Happy Mother’s Day
“Mother is a verb. It’s something you do. Not just who you are.” – Dorothy Canfield Fisher
Mother's Day is a celebration honouring the mother figure of the family, as well as motherhood, maternal bonds, and the influence of mothers in society. And as South Africans prepare to commemorate this special occasion on the second Sunday of May, here are a few suggestions on how you can celebrate the person(s) that nurtured/ are nurturing you:
- Some well-deserving downtime:
With so many ways in which one can achieve this, one suggestion that will ensure a complete “switch off” to relax, reflect and revitalise physically, mentally, and spiritually…
Spa treatments – at Leeu Spa by Healing Earth, your options are plenty with every treatment/massage fulfilling a tailormade experience for your mother. One such treatment could be the “I HEARD IT THROUGH THE GRAPE VINE”:
This immersive vinotherapy journey begins with a Pinotage body polish followed by a one-hour, full-body massage with the oil of your choice. Guests have a choice between Relax & Destress, Detox & Uplift or Condition & Hydrate to tailor the treatment to their needs. Followed by a therapeutic antioxidant Pinotage facial to suit the individuals skin type and unique needs. The skin will be pampered with naturally repairing and restoring botanicals, vitamins, omegas and - of course - the powerful polyphenols of the Pinotage grape. End the transformative journey with the signature grape hand and footprint ceremony.
Alternatively, purchase a few products available at the Spa for ‘at home’ manicures and pedicures.
- Dining experience:
Prepare a restaurant-worthy dining experience by whipping up this great Le chêne trout recipe, dish from world-renowned chef, Darren Badenhorst. Which can be paired with the Mullineux Kloof Street Chenin Blanc.
*Yields 4 portions.
Ingredients:
| Trout x 1 side | Zest of 1 orange |
| 500g coarse salt | Fly fish roe to garnish |
| 50g parsley | Trout roe to garnish |
| 20g basil | 5g coriander seeds |
| 10g mint | Yuzu pearls to garnish |
| 100ml buttermilk | Pea shoots to garnish |
| 30g dehydrated yoghurt powder | Kewpie mayo |
| Kohlrabi 2 bulbs | 160g water |
| 250g granulated sugar | 60g oil |
| 50g picked fennel | 20g cake flour |
| Zest of 1 lemon | 10g Squid ink |
| Zest of 1 lime |
1. Remove skin from trout with sharp knife, blend salt, sugar, zests, fennel together to make cure, dust cure mix in tray lay side of trout on top of cure then cover with rest of the cure mix and cure in fridge for 2 hours then rinse under cool running water and let dry.
2. For your net take your oil, water, flour and squid ink mix together, in non-stick pan over medium high heat pour enough mixture to make 3-4cm diameter circle and let cook till dry, remove from heat and keep in cool dry place.
3. For the herb emulsion place parsley, basil, mint, yoghurt powder and buttermilk into blender and blend till smooth and then cool.
4. Peel Kohlrabi into long strips and chiffonade into as long and thin strips as possible and refresh in ice water.
5. Portion trout into 1cm by 3cm fingers working on 3 fingers per portion.
The plating:
- As per given picture pour herb emulsion about 2 tablespoons in the centre of your plate, place your trout fingers 1 third of the way into the emulsion and the next two pieces at right angles to each other.
- Take your kohlrabi and mix together in a bowl to form a ball like shape and place over your emulsion covering a small part of your trout and continue to garnish your plate with the rest of your ingredients as displayed.
Whether you call them, mother, moeder, umama, mme, mom, mommy, mama, one thing is certain although we celebrate them every day – Mother’s Day (which complements similar celebrations honouring family members, such as Father's Day, Siblings Day, and Grandparents Day) is a day to go the extra mile to demonstrate your love and appreciation to them.