With Easter around the corner and everybody scrambling for quick ideas, we thought we’d give you a nudge in the right direction. Apart from the religious significance of Easter, it’s a little bit like Christmas in that everybody-regardless of colour or creed-enjoys its festivities. We are all equally familiar with the slippery slope following the first chocolate coated marshmallow weeks before Easter. And of course being South Africans with a penchant for all things delicious, we simply cannot go without traditional Easter dishes. Below we drew inspiration from our Trends and Ideas issues to help you create a contemporary Easter without losing all the significant traditional elements that make Easter what it is. Whether it be to add something special to your tablescape, shake things up  or treat your green-thumb neighbour to a special Easter treat, there’s a little something for everyone.

Gold & Copper:

The foil egg grows up. What better way to interpret this growing trend than to modernise the concept of often tacky foil eggs and décor? A beautiful paired-down alternative to the traditional kaleidoscope of colours. To find out how to create and apply your own designs, click here.

Gold leaf Bunny eggs / Gold confetti-dipped blush eggs

Marble, Pastels & Ombre:

These are two of the most versatile trends around. These marbled eggs are playful yet classy. The colour washed tray of hardboiled eggs is a practical, fun play on both the pastel and ombré trends as well as being the fastest and simplest splash of colour at an Easter weekend breakfast with the family. Feeding an army stylishly doesn’t need to be complex!

Two-toned marble & copper eggs / Blue ombre egg tray

Black & White:

Monochrome is the simplest of trends and one that never really dies. These scripty eggs are a guaranteed way of getting everybody-old and young-involved in the Easter festivities. It’s inexpensive and only takes a few minutes to do. The kids will enjoy scribbling, the teens will show off their favourite doodles or lyrics and the adults are likely to add a dash of philosophy.

Black & White scribbled eggs / Scripty eggs


Plants and flowers are trendier than ever. Apart from their beauty, horticulture has become an actual culture. City farms, rooftop gardens and vertical herb gardens are popping up everywhere. There is an enormous focus on and awareness around fresh living. Gone are the days of formal arrangements from the old fashioned florist, now it is all about natural, wild and quirky arrangements. Pairing the unexpected, single buds in an assortment of bud vases arranged loosely down the centre of a table, bunches of wild flowers in brown paper scattered on flatwear and miniture herb planters as place settings-the options are truly endless.

Belljar display / Mini planter place-settings

As you can see, Easter doesn’t have to be traditional to embrace tradition! For those who don’t enjoy all things pickled, fear not, we have not left you to your own devices. Over the years many have taken to making seafood dishes as an alternative to pickled fish, we’ve included a lovely Crayfish Curry recipe as our offering, courtesy of Bo-Kaap Kitchen. With such a vibrant, fragrant dish, the tablescape needs  only a  simple setting to enhance the colour.

Rara Samsons Crayfish Curry as seen In Bo-Kaap Kitchen / A simple, organic tablescape

Rara Samson’s Crayfish Curry

4 onions, chopped

1 tsp cinnamon

2 cloves garlic, crushed

2cm piece of ginger,

peeled and grated

2 large tomatoes,

peeled and chopped

2 tsp tomato paste

1½ tsp curry powder

1 tsp jeera (ground cumin)

1 tbsp Pakco masala

1 tsp chilli powder

4 whole crayfish (or cut into pieces), washed and deveined

2 tsp salt, or to taste

Fresh coriander

Braise the onion, cinnamon, garlic and ginger on a high heat. Add the fresh tomatoes and tomato paste. Stir in the rest of the spices and add a cup of water. Place the crayfish in the pot and stir to coat well. Season to taste and put the lid on. Cook for about 10 minutes or until the crayfish is just done. Sprinkle with fresh coriander.

Serve with rice.

Classy rabbit-ear napkin fold / Pear nectar Easter Cocktail

Consider this an early treat from us to you. Happy Easter!

Written & compiled by Stefanie Lee Titus.

For a digital copy of our The BIG  Ideas Issue 95 currently on shelf or more from the Bo-Kaap Kitchen cookbook, click here or here to instantly treat yourself or a loved one  to a single issue or subscription.