On my first trip to Thailand recently, I fell in love. I fell in love with the country and with the people. It was love at first sight. Below, I share all the reasons Bangkok is now one of my top holiday destinations. Written by Imka Webb 6 Reasons you must visit Bangkok The people. The Thai people are some of the friendliest people I have ever met. Whenever I had a question about anything, someone was willing to help. The language barrier didn’t stop anyone from communicating with me. It was so refreshing to see how much everyone loved…
“A solo-trip to Thailand.” Check. When the opportunity to visit Thailand landed in my email box, I couldn’t help but feel a little flutter of excitement. Soon, that…
Add some crunch to your profiteroles by following the elegant French technique of putting craquelin (a simple dough made of sugar, butter and flour) on top of the puffs before baking them. Apart from lending texture, craquelin can also be coloured and flavoured in a variety of ways. In this recipe, we use craquelin to make the ever-popular croquembouche even more fanciful. How to make choux dough Recipe by Christine Capendale Photograph and styling by Hein van Tonder
Most of us have a jar of beautiful golden turmeric powder in our pantries but, recently, you might have spotted the fresh version in supermarkets. While it looks…
Anita van Wyk, born and raised in Pretoria, and Mika Zorgman, born and raised in the Waterberg area, met in Pretoria in the early 1990s, where they both studied Food Management. This started their life-long friendship, which led to the opening of Tabu Food. Anita chose a career in hotel management in South Africa, while Mika started her career as a chef in Cape Town; and then moved to Europe where she studied Macrobiotics at the Kushi Institute in Amsterdam and Plant-based Nutrition with Colin Campbell. Her career veered into Macrobiotic cooking and the philosophy of aiding clients to regain…
We chat to Dr Pierguido Sarti from the Italian Embassy, Roberto Bottega, a wine expert, Gianni Mariano (Mastrantonio), Marco Pintus from the Italian Trade Agency and Michelin-starred chef…
Hoshigaki dried persimmon fruit is one of the most highly-priced dessert fruits in Japan, and has, in a world first, been crafted into an exotic liqueur – the limited edition Hoshigaki Gold Liqueur, launched exclusively and promoted at Montecasino’s trendy 3SIXTY° lounge. The Hoshigaki dried fruit is priced at around $48.00 for 450 grams and is known for its unique texture and its toffee-like taste. Even though the Hoshigaki Gold Liqueur represents the flavour profile and aromatics of the dried persimmons fruit, it cannot represent the texture of the fruit. Hanns Zimelka, Technical Manager and Owner of Foodtech International (known…
Creamy mussels take on an Italian twist with the addition of fresh fennel and spicy salsiccia Recipes, styling and photograph by Georgia East
Serves 4 EASY 40 mins Heat 1 tbsp canola oil in a saucepan placed over medium-high heat. Add 1 peeled and diced onion, and fry until soft and translucent. Add 3 large, diced aubergines and fry until soft. Stir in 1 tbsp dried mixed herbs. Season with salt to taste and remove from heat. Blitz the aubergine mixture with a stick blender until fine. Transfer the mixture to a mixing bowl and stir in 200g stale breadcrumbs and 80g finely grated Grana Padano. Use your hands to shape the mixture into golf ball-sized balls until all the mixture is used. Place…