TO DRINK: Kaapzicht Steytler Vision 2006, a smooth, rich red blend.
This Mothers’ Day give your mom the gift of time! With her very own Wonderbag, she’ll be able to make delicious meals without wasting time watching food cook or worrying about it getting burnt. We’re giving away a Jenni Gifford-designed Wonderbag laden with semi-precious stones and lined with velvet to one lucky reader. The Wonderbag is a simple but revolutionary portable heat-retention cooker that once food has been brought to the boil, continues to cook for up to 12 hours. No plug or supervision needed. So enter our competition now to win this one of a kind kitchen essential valued…
This wine, for that dish So much wine, so little time. Here are some standout wines to try this April, paired with delicious recipes from our magazine. De…
Wholesome – 100 sugar, gluten and carb conscious recipes is the fourth book lining the shelves with Sarah Graham’s name on it; the predecessors – Bitten. (2012), Smitten. (2014) and Home. (2015). This well-loved blogger, cookbook author and cooking show host brings us food that feeds not body alone, but the mind too. Be aware: refined sugar and carb! WIN! We’re giving four lucky readers the chance to win a copy of Wholesome – 100 sugar, gluten and carb conscious recipes! To enter, simply complete the entry form below. Terms and conditions apply. Competition ends 15 May 2017. This competition is…
What you put in is what you get out. Sarah Graham says about her latest book – “For me, this book is about putting goodness in, and getting…
British-Indian food writer, cookbook author and TV chef, Anjum Anand shares two of her favourite dishes (and healthy cooking tips for Indian cuisine) from her latest foodie adventure, Anjum’s Australian Spice Stories, as she tours the country’s spice trail for a 12-part series (turn to page 118 of your May 2017 issue to read more). Anjum Anand’s Malayali Fish Curry (Episode 5) “India is two-thirds coastal, so it’s no surprise everyone loves their fish. When I think of coastal food, I think of fish curries and coconut and this one from Kerala is one of my favourites.” Anjum’s Australian Spice…
British-Indian food writer, cookbook author and TV chef, Anjum Anand shares two of her favourite dishes (and healthy cooking tips for Indian cuisine) from her latest foodie adventure,…
Print Recipe Pumpkin fritters with caramel sauce Serves: 6 - 8 Cooking Time: 50 mins Ingredients 1 large pumpkin, peeled, seeded and cubed salt and freshly ground black pepper, to taste 2 large eggs 120g (1 cup) cake flour 5ml (1 tsp) baking powder 125ml (½ cup) milk 1 litre sunflower oil, for deep-frying SAUCE
You don’t need an excuse to indulge in these chunky chocolate nut brownies that fit the bill for any (and every!) occasion.
In rooi rose’s Kuierkos friends and family come together as a celebration of life. Gather as family and celebrate Mother’s Day, or have tea with Gran to be…