There is definitely a nip in the air now, and I am looking forward to eating a little differently with the change of season. Long Sunday lunches, rich potato bakes loaded with cream and cheese – I love it when the garlic curdles slightly and thickens the liquid – and slow-roasted, crimson quinces. I don’t get to Mariana’s in Stanford as much as I would like to, but my fondest memory from there is a robust platter of poached, glistening quinces. And I am always keen for a bowl of soup, but this is really the best time to enjoy it. Last Sunday, Chef Reuben at The One&Only Hotel in Cape Town served a delicious classic French onion soup.

A good old-fashioned potato bake or, in chefs’ speak, dauphinoise, is also an autumn favourite. Michael Broughton from Terroir makes one with layers and layers of thinly sliced potatoes, pressed into a delicate slice of yumminess. My newly acquired mandolin will be initiated this Sunday with a seriously good pommes Anna.

Happy eating!
Abigail

P.S. A few weeks ago I wrote about collecting sea urchins and forgot to say that, as for all wild seafood, you need to obtain a licence to collect sea urchins. There is also a daily limit on what you can take. Please click here for more info about improving the conservation status of overexploited seafood.