What has happened to Horlicks’ packaging?

Horlicks has recently undergone a complete brand revitalization, with the biggest change being the transformation from glass packaging to plastic. I feel highly disappointed that my childhood favourite malt drink no longer comes in its authentic glass jar, but rather an average plastic bottle that diminishes the products authenticity and genuineness.

To contradict Horlicks’ view, glass packaging is a budding trend in South Africa, as consumers strive towards authentic, back-to-basics principles. The South African company, Consol, that sells glassware in many different forms, is an example of the growing consumer trend for glass products, not for plastic.

What do you think of the new packaging?

 

 

 

 

However, I still think Horlicks is a remarkable brand. It brings back nostalgic childhood memories of sitting in bed, sipping on a cozy mug of Horlicks and drifting into a peaceful, deep sleep.  Horlicks is made from Barley, wheat and dairy, and is high in calcium, riboflavin, niacin and vitamin B6 and is a source of vitamin A, C, D and E, Iron and Zinc. It is very high in biotin, high in energy and is a good source of carbohydrates.

Did you know?

Horlicks was invented as a nutritional supplement to substitute milk for baby food. Then later used as a diet supplement in WW1 by British soldiers, where it was in a candy-like form and used as an energy booster.



Winter Warmth in a Tea Cup

It's that time of year where everyone consumes way too much tea to keep warm and cosy. I don't see a problem in an extra cup of tea or two a day - actually I think a good cup of my personal favourite, Earl Grey, can do wonders to your mood, stomach and overall health. It's also known to have a calming effect on people under stress or anxiety. But are the real health benefits of Earl Grey tea drinking?

Here are some interesting facts about the lovely brew: 

• Named after Earl Charles Grey, Britain's Prime Minister in the 1800s, it is a blend of Indian and Ceylon teas infused with the flavor of bergamot, a small citrus fruit from Asia now cultivated in Italy. 
• Earl Grey is packed with antioxidants that act as an immune boosting enhancer and help fight off infections. Great for the winter season to keep those nasty bugs at bay.
  
• It is also know to have a soothing effect on your stomach and aid digestion. So a cuppa after every meal doesn't sound bad after all? 
• Natural oil of Bergamot in Earl Grey tea may actually help people who suffer from various psychological medical conditions such as anxiety, stress or depression. 

Although this tea specialty is my most loved, bringing me right back to my childhood memories of sitting on my parents bed in the mornings sipping tea out of delicate tea cups before school, I believe a good tea drinking combination of herbals and non-cafeine teas are best for your health. Chamomile for example is great at night to help ease into a good nights sleep and green tea is also great for a slimming diet!

[Images courtesy of Pinterest] [Resource: Daily mail]

Prawn, Chilli, Asparagus and Lime Risotto

I've been immensely inspired by a teacher of mine. The sort of teacher who isn't only concerned about what happens in the classroom but is a believer in the University of Life.

Teachers like these are rare. They have a unique way of expressing knowledge and wisdom so that students find themselves holding onto every word in absolute awe. Great teachers inspire their students, change mindsets and provoke actionable behaviour. I feel I have really learnt, beyond classroom learning as I apply these skills in real life.

This recipe is in honor of David Priilaid: navigator in Entrepreneurship Strategies.

I decided to adapt an old favourite risotto recipe and turn it into something witty and exciting. And with this cold spell hitting Cape Town, its a great one to try...

The recipe serves four, and cooking time is about 30 minutes. Let me know what you think :)



What you'll need:

• 400ml vegetable stock (I love NoMu's stocks) 
• 2 Tbsp olive oil
• 1 Tbsp butter
• 1 onion, peeled and finely chopped
• 1 red chilli 
• 2 leeks, washed and finally sliced
• 2 cloves of garlic, crushed
• 350g arborio rice
• 200ml decent white wine
• About 15 asparagus spears, trimmed
• 12 - 16 prawns, shells and veins removed
• Juice of a lime
• 1/4 cup of good parmesan cheese 
• 100g goats cheese
• Parsley

What to do:

1. Heat the stock and place in a jug. Heat the oil and butter in a medium sized pot over a medium heat, and fry the onions and chilli for 3 - 4 minutes. When almost soft, add the garlic and leeks, and saute for 5 minutes. Set aside. 
2. Add the rice, turn up the heat, and stir until rice is translucent. 
3. Add the wine, allow to just evaporate. Add stock ladle by ladle, stirring continuously and allowing each addition to absorb before adding the next. 
4. Meanwhile, cook the asparagus spears in a pot of boiling water for about 4 minutes until just tender. Set aside. 
5. After about 20 minutes, when the stock has been absorbed, add the sauted onions, asparagus, lemon juice, parmesan and goats cheese. Stir gently and season with salt and pepper. 
6. Quickly heat a large frying pan over high heat and sear prawns in olive oil, on both sides until they turn pink, about 2 minutes. Pour remaining lemon juice over prawns.
7. Spoon risotto in pasta bowls and top with prawns and a drizzle of olive oil. Top with parsley.

Enjoy! 

Happy Food. Happy Photo's. Happy Life. 

I'm going to share with you some of my food indulgences on my recent trip to the South of France, in the area La Belle Plagne, as well as in Paris. This is the adventure of my boyfriend, Michael and myself. After eating and drinking our way through France, I find myself truly inspired and with more energy than ever!

You wont believe the cheese in the South of France when I tell you its the best cheese I have ever eaten! It made me realize how tasteless and synthetic our cheeses are in South Africa ( I'm talking about our every day cheeses, like cheddar). My favorite cheese that I sliced into my fresh croissants (with a strong french accent) in the morning and ate as a snack with torn off pieces of local baguette and cured meats, was the delicious French cousin of the swiss Gruyere cheese - Comte. This is found in the Franche Comte region of eastern France, where all the milk comes from cows grazing at at least 400 meters altitude. Comte is manufactured collectively village by village with the production method having changed little in hundreds of years.

Another great traditional French meal is the Raclette. This is where the Raclette cheese is melted and eaten with roasted potatoes, small gherkins and pickled onions and cooked over a Raclette grill. We slightly adapted ours and added red peppers, onions and more cured meats. What a treat to indulge in so much cheese without a touch a guilt, really, how often are you in France?!

We were in the area La Belle Plagne, staying with my boyfriend's family, and were there for 10 days to hit the slopes in the April season, where the snow was still great! Everyday we spent lunch on the slopes and sat on the deck absorbing the warm sun. You've got to try a Vin Chaud ( hot wine ), it has a very spicy, citrus and aromatic flavour, and does the job of keeping you warm.

How is this for a carbonara? You can just imagine how it tastes. The fresh pasta just makes the world of difference. Great presentation with the raw egg that you pour over yourself. Thats one way to impress your guests at a dinner party. 

Most nights we cooked at home in the apartment which proved great fun when going to the one and only little grocery store in the village for sourcing foreign ingredients. This is me below with a toad in the hole dish we cooked one night. I didn't expect it to rise quite so high, maybe the altitude has an effect?

We skiied over to Italy one day and had lunch at a gorgeous local Italian spot. For starters we had a platter of assorted cured meats, marinated artichokes and brinjal, pickled onions and amazing bread to dip into Italian olive oil. I was in my element. Below is me feasting on a mouthful of tiramisu and its nothing like the tiramusu we're used to at home. Its light, creamy and heavenly decadent. Facial expressions say it all :) 

Have you ever eaten a pizza with an egg cracked on top? Its actually great! Try it next time.

After spending our 10 days skiing in La Plagne, we took the train to Paris early in the morning. Paris is the most spectacular city. I felt my eyes couldn't absorb enough of its beauty. How sophisticated the French are, and I love hearing the beautiful language being spoken. Below is Mike at a cafe called St Regis. He ate a perfectly cooked simple pasta dish, while I ate my first french onion soup of the trip and had a caesar salad. The onion soup had a rich onion flavour which I dipped pieces of baguette into :)

Angelina's is a must see when you're next in Paris. Basically the hot chocolate is melted chocolate in a cup. It is incredibly rich, and instead of giving you milk to add, they give you wipped cream!! This is only for extreme sweet tooth lovers. 

As part of my birthday present from Mike, we did a course at Le Cordon Bleu in paris! It was the most amazing experience to be in the prestigious kitchens and be taught by the top chefs of the world. The chef could not utter a word of English to my delight as I just loved hearing him speak, so we had a translator. The class was filled with people from all over the world that were as foreign to Paris as we were.

Our workshop was called Appetizers in a glass. And this is what we cooked...

• Jumbo shrimp with fresh goats cheese and red pimento gazpacho served in a glass.
• Calamari and whelk kaffir lime and coconut, green asparagus puree served in a glass. 
• Cucumber jelly flavoured with rose, chicken with sate served in a glass.

Immaculate and professional kitchens of the Cordon Bleu.

Jumbo shrimp with fresh goats cheese and red pimento gazpacho served in a glass

Myself and Chef Daniel Codevelle

There are so many more pictures and stories to share and tell, but unfortunately thats for another day. I have work demanding my attention!

Until next time :) 

Happy Food. Happy photo's. Happy Life. 

Future Life vs. Pro Nutro

Pro Nutro cereal is a classic, and has formed the part of many childhoods in South Africa. Its what many South Africans who immigrate elsewhere, miss the most alongside other classics.

Pro Nutro claims it contains all the essential vitamins and minerals needed to give you sustained energy and a healthy balanced diet. It is high in carbohydrates to give you energy, high in fibre for a healthy digestive system, cholesterol free and free from trans fats.

The legend says that Pro Nutro was once developed as a food source for the black people in South Africa during the old Apartheid regime, to prevent malnutrition. Pro Nutro consisted of all the essential dairy requirements and formed a meal in its self. When it was first launched the people did not like the taste and the product didn't sell. However, after modifying the recipe for taste purposes and broadening the target market to the greater public, it began its road to great success.

However, much debate can be seen on online forums about the use of Genetically modified (GM) maize and soya seen in Pro Nutro cereals. The cereal box does not state any use of GM ingredients. Because we have not yet discovered the effects of GM foods on our bodies, much concern is raised over our health and safety. Pro Nutro should be allowing consumers to choose if they want to consume GM foods or not. However, GM foods can be seen in most foods these days and has been hugely successful in feeding the world's poorer that would have lead many to starvation. What do you think?

Also to note, Pro Nutro is not halaal which turns away a now rather big proportion of the South African market. Although I don't know how far this is taken.

My love for Pro Nutro is currently under great threat from a new competitor on the market.... Future Life!

This morning I found myself dashing into the Umhloti spar still in my pajamas because we had run out of Future Life at home! It is quite astonishing how Future Life has acclaimed such strong brand presence and positioning in the market in such a short period. The fact that it is now competing with such a classic like Pro Nutro, proves in its winning formula and unique benefits. 

For those who aren't familiar with the brand, Future Life is an energy and immune boosting cereal that forms part of a healthy balanced diet. Future Life is South Africa's first and only low GI cereal to contain clinically tested MODUCARE, and has 23 vitamins and mineral, 29 amino acids and even Omega 3 and 6!

Taken directly from their home page:

"It is perfect for athletes of all levels and for high performance sports such as triathlon, cycling, marathons, surfing, swimming and rugby. The low GI means sustained energy release over an extended period of time and the vitamins and minerals ensure that your body stays strong while its under stress or challenging conditions. Future Life is also ideal for children, business executives on the go, diabetes and other medical conditions, and for all round healthy living for the whole family."

The fact that Future Life only needs to be added with water proves to be one of its best selling points. This makes the cereal easy to travel with and very convenient. The brand is also aligned with consumer interests of healthy eating, daily exercise and a balanced diet. Its also great as a healthy snack in between meals.

But my question is: Since Future Life cereal was initially used as a all-in-one-meal for AIDS patients, is Future Life Fattening for those of us who don't partake in intense daily exercise? 

From reading a few articles about Future Life, I've come to the realization that Future Life is a great source of low GI energy that helps keep you full for longer hours. Therefore it is good to eat it before exercise or when you feel you need that extra boost in the morning for sustained energy levels. However, I do believe that for someone like my self, a non-athlete, should not consume Future Life in excessive amounts but rather every odd day.

Too much Future Life can lead to weight gain, unless you are Patrick Lambie (rugby player) who has 4 bowls a day apparently :)

To compare between the two cereals, below is a basic table of the nutritional information highlighting the differences.

It is therefore obvious that Future Life is higher in Energy, Protein, Total fat and falling just behind on Total Fibre where Pro Nutro takes the lead. However it is important to note that the Pro Nutro used for this purpose is the Wholewheat Pro Nutro which is higher in fibre. But will this sway even the most loyal Pro Nutro fan?

Im afraid I am one of those Pro Nutro fans who have now turned to Future Life for my daily breakfast. Its not only the delicious flavour that attracts me but the fact that it gives me sustained energy in the morning and keeps me full for longer. I have now hooked a lot of my friends and find myself marketing the product without trying!

Happy Food. Happy Photo's. Happy Life.

Eau de garlic

Having been in a recent pickle myself, I went on a mission to find the cure to garlic breath.

Garlic is an amazing food used to enhance the flavour and aroma of many dishes. Oven roasted vegetables with garlic wedges, sea salt and rosemary isn't the same without the hint of garlic. Italians love using garlic in their food, so it makes it hard to avoid garlic and that hint of garlic breath.

Garlic's properties range from healing colds and flu's, managing blood pressure and cholesterol levels to being seen as a natural antibiotic. So by no way should you be avoiding garlic, but here are a few remedies to hinder garlic breath:

• Lemon. Nibbling on a slice of lemon or drinking fresh lemonade can help to get rid of the odor.

• Parsley or mint. Chewing on a stick of parsley or mint works well as a breath freshener. 

• Green/ mint tea. Drinking a cup of hot tea after your meal will help wash away the odor.

• A good brushing of the teeth. This is the best and most obvious way of getting rid of garlic breath. Just make sure to brush thoroughly, with focus on brushing your tongue as well. 

So now you can put your lover out of his/her discomfort, or simply both embrace in a garlic eating binge so neither of you will ever know :) 

Happy Food. Happy Photo's. Happy Life. 

Tis the season of asparagus!

I have vowed to myself that whatever fruit or vegetable is in season, I must make an effort to include it in as many meals as possible. So with the arrival of abundant asparagus in markets and stores, here is a lovely way of eating it:

Lay your fresh asparagus on a baking tray and drizzle with olive oil, salt, pepper and authentic parmesan cheese. Bake in a hot oven for 15 - 20 minutes.

Another great idea is to wrap your asparagus in sheets of parma ham and a drizzle of a balsamic glaze. Delicious!

Go on and embrace whats in season :)


Happy Food. Happy Photos. Happy life.

Cute packaging ideas

I found these gorgeous packaging ideas whilst browsing on Pinterest and thought that I'd share them with you. Packaging is a huge interest of mine as it is the most powerful point of contact a brand has with a consumer. Its what drives the purchase so that is why packaging is a major leverage point.

Here are some lovely ideas to keep you inspired! Why don't you make something of your own like lemonade or macaroons as christmas gifts for family and friends? Even better would be to use recyclable products such as jars for home-made marmalade. The choice is yours, but remember it doesn't take a lot to make something look impressive.

Happy Food. Happy Photo's. Happy Life.


p.s. Experimenting is good for the soul and keeps you young at heart, so delve into make things of your own and don't be afraid to try something new.

The best breakfast in Durban

Mange Tout in the Dunkirk estate in Salt Rock, KZN, offers the most scrumptious and beautifully presented morning breakfasts you'll come across on the North Coast - in fact, in my opinion, the best in Durban.

The scrambled eggs are the creamiest and fluffiest I've ever tasted. It can only be achieved through that extra dollop of cream that is so worth the morning indulgence. The poached eggs are poached to perfection that you feel guilty breaking the skin to see the perfect ooze of the centre pour out.

The bread is freshly baked, the freshly squeezed juices are renowned for and the cappuccino's are ever so delicious.

Jacqui Rey is the head chef and is one of Durban's most loved and prestigious chefs. All her food is of such a high standard that it is hard to beat.

Mange Tout is nestled in the Dunkirk estate on the North Coast. The estate is a small, indigenous and eco living estate that gives Mange Tout a unique setting of tranquility and relaxation. Its a wonderful place to gather friends and family for a sunday morning breakfast where you can choose to sit outside under the fig trees or on the verandah over looking the beautiful view of the estate.

Mange Tout is open Wednesdays - Sundays 8am - 4pm, and Thursdays - Saturdays from 6.30 till 8.30pm.

To make a booking visit their website or email:  dine@mangetout.co.za 

You wont be disappointed :)


Happy food. Happy photos. Happy life.

My Portfolio Collective

Heres something a little different from food and photography however a huge apart of me ... 


I have recently just finished completing my Vega 3rd year portfolio. It includes all my work from the past 3 years I have spent at Vega that has been reworked for our showcase coming up in November in Cape Town. 


I am excited to say that in a matter of a few days I will be a graduate with a BA in Brand Building and Management. This course has none others like it and will hopefully hold me in a stable position in my future endeavors.


Vega has proven my ambition in life far beyond the rest. I have seen myself grow enormously over these 3 years to a determined and independent woman. I know what I want out of life and I know the kind of person I want to become. Thank you Vega for helping me realise this through the many hours of frustration, team work and challenges.


If you would like to read some of my portfolio pieces, I have included links. I would love to hear your thoughts and feedback. 


To see my portfolio work, click on the following links:

• Blog report:

http://dl.dropbox.com/u/46885477/blog%20report%20copy.pdf

• Business plan:

http://dl.dropbox.com/u/46885477/BUSINESS%20PLAN%20copy.pdf

• Green home:

http://dl.dropbox.com/u/46885477/final%20Green%20home%20ash%20britt%20copy.pdf

• Complete business strategy review for Reach to Recovery:

http://dl.dropbox.com/u/46885477/Final%20R2R%20Document.pdf

• Systemic thinking:

http://dl.dropbox.com/u/46885477/IBM%20insperience%20copy.pdf

• Logistics of Island Tribe:

http://dl.dropbox.com/u/46885477/LOGISTICS%20copy.pdf

• New age prostitution:

http://dl.dropbox.com/u/46885477/New%20Age%20Prostitution%20copy.pdf

• NoMu vs. Ina Paarman healthy brand analysis:

http://dl.dropbox.com/u/46885477/PRINT%20NOMU%20DOC%20copy.pdf



Enjoy!

The Test Kitchen

I dare say that this is undeniably the BEST restaurant in Cape Town.

What more can one expect from none other than Luke Dale Roberts? Situated in Woodstock, where the trendy biscuit mill market comes alive on a saturday, there lies a small restaurant that seats no more than 30 fortunate guests. The first thing you see as you walk in is the open kitchen where chefs graciously move about creating works of art. I was amazed at how quiet they were.

The restaurant boasts a very elegant and professional atmosphere, with exceptionally well trained waiters and waitresses. The decor is also modern with an earthy flair. On seeing Luke Dale Roberts for the first time, I was itching to go up and shake his hand. You can see his passion for food as he swiftly moves around the kitchen.

The menu is so over whelming. Everything sounds amazing that I found it so hard to choose! Its gourmet and fine dining to the extreme. Thank goodenss I was out with my parents :) I have never tasted flavours like I tasted at the Test Kitchen in my life. They were so new to my taste buds that I was puzzled as to what was inside the food! The menu has a 3 course (R345) or 5 course (440) option to choose between. This also includes the many appetizers and palate cleansers.

The bread they give you is a kind of ciabatta that tastes like buttermilk its so delicious. We then got given a complimentary mushroom broth that blew my mind! For starters I had the trout tartare, green apple, lime, creme fraiche, caramelized cured aubergine, flat parsley and creamy miso dressing. It was incredible. Unfortunately I was so consumed with what I was tasting that I forgot to take a picture.

As an appetizer between our starters and main course we were given a lemon sorbet with crushed apple, gin jelly and mint.

My main was the line fish with marjoram, calamari, tomato fondu, chick peas, zucchini and pastis hollandaise. I've been craving it since!

Then to finish off, I had the frozen pine nut parfait, chestnut crumble, roast persimmon with tonka and yoghurt foam!!! I was blown away by the whole experience and felt so inspired. I truly felt as if I was on the set of Masterchef tasting what the contestants had cooked.

I truly recommend this restaurant to anyone wanting an out of the ordinary experience of fine dinning. What a night!

Until then...

Happy food. Happy photo's. Happy life.

Ragu alla bolognese

This morning in Cape Town was rather chilly, with my car thermometer reading 10.5 degrees! With winter fully in season, no more salad lunches but more heartier and warm meals.

I cooked a lasagna, yes again, for my digs mate and I last night. This time round it was creamier, stood up straight on the plate and tasted like a real Italian home cooked 'Ragu alla bolognese'.

But I couldn't help thinking how I could make it taste even better? How does top chef like Giorgio Locatelli make his traditional Italian lasagne? So here's what the food God says...

• It is a dish thats much misunderstood. The classic lasagne alla bolognese is meant to be a sturdy, quite dry pasta dish, with a little bit of meat sauce and bechamel sauce (cheese sauce).
• In a true lasagne all the elements come together as one.
• Commercial lasagne's bought in the supermarkets is not proper lasagne, but more like a version of shepherd's pie. This is because consumers expect to get good value for money.
• Its better to cook your lasagne the day before then put in the oven for a second serving. This will help to enhance the flavour. 
• Its one of the easiest dishes to make to feed many mouths and you can do all the work in advance!
• Pasta is blanched before so as to not soak up too much moisture. 
• If you want to make the dish more luxurious you can sprinkle some grated Parmesan over each layer of bechamel sauce, together with a few pieces of mozzarella and a couple of knobs of butter (maybe after a gym workout!)

Giorgio's ragu alla bolognese (meat sauce) ... some ideas

• Add to the meat sauce: some finely chopped carrot, finely chopped celery, a clove of garlic and a sprig of rosemary and sage tied together. 
• Before cooking allow the meat to come to room temperature so that it will sear rather than boil when it goes to the pan.
• Once the meat is cooked, add a glug of good red wine and let it reduce right down to virtually nothing.

P.S. Thanks to the Watkins family for Giorgio Locatelli's beautiful cookbook!

Happy food. Happy photos. Happy life.  

Butternut fritters

I couldn't believe how easy it was to make these! These delightful fritters are eaten with a sprinkling of cinnamon sugar that give it a whole new dimension.

They great with a bowl of soup, a light salad or with a hearty roast.

I took this recipe from this months TASTE magazine, and it originates as the speciality of a little restaurant in Cape Town called The Alma Road Cafe. 

Recipe:

1 medium butternut

pinch of salt

60g self-raising flour

2 large eggs, lightly beaten

30g caster sugar

1 tsp cinnamon

canola oil for frying

Method:

1. Slice butternut in half lengthways and scoop out pips. Place skin side down in a saucepan and add a little water. Steam until the butternut is soft.
2. Place butternut halves in a colander (skin side up) and leave to cool.
3. Scoop out the flesh and mash using a fork. Measure 2 cups of butternut and add to mixing bowl with salt, self-raising flour and stir in lightly beaten egg. Mixture should drop easily off a spoon.
4. Combine the caster sugar and cinnamon together in a small bowl or sugar shaker.
5. In a frying pan, lightly fry tablespoons of the batter in a little oil. Fry on both sides till golden brown.
6. Shake cinnamon sugar on top and eat! 

Happy food. Happy photos. Happy life.

A snippet of my 21st

So I had my 21st last month, and wanted to share with you some of my pictures. It was a day of indulging into italian foods, drinking loads of champagne and wine, catching up with friends you haven't seen in a  while and throwing our arms around each other as we sing and dance into the night...

I was nervous about the idea of throwing such a big party and having all the attention on me, but  looking back I wouldn't change it for the world. I was so grateful to have that time in my life when all the people that matter to me, join me in a celebration of life. Thank you parents for making it happen!



Happy food. Happy photos. Happy life.

NoMu sugar-free hot chocolate

I could't resist the elegant, slender silver-tin packaging of NoMu's new sugar-free hot chocolate. It just stands out on the shelf and catch's your eye.

Their packaging is always finely polished, sophisticated and chic. Its simple yet effective!

So with Cape Town's first winter spell, I decided to indulge in some hot chocolate... but the great thing is that its not that indulgent!

It's sugar free, low in calories and uses the finest imported cocoa powder.

Add one heaped teaspoon to 2 tbsp of water and add 250 ml of hot milk. The aroma and taste takes me back to being on the slopes in Austria!

Less calories, less guilt! So lets indulge :)

Happy food. Happy photo's. Happy life.