SA’s biggest and boldest travelling wine tour, the TOPS at SPAR Wine Show, will be wine- ding its way through South Africa and coming to a city near you. Taking in seven cities and uncorking a full-bodied ‘POURformance’ that includes wine theatres, attractions such as the ‘Search for a Super Taster’ South African Wine Tasting Championships, Wine Label Design Awards presented by Rotolabel, and the opportunity to sample and buy wines from some of SA’s best cellars, The ‘WINEderland’ wine show is not to be missed. Make a date with a deluge of delicious wines – and diarise the TOPS…
BASMATI A long-grained, fragrant rice grown mainly in India and Pakistan. It has a delicate, nutty flavour and is not sticky, as are most other long-grained rices. It…
If you have leftover ends of cheese (such as Parmesan, ricotta, blue cheese), here’s a delicious way to use them. Preheat the oven to 180°C. Brush 5 phyllo sheets with melted butter and line a rectangular baking dish. Grate the cheese into a mixing bowl. Stir in 2 large eggs and finely chopped fresh oregano and season. Spoon the cheese mixture into the centre of the phyllo case and sprinkle with cayenne pepper. Bake until the cheese has melted and the phyllo is golden. Sprinkle with finely chopped fresh flat-leaf parsley and serve hot with a crispy green salad.
Recipes and styling by Claire Ferrandi Assisted by Nomvuselelo Mncube Photographs by Dylan Swart Serves 2 EASY 30 mins Place 2 peeled, halved and sliced red onions and…
You and a loved one could win a unique experience at the award-winning South African Cheese Festival in Stellenbosch. This year marks the 18th anniversary of the South African Cheese Festival. From 26 to 28 April 2019 at Sandringham Estate just outside Stellenbosch, indulge in the widest variety of local and international cheeses, try out exciting taste combinations, browse to your heart’s content, and buy the finest niche produce. To top it off, you’ll be able to enjoy food theatres, live music and fun activities, such as the Ladismith Cheese carving competition. Come and experience why the festival deserves its…
Refreshing! Recipe by Rose Ashby and Tiaan van Greunen Styling by Tiaan van Greunen Photograph by Toby Murphy
Your one-stop, one-shop dinner inspiration for the week ahead. We love that most of these meals make enough for lunch the next day too! Monday Butternut pansotti with buttery wild mushrooms, rosemary and pecan nuts Rustic and filling, butternut pansotti with buttery wild mushrooms, rosemary and pecan nuts won’t take you longer than half an hour to make. Perfect for post-work laziness, this done-in-a-flash dinner will keep you happy and satisfied. Recipe here: Butternut pansotti with buttery wild mushrooms, rosemary and pecan nuts Tuesday Peri-peri tomato chicken livers with ciabatta toasts Chicken livers are such a wonderfully tender part of…
The recipe for these carrot, almond and flax crackers is adapted from Hemsley and Hemsley’s cookbook, The Art of Eating Well. I’ve made them many times with several…
Who can resist the heart-warming fragrance of freshly baked bread? Recipe by Ingrid Casson Photograph by Graeme Borchers Makes 2 loaves or 12 rolls EASY 1 hour Buy 1kg ready-made, proven dough from a supermarket or bakery (you may need to order it beforehand). For gourmet bread, work extra ingredients through the dough, such as cheese, caramelised onions, bacon, herbs or olives. Divide the dough in half for 2 loaves, or separate into 12 for rolls. Allow to rise for another 30 minutes in a warm place, then fashion into desired shapes on a lightly greased tray. Preheat the oven…