Food is Art

How and what you eat is the appreciation of art.

Spiced Bay leafs 

South African winters in Gauteng are cold. It is not the icy cold of the Northern hemisphere in winter. The winter here is mild, nothing like the USA, Europe, Scandinavia, Russia, and China winters, but it is cold for the local climate.

Slow cooking with Red wine

There is nothing more comforting than a cold weekend of slow cooking food over two or three days into a hearty stew served with samp, rice or pasta in winter. Also, a bottle of red wine or three over a weekend and feet warmed by the fire.

The secret ingredient in all of the slow-cooked meat is bay leaves. Bay leaves are versatile. You can put them in slow-cooking meals to infuse them with flavour or add them to stews, soups, and sauces. Add the bay leaves to slow cooking meat to infuse their rich, earthy flavour into your dish.

Autumn and winter winds with red leaves blowing in the wind. The fire is crackling with flames jumping. The dogs are lying close to the fire, hugged together in a cosy basket. I pop wine and get a whiff of the dark berry nose from the wine. A go-to Cabernet Sauvignon ready to drink paired with slow-cooked beef and vegetables. Winter charm with colour, flavours and rich tastes.