Easter is all about being grateful and spending time with friends and family around the
dinner table. Ruimsig’s Alice Pretorius of Alice Art Gallery shares how to break away from the bunnies and pastel colours in Easter table decor.
Alice’s gorg Easter table was inspired by the book Food at the Time of the Bible by Miriam Deinberg Vamosh.
She shares her tips for a non-pastel and bunny-free Easter table:
• Since we are straying from the normal pastel theme for Easter, we are going dramatic, so you can either go minimal or over the top with the table decor. Don’t be afraid to mix and match colours and patterns. Use what you have!
• Instead of serving the typical chocolate bunnies and hot cross buns, go traditional and serve unleavened bread, lamb, hard-boiled eggs and spiced wine with fresh pomegranates, olives, grapes, figs and dates – it’s yummy and healthy.
• If you have a long table with one big centrepiece, add two or four smaller centrepieces, depending on the length of the table.
• Candle-lit dinners will never go out of style, but instead of spreading the candles all over the table, bundle them up at the end of the table for a dramatic effect.
Details: 011 958 1392 or www.aliceart.co.za.
Incorporate the food into the centrepieces by using fruit and leaves from your garden. If you want to bring in a religious aspect to your table decor, you can add a ram’s horn.
Spiced wine recipe:
125ml white wine, 1 cinnamon stick, 180ml honey, 2 dates, 1 bay leaf and another 1,8l white wine.
Heat 125ml white wine with the honey until dissolved. Remove from heat and add bay leaf,
cinnamon and chopped dates. Add remaining wine and simmer for one hour, stirring occasionally.
Before serving, remove bay leaf and cinnamon. Can be served hot or at room temperature.