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 comes in white and brown. ARBORIO This plump, short-grained rice results in a creamy, chewy dish due to the high starch content. It blends well with other flavours and it is the rice of choice for both risotto and rice pudding. It should be served al dente, like pasta. JASMINE Also known as Thai fragrant rice, this is a long-grained, sweet-smelling rice used in Asian cooking. Fresh jasmine rice has a delicate…
Rice balls make a marvellous quick lunch or can be served as part of an antipasti platter. Roll leftover rice into balls. Make a hollow in the centre…
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 1 peeled and minced garlic clove (optional) in a frying pan over medium-low heat with a glug of oil. Allow the onions to caramelise, stirring often, about 20 – 30 minutes. Preheat the oven to 180°C. Line a baking sheet with baking paper and place 2 store-bought naan breads on the baking sheet. Slice 4 tomatoes, arrange the tomato slices on the naan and top each naan bread with 100g grated mozzarella.…
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 Bacon, pear and…
Refreshing! Recipe by Rose Ashby and Tiaan van Greunen Styling by Tiaan van Greunen Photograph by Toby Murphy
This dessert is quick and easy and perfect for the whole family this Easter. Recipe and styling by Claire Ferrandi Photograph by Dylan Swart
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 variations and they’re an excellent, wholesome way to use your leftover carrot pulp. Store in an airtight jar on the counter for up to a week (they never last that long in my home, though!) Recipe and styling by Claire Ferrandi Photograph by Dylan Swart
Riding the plant revolution wave that’s sweeping the world are special days, weeks and even months dedicated to eating less meat. Think Meatless Monday, Flexitarian Friday and Veganuary.…
Gentle, mild and giving, the good leek fits in anywhere. Recipes and styling by Anna Montali Photograph by Graeme Borchers