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    After proving his mettle working with celebrity chefs on the international circuit, go-getter PJ Vadas has come home to roost at Vergelegen wine estate’s Camphors restaurant By Richard…

    Nestled in the Riebeek Valley among vineyards and olive groves, Riebeek-Kasteel is a haven for artists and those who love a taste of the good life.KERI HARVEY[wp_gmaps lat=”18.895283″…

    Sure they might be very similar to mini doughnuts, but pumpkin poppers are way healthier (you can tell yourself that, at least). In any case, these delicious little…

    The aesthetics and flavours always make sushi an interesting dish, so why not go a step further and create deconstructed sushi? This easy appetiser is just as elegant…

    Print Recipe Coconut and coriander chutney Ingredients 200g desiccated coconut 15ml (1 tbsp) tamarind paste a large handful of fresh coriander, roughly chopped juice of 2 limes 1 green chilli, seeded and finely chopped a small handful of fresh mint, roughly chopped 1 small garlic clove 15ml (1 tbsp) vegetable oil sea salt and freshly