Cycle up the Brenton hill, not the steepest of climbs, but it winds up for quite a distance before dropping back down to the sea. All of which needs to be repeated in reverse. Slowly!
It does give you enough time to see the changes taking place across the hills and forests turned to ash in the fires. Tendrils of brilliant green bracken pushing through the black earth. An improbable patch of snowdrops sparkling in the afternoon sunshine. The first hints of Spring.
Frustration sorting my crazy blood sugar levels that have left me a tad hungover and grumpy. Cold hands, with ups of tea to warm them up
Prince unsure of the noise made by the pouring rain, but thrilled to be charging through the low tide mud. A dead fish, perfect for rolling in. The cold wash, not part of his game! Being brushed, another stressful encounter as was his first walk through the town on a busy morning. Traffic noise and impossibly far intersections. Lots to learn.
Sticky Clemengold glazed chicken with butternut wedges, it’s origin etched firmly in oriental soil. Cooked in the Weber, rather than the oven. A visual and taste delight.
‘Elephant Walk’, painted while I was in Botswana sold and in its new home, high on the dunes overlooking the Wilderness sea.
In the studio, with the underpainting dry, a painting Belinda to emerge. The delicate paintings ofTheodore Earl Butler an unexpected inspiration A far cry from the bold primary colour of the sunset I had in my head. Pastel?
A muddy cycle, with the far mountains dusted in snow, on a stunning sunny day
Sticky ClemenGold-glazed roast chicken with pumpkin wedges
• RECIPE BY Hannah Lewry
• SERVES 4
• DIFFICULTY Easy
• DIETARY CONSIDERATIONS Health conscious
• PREP TIME 30 minutes, plus 10 minutes’ brining time
• COOKING TIME 1 1⁄2 hours, plus overnight brining
• WINE / SPIRIT PAIRING Woolworths Hartenberg Chardonnay 2016
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
• 160 g fine salt
• 55 g brown sugar
• 2 T red wine vinegar
• 1 litre water
• 3 oranges, juiced (keep the skins)
• 1 lemon, juiced (keep the skins)
• 1 whole free-range chicken
• 6 ClemenGolds
• 1 garlic head, halved
• 1⁄2 pumpkin, cut into large wedges
• 2 t fresh sage
• 4 T olive oil
• 100 g butter
• Sea salt and freshly ground black pepper, to taste
• 50 g mixed seeds, roasted
To make the brine, mix the salt, sugar, vinegar and water and bring to a simmer. Add the orange and lemon juice and skins and cook until the salt and sugar have dissolved.
Place the chicken in a large container and pour over 2 1⁄2 litres water and the brine. Cover and chill overnight.
Preheat the oven to 220°C. Rinse the chicken under cold water and pat dry using kitchen paper. Stuff with 1 halved ClemenGold and the garlic. Tie the legs together with string.
Arrange on a large baking tray with 3 sliced ClemenGolds, the pumpkin and sage. Drizzle over the juice of 2 ClemenGolds and the olive oil, dot with butter, season and roast for 1 – 1 1⁄2 hours, basting regularly with juices until the chicken is cooked through. Serve warm with the roasted seeds.
Cook’s note: The secret’s in the citrus brine! Brining a whole chicken adds flavour and tenderness to the meat. Add orange and lemon skins, plus an overnight session in the fridge (patience, people!), and you’ll have the juiciest chicken you have ever eaten!