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    Print Recipe Tiger prawn, calamari and baby scallop ceviche Ingredients small tiger prawns, cleaned, tails on 8 small calamari tubes 8 small scallops freshly ground black pepper, to taste juice of ½ a lime Herb salad 15ml (1 tbsp) fresh flat-leaf parsley, chopped 15ml (1 tbsp) fresh coriander, chopped 15ml (1 tbsp) fresh dill, chopped

    By Leila Saffarian Knowing how to whip up a good stock from odds and ends in your fridge and deep freeze will make life a whole lot easier…

    Head north for one of the best game viewing experiences in the country.By Rosanne Buchanan[wp_gmaps lat=”-25.352714″ lng=”26.529408″]Where is it? Madikwe Hills Private Game Lodge in the Madikwe Game…

    Jenny Handley touched down in Prague for three days, and found the Czech cuisine hearty and wholesome enough to provide sustenance for the rest of her whistle-stop tour…

    Literally meaning ‘sour wine’ in French, vinegar has evolved from humble beginnings to become a stock standard in the kitchen.By Dominique BrownThis tart, sweet and useful ingredient came…