‘At the Zeitz MOCAA’
Oil on canvas 90cmx60cm.
A random moment. ‘Tell me your story. My name is magic fused with life purpose…” Story telling by Vusumuzi Mpofu amongst the bricks of Kendell Geers’ ‘Hanging Piece’.
Poetry transcending the horror of the hangman’s noose. Red ropes made ordinary by the red of clothing. Bricks, of terror fading into life, with purpose.
One of those evenings when I have managed to break, mess, and destroy. Nothing I can blame on crazy blood sugars. Or even too much wine.
Temperature regulation quite an issue on my Kamado Jan. Once that machine gets hot, it’s kind of impossible to get the temperature down. The monster chicken, while full of flavour was heading towards the charcoal side.
Order placed for the first batch of silk scarves. Time now an issue to finalise designs, sort pricing (exchange rate more erratic than my blood sugars) and get delivery before the holiday season.
Sold. South Sudan. Exhausting.
Stunning cheese cake that is diabetic sensitive. Tasty, and indulgent. A taste sensation amongst the week of amazing food indulgence. Chicken livers (which I don’t eat) at Chef Hirsch. Subtly tangy and perfect with the Newton Johnson Pinot Reserve, as well as the Sauvignon Blanc, Semillon blend. Beef fillet curry at Chef Coreta with a Delheim Vaaldrei Cab Franc that was better than my favourite Raats Cab Franc.
Remarkably privileged to have my painting of the migration ‘On the Plains’, hanging in its new rebuilt home after the fires. Particularly after an evening visiting a home that proudly shows its scars of the fires that tore through Knysna.
Lemon Cheese Cake
This banting friendly lemon cheesecake from Jump on the Bant Wagon, by Nick Charlie Key, R265, (Human & Rousseau), is the ultimate indulgence, without the guilt
For the crust
1 cup almond flour
2T melted butter
For the filling
680g cream cheese, at room temperature
1t vanilla extract
A pinch salt
4 eggs, at room temperature
60ml lemon juice
1T lemon zest
60ml whipping cream
250ml sour cream
30ml lemon juice
1T lemon zest
1/2t vanilla extract
Try this dark chocolate cheesecake recipe
1. Preheat the oven to 190°C.
2. Prepare a springform cake pan. Put some baking paper over the bottom of the pan
and snap it into place when you tighten the sides of the pan.
3. Grease the sides and bottom of the pan (and the baking paper) using butter.
4. Mix all the crust ingredients together in a medium-sized mixing bowl. Once it’s a
doughy, crumbly and moist texture, press it into the bottom of the prepared pan.
5. Bake for 10 minutes or until golden brown.
6. Reduce the oven temperature to 170°C.
7. For the filling, beat the cream cheese until it becomes fluffy, making sure to scrape
the sides of the mixing bowl. Add the xylitol, vanilla, salt and two of the eggs. Beat
well, then scrape the sides of the bowl again.
8. Add the remaining two eggs. Beat well and scrape once again. Add the lemon juice,
zest and cream. Beat well, scrape and pour the filling mixture over the pre-baked
9. Place the springform pan into a bigger pan that has been pre-filled halfway with
boiling water, and then place into the oven to bake for roughly 1 hour. The
cheesecake should still be a little wobbly in the centre when it comes out.
10. While the cheesecake is in the oven, mix all the topping ingredients together in a
mixing bowl.Get the recipe for the cheesecake topped with frilled honey buttered
11. Remove the cheesecake from the oven, spread the topping evenly over the
cheesecake and then return to the oven for another 10 minutes.
12. Take the cheesecake out of the oven and let it cool. Once at room temperature, pop
it into the fridge for a few hours to chill properly.
Serves 10–12 people