The holiday season certainly works up an appetite for which you need the best serveware to match the occasion.
When hosting guests, your serveware should do all the talking. These top picks from Edgars Home will ensure you're serving with the best.
Your expert wine and cheese pairings deserve an elegant presentation! Modern platters and classic wine glasses will strike the right balance. Serve your cheese variety with textured snacks such as nuts, biltong and olives to enhance flavour.
The main course
A delicious curry still hits the spot – no matter the season. Deep-bottomed cast iron casserole dishes are best for cooking curry, as they retain and distribute heat evenly, resulting in soft, succulent meat pieces. Serve it in earthy and natural textures to complement the colour palette or go for contrast using white for a simple yet effective style statement.
Cape Malay Chicken Curry
50ml vegetable oil
2 medium-sized onions, chopped
1 kg chicken, skinned and cut into portions
15ml ground cumin
10ml ground coriander
15ml red masala (available at spice shops)
30ml garlic and ginger paste
1 medium tomato, chopped finely
4 potatoes, peeled and cut into quarters
6 to 7 fresh curry leaves (available at spice shops)
6 to 7 sprigs of fresh coriander
Heat a little oil in a pot, add onions and sauté until browned. Add chicken and stir well, and then add the spices, garlic and ginger paste, a pinch of salt and the chopped tomato. Pour in 250 ml of water. Cook, then stir for five minutes, and then cover the pot with a lid. Add the potatoes, another 250 ml of water, then cover and simmer on a low heat until the potatoes are soft. Just before serving, add the curry leaves and coriander and stir gently. Serve with rice or homemade rotis.
SHOP THIS LOOK
STILLS PHOTOGRAPHY: ANDRÈ WEPENER/PIXEL LOUNGE, STYLING: RUSHANA BURTON