Koe'sister

“Happy 2021. My wish for all of us in the LRSB group is good health, prosperity, love and unbridled joy. May you soar to new heights in this time of global uncertainty. May we stay true and never lose our compassion, empathy and love for humanity. To

I’m a Noord-Kaap-kind. Keimoes, the dorpie I grew up in, is a green oasis on the banks of the Orange River (also known as the Gariep). Well, its banks are green. The rest of Keimoes looks like the semi-desert it is. The summers are searing and in win

Ingrid Thompson I remember my parents’ first overseas trip in 1965. Back then you could walk across the tarmac, almost all the way to the stairs onto the plane. The only thing separating the travellers and the non-travellers at D. F. Malan Airport wa

“I use it every day and for everything that can fit into it. Schnitzels, meatballs and more. In winter we also use it to braai meat and sausage. Everything takes less time than in the oven and it saves electricity, because it heats up immediately. Co

Much as we love samoosas, not many have attempted making them at home, largely because the process can be a little daunting. Yet, once you’ve done it, you will have a new appreciation for what a labour of love it is to make this deep-fried deliciousn

I have been making lemon meringue since I was a teen. My recipe comes with tips I gleaned from Bob Hope’s recipe (yes, that Bob) that was published in Reader’s Digest magazine. While there are those who prefer shortcrust pastry, fellow LRSB Facebook

Fahiem Stellenboom I am my mother’s child. I mean I am of her, the firstborn of three, with so much of her in me that I carry her in me and with me. Proudly. On 19 June 2020, Yasmina Stellenboom, better known as Jessie, my mum, celebrated her eightie

It is September 1996, and I am wandering Amsterdam’s cobbled streets along the canals, marvelling at the cleanliness of the public spaces and the carefully crafted, arty clutter in the small shops. I’ve been walking for hours, lost but not lost, my b

My first and most memorable overseas trip was in July 1997. We went to visit my youngest sister in Belgium. My family teases me because I adapt so easily to new cultures. I spoke Flemish with my sister’s in-laws from the moment I met them. On the hou

Travel broadens the mind, but too much travel crushes the body. I hesitated myself to a standstill for a long time before writing this mini reflection on travel. It reveals too much about my nerdish interiority. The exercise triggered the realisation

In my previous job, we had regional and project offlces around the globe. Part of our team-building exercises was to flex our culinary skills. You truly get to know a person through their spoken language and the food they eat. Lockdown made me try ou

What is the allure? City of love? City of lights? Our dream trip has been in the planning for years. A week in Paris for me and a week in Rome for my husband, Bertie. We had been to both cities as part of packaged tours in 1992, and again in 2015. Of

I went to Italy in 1989. I was 19 years old and was going to au pair with a family I had never met. The trip there was a disaster and bad fog had us fly in circles over Milan for four hours before being redirected to another airport. There were no mo

“Beam me up Scotty With!" a casual double tap above his heart, Captain Kirk disintegrates, to seconds later take control of his starship, Enterprise! Reis a la Star Trek in die toekoms lyk te onpersoonlik. Ek wil die vibrasie voel as die kragtige Rol

This dish is called Osh, a pilaf that originates from Uzbekistan. Just after South Africa’s first democratic elections in April 1994,we left for Uzbekistan. As soon as we arrived, I became familiar and very interested in Uzbek cooking. I have been ma

Die feesseisoen word – buite inperking en die groot pandemie – tot groot hoogtes gevoer in baie Europese lande, waar Kersmarkte, stomende geregte en warm wyn met Kersliedjies jou in die stemming kry. Ek het my handskoene, wolmus en dik jas afgestof v

Saturdays in the Subramoney home in Durban was reserved for chicken curry, yellow rice and carrot salad with cucumbers and tomatoes sliced into rings. I was one of those annoying, fanatical kids who threw tantrums when the salad was prepared in any o

It was an epic trip. Malaysia, Bali and Thailand. The month, November; the year, 2015. Friend and travel partner, Vinessa Joubert. We flew on Skywise a domestic carrier, Cape Town to OR Tambo, collected our suitcases and checked in on Etihad Airways

400 g chicken breast fillets, cut into bitesized piecesSalt to seasonCornflour, to coat chicken (about half a cup)Vegetable oil, for deep frying, plus 15 ml extra for vegetables3 garlic cloves, roughly chopped1 onion, sliced120 g (190 ml) raw cashews

It was October 2008. Barack Obama was still on the campaign trail and John McCain was wagging his finger PW Botha style. It was an exciting time. My wife, Lea (as in tea), was the MD of a hake fishery and I was running my consultancy and teaching par

My mother, although a stay-at-home parent, could not boil an egg, let alone cook. But she was remarkable at making food bought at Garlicks and Woolies look well. And, yes, she had a secret goto shop called Barry’s in Rink Street, Port Elizabeth, wher

There was much excitement when a friend told me in 2018 about an 11-day cruise along the Eastern Mediterranean Sea (also known as the Dalmatian Coast). Four countries and seven cities! It was dirt cheap and we could pay it off over 10 months. I was p

Size 250 mm high 200 mm wide 55 mm deep Colours Black or natural wood Sequinned apron with Mini Matt fabric lining, neck strap and ties Cotton and linen blend with heat-pressed glitter logo. All items are made in South Africa and all raw materials ar

Op 16 Desember 2017 staan ek in Brasilië met my 20 kilogram tas. Hoewel ons nog ’n week moet wag voor Nathan vanuit Chili in Santiago by ons aansluit, is my moederhart warm. Ek is op dieselfde kontinent wat my seun nou byna ’n jaar lank sy tuiste noe

(using Surita Riffel ’s recipe) Since I got my baking mojo back during lockdown, I decided to bake hot cross buns for the first time last Easter. All these years we’ve relied on SPAR and Checkers. To my surprise, it wasn’t all that difficult and came

Wat is kos sonder ’n storie of ’n gedig? We were black enough to earn enough to splurge on the three-course banquet of green-bean bredie; Sunday heaven in a mystery of cloves and peppercorn. Mngqusho on the side and turmeric-yellow rice, cardamom sce