2020 was rough, there’s no denying it. And with the beginnings of 2021 faring only vaguely (if at all) better, it’s increasingly difficult to come to terms with this pivotal moment in time.
One of the industries that continues to feel the brunt of the Covid-19 effects is, of course, the performance arts, whose livelihood depends largely on crowds of people coming to watch performers do their thing.
On the weekend of 19-21 February, South African theatre-makers and dancers, gathering in Stellenbosch for the Take-a-STAND Dialogues, engaged in a series of discussions about the present and future status of theatre and dance in South Africa. Presented by SU Woordfees and STAND (Sustaining Theatre and Dance) foundation, the dialogues were an attempt to rekindle, at least partly, a community that has been splintered in the last year.
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Method
The pastry needs to be tucked under all round the edges. (Photo: Tony Jackman)
Note how a tarte Tatin has only four ingredients. It’s an easy dish to make but you need to focus on getting the caramelisation good and rich, and be careful when turning it out.
Peel the mangoes carefully, trying not to tear the flesh. Halve each mango and remove the stones. They’re slippery so keep a grip on them. The mango stone is fairly flat, so two cuts right through, at each side of the pip, should do it quite neatly.
Use a sharp knife to cut several incisions just below the narrow end and down, so that each mango cheek is fanned (as you’d fan an avocado). Keep aside.