Recipes: Michael Olivier’s Friends. Food. Flavour.

This entry was posted on 10 November 2021.

Friends. Food. Flavour.  is the culmination of a long journey. Michael
and Roelien Immelman, a very talented illustrative designer agreed to
go in a partnership on Friends. Food. Flavour., and including the recipes
of friends, the book was born. The dishes are eclectic with Roelien’s
superb illustrations and Mike Robinson’s sensitive photography.



Dalewood Wineland Wild Mushroom Brie

topped with Panko, Enoki Mushrooms, Thyme and Lemon Pagrattato


Petrina and Rob Visser make some sublime cheeses at Dalewood Fromage, where their Jersey herd feeds on grass pastures. Their renowned cheeses regularly win awards in local and international competitions.


SERVES 2 as a main course or 4 as a post-dinner cheese

PAIR WITH A delicate red, Grenache Noir or Pinot Noir


Extra virgin olive oil

60 ml panko (Japanese rusk crumbs) or plain breadcrumbs

Sea salt and freshly milled black pepper

1 small handful enoki or shimeji mushrooms

250 g triangle Dalewood Fromage Wineland Wild Mushroom Brie (a plain Brie is also fine to use), at room temperature

Grated rind of 1 lemon

A few sprigs fresh thyme, picked


Preheat the oven to 180°C. Make sure the shelf is in the middle of the oven. Pour a little slick of olive oil into a cheese baker or suitable small baking dish, and use a pastry brush to coat the inside.

Brown the crumbs in a small non-stick frying pan, season with salt and pepper and spread out to cool.

Fry the mushrooms in a little olive oil in a separate non-stick frying pan, then season with salt and pepper.

Place the cheese into the prepared dish and brush with a little olive oil. Place on a baking tray and bake in the oven for 12 minutes. The cheese should be bubbling when it comes out of the oven.

Mix together the crumbs, mushrooms, lemon rind and thyme leaves. Sprinkle generously over the baked cheese and serve with chunks of baguette.



Christine Capendale’s Beef Fillet

with Burrata and a Caper Sauce


Christine Capendale is a truly busy cook and food writer. Her latest book, Meals, was published in 2019. An internet friend, I often use her recipes as recommendations to partner my wine reviews.


Christine says, ‘This dish looks sumptuous served on a large platter for everybody to help themselves. Serve it accompanied with crispy potato wedges. If you cannot find burrata, use any other fresh, soft mozzarella cheese, such as fior di latte, bocconcini or nodini.’



PAIR WITH Ah! A brilliant Stellenbosch Cabernet Sauvignon


40 ml extra virgin olive oil

Sea salt and freshly milled black pepper

1 kg beef fillet

1 large onion, sliced

30 ml capers, drained and rinsed, lightly chopped

50 ml lemon juice

5 ml honey

300 g mixed exotic baby tomatoes (yellow, red and green varieties)

15 ml chopped chives

250 g burrata

80 ml crispy onions

Fresh basil and rocket for garnishing


Preheat the oven to 200°C.

Mix 15 ml of the olive oil with sea salt and milled black pepper and rub into the beef fillet.

Heat a griddle pan over medium heat and grill the fillet, turning, for about 6 minutes until browned on all sides. Transfer the fillet to a roasting pan and roast for 10–15 minutes in the preheated oven until cooked to your liking. Rest the meat for 10 minutes before cutting it into thick slices. Drizzle with the pan juices.

While the fillet is roasting, heat another 20 ml olive oil in a frying pan over medium heat and add the onion and capers. Cook until the onion is soft and the capers become crispy. Add the lemon juice and honey and reduce the sauce. Season with sea salt and milled black pepper.

Halve and quarter the baby tomatoes and mix them with the remaining 5 ml olive oil and the chives. Season with sea salt and milled black pepper.

To serve, place the meat on a large serving platter and drizzle with the caper sauce. Add the tomatoes to the platter and top with the burrata and crispy onions. Garnish with fresh basil and rocket.



Nicky Barber’s Peppermint Crisp Ice-cream Parfait


I have known Nicky Barber for some time, and she’s an exciting, innovative young woman. Her website – – is well worth a visit.


Nicky says: ‘I made my first peppermint crisp tart when I was around eight or nine years old, after being inspired by a school friend during a week of English orals where we could choose any topic and discuss it in front of our class. Cooking demonstrations were allowed, so the no-bake option of a peppermint crisp tart was a good one. So were my devilled eggs – proof that I’d spent far too much time poring over my mom’s dinner party recipe books from the eighties and planning my future entertaining endeavours. I opted to use store-bought ice cream as I really didn’t feel like making my own, and then the pièce de résistance is the Chocmint Ice Cap, which is super pedestrian but an absolute must!’

SERVES 8 – 10

PAIR WITH A Peppermint Liqueur


2 litres vanilla ice cream

1 packet (200 g) tennis biscuits, crushed (set aside half for the biscuit base)

1 large slab (150 g) Peppermint Crisp, half crushed and half roughly chopped (set aside the roughly chopped portion for decorating)

1 quantity Salted Caramel, see below (set aside half to make sure you have enough to add a few teaspoons to the biscuit base mix and for decorating)

Melted butter

Chocmint Ice Cap



250 ml white sugar

60 ml water

30 ml butter

180 ml fresh cream

Maldon sea salt flakes


Start by making the salted caramel. Put the sugar and water in a medium-sized saucepan over medium to low heat and don’t stir! You need to allow it to melt completely and begin bubbling until it begins transforming from a clear to amber liquid. When it starts changing, feel free to gently swirl the pan – this will help evenly caramelise the sugar.

Take it off the heat, add the butter and whisk. Once the butter has melted, add the cream and whisk to emulsify everything. Be careful not to burn yourself because when you add the butter and cream the mixture can spit and bubble up. Just keep whisking!

Place the saucepan back on the heat, continuing to whisk for about 1 minute.

Remove from the heat again and add a pinch of Maldon sea salt flakes.

Pour into a heatproof bowl, cover and leave to cool completely. You can place it in the refrigerator to speed things up, but it will become very thick, so you’ll need to give it a good mix to loosen it up again before assembling the tart.

To begin assembling the tart, make sure you’ve lined the long side of a loaf tin with baking paper, allowing a few centimetres of overhang so you can loosen it from the tin before tipping it out onto your serving plate or board. You don’t have to do this, but I feel like it’s an extra step that might make your life easier when it comes to unmoulding the parfait.

Take the ice cream out of the freezer to soften while you begin with the first layer, which is a dusting of crushed tennis biscuits and peppermint crisp.

Add a layer of ice cream. It doesn’t have to be an exact amount, just make sure it’s enough to cover the base of the tin once you’ve smoothed it out with the back of a spoon.

Add another layer of tennis biscuits and peppermint crisp, as well as a generous drizzle of salted caramel. Again, not an exact amount – you do you.

At this point, depending on what ice cream you’re using and how hot the weather is, you might need to pop the loaf tin back in the freezer for 15–20 minutes to firm up again.

Continue with another layer of ice cream and repeat until you’ve either finished the ice cream or almost reached the rim of the loaf tin.

To make the biscuit base, you’ll need to combine enough melted butter with the reserved tennis biscuits to moisten them. Add a few teaspoons of salted caramel to the mixture, mix well to combine and then layer on top of the ice cream. Make sure to pack it firmly so you create a sturdy base for the parfait.

Place the loaf tin in the freezer for at least a few hours to firm up completely, or better yet, overnight.

To unmould the parfait, place the tin in a shallow bath of room temperature water for a few seconds so it comes away from the tin easily. You can check if it’s ready by using the wings of the baking paper to gently lift it up without removing it completely. Carefully flip it out onto your serving plate or board, remove the tin and carefully peel away the strip of baking paper. You may want to place the parfait back in the freezer at this point to firm up again until you’re ready to decorate.

Decorate the parfait with a dusting of any leftover crushed tennis biscuits and peppermint crisp if you wish, drizzle with reserved salted caramel and scatter over the roughly chopped peppermint crisp. Finish it off with a generous drizzle of Ice Cap and place back in the freezer until ready to slice and serve.


Extracted from Friends. Food. Flavour. by Michael Olivier, out now.




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