Carol’s Column

If food be the music of love, eat on

THE invitation was explicit. It asked me if I would kindly consider becoming an honorary member of the Guild of The Cookery and Food Association (South Africa).

I was beside myself with joy.

This prestigious association dedicated to the excellence of fine food and top chefery under the patronage of Mrs Elize Botha, wife of State President P W Botha, and under the esteemed chairmanship of Gloria Rootshtain, cook of cooks, doyenne of South African culinary art, world famous food lecturer and author of "Cookery with a Connoisseur", had recognised a fellow spirit.

Me.

Mother of many, filler of mouthholes, and magic manipulator of mince (375 creative ways to cook mince), my skills had been finally recognised.

As I served my family a small, delectable snack of curled toast and crunchy peanutbutter, I mentioned the invitation.

Jamie almost choked. "Why you, Ma?" he laughed.

"James," I said coolly — it is advisable to resort to coolth when you are feeling hot inside — "it is obvious that The Cookery and Food Association (South Africa) recognise my culinary worth."

It will suffice to say that my family, en masse, burst into loud, raucous sounds that could possibly be classified as laughter. I was not happy.

Wanting to become knowledgeable about the society I was about to join, I donned my apron and half-moon discount reading glasses and climbed into the literature so thoughtfully provided by Mrs Rootshtain.

I learnt that The Cookery and Food Association was the oldest society in the country. They'd held their centenary banquet last year. Indeed, while the rest of South Africa was running around the countryside naked, so to speak, eating mealiepap, wors, bangers and mash, Cookery and Food Association members were ladling Buisson a la Reine, Cassolettes a la Metternich and Supreme de Volailles a la Regence Chaudfroid a la Lucullus on to Royal Doulton platters.

I would be joining more than 300 members of the South African affiliation of this international organisation and we would be welcome throughout the world wherever a Cookery and Food Association existed.

In 1986, Mrs Elize Botha, queen among the koeksisters and a bobotie baker of great repute, was presented with the society's ultimate accolade — a magnificent display of floral art in sugarcraft.

All my life I have wanted a sugarcraft floral creation. And now, perhaps, one day, like Mrs Botha, my moment would come.

I discovered that The Cookery and Food Association (SA) met regularly to promote the excellence of food and all pertaining to it.

But, the sculpted radish rose on the trout was "Happy Hour". Once a month, members would meet among designer snacks, quaff cocktails to hold in-depth discussions on food. Here you would never a hamburger behold. This was caviare and truffle stomping ground.

Yes, there is no doubt, every mother needs a Cookery and Food Association (SA) in her life.

I have informed Gloria Rootshtain that it will be an honour to join the Cookery and Food Association (SA) and I can't wait for the first meet and eat.

Meanwhile, what can I make the kids for supper tonight?

Hachis au Sauvage au Riz — mince and tomato sauce on rice.

Ag, something really exotic, you know.

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