We eat with our eyes… and so, we looked in on David Higgs at Marble, where his kitchen rules. TOP CHEF Liam Tomlin. Even though he’s based here in South Africa, he’s an international chef. His development of young chefs – both locally and abroad – has always been unbelievable and truly admirable. It’s great to have him on our shores. AT HAPPY HOUR The No. 9 cocktail at Sin+Tax in Rosebank, Johannesburg is based on tequila, which is my favourite drink. IN THE FRIDGE I grew up in Namibia and I have fond memories of cooking freshly caught fish…
Is anything more important than convenience? We live in a world where entire households can be operated from the touch of a smartphone, and travelling to OR Tambo…
Who doesn’t love a good foodie show? If you, like us like a bit of heat in the kitchen, Netflix have a few good foodie shows you’re not going to want to miss. Chef’s Table Chef’s Table features six of the world’s most renowned international chefs, and offers viewers the opportunity to go inside the lives and kitchens of these culinary talents. Sugar Rush SUGAR RUSH is the relentlessly fast-paced new competition that challenges bakers to create treats that look beautiful AND taste amazing – all against the clock Last Call Food Brawl Each episode visits a different American city…
Gearing up for Heritage Day next week, we flip through Jan Braai’s Shisanyama: Braai recipes from South Africa (Bookstorm, R345) for some braai-time inspo. By Nicole Kemp From…
Sandton Convention Centre is the proud home of Standard Bank Joy of Jazz once again. In celebration Sandton Convention Centre’s Executive Chef, James Khoza has jazzed up some distinctly South African recipes which can easily be re-created at home. Biltong Mousse Elements: Biltong Dust | Crispy Onion Rings | Tomato Gazpacho | Soy Pearls | Red Onion and Chive Salsa Biltong Mousse: 2 cups sliced beef/kudu biltong 1 cup cream cheese ½ large onion, diced 1 clove garlic, crushed 1 sprig thyme, finely chopped Fresh cream Black pepper Dry biltong in the oven at 120 C. When dry, blend to…
(Rizzoli International Publications, R498) The world-renowned ceramic cookware and culinary tools manufacturer Le Creuset has recently launched another sterling cookbook. Focusing on authentic French cuisine, this title takes…
Take an extra special culinary journey around South Africa this Heritage Day at The Conservatory restaurant for lunch. Bring all your family and friends and enjoy a celebration of traditional cuisine inspired by the flavours from all the corners of our beautiful country. First Course SPRINGBOK TARTARE BOWL with beetroot chutney, apricot & gooseberry emulsion, rooster koek & PICKLED FISH SALAD BOWL with coriander salsa, crispy onions SERVED WITH A CHOICE OF an Amarula inspired martini or a craft beer Second Course LAMB & LENTIL BOBOTIE BOWL with sultanas, almonds, roti, sambals & BRAAI WORS BOWL with stiff mielie pap,…
To celebrate national Heritage Day and mark the official re-launch of the Lanzerac Hotel & Spa, we will be hosting a special dining experience, showcasing a wide selection…
Who says curry is a winter exclusive? We love eating curry all year round! Recipe and styling by Nomvuselelo Mncube Photograph by Dylan Swart