Hestie Hoogendijk is the lady behind the butter we serve with country style breads to the table. She is also a cheesemaker, always willing to give me advice on my homemade sour cream, mascarpone and labneh adventures. This week I will be preparing twice baked cheese soufflés with her Edam and pecorino.
I think people may be getting tired of how much I talk about Ryan Boon the butcher. It was by word of mouth I came to be introduced to him 2 years ago and I have never looked back. Everyone owes it to themselves to find a butcher who cares about quality, who has a love for their craft and a wealth of knowledge. We will be serving his beef, locally sourced from equally passionate farmers and dry aged for 4 weeks.
Pears are everywhere at the moment, so these will make up our sweet ending for the weekend.