Koe'sister

When shared with family and friends, food transcends beyond its textbook definition. Smells, flavours and preparation are connected to family history – passed down from one generation to the next through storytelling. Across social statuses and racial lines, every family has a recipe (or two) that they cherish. Family recipes tell a story. They connect you to people, places or memories. Koe’sister magazine goes one step further, celebrating these recipes through heritage stories.

EDITORIAL

Koe’sister

FROM THE EDITOR

MAKE MINE EXTRA VIRGIN • With the excellent quality of local olive oil, there’s no need to look to imported brands. These 10 are the best local extra-virgin olive oil you can buy.

Croissants FROM SCRATCH • Making croissants is a three-day affair, which makes it the ideal pastry project to perfect over a weekend.

THE MISSING INGREDIENT • Chantal Lascaris, the author of the All Sorts cookbook series, shares her secret substitutes for when you don’t have the called-for ingredient to hand.

A COCKTAIL OF CURRIES, CHURCH & CULTURES • The past year has been a whirlwind for Bianca Flanders, who can now add author, screenwriter, director, actor and wife next to her name.

THE LUNCHBOX STRUGGLE IS REAL • A desperate mum of a picky eater asked for lunchbox help. The mums and dads of the LRSB group did not disappoint.

WHEN YOUR HEART WALKS OUTSIDE YOUR BODY • This is DESIREE DEMINGO aka Missydee Opperman’s ode to her four children.

THE CAMINO PROVIDES • Neil-Allan Walsh, a priest from Belhar who now lives in London, set off on the last two stages of the Camino Santiago – a 320-kilometre walk from Léon to Santiago in Spain – with just a backpack and one night’s accommodation booked. Proof, indeed, that the Camino provides, including a beer, of course.

Boeka EATS • During the month of Ramadan, we wish all who are observing Ramadan Kareem (blessed Ramadan).

FINDING sumac • RONÉLLE HART tells how a search for sumac, a once-elusive spice, resulted in an enduring love of Middle-Eastern food.

WINTER’S COMING • It’s so easy to buy too much when fruit and veg are bountiful – and cheap – in summer. Don’t waste it. Pickle and preserve them so that you can enjoy the taste of summer when prices rise and temperatures drop.

THE BIG BAKE-OFF • Dust off your Noritake and crook that pinky – it’s time for tea!

SERENITY, NOW • Sometimes we are so busy speaking up for others and their rights that we forget about our own. Here’s my personal list, based on the 30 principles of the United Nations Universal Declaration of Human Rights. Because I’m a human too.

WHAT’S YOUR STORY • When someone holds space for you to tell your story, you feel seen. And yet not many are bold enough to tell their story, warts and all, when asked, “So, tell me about yourself.” We therefore are deeply grateful to these members of the LRSB for sharing their real-life stories with us.

WHY WE EAT PICKLED FISH AT EASTER • Ever wondered why pickled fish is so popular during Easter? Read on. Plus try Aunty Ivy or Aunt Flori’s recipe this year.

A nightmare before Easter • It appears that JEREMY VEAREY does not hold the iconic Easter dish, pickled fish, in high esteem …