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Calitz Sean - Two: From home cook to inner foodie

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Calitz Sean Two: From home cook to inner foodie

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During the screening of the MasterChef South Africa 2013 series, TV viewers were both fascinated by, and impressed with, the Van der Wat sisters. Seline and Leandris relationship and their varying cooking styles and personalities kept audiences on the edge of their seats right up until the final episode as they were ultimately placed second and third no mean achievement. Since then their foodie careers have taken off, albeit in differing directions. But in TWO, they are back in collaboration to present a really fascinating cookbook concept: taking the same main ingredient and creating two different dishes from it, or taking a classic recipe and making one for family and casual dining, and the other version to impress for serious entertaining. Whatever the case, both dishes will be utterly delicious. So, for instance, take a straightforward Pea Soup. The basic recipe is Pea and Fennel Soup with Goats Cheese and Lemon Oil wonderful for a weekday meal. And for your...

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ACKNOWLEDGEMENTS It feels genuinely unreal to be achieving this dream that - photo 1

ACKNOWLEDGEMENTS

It feels genuinely unreal to be achieving this dream that Leandri and I have had since we were little girls. At the same time, I am so aware that I am who I am today because of the grace of God and the strong women that were placed around me to teach me and guide me. To my mom Gerda, my second mom Lynette and to my sisters Nadine and Nelia thank you for putting so much love and passion into my life. This book is filled with memories of you and ideas inspired by you.

To Leandri, for being my co-author and food bestie this wouldnt be possible without you! Thank you for inspiring and teaching me every day. Youre my true MasterChef. To the love of my life, Jay, thank you for being my constant companion through all the crazy journeys I take. May we chase our dreams and get old together, sitting on our porch drinking red wine and spoiling ourselves with treats from this book! To my dad, for being such a great supporter and for helping me achieve my dreams. You have sacrificed so much for me and Ill always be grateful for that

I have been inspired by so many South African culinary geniuses throughout the years, including Chris Erasmus, Richard Carstens and David Higgs thank you for making the South African chef industry what it is today and for constantly pushing the boundaries. One day when Im big Arnold Tanzer, thank you for unlocking a passion and drive in me to strive for perfection.

And lastly, to the most stunning book team ever thank you to Linda, Bev, Bronwen, Jean, Brita and Sean for putting our dream, vision and passion onto the pages of this book. It felt like you lot understood our words, read our minds, and put exactly what we wanted into motion. Youre the A-Team!

x Seline

First of all, my heart pours out thanks to Seline, who patiently wrote this book with me and pushed me to pursue my dreams, even when I lost sight of the vision. Sharing this process with you beside me has been a joy and something I will treasure for all my days. My darling treasure Nelia, you are the apple of my eye. Dream widely and bravely the world waits for you. My dad has been my biggest supporter and has sacrificed so much along the way to provide me with the most amazing opportunities. Thank you Dad, I love you endlessly. To Nadine and Jaco, thank you for being pillars of support and for pouring out unconditional love on me. I love your little family! Id like to thank the Jonkers and Wissinks for adding joy to my life and for being willing tasters of all our concoctions! Id also like to thank my discipleship group who encourage me to share what I have with others. You guys challenge me to be less selfish with my talents and blessings. Thank you for praying for me without ceasing. MasterChef changed the course of my life forever, and Im grateful to the family for the platform they provided me. Richard Carstens has inspired me by challenging how I view food, what goes onto a plate and why, and I am grateful for having worked under his generous instruction at Tokara restaurant. Patricia Forbes, the Kemps, Renske and Yolandi, thank you for encouraging me to pursue all of my dreams. Joshua, Im delighted that you like eating Marmite on bread with me. Tessa Wagener, my foodie friend lets work through this entire book together? Id also like to thank the team at Penguin Random House for the enthusiasm and professionalism with which you undertook this project. Lastly, thanks to you the one holding this book may it bring you a lot of joy, happy memories shared around the table and, most of all, a fresh curiosity in the kitchen.

Leandri x

Published in 2015 by Struik Lifestyle

(an imprint of Penguin Random House South Africa Pty Ltd)

Company Reg. No. 1953/000441/07

The Estuaries, 4 Oxbow Crescent, Century Avenue, Century City, 7441

PO Box 1144, Cape Town 8000, South Africa

www.randomstruik.co.za

Copyright in published edition: Penguin Random House South Africa Pty Ltd 2015

Copyright in text: Seline van der Wat and Leandri van der Wat 2015

Copyright in photographs: Penguin Random House South Africa Pty Ltd 2015

ISBN 978-1-43230-439-3

All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted, in any form or by any means, electronic, digital, mechanical, photocopying, recording or otherwise, without the prior written permission of the publishers and the copyright owner(s).

Publisher: Linda de Villiers

Managing editor: Cecilia Barfield

Designer: Beverley Dodd

Editor and indexer: Bronwen Leak

Photographer: Sean Calitz

Stylist: Brita du Plessis

Stylists assistants: Chad January and Yvette Pascoe

Proofreader: Joy Clack

Reproduction by Hirt & Carter Cape (Pty) Ltd

Printing and binding: Times Offset (M) Sdn Bhd, Malaysia

CONTENTS

FOREWORD We grew up in a humble home in what was then Mafikeng in the North - photo 2

FOREWORD

We grew up in a humble home in what was then Mafikeng, in the North West Province. Our childhood was peaceful and we were encouraged by our wise parents to be curious individuals, seizing opportunities as they came and never allowing our hands to be idle. We played sport and delved into cultural extramural activities like chess, the school newspaper and Setswana classes, yet what captivated us most was the magic of bringing flavours and fragrances together in a bowl or pan and transforming the ordinary into edible discoveries.

We werent limited by recipes, but were instead encouraged by our mother to play around, which cultivated our ability to cook by feel. We are extremely grateful for the freedom we were given to make a mess in the kitchen, and with the years the mess diminished as the masterpieces started to outweigh the flops.

We still flop some dishes. We are still learning. Our desire is to share our experience with you. Whether you have been cooking for years or are bravely stepping into unfamiliar territory by paging through this book, we want to impart our knowledge and encourage you to forge ahead on your own journey of discovering the magic of food.

This is why we have structured this book in such a specific way. You will find that each section features two recipes using similar ingredients to develop two distinctly different dishes. One is simpler and easier, requires much less effort and is invariably perfect for everyday eating. The second recipe makes use of more complex techniques, requires more time and effort and should be used to wow your guests at a dinner party. That being said, all of the recipes are accessible to everyone, regardless of kitchen experience. Our aim is to teach you, so that as you become more confident and comfortable, and as you grow into your kitchen, you will be able to conquer even the most challenging dinner party recipes.

At the end of the day, we express our love of food and cooking through what we serve our guests and clients. It is as a result of this love that we have included some nostalgic dishes, such as our late mothers flapjack recipe. Taking a dish that uses simple ingredients and easy techniques and playing around with the concept while maintaining the core integrity of the theme is our way of expressing our passions. We play in the kitchen and we hope to empower you to start playing and experimenting, too. By challenging yourself with new techniques and unfamiliar styles of cuisine you will learn that preparing food that your guests will love is not intimidating, but rather captivating.

Whether you have bought this book to challenge yourself with trickier techniques or you are starting out and need to perfect the basics, we wish you many happy hours in the kitchen. Thats where our best memories have been made.

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