In the summer of 1958, Judy Gardner of Tamboerskloof saw an opportunity in a flailing onion farm and created the unmistakable secret recipe behind Judy’s Pickles. Known for her trendsetting flair, Judy’s pickled onions became a famous addition to any and every gathering from Cape Town to London. Many tried to emulate her recipe, but nobody could ever capture the home-made flavour of the Gardner family’s flagship onions. As beneficiaries of her legacy, Judy’s daughters expanded the business to include pickled jalapeños, cherry peppers, gherkins and salsa — these too, are homemade using the secret recipe that has been passed down…
Come back weekly for up-to-date information of things to do in Johannesburg, Pretoria, Durban and Cape Town. What’s on this weekend Cape Town Hermanus Country Market – Every Saturday…
Soothing Asian broth with shimeji mushrooms and noodles is low fat, contains 1 of your 5 a day, and is an absolutely delicious dinner! This quick and easy broth will only take 45 minutes.
Fig, hazelnut and pesto-stuffed smoked pork fillet is an ideal carnivore-pleasing meal that won’t take longer than 45 minutes. This delicious meat dinner is quick and simple!
Fritters are always a hit. Crispy and golden, who can turn them down? Especially when they’re quick, easy and oh-so-delicious baby marrow fritters with green salsa and coconut cream?
This spiced honey oat biscotti from Jungle Oats is perfect for dipping in your morning coffee. You can also make some ahead and store it in an airtight…
We always think of a great seafood dish as time-intensive, but not this pan-fried trout with lemony mashed peas. If you can spare 20 minutes, you can make this delicious dinner. Recipe by Claire Ferrandi Assisted by Nomvuselelo Mncube Photograph by Dylan Swart
This North African and Middle Eastern Shakshuka dish is a delicious combination of eggs, tomatoes and spices. Recipe by Alida Ryder
Print Recipe Butternut churros with caramel sauce Serves: 8 - 10 Cooking Time: 3 hrs 15 mins Ingredients 200ml milk 200ml water 250g butternut, peeled and cubed 125g butter 280g cake flour 3 extra-large eggs sunflower oil, to deep-fry 100g castor sugar 30ml (2 tbsp) ground cinnamon 125ml (½ cup) salted caramel + extra, to
Caramel, oh caramel, how sweet are thee? As silky smooth as satin, as pleasurable as glee. Those who don’t have thou on their plate yet, shalt never have their table set!
If you don’t have a fondue pot, simply make your fondue in a good-looking saucepan. To serve, place the saucepan on a raised wire rack and light a…