Comfort food with summer colours, all bursting with rich flavour. INGREDIENTS 1 tsp vegetable oil 200 g chorizo, sliced 1 onion, chopped 2 celery sticks, chopped 1 green pepper, deseeded and chopped 4 garlic cloves, crushed 1 tbsp Cajun seasoning 300 g long-grain rice 1 tbsp tomato puree 1 tin of tomatoes 2 sprigs of fresh thyme 600 ml fish stock 16 large prawns To serve A handful of chopped parsley 150 ml sour cream Lime wedges METHOD 1. Heat the oil in a large, non-stick lidded saucepan. Add the chorizo and fry for 2–3 min, until the oil has been released from the chorizo.…
A creamy blue cheese and spinach filling encased in delightfully flaky pastry. INGREDIENTS 300 grams fresh baby spinach, blanched 1⁄2 cup blue cheese 1⁄4 cup onion, finely diced…
Located on one of South Africa’s oldest wine farms and nestled in the heart of the Cape Winelands, Spier Hotel is a unique experience guaranteed to leave guests feeling rested and at peace. The 4-star hotel is inspired by the style of a quaint Mediterranean-village with lush gardens and rooms situated right next to the calming Eerste River. Guests are encouraged to spend their days meandering around the pastures where they can appreciate breathtaking mountain views and sample Spier’s world-renowned wine. Enjoy lazy picnics under lush green oaks and explore the impressive display of South Africa art & sculptures. Guests…
Situated in the northern reaches of the Abelana Game Reserve in Limpopo, the Abelana River Lodge is an exceptional, luxury accommodation surrounded by spectacular landscapes and views of…
Berries and cake, that’s life! INGREDIENTS 115 g gooseberries Zest and juice of 1 lemon 100 g ground almonds 50 g plain fl our 175 g icing sugar 3 medium egg whites 120 g butter, melted and cooled 2 tbsp chopped hazelnutsYou will need: Friand mould or muffin tin, greased DADDY’S DEALS: TREAT YOURSELF TO A A 3 COURSE MEAL FOR 2 PEOPLE AT SKYE ROOFTOP BAR FOR ONLY R459.00 METHOD 1. Heat the oven to 180°C. Cook the gooseberries in 2 tsp lemon juice over a medium heat for 3–5 min until they just begin to burst open. Set aside to cool.…
Why should we recycle? Firstly, used paper is repulped to make new products that we use every day such tissue and paper packaging. Next, a tonne of recycled…
Callan Austin from South Africa wins 1 of 4 global titles awarded at the Grand Finale of the S.Pellegrino Young Chef Academy Competition 2019-21 in Milan on 30th October. When the winners were announced at the long-awaited Grand Finale of the S.Pellegrino Young Chef Academy Competition 2019-21, two of the chefs from Africa & Middle East won in the categories of S.Pellegrino Award for Social Responsibility & Acqua Panna Award for Connection in Gastronomy, the whole team celebrated with great jubilation. “To have two winners from our region is spectacular,” says Ania Odyniecka, National Sales and Marketing Manager for S.Pellegrino…
One thing that many of us have learned over the past 20 months in the midst of lockdown and extended time in our homes, is that South Africans…
INGREDIENTS Zest and juice of 1 orange 200 g self-raising flour 100 g vegetable suet 1⁄4 cup caster sugar 11⁄2 tsp ground cardamom 75 ml milk 800 g red plums, halved and de-stoned 50 g light brown sugar To serve Double cream or ice cream METHOD 1. Preheat oven to 200°C. 2. Add orange zest, flour and suet to a bowl. Rub the suet into the flour using your fingertips or a food processor. Stir in the caster sugar and cardamom. 3. Combine milk with 75 ml water and pour over flour mixture, using a spoon to gently mix into…
These peppers stuffed with pistachio-harissa couscous are perfect health snacks or food-starters! INGREDIENTS 2 tbsp olive oil 1 garlic clove, minced 2 tsp ground cumin 1 plain yogurt…