My fantasy Sunday lunch would be long and lazy. [I'd host it] on our deck of our house on Knysna's Thesen Island overlooking the water on a beautiful sunny afternoon. The food would be the only thing on the table; the view of the lagoon over the hills and the setting sun would be enough of a feast for the senses.The guests I'd invite include:
• Helen Mirren; she is an amazing actress and I think she's fabulous! I admire her opinions and the fact that she is notorious for speaking her mind.
• Trevor Noah; I appreciate his sense of humour and the way he makes light of sensitive or controversial subjects. He's the spirit of the new South Africa. I think any party with him will be a hoot!
• Eckhart Tolle, author of The Power of Now and A New Earth: Awakening to your Life's Purpose; he says so little but it means so much -  [his words] fuel my spirit.
• Chef Jan Hendrik van der Westhuizen; I love that he celebrates our South African culture, with so much flair and creativity at his Michelin-starred restaurant abroad.
• Markus, my husband, as he makes a great sous chef and loves complex conversation.
• My sister Thelma and her partner Willouw because they make any party come alive.
• My friends Nicki and Charlotte and their partners who all appreciate good food and great company.We'd talk about anything and everything. With that guest list, controversial topics — photography, food, art, politics — would fire up a spicy debate, which would turn into laughter and things would get a bit loud — especially me after a glass of champagne.On the menu would be three fun and uncomplicated dishes from my new cookbook, ile de pain: anytime (Quivertree). These recipes can partly be made ahead of time, requiring minimal finishing on the day of the party. I definitely don't want to spend the day in the kitchen; I want to be where the action is!
The duck liver mousse with black cherry jelly would be the perfect beginning to a Sunday lunch, served with torn-off pieces of crispy fougasse. This is my favourite bread; it's a versatile flatbread with coarse sea salt and olive oil, with a generous crust, biggish holes and a soft interior.
This would be follwed by my pear and pearl onion tart - it has multiple layers of flavours, but is light, flaky and delicious.
We'd end the meal with my favourite dessert in the cookbook: the chocolate tarts. Simply decadent and delicious. 
This would be followed by salted caramels: addictive mouthfuls of caramel dipped in chocolate, dusted in fine cocoa powder and a hint of sea salt. Oh, and a glass of grappa from Wilderer.And the drinks?
Champagne for sure, my newest sparkle is Louis Roederer Brut Premier. I can drink this all day.
With the duck mousse, I'd serve Chamonix Feldspar pinot noir. I'd pair the the pear and pearl onion tart qith Rijk's Private Cellar chenin blanc, and with the chocolate tart, we'd go back to champagne.
Who would do the washing up? 
Definitely not me! I hate doing the dishes. Markus and Eckhart may just disappear to take care of that task as an excuse to talk more about the meaning of life...