“This pie will always remind me of my mother – who is an expert baker – and our happy days in Greece with the family.” Vicky Crease Photograph by Sarah De Pina
Devilled eggs with a twist! These stuffed boiled eggs with Rooibos-infused trout is the perfect canapé to serve when you have guests coming over. It’s quick, easy and…
This wine, for that dish So much wine, so little time. Here are some standout wines to try this May, paired with delicious recipes from our magazine. The First Lady Dry Rosé 2017, R80 This pinotage-based rosé from Warwick Wine Estate is just the thing to pour at Mother’s Day lunch. Its abundant fruit and zippy acidity make it enticingly food-friendly. It opens with fresh aromas of watermelon, cranberries and hints of rose petal leading to a palate of wild strawberries. It’s a wine as elegant as the woman it’s named for: Norma Ratcliffe. Norma is the estate’s matriarch as well…
“Much like a glass of FAT bastard wine, life should be filled to the brim and enjoyed in large, delicious gulps”. This is the voice of Mr. b.…
“To make the cocoa pastry, you first need a tart tin to line. If you have an electric mixer it would make the job a lot easier. Your tart tin should have a diameter of 28cm to allow for 12 portions, but feel free to cut slices bigger or smaller depending on how bad your chocolate craving is,” – Devin Jones, Pastry Chef, The Silo Hotel
This chicken and peanut pad Thai is quick, easy and delicious. It’s the perfect midweek meal! Recipe created for Food & Home Entertaining by Staffords.
Embracing new culinary challenges is something Chef Chad Bosman is passionate about, and as the Executive Sous Chef at InterContinental Johannesburg Sandton Towers, he is living his passion. How do you ask? That’s simple: by making changes to the food and beverage offering at this luxury hotel which are designed to increase the appeal to what are traditionally business-centric guests. He joined the InterContinental Johannesburg Sandton Towers hotel in October last year, having spent just over two years at another Tsogo Sun property. The hotel’s Atrium restaurant now has one menu featuring a range of international styles and flavours to…
The trout and caviar lend a luxurious feel to the dish.Use the caviar of your choice on your menu; my favourite is salmon roe caviar, as it has…
This vegetarian-friendly dish is perfect for an autumn evening as main course. This is one of my signature dishes and I always make sure to include it on my menu during the autumn and winter months Wine suggestion: Cavalli Cremello 2015 – a white blend made up of chenin blanc, chardonnay and Verdello. The wine goes well with rich and creamy dishes, has a slight hint of vanilla and will perfectly complement the richness of the cauliflower in this dish.
The only bad part about cooking at home is the dishes afterwards. This pork banger and cannellini-bean bake is a one-tray dinner that minimises the washing up after…