Saturday was a day of work at the Spier Secret market. I slaved over about a million cookies, actually a million.
But, Sunday, I was lucky enough to enjoy and participate in the Spier Secret Festival for some education about the food industry but mostly for eating and schmoozing, mostly eating, let’s be real.
Had some Chenin Blanc too, which I totally dug.
The morning started with breakfast by Arabeschi di Latte, an Italian group, whose concept is about the way we share our food, and thank goodness Italians share their food.
Then some Bompas and Parr, the jellymongers, and food scientists for the first ever pickle chandelier, which is exactly what it sounds like. These guys were totally enthusiastic about experimenting with food but not just that nitrogen ice cream stuff (which is completely awesome), they build mountains of chocolate for people to climb and rooms where gin is drunk through a mist in the air.
The whole operation was well run. Funky and young and relevant. Ways to play with your food but still eat delicious results or light them up as a lamp, choice is yours, video is here.
Buckets of fresh local produce full of garlic, artichoke, and free range eggs.
Chenin Blanc from Spier all day long.
The lawn set up for the celeb chef braa-off. Love the whimsical vibe.
These are aprons with only natural food dye. The colours were crazy vivid from Hemelhvijs.
Picked names from a hat, to see which chef’s food we’d be having for lunch and I won (cause everything’s a competition) look at that gorgeous meal! They used the Big Green Egg, which apparently wasn’t just for marketing purposes the chefs dug them and if I could afford it, I’d get one too. (Big Green Egg – I’m currently holding auditions for awesome braais)
Simon Roussou – Babel
Shows a little bit of her game.
The beaming summer spread of salmon, grilled fruit, cheeses, homemade bread, and summery veggies. Crisp, light, and bright. What’s up summer!
The tree tomatoes were a crazy flavour of sour and sweet, first one I have ever tasted.
A gorgeous setting at Spier.
Lorainne Heyns – The Diva of Delicious
Tess picked Bertus, and I was food supremely jealous. I sat wide-eyed asking what was in it and pointing to the fresh corn and rocket until she gave me some. Yes. It was hearty atop fresh zest, wrapped in a soft flat bread.
Couldn’t contain my excitement for the Simonsberg braaibroodjie (now I can say grilled cheese in Afrikaans!). Those cheeses were absolutely delicious and I’m pretty sure they threw an olive tapenade for a tart and creamy contrast.
Fluffy and melts in your mouth with a tart zing of fresh blueberries by Lorainne Heyns.
Ok, so I was dessert jealous this time even though the meringue was totally stellar, just look below….. how could I not be jealous.
Bertus Basson made the lightest fluffiest lemon meringue in a jar with a crumble crust at the bottom. I can still taste it now.
And a sweet goodie bag with drinks and the new Eat-In mag with a yuppiechef voucher in there too.
I was and am the luckiest and fullest (well… the fullness comes and goes).
For more foodventures follow @MilkandCookieSA