Review: Myrna Robins
Cape Mediterranean, by Ilse van der Merwe (Struik Lifestyle)
Neither heritage nor nostalgic – the contents of this colourful hardback focus on the fare you would find on long lunch tables, set in vineyards, on patios or under beach umbrellas.
The meal starts with breads and spreads, goes on to tapas-like starters, followed by generous salads and vegetable dishes around crisp roasts or grilled seafood. Such appetising scenes can be found all over our country, but are more prevalent in the Western Cape, where the Mediterranean climate calls for seasonal, sustainable al fresco feasting.
The cuisine of the Mediterranean basin incorporates that of south-western Europe, the Middle East and north Africa, and is driven by olive oil, fruit, vegetables, seafood and wine, with some meat and dairy. Many South Africans who relish contemporary fare embrace CapeMed, as it also known, while often adding more poultry and meat than the northern cooks do. Continue reading