The kitchen is the beating heart of every family home, and so, when Darren Robertson and Magdalena Roze chose to renovate, they knew something extra special was needed for their young, food-loving household.
“It was really important for us that the design was both functional and timeless; beautiful and bulletproof,” Roze says. “We love spending time in the kitchen – whether cooking, eating, pottering or entertaining, we’re always in there!”
When it comes to entertaining, the couple share the task of planning the menu, but each has their own role to play.
“Typically, I take care of appetisers, drinks and dessert, while Daz does the main event,” Roze says. “If there’s something delicious in season, we love working around it – beautiful vegetables, freshly shucked oysters or fresh prawns. For dessert, a pavlova with the fruits of the season never disappoints.”
And when it’s just the family?
“Taco Tuesdays are a staple,” Roze says. “Our littlest one makes sure of it, as he’d happily have it every day!”
CHICKEN LIVER PÂTÉ
MAKES 21 /2 CUPS
Begin this recipe 3 hours ahead. You’ll need 2 x 11 /4 cup-capacity pots or bowls.
400g chicken livers, trimmed1 tbs ghee, plus 100g extra1 eschalot, sliced1 large garlic clove, sliced⅓ cup (80ml) port1 tbs brandy Pinch of ground allspice200g unsalted butter, melted¼ cup (60g) sour cream Fresh bay leaves and crushed whole allspice berries (optional), to top (see note) Rye crackers and baby gherkins, to serve
