A Portuguese custard tart is an old favourite, so why not add something new to it? It’s brunch, so there’s chocolate puffed rice – we cooked rice in cocoa water, dehydrated and then fried it in really hot oil until crispy – but you can use Kellogg’s Coco Pops cereal. The chocolate flavour is a twist on the traditional vanilla custard. This pastry is a challenge to make, so take this on onlyif you have some time on your hands! PAIR WITH I love pasteis de nata and a natural pairing would be a seductive Moscatel de Setubal, from the…
Chef Jason Whitehead will host two interactive cooking courses, in association with Ginger and Lime, in May and June 2017. All courses will take place at the Ginger and Lime venue…
Treat your taste buds with Coco Safar’s ‘Crop to Capsule’ Luxury Collection, consisting of six delightful coffee blends, along with red and green Rooibos. Each blend is uniquely crafted through inspiration from iconic cities around the world. Travel from your kitchen to bewitching Marrakesh, soar from your couch to sultry Havana or stay close and experience the charm of gorgeous Kaapstad! #JourneyBeyondOrdinary #CocoSafar. WIN! Three lucky readers will stand a chance to win a box of St Tropez coffee (valued at R1500 each)! To enter, simply complete the entry form below. Terms and conditions apply. Competition ends 14 May 2017.…
Who doesn’t love such a classic combination? Rose-water is a deliciously light flavour that’s perfect with creamy, rich nougat. Recipes by Lianne Scher Styling by Leila Saffarian and…
Roasted macadamia nougat with salted honey caramel popcorn provides the perfect slices of pure indulgence. The combination of creamy, salty and sweet cannot be missed! This is a perfect dessert centrepiece for a party (or just you!). Recipes by Lianne Scher Styling by Leila Saffarian and Taryne Jakobi Photographs by Dylan Swart
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…
Preheat the oven to 180°C. Place the feta in a baking bag and pour over enough oil to cover the cheese. Sprinkle with whole green peppercorns and freshly ground black pepper. Bake until the cheese has softened slightly. Remove from the bag and serve immediately with hot crusty bread – makes a delicious starter.
Preheat the oven to 150°C. Place the olives in a bowl and drizzle with olive oil. Sprinkle with salt and herbs of your choice. Mix with your hands…
TO DRINK: Kaapzicht Steytler Vision 2006, a smooth, rich red blend.