Johannes Cornelis Goosen’s renaming of his farm, Wagenbooms Rivier to Prince Alfred Hamlet in 1861, after Queen Victoria’s son, the Duke of Saxe-Coburg and Gotha was surely an honourable idea.  He did not exactly think that one day a Scotsman will be its most popular ambassador… a classic case of ‘boereverneukery’?!

Peter Mitchell is a thinking man, songwriter, and comedian…a well respected artist among his alternative and commercial colleagues in the South African music industry.  The lyrical content of his songs is intelligent, emotional and purposefully written… a read between the lines. If you listen to his songs and his vocal deliverance, you will find yourself gazing in a melodically hypnotic state of meditation and beauty simultaneously. The best parts of his live shows, is when he is changing lanes, and entertains masterfully between his tongue in the cheek stories and his beautiful songs.  Like a true craftsman he knows when and how to do it.

Lens & Ladle checked in for a rehearsal… & lunch cooked by Peter Mitchell a.k.a. ‘Pietman die Skot’ and his partner, Arnè.

“Heid doon arse up!”

‘Have you ever been experienced? Not necessarily stoned, but beautiful.‘

– Jimi Hendrix

Pietman & Schalk

Arnè

Espresso & Rum Mousse

Ingredients:

4 tsp                     Espresso

4 tsp                     Butter, cut into blocks

4tbsp                    Rum

4                            Egg Yolks

8tbsp                    White sugar

375ml                   Cream

 

Method:

Heat espresso and butter together and take off heat when butter is just melted.  In another pot – heat rum, egg yolks and white sugar over a pot of boiling water and whisk until light and fluffy.  Ensure your heat is very low.  Mix butter and espresso mix together with the egg mixture.  Add the cream and refrigerate for about 2 hours.

 

Nicole

Vernon

Rust Familie Wyne

https://www.facebook.com/RustFamilieWyne

The flavonoids in onion tend to be more concentrated in the outer layers of the flesh. To maximize your health benefits, peel off as little of the fleshy, edible portion as possible when removing the onion’s outermost paper layer. Even a small amount of “overpeeling” can result in unwanted loss of flavonoids. For example, a red onion can lose about 20% of its quercetin and almost 75% of its anthocyanins if it is “overpeeled.”

Puma

 

Tomato, Port & Thyme pasta sauce

Ingredients:

20ml                     Olive oil

1tbsp                     Butter

1 small                  Onion, chopped

10ml                     Chopped garlic

2                           Carrots, grated fine

½ cup                  Port

1 can                     Cherry tomatoes

1 can                     Chopped tomatoes

1 can                     Tomato & onion ‘’smoor’’

2tbsp                    Tomato chili jam

4 sprigs                Thyme

Salt and Black pepper to taste

 

Method:

In a pan, heat olive oil and butter and fry onions until soft and caramelized.  Add the chopped garlic and carrots and fry until the carrot starts to get a slight colour.  Add the Port and reduce for 10 minutes.  Add cherry tomatoes, chopped tomatoes, tomato & onion smoor, tomato chili jam, thyme, salt and pepper.  Bring to the boil and reduce heat to a simmer.  Simmer for 30 minutes on very low heat.   Serve with homemade Pasta.  Garnish with TONS of Parmesan cheese

 

It was a real experience with real living legends!  Lens & Ladle say a big thank you to everyone, you were awesome!

Have a look @ some of our favourite links!

Peter Mitchell – https://www.youtube.com/watch?v=mud266TRyiw

Nicole Holm – https://www.youtube.com/watch?v=O9nIPl15s-I

Schalk Joubert – https://www.youtube.com/watch?v=h–FGc1QWr8

www.vernonswart.co.za

Ciao,

Jorina & Olivea x