Lifestyle

I received a request from regular Farmer’s Weekly reader Wayne to design a home which will be situated on a private development estate, located in the Karkloof area of KZN.

Every so often my adult children demand gnocchi for dinner. “Not again!” I say, and then I actually make the stuff and wonder why I ever object. The taste, the texture, the look of the little devils: it’s impossible not to love gnocchi. As a vehicle for strong flavours, gnocchi can’t be beaten.

With a power failure without end at my sister-in-law’s Drakensberg timeshare, we had to take a meal with us from Durban that could be easily reheated over a camping stove. The answer, which was a long time coming, was fish head soup. And the result was truly a moveable feast.

I had a call from Herbert, one of my private village developers in the foothills of the Waterberg in Limpopo...

I was sitting around with my food focus group wondering what to do next. I decided I want something familiar, yet unfamiliar, a meal that’s easy to cook, made with easy-to-get ingredients that pushes the envelope a bit. And here it is: Hungarian goulash.

Jonno designs a retirement home for Dan from KZN.

This chunky, flavoursome curry will seriously dent the prejudices of those who believe a meal without meat is not a meal at all, and will be a marvellous addition to your repertoire.

Jonno assists Daniel with a sketch for nurses accommodation in Northern KZN.

This enticing combination of tastes and textures comes from North Africa. The mix of honey, saffron and nuts is common in cooking from Egypt, Tunisia and Morocco, and will ensure that this splendid meal becomes a regular item on your family menu.

Jonno helps design a cottage on a private complex near the Kruger Park.

Tasty fragments of mixed foods cooked on a stick? This Greek influenced classic probably harks back to the earliest days of cooking over a fire. What could make more sense than threading food on a twig and holding it over the flames? While traditionally, souvlakia were made with lamb or kid, this chicken version gives the national bird of Africa yet another chance to shine.

Jonno helps design an environmentally friendly farm house.

The time has come for Abré J Steyn’s last Field Sports. Although it is the end of the road, it it most definitely not the end of his globe-trotting adventures.

There’s an understandable tradition to limit casseroles to cheaper cuts of meat. After all, that’s what slow cooking does best. But sometimes a casserole demands something more exciting than shin. My butcher provides something called ‘bucket meat’ which in his case refers to offcuts of beef fillet. And that’s what is used in this tender recipe.

Jonno designs a natural farm-style house with stone and wood for Tina.

What better way to fight wintery weather? Here’s a hot fisherman’s pie, easy to make and even easier to eat. And, all three types of seafood were caught in the freezer of my local supermarket.

Jonno designs communal grounds for a Middle East project development agency.

Here’s another venture in skottel or wok cooking. A stir-fry is always a welcome addition to the family menu. All you need is high heat and an ability to estimate time by the second.

Jonno assists a reader with a starter home design.

This began with an idea. “How nice it would be,” I told the family, “to enjoy some delicious lamb sweetbreads.” Once I had told the youngsters what sweetbreads were, the enthusiasm waned a little. But mine remained at a high simmer. My butcher shook his head. No sweatbreads in his shop. Perhaps a kilogram or two of beef lips on special? A plateful of smiles. Perhaps not. My wife who is not a Boer, made a plan anyway. And this is what we cooked.