Diary of an Adventure

Harbour Town Adventures

The first batch of scarves from the ‘Wearable Art’ range sent to their new homes. The sample of the ‘Coral Tree’ scarf finally released through customs. Vibrant, with the smudges from my fingers in the painting, creating pattern waves on the silk. Orders placed with delivery scheduled for end of Nov, early Dec.

Chef Hirsch. Starter of salmon on cucumber rounds with a zezty avo topping served with an excellent Newton Johnson Albariño. ‘It’s a smile, it’s a kiss, it’s a sip of wine’ Vivino. Kingklip in a tomato sauce, beef fillet and a heap of greens ensured we didn’t go hungry.

Bunch of small paintings to replace those that have sold. A series of elephants in acrylic, and one of a rhino based on the larger painting ‘unicorn’.

Managed to get out early for my ride up Phantom and then decided to see how things were at Homtini after the fires. Lots of smoke over Sedgfield way and a bit of smoke sitting in the valley, trapped by the cool morning air. My ‘thermometer toe’ registering that it was still chilly out! Monkeys and birds around. Perhaps driven to this part of the Forest that hasn’t burnt?

Passing the yellow and green clad ‘Working for Fire’ warriors, faces daubed with anti-burn cream heading out for a new shift at first light. Columns of smoke against the blue skies and green farm lands as much a indicator of the threats to be faced, as gunfire in conflict states.

Quick visit from Lesa and Alan gave me another opportunity to use the Kamado Jan. Nothing too crazy for this cook given that the studio was busy with tourists. We still managed to keep the bottle recycling plant working at full pace.

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Diary of an Adventure

Harbour Town Adventures

‘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

INGREDIENTS

For the crust

1 cup almond flour

2T melted butter

3T xylitol

For the filling

680g cream cheese, at room temperature

310ml xylitol

1t vanilla extract

A pinch salt

4 eggs, at room temperature

60ml lemon juice

1T lemon zest

60ml whipping cream

Topping

250ml sour cream

30ml lemon juice

1T lemon zest

4T xylitol

1/2t vanilla extract

Try this dark chocolate cheesecake recipe

METHOD

1. Preheat the oven to 190°C.

2. Prepare a springform cake pan. Put some baking paper over the bottom of the pan

1/3

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

crust.

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

peaches

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

Diary of an Adventure

Harbour Town Adventures

The sample silk scarves of my ‘Wearable Art’ have arrived. Quality much better than expected and the colour saturation extraordinary. Perhaps a tad too much.

Not sure where the ‘edge’ is between a cycle that allows one to enjoy the waves, sunshine and incredible privilege of being in this part of paradise, and the blood-pumping, muscle straining, ambition to go that slight bit faster that has sweat streaming into eyes. An oblivious focus on numbers. A bit of both??

Sautéed foie-gras. Generally, I find foie gras too rich, however this slightly seared way of serving slices was delicious. As was our dinner at Le Marquis. The calamari tube starter was stunning. I might even get to like the stuff! The house speciality, duck confit lived up to its reputation, even if the cranberry sauce was too much for my diabetic constraints. Remy brought the table a duck breast in Lagrange that I hope finds its way into the menu, as it was outstanding.

Nothing Impressionistic about the top 40 Sanlam Portrait Award exhibition. I actually preferred the other portraits in the gallery to those of the competition. The quality, particularly of the draughtsmanship in the charcoal works was outstanding, and in general the exhibition wasn’t morbid or soul stealing, but rather well executed portraits. I didn’t come away inspired or with new techniques, or radical insights into composition. Grateful that the exhibition has been in Knysna, uplifting portrait painting.

Long narrow canvas (200cmx70cm) for a painting of irises based in a couple of the iris paintings I have done and the wild irises that are flowering along the route we walk Prince. Acrylics, for a minimalist, sketch style that I’m also hoping will work well as a silk scarf painting.

Hot off the easel

Oil on canvas 20cmx20cm

Sautéed Foie Gras Recipie

Sautéeing duck foie gras is not hard to do, but be careful; otherwise, you’ll end up with a puddle of very expensive melted fat.

INGREDIENTS

• 1/2 lb piece raw Grade A duck foie gras at room temperature, cleaned and deveined

• Salt and pepper to taste

• 2 tsp canola oil

• 2 tbsp balsamic vinegar

. Special Equipment

• a 10-inch heavy skillet

PREPARATION

. After deveining, cut the foie gras crosswise into 1/2-inch-thick pieces, then season with salt and pepper.

. Heat 1 teaspoon of the canola oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking.

. Sauté half the foie gras until golden, 45 to 60 seconds on each side (it will be pink inside). Quickly transfer to a paper towel to drain and discard fat in skillet.

. Sauté the rest of the foie gras the same way, then discard all all but 1 tablespoon of remaining fat in skillet. Add 2 tablespoons balsamic vinegar and bring to a boil. Serve foie gras with sauce.

. https://www.epicurious.com/recipes/food/v