To assemble the jars add a layer of chia pudding, a layer of sliced strawberries and coconut and top with acai smoothie. Top the jar with fresh blueberries, raspberries and toasted coconut.

You can close the lids of the jar and set aside in the fridge over night or simply eat and enjoy right away! 

-Melissa 

Tilney Manor at Sanbona Wildlife Reserve

Picture the Klein Karoo 350 years ago. Its beauty awe inspiring with deep blue skies, glowing red rocks and succulents scattered across the land.  The big five (Lion, Leopard, Rhino, Elephant and Buffalo) roam free and are found thriving in a seemingly unforgiving landscape. Incredulously, this harsh environment that is classed as a semi arid desert has the ability to sustain South Africa’s greatest game.

Now, insert modern man. The farmer to be more accurate. In a nutshell? The beautiful animals disappeared and everything changed. 

It sounds like a rather sad story and in truth, man has a lot to answer for. I could discuss at length how we are destroying our planet but instead I am going to tell a tale of the glass half full. 
A reserve that is doing everything in their power to reintroduce animals that once roamed free in the Klein Karoo and restore balance and sustainability to a landscape all but denuded in the interest of human settlement and western progress. 

Sanbona wildlife reserve is one of the largest private game reserves in the world, covering roughly 54 000 hectares. It boasts several lodges on the farm and I stayed at Tilney Manor, more suited for a couples retreat. Tilney Manor is a beautiful house that dates back to the early 1900’s and is run by friendly staff.
The manor offers a rim flow pool, spa, outside showers on your patio and a view over the entire Karoo from your luxurious bedroom complete with fireplace to keep you warm in the winter.

The reserve is owned by the Caleo Foundation, in association with Shamwari Group an NPO with a clear vision to conserve both people and animals on an equal footing, since both feed off the success of the other in a well balanced symbiotic relationship. 
I grew up going to the bush further north. The landscape is thick, lush and green close to the Kruger National Park. The Klein Karoo is the opposite. I was aware that the reserve host the big five but I couldn’t quite picture it. How did these animals survive this climate? There aren’t many trees to offer the animals respite from the scorching sun and at night temperatures can plummet to well below zero. 
It is testament to the strength of the animals to not only survive but thrive in this habitat and I could not wait to go on safari and see them.

I was lucky enough to experience two game drives a day with an incredibly knowledgeable ranger, Chris, in one of the newly appointed safari vehicles which ensured a luxurious drive throughout the reserve.
Our first sighting was something I haven’t experienced before. Since the game vehicles are not allowed to venture off the road, we alighted and took to the bush on foot.
After walking for about 250 metres we were stopped and briefed on the animal we were about to see, *Insert keep calm here*
Amazingly, we were upon a female cheetah with a fresh kill, less than 20 meters away. I stood in awe of such a majestic animal. 

Every sighting was humbling to say the least. The reserve has 6 lions, 3 of which are white lions. White lions are a result of a recessive gene and are beyond magnificent to see in the wild. 
The Lions at Sanbona are some of the last remaining white lion left on planet earth that continue to hunt for themselves in the wild. 

With buffalo and an amazing elephant herd sighting to follow, we were spoilt. We experienced a safari by boat and caught sight of the reserves hippo pod.
Each afternoon drive was finished off with sundowners and a beautiful view. To stand in silence and take in the Klein Karoo was simply spectacular! I had to take a moment and just… breathe.  

The food is centered on traditional South African cuisine and meals are served outside on the patio (weather permitting).
We were treated to a traditional South African braai, which in my books you can never go wrong with! Sipping gin and tonics around the open fire we talked about our days of exciting sightings with other guests and gazed up at the milky way. 
The food is unpretentious and made with love. The Chef is local and is truly a man who puts his heart and soul into his food.
My favorite dish was the crispy pork belly with camembert and juicy fig, finished off with the perfect crème brulee.

Thinking back over the last two days of my time at Sanbona and the amazing animals I saw, I felt a sense of hope. Hope, that game reserves such as Sanbona and the wildlife conservation programs they are running - one day, the beautiful landscape will be restored to its former glory. 
Hope that one day we can truly view nature as it should be, with respect for all things great and small.

-Melissa 

*If you would like to donate and help raise awareness against poaching in South Africa then click here. EVERY cent helps. 

*This blog post was sponsored by Sanbona wildlife. All opinions are my own. 

Waterblommetjie bredie

Capetonians can experience four seasons in one day. In fact, if Cape Town is in the mood, possibly five. 
There is a local saying that goes “if you don’t like the weather, wait five minutes.” 

The up side of a moody city is that, although it is spring, you can easily end up with a cloudy cool day that demands a hearty meal that oozes comfort. (and offers the perfect excuse to laze on the couch, guilt-free). The down side; well… hapless, underprepared tourists caught in a quick-as-a-flash temperature plummet.

This recipe is exactly what the (cape) doctor ordered on days like this. It is a traditional South African dish made from flowers that grow around this time of the year in the lakes and dams. The flower is called the waterblommetjie (Afrikaans) with the direct translation meaning ‘little water flower’. It grows similar to a water lily and can be found at any good local farmers market. 

This dish combines a rich lamb stew and vegetables with the crowning ‘waterblommetjie’ as a fragrant element that ties all the flavors together beautifully. 

I am in love with it not only because it is insanely good, but is a great comfort food, and of course, who doesn’t love eating flowers? I mean you might as well be a unicorn! 

This dish is consciously seasonal and well worth the effort.

I must admit it was my first attempt at playing with a traditional South African recipe and I was blown away with the results.

In Afrikaans there is a perfect phrase to end off a perfect meal…magies vol en oogies toe.
Tummy is full and eyes are closing...

I couldn’t have said it better if I tried.

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Serves 6, cook time: 1 ½ hours
 

Ingredients:

• 1 kg lamb(knuckle or neck)
• Cake flour to dust meat.
• Olive oil
• 2 onions, chopped
• 3 garlic cloves
• 1 teaspoon coriander
• 1 teaspoon nutmeg
• 2 teaspoons cayenne pepper
• 1 ½ cups lamb stock
• 2 tablespoons soya sauce
• 1.5 kg waterblommetjies
• 500 grams baby potatoes
• 1 ½ tins of apricots (save the rest for dessert!)
• Salt and pepper to taste
• 1 lemon, zested 

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Instructions:

Dust meat with flour. Add a glug of olive oil to your casserole dish and bring to a high heat.

Brown the meat in batches until golden brown. Do not add it all at the same time as you wont get that perfect golden colour!

Add the onions and fry until soft. Add the garlic and fry for a further five minutes.

Add the coriander, nutmeg, cayenne pepper and fry for a further two minutes.

Add the lamb stock and make sure you deglaze the bottom of the pot to get all the flavour.  Add the soya sauce.

Close the lid and reduce the heat to a medium heat and let cook for 40 minutes.

Mix in half of the waterblommetjies and cook for a further 20 minutes.

Add the potatoes, apricots and the remaining waterblommetjies and cook for a further 30 minutes on a low-medium heat.

Add the lemon zest five minutes before serving.

Enjoy!