Tabla de contenidos para VISI Kitchens 2022 en VISI Kitchens

APPROPRIATELY, I’M SITTING IN MY KITCHEN TYPING THIS. I ALWAYS LEAVE MY EDITOR’S NOTE UNTIL LAST… I shouldn’t. I should know better. I’ve been writing them for the best part of two decades now, but, inevitably, our managing editor has to send me an email with “Urgent: Editor’s letter copy” in the subject line. (Sorry Sammy!) So here I am at the table, in the warmest room in our house on a chilly early spring afternoon, the plum tree’s budding blossoms and the Virginia creeper’s sprouting leaves visible through the windows. To add to the appropriateness of the situation, it’s the room in our house next on the list for a refurb. Like I’m sure it has for many of you over the past couple of years, for us the…

CHARRED PEPPER AND BEAN SALAD Prep time 15 minutes Cooking time 20 minutes Serves 6 Ingredients ½ cup olive oil8 red or orange peppers, halved2t crushed garlic3T capers3 red chillies, chopped2T red wine vinegar2T fish sauce½ cup lemon juice1 x 410g can butter beans, drained and rinsed30g Italian parsley, chopped Cooking instructions Heat the oil in a cast-iron pot or wok over the fire. Toss in the peppers, and cook until soft and the edges are charred. Add the remaining ingredients, then cook for a further 4 minutes to allow the flavours to infuse. Serve warm or cold. COAL-BAKED BEETROOT WITH RICOTTA AND HONEY-MUSTARD DRESSING Prep time 20 minutes Cooking time 90 minutes Serves 4 Ingredients 2 bunches raw baby beetroot, leaves removed4T olive oilsea salt and freshly ground black…

AS THE CENTRE OF THE HOME, AND ONE OF THE SPACES THAT COSTS A LOT TO DESIGN (AND THEREFORE TO CHANGE), IT MAKES SENSE THAT YOU’D WANT YOUR KITCHEN NOT ONLY TO PERFORM AND FUNCTION, BUT ALSO TO WEAR WELL – IN TERMS OF ITS DURABILITY, AND ITS STYLE. WHILE SEASONAL TRENDS CAN BE ALLURING, IT’S CERTAINLY SMARTER TO MAKE DESIGN DECISIONS THAT LEAN TOWARDS LONGEVITY WHEN IT COMES TO THE MORE PERMANENT FEATURES OF YOUR KITCHEN. MORE CLASSIC CHOICES NEEDN’T MEAN YOU HAVE TO TEND TOWARDS TRADITIONAL STYLES, HOWEVER – IT JUST MEANS MAKING SAVVY SELECTIONS THAT ENSURE YOUR KITCHEN WON’T DATE OR DETERIORATE TOO QUICKLY. FUNCTION AND FORM Spotlight Joinery’s (spotlightjoinery.co.za) managing director Bo Bylin points out that it’s not just the aesthetics or physical characteristics of the…

ALEX WINDEBANK FARRO Farro started life in Johannesburg, before moving to Cape Town as a pop-up in Bree Street and finally finding a more permanent base in the Botrivier countryside. The food philosophy of the owners – husband-and-wife team Alex and Eloise Windebank – is perfectly at home at Gabriëlskloof, an estate whose wines celebrate sustainable practices and the unique terroir. “Seasonal and local, and ingredients treated with respect, would probably best sum up my food philosophy,” says Alex. “I like things that are simple and delicious.” And while the cooking process employed for visitors to the restaurant entails fairly intricate techniques, the end goal is to achieve the illusion of simplicity. When off-duty, Alex is much the same, sans the preamble: “I don’t like to mess around too much…