Choux pastry is deceptively simple to make, and very rewarding, since the different shapes that can be created from it look spectacular! It’s also the perfect base on…

Look like a braai- aficionado at your next braai with these braai hacks. Written by Imka Webb  No firelighters? No problem! Did you know you can…

Muriel Barbery once said: “Pastries can only be appreciated to the full extent of their subtlety when they are not eaten to assuage our hunger, and when the…

For vegetable stock, heat 50ml oil in a large, heavy-based pot. Over medium heat, sauté 500g cubed fresh carrots, celery, onion and leeks for about 10 minutes, taking…

Want not? Waste not! We leave no stone unturned and potential craft un-upcycled! Nestle your Easter treats in these pretty baskets woven from old paper gift bags. By…

MOTHER NATURE’S GIFTS ARE ALWAYS THE MOST INSPIRING… HERE, WE PLAY WITH ORGANIC COLOURS AND PATTERNS TO CREATE A DELIGHTFUL EASTER EGG BOX Words and styling by Nomvuselelo…

Rice balls make a marvellous quick lunch or can be served as part of an antipasti platter. Roll leftover rice into balls. Make a hollow in the centre…

If you have leftover ends of cheese (such as Parmesan, ricotta, blue cheese), here’s a delicious way to use them. Preheat the oven to 180°C. Brush 5 phyllo…

1 cup = 250ml ¾ cup = 185ml ½ cup = 125ml ¼3 cup = 80ml ¼ cup = 60ml 1 tablespoon = 15ml 1 teaspoon = 5ml…