The Christmas special

That I will always count Jacques Erasmus’s Christmas custard – the one he served at a Woolies Christmas media launch one year – as one of my culinary highlights says as much about me as it does about him.

I cannot, and will not, resist Woolworths’ 500 ml tub of fresh custard made with vanilla seeds and fresh cream. I have been known to eat an entire tub by myself. Perhaps not all in one sitting, but throughout the day, or an afternoon, using a big spoon to dip into my secret stash at the back of the fridge. It is the finest custard in the world. And that day Jacques served it in enormous glass fishbowls. There must have been