Passionfruit curd tartlets Try these Passionfruit curd tartlets. Food stylist Lisa Clark knows all the shortcuts when it comes to quick and easy entertaining. This recipe is perfect for crowd-pleasing next time you’re having friends over for a relaxed lunch. SERVES 4| TOTAL TIME 1 hour 30 minutes INGREDIENTS TARTLET SHELLS 180g flour 1ml salt 100g icing sugar 100g butter 5ml water PASSIONFRUIT CURD 125g white sugar 3 eggs 250ml granadilla juice (about 18 granadillas, reserve the pulp and pips for garnish) 125g cup butter TOSERVE 250ml cream, whipped Fresh mint sprigs METHOD TARTLET SHELLS SIFT the flour, salt and…
Barbecue pork ribs with baby marrow chips These ribs set the stage for a delicious weekend or mid-week meal! With a healthy twist of crunchy baby marrow chips, this…
If you are planning a big party or event and you are not sure how much food to cater for each person attending, use our guide on catering quantities per person below. When you are catering an event, catering too much or too little can always be a concern. This guide on catering quantities are typical portion sizes you can serve per person and will ensure that your guests will not leave your dinner party or event hungry. Catering Quantities for various ingredients Beef fillet: 200g per person Beef joints on the bone: 320g per person Canapés: 4 – 5 with drinks; 10…
Another soup to add to your collection of favourite recipes. This sweet potato and sesame soup is finished off with some crispy toasted coconut. Sweet Potato and Sesame…
Why not try something outside your comfort zone, we’re talking a drink with a twist: Popcorn and Cognac milkshake! The subtle buttery notes of the infused popcorn level this milkshake up and bring back memories of childhood. Popcorn and Cognac Milkshake INGREDIENTS 1 cup popcorn kernels 30ml (2 tbsp) canola or avocado oil 1L (4 cups) milk 750ml (3 cups) fresh cream 100g (½ cup) sugar 30ml (2 tbsp) glucose syrup 15ml (1 tbsp) salt cognac or brandy, to taste METHOD PLACE the kernels and oil in a deep pot over medium heat and cover. Shake the pot periodically to…
Distell Inter-Hotel Challenge Sees Huge growth in 2022 Entries There are promising, new green shoots of confidence emerging in the hospitality industry, believes Eric Leong Son, Distell’s acting…
Warm up this Winter with an enticing new menu at the Constantia Glen Tasting Room or book a seat for one of their exclusive 5-course Winter Winemaker Dinners. As the vines begin to change colour, Constantia Glen ushers in the new season by welcoming Johann Roux to their team as Head Chef. Chef Johann is passionate about food and has been privileged to have catered for many influential people such as the Mazzotti family, Tim Noakes and Wilbur Smith to name a few. With about 20 years of experience in the hospitality industry, Chef Johann has put together an enticing…
With Spring just around the corner, we’re getting ready to spend more time in the blossoming outdoors. Whether you prefer to enjoy your time with tea in the…
Couscous is one of the easiest, quickest and most versatile sides to prepare and it works wonderfully served with stews and tagines. Although couscous may look like a grain, it is actually a form of semolina pasta with roots in Northern Africa. 5 tips to prepare couscous Use a 1:1 couscous to liquid ratio: This is the perfect ratio for cooking couscous that isn’t too soggy or too dry. Use stock instead of water: Although water is often used to cook couscous, using broth or stock adds more flavour to your couscous from the beginning so you don’t have to…
A basic Caprese salad is always delicious, but the addition of fresh cherries and a wild garlic dressing takes it to a new level of deliciousness. Cherry Caprese…