I thought it might be interesting to expand this project a little and profile a some food bloggers from around the world.
It's so interesting to find out where people are from, what's taken them on their journey and learn about the dishes from home they love most.
The first blogger is Carisse Enderwick. Carisse moved to New Zealand from South Africa 23 years ago. She recently discovered her passion for food, design and photography through her business Of Earth and Ink. Check out her beautiful feed @ofearthandink
She shares her story and her take on a South African recipe with cult status, peppermint crisp.
I’ve lived in New Zealand since I was 10. I’m 33 now, 23 years is a long time. Sometimes I think I’ve lost the South African accent but then it creeps back in again.
I identify more with being a New Zealander as I pretty much grew up in New Zealand. My parents moved here because of the political climate in South Africa in 1995. My parents were worried about us having a safe environment to live in.
My dad Ettienne took a big risk. He packed his bicycle and $800 and came to New Zealand. He stayed with a family until he could find a job and get set up. We came four or five months after that. We lived in Auckland for three months and then moved to Hamilton.
Our house in South Africa had burglar bars on the windows and we even had doors inside that would lock. It was like layers of security to keep us safe.
There were also things you just didn’t do. Like stop at traffic lights with anything valuable in view. In our first year in New Zealand I remember seeing maybe one murder reported on the news. We couldn’t believe it. We didn’t see that in South Africa. There were so many they didn’t get reported.
When we came to New Zealand there was none of that. You left your front doors open and kids walked to school by themselves. We thought New Zealanders were nuts.
I do have many good memories of South Africa too. At my grandmother’s house. They would take me on holiday to the game reserves every year, we’d see lions and elephants out in the wild.
My grandmother loved being in the kitchen and every Sunday we went to her house for Sunday lunch. There would be a roast or a braai (barbecue) and always some kind of dessert. She had this electric mixer, it made this awful noise but when we heard it we knew a cake was on the way and we’d all go and watch.
I went back when I was 17 and vowed I’d never go again. Within a few minutes of getting off the plane I was approached in the toilets and targeted for money.
I’d forgotten about the hypervigilance and I didn’t have the street smarts about me.
I’d describe South African food as homely and comforting. A lot of it is fried and there’s a lot of meat too. The braai (barbecue) is an institution.
In New Zealand I work as a DOC ranger but after having my little boy Ronin (1) I discovered my passion for food photography. I do food styling and photography and some stationary design through Of Earth and Ink.
The recipe I’ve chosen has cult status in South Africa. This is my Aunt Sharon’s recipe. Every household in South Africa has its own variation of Peppermint Crisp and this is her one. Layers of cream and peppermint chocolate and biscuit. All the ingredients are available in the international aisle at Countdown.
I love having people over and entertaining and to me food is always the centre of that. It’s also comforting, having a good meal and of course, good wine. It’s a simple thing too…you don’t have to make the fanciest dish or have the fanciest event. It’s about people.
Sharon’s peppermint crisp tart
Makes one 20cm x 20cm tart or four generous individual dessert cups
1 tin of caramel (360g)
1 cup of fresh cream (250ml)
1 packet of Tennis biscuits* (or other coconut-based biscuits)
2 bars of peppermint crisp*
Whip caramel until smooth.
Whip cream until stiff peaks form.
Crumble the bars of peppermint crisp.
Mix together by hand the caramel, cream and one crumbled bar of peppermint crisp.
In a tart pan or individual glasses (as shown) place one layer of tennis biscuits, then smooth a layer of the caramel cream layer over the biscuits. Repeat, ending with a layer of the caramel cream mixture. Sprinkle with the remaining peppermint crisp bar.
* These South African products can be found in the International section at most Countdown supermarkets or specialty South African stores.