Dig in at South Africa's biggest Garden Party

South Africa's biggest garden party takes place today, and everyone's invited.

Now in its eighth year, the Garden Day movement calls on people to kick back and enjoy the fruits of their labour with family and friends — in their own garden or green space — and while they're at it, give a little toast to Mother Nature for all the goodness she delivers.

In celebration of Garden Day this year, chef Johnny Hamman, who became the darling of thousands after winning season two of reality culinary show Kokkedoor, shares some of his recipes. After his victory, he launched a catering business, Slippery Spoon, with fellow Kokkedoor finalist Marius Uys. He is also the author of Een Maal (One Meal or Once upon a Time) and you may have been lucky enough to dine at Hamm & Uys, which Hamman previously ran on the Blauwklippen Wine Estate. 

Today, he lives and works from Wellington in the Cape winelands, an area bursting with fresh flavours, where he has set up FiftyFive Croissants, a kerbside cafe. Hamman says the most important part of any meal is sitting down and enjoying food that will form new friendships and create closer ties to family, the cornerstones of Garden Day. 

“Garden Day gives us a chance to take a break and appreciate the gifts our gardens provide all year round, from fresh herbs and veggies to the glorious sights and smells,’’ he says. “And the way you entertain in your garden or green space on Garden Day is entirely up to you — it could be anything from a picnic on the lawn to drinks in the veggie patch, a classic braai, a high tea or even just a gentle cuppa. The only request is that you down tools and don a flower (or veggie!) crown, the symbol of Garden Day,” adds Hamman. 

For those planning a picnic or meal of their own to celebrate the day, Hamman offers four recipe ideas for a party to remember.

Johnny’s Juice

An easy, refreshing welcome drink for guests. Just mix ginger beer and lemon cordial with fresh lemon slices and crushed mint fresh from the garden. 

Watermelon Tomato Feta Salad

Tomatoes and watermelon are two of the best fruits of summer, and they combine in this recipe to make a wonderfully refreshing salad.

500g watermelon, cut into chunks

30ml (2 tbsp) olive oil

15ml (1 tbsp) red wine vinegar

A pinch of chilli flakes

30ml (2 tbsp) chopped mint

4 large tomatoes, chopped

200g feta cheese, cut into cubes

Fresh mint leaves

1. Scoop out the watermelon and cut into cubes.

2. Make the dressing by mixing the oil, vinegar, chilli flakes and mint with some seasoning.

3. Put the tomatoes and watermelon in a bowl. Pour over the dressing and leave to stand for 10 minutes to allow the fruit to get really juicy. Gently stir through the feta, then serve in the scooped out watermelon, garnished with fresh mint leaves.

Stokbrood

250g (2 cups) flour

10ml (2 tsp) baking powder

10ml (2 tsp) sugar

5ml (1 tsp) salt

30ml (2 tbsp) butter

1 egg

75ml milk

75ml (5 tbsp) water

1. Mix together the flour, baking powder, sugar and salt. Rub in the butter.

2. Mix together the egg, milk and water and add to the mixture to form a dough. Allow to rest for 30 minutes.

3. Roll out and cut into strips 2cm x 30cm and twist the dough around a skewer — or for a bit of fun use the ends of wooden spoons — and seal the ends with a little water.

4. Place over medium coals and braai, turning until cooked through.

Serve with butter, honey and/or apricot jam.

Flower And Herb Shortbread Biscuits

1½ cups (339g) unsalted butter, at room temperature

1⅓ cups (300g) granulated sugar

10ml (2 tsp) salt

3 large egg yolks

30ml (2 tbsp) pure vanilla extract

4 cups (500g) cake wheat flour

500ml (2 cups) mixed edible flower petals and tender herbs

Sugar, for sprinkling 

1. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter, granulated sugar and salt on medium speed until completely combined. 
2. Add the yolks and mix until combined, then add the vanilla and stir until just combined. 
3. Add the flour and mix on low speed until the dough comes together in a ball.
4. Place the dough on a large sheet of parchment paper. Place another piece of parchment on top and roll out the dough until it’s about 5mm thick.
5. Remove the top piece of parchment paper and stamp out the biscuits with a 7.5cm round cookie cutter, then decorate each round with the edible flower petals and/or herbs. Replace the top sheet of parchment paper and gently roll over each biscuit to fix the flowers in place. One by one, remove the flower-pressed biscuits with a spatula and place them on a parchment-lined cutting board. Place into the freezer overnight for up to 24 hours.
6. When you are ready to bake, preheat the oven to 170ºC. Line a baking sheet with parchment paper and arrange biscuits, leaving 1cm space between each. Place the baking tray in the centre of the oven and bake for 9 minutes, then rotate the pan and bake for another 8 minutes or until edges are golden brown.
7. Transfer to a cooling rack and sprinkle with sugar.