One of the highlights of my working month is Phillippa Cheifitz’s food shoot. Phillippa is the real deal; she’s smart, well-read, funny, stylish and generous. She’s also one of South Africa’s finest food writers and editors, and it is a joy and a privilege to spend time with her each month. Phillippa has the knack of assembling a dream team and even though we have masses of shots to do in a day, a stills shoot with the talented Shane Powell (photographer), Matt Keeson (Shane’s fab assistant, photographer and musician) and super chef Gina Saban always runs like a well-oiled machine.
Phillippa and her husband also have a very special connection with my in-laws (Marianna’s family, the Coscias) and it was at my mother-in-law’s table that I was first introduced to Phillippa’s recipes. And now like her, it is Phillippa’s food that I turn to when I want to feed (and impress) those that I love.
Phillippa (left) and Gina discussing the day's menu.
The multi-talented Matt (he also makes the best tea).
Lovely Shane. What would we do without Prestick?
Props for the shoot – half unpacked. I always overdo it.
Ingredients – first shot of the day.
Nutty chicken with roasted brussel sprouts. Yum.
You’ve probably heard about people using all kinds of disgusting things to make food look more edible for the camera, but it’s a testament to Phillippa’s recipes, Shane’s lensmanship and Gina’s cooking that only a spritz of water (sometimes) is all that’s needed to add a little highlight to a shot. Everyone eats everything (and well) on a Cheifitz shoot…
A second option for a lamb recipe.
Halfway...
Middle Eastern tomato & chickpea pilaf, my favourite recipe of the day
Phillippa’s Middle Eastern tomato and chickpea pilaf
preparation 10 minutes
cooking 45 – 55 minutes
serves 3 – 4
1 onion, finely chopped
2 tablespoons olive oil
2 fat cloves garlic, crushed
1 cup brown rice
1 can tomatoes 400g, crushed
2 cups vegetable stock
1 can chickpeas 400g, drained and rinsed
2 – 3 eggs, in the shell
for sprinkling: (all optional)
chopped Italian parsley
dukkah or sumac
olive oil
Gently soften the onion in the oil. Add a little more oil if necessary. Stir in the garlic and the rice for a minute or two until nutty. Stir in the tomatoes and stock. Bring to a bubble. Add the chickpeas, eggs and seasoning. Cover and simmer for 35 minutes or until the rice is tender. Remove the eggs and slit in half. Serve portions of rice topped with one or two halved eggs. If you like, sprinkle with parsley, dukkah or sumac, and a little olive oil. Add seasoning at table if needed.
Visit Phillippa’s blog for more inspiration at blogs.tastemag.co.za/savarin
Best, Julia
We’ve been coveting all things Seletti for some time now. Stylish, innovative and wholeheartedly Italian, Seletti is a best-selling homeware brand and we’re huge fans of their smart and quirky solutions to modern living.
