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    Milk tart Pavlovas with cinnamon shortbread crumble
    In Braai

    Milk tart Pavlovas with cinnamon shortbread crumble

    The proof of this nostalgic classic-turned-vogue dessert lies in its legacy, taking a contemporary turn for the even better. We’ve taken the milk tart and the pavlova, two iconic desserts and combined them to create this show-stopper dessert – milk tart pavlovas with cinnamon shortbread crumble. The flavour combinations work incredibly well together and it is a wonderful dessert to make when you have friends and family coming over for a Sunday lunch. Recipes, styling and photograph by Hein van Tonder Milk tart Pavlovas with cinnamon shortbread crumble recipe   If you loved these milk tart Pavlovas with cinnamon shortbread…

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    Pavlova, Chantilly cream and berries
    In Desserts

    Pavlova, Chantilly cream and berries

    Pavlova, Chantilly cream and berries Everyone loves a good pavlova! Try this Pavlova, Chantilly cream and berries recipe. COOK TIME: 1 hour | SERVES 6 INGREDIENTS MERINGUE 8 egg whites Pinch salt 450 g caster sugar CHANTILLY CREAM 500 ml (2 cups) fresh cream 50 g icing sugar 100 g strawberries 50 g blueberries 50 g raspberries 100 g gooseberries Melted dark chocolate, to drizzle METHOD MERINGUE PREHEAT the oven to 100˚C. Line 2 baking tins with baking paper. PLACE the egg whites and a pinch salt in the bowl of a stand mixer with a whisk…

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    Spice Route Destination passports
    In Past competitions

    Spice Route Destination passports up for grabs

    Spice Route Destination, located on the slopes of the scenic Paarl Mountains, offers various tasting and aesthetic experiences at different establishments within walking distance of each other. The Destination’s recently released passport, a pocket-sized booklet, now offers guests the convenience to enjoy a selection of tastings all year-round. If you’re looking for interesting ideas to surprise friends, family and colleagues with an all-year-round gift, or simply feel like treating yourself, the passport is a quick and easy, yet innovative solution to impress anyone. In celebration of #nationalwomensday, we are giving away 2 passports worth R340! Head down to @spiceroutepaarl and take…

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    Meet Coobs’ new pastry chef, Carmen Kobald
    In Chefs

    Meet Coobs’ new pastry chef, Carmen Kobald

    Local pastry Queen, Carmen Kobald has joined Chef James Diack’s team and is now sharing her love of pastry and decadent dessert creations with sweet-toothed patrons in one of Johannesburg’s most-loved bistros, Coobs in Parkhurst. “Pastry has got this elegance about it,” Carmen explains. “You can do so many things with it, and there’s something about a Coobs Lemon Meringue that always makes people smile.” Not only does Carmen make all the desserts at Coobs, but she also makes all the daily breads, butters, cheese boards, any breads for the starters, and she has now started working on the pass.…

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    The Italian Baker by Melissa Forti
    In Cookbooks

    The Italian Baker by Melissa Forti

    Rome-born but world-bred, Melissa Forti (turning 40 this year – “and I couldn’t be  happier!” she exclaims),  is the cutting-edge connoisseur behind updating some of Italy’s most beloved bakes. Her first cookbook, The Italian Baker – 100 International Baking Recipes with a Modern Twist (Quadrille Publishing), is a stylish revival of traditional baking, adding modern flair to Nonna’s favourites. A nation proudly responsible for some of the world’s finest and most comforting dishes, Italy has earned its place as a foodie nirvana. Yet, among the traditional pastas and produce emerges a new hero: Italian-global fusion-baked goods. The Italian Baker’s platefuls…

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    Nougat ice cream cake recipe
    In Cake

    Nougat ice cream cake

    Nougat is delicious on its own, but why not make it out-of-this-world yummy with a nougat ice cream cake? Cream, meringue, ice cream, chocolate and nougat are meant to be together. Recipes by Lianne Scher Styling by Leila Saffarian and Taryne Jakobi Photographs by Dylan Swart  

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    In Lifestyle

    Common cooking questions answered

    Although they’ll never admit it, even the most learned of culinary geniuses still struggle with kitchen basics. Who are any of us to judge pasta insecurity or chocolate mishaps? Fortunately, there’s a solution for every dilemma. We’ll try our best to answer your common cooking questions. How do I stop pasta from clumping/sticking together? Although it may seem like the most logical solution, do not add oil to your gummy pasta! Sure it’ll alleviate some stickiness, but the oil will also make all the sauce slide off and end up at the bottom of your bowl (obviously this is fine…

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    Christmas pudding
    In Christmas

    Pantry hacks: Christmas pudding

    Not sure what to do with that extra Christmas pudding stashed away in your cupboard? Try any of these delicious pantry hacks! Boozy Christmas pudding truffles TIME: 20 mins + 4 hrs, to chill | MAKES: 34 truffles INGREDIENTS  30ml (2 tbsp) brandy 80ml (1/3 cup) double-thick cream a pinch salt 80g castor sugar 5ml (1 tsp) vanilla essence 15g butter 230 g very finely chopped dark chocolate 100 g crumbled store-bought Christmas pudding 50 g roasted and chopped hazelnuts METHOD COMBINE brandy with double-thick cream, a pinch salt, castor sugar, vanilla essence and butter. BRING to a boil,…

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    Vanilla sponge Easter eggs recipe
    In Cake

    Vanilla sponge Easter eggs

    Surprise your loved ones on Easter morning with moist sponge cake hidden in a hen’s egg. Play with the sponge flavours by adding chocolate or different flavoured essences, such as orange blossom, for an added treat. No matter the flavour, vanilla sponge Easter eggs are guaranteed to please! Recipe and styling by Thulisa Martins Photograph by Dylan Swart 

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    7 international foodie accounts you have to follow on Instagram
    In Entertaining

    7 international foodie accounts you have to follow on Instagram

    We all know the etiquette rules of modern dining: no elbows on the table, neatly place your napkin across your lap, don’t begin eating before everyone else has, and have your camera ready to go. Nowadays, posting your meals on social media is as important as chewing before you swallow, and the results are often just as drool-worthy online as they are in first-hand reality. Food is art, and no one knows this better than these international foodie Instagrammers. @imstillhungry_ Prepare to be very hungry and very jealous. Sydney citizen Michael Shen, who “live[s] and breathe[s] food 24/7” is definitely…

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    Celebrate Valentine’s Day with a gift from NetFlorist
    In Past competitions

    Celebrate Valentine’s Day with a gift from NetFlorist

    The 14th of February is not all flowers and chocolates at NetFlorist. Think thousands of orders, hundreds of employees and late nights processing orders for the V-Day madness! This year, Valentine’s Day falls on a Tuesday, and as more people will be at work all day and unable to spend the day with their loved one, NetFlorist are giving you the opportunity to order for delivery on the 13th of February and your lover will receive FREE Lindt choccies with their gift! Let’s face it, having red roses, chocolates, teddies, jewellery, perfume or wine delivered to your lover will set…

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    Start the New Year on a clean chopping board by banishing bad habits and myths in the kitchen- 7 Cardinal kitchen rules to make 2017 a breeze:.
    In Lifestyle

    7 Cardinal kitchen rules for 2017

    Start the New Year on a clean chopping board by banishing bad habits and myths in the kitchen. 7 Cardinal kitchen rules to make 2017 a breeze: When using fresh garlic, stop stressing about chopping and crushing it. Make your life easier – peel and simply grate on the finer side of the grater. How to peel the banana the right way: most people peel bananas from the stem down, often bruising and squashing the fruit. Next time, approach it from the other end of the banana: “pop” the knot and peel, using the stem as a handle – voilà!…

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    Corn and smoked snoek pâté with puff pastry dippers
    In Dips and sauces

    Corn and smoked snoek pâté with puff pastry dippers

    Golden shards of crisp puff pastry make a delicious accompaniment to this creamy corn and smoked snoek pâté. Perfect for entertaining! Recipe and styling by Claire Ferrandi; Photograph by Dylan Swart   Corn and smoked snoek pâté with puff pastry dippers SERVES 4 | TOTAL TIME 30 mins INGREDIENTS 200g sheet all-butter puff pastry, frozen 1 egg, lightly beaten 1 tbsp sesame seeds Pâté 2 corn cobs 100g smoked snoek flakes 80g crème fraîche 45g mayonnaise, handful fresh chopped dill, juice and zest of ½ lemon METHOD PREHEAT the oven to 200°C. Line a baking tray with baking paper. SNAPpuff pastry…

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