Have you got your own signature salad? What makes it signature? A signature salad is all about the way you plate it, the flavour combinations and of course, the one ingredient that brings it all together… the salad dressing. The new Knorr Balsamic & Pineapple Vinaigrette Salad Dressing is a perfect combination of the fresh tropical flavour of pineapple and the sweet, crisp and slightly tart flavour of balsamic vinegar, striking the ideal balance. Use this delicious salad as inspiration to create your own signature salad:
This Heritage Day, 24 September, SPAR is celebrating SA’s melting pot of cultures by serving up simply delicious dishes that are sure to please one and all… Plus…
Lientjie Wessels, the renowned South African artist and culinary icon, inherited her passion for food from her mother, who also taught her to think out of the box when it comes to cooking – a lesson that spilled over into Lientjie’s everyday life with her husband, Robert Denton, as they spend their days writing, painting and, of course, cooking on their family farm near Cullinan. This recipe forms part of our feature on Lientjie Wessels in our September 2018 issue.
Savouring the tastes of South Africa’s unique culinary offerings is what dining at The Restaurant at Franschhoek’s Grande Provence is all about. This recipe forms part of our…
The Compact geyser is an elegant and small geyser that is easy to install directly at the sink. What this means is that when you open a tap, you’ll have hot water a lot quicker as it doesn’t have to travel from the main geyser. So, you don’t have to run the tap for a few seconds before the temperature picks up. Also, since you are wasting less water running the tap to get hot water, there is less cold water flowing into the geyser that needs to be heated up, saving you electricity. This point-of-use geyser packs an enormous…
These pots are somewhere between a mousse and a custard, and are lovely for your next dinner party (you can make them up to two days ahead, cover…
Perfect for quick and easy weeknight meals. Serve with a salad or greens of your choice. Recipe and styling by Claire Ferrandi Photograph by Dylan Swart
Born in Riversdale in the southern Cape, Dalene Matthee studied music, and was a staunch conservationist, particularly regarding the reckless destruction of indigenous forests, with specific affection for…
We interview Jenny Morris, top South African chef, author, restaurateur, radio- and TV presenter, caterer, culinary tour guide and so much more! Read on to find out more about the face behind Giggling Gourmet. Tell us a bit more about your earliest food memory I have a few but my first taste of Haloumi cheese when I was about 9 years old stands out. I saw a large ball jar filled with murky liquid and large white blobs floating in it in the kitchen of a Greek friend of mine, I passed it daily and it creeped me out when…
Celebrate women’s month at the Cradle Boutique Hotel with the Wine, Women and Song Festival and the Contemporary African Pop Art Exhibition Following the huge success of its…