In our December 2019 issue, we show you how to make a gingerbread house for your dog. If you are looking to recreate this recipe, here are some…

With the selection of chef’s knives available today, it can be daunting to know which one to choose. Blade profile and handle shape are a personal choice, but…

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…

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…

A ragout is generally described as either a stew or a pasta sauce. To make a quick vegetable ragout, sauté 1 finely chopped red onion and 1 crushed…

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…

BASMATI A long-grained, fragrant rice grown mainly in India and Pakistan. It has a delicate, nutty flavour and is not sticky, as are most other long-grained rices. It…

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…