Capital Dining
Food & Home Entertaining|May 2018

Pretoria-based sous chef, Mary Hlongwane relishes her role of creating blissful Belgian-style bistronomy at La Madeleine, which remains one of the capital’s most iconic family run restaurants since its inception over 30 years ago 

Anna Trapido
Capital Dining

IN THE GENES

Maybe I have inherited a talent for cooking. When I was a tiny girl, growing up in Mokopane, my grandmother used to make the best vetkoek in town. She sold them to schoolchildren and I started off helping her with that. She saw that I liked to cook and she encouraged me. For treats, we used to make chocolate mousse together.

SWEET MEMORIES

Those days of making chocolate mousse have stayed with me in a profound way. They have shaped who I am. Even though I am now in a hot kitchen and don’t do that much pastry work, it still has a very special place in my heart. I absolutely love making puff pastry from scratch, partly because I love eating it, especially with vanilla cream, and partly because I really like the slow care and skill that it requires. It is so satisfying.

ABOUT A PIE

Diese Geschichte stammt aus der May 2018-Ausgabe von Food & Home Entertaining.

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Diese Geschichte stammt aus der May 2018-Ausgabe von Food & Home Entertaining.

Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.

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