The simplicity of this grape chiffon cake is what makes it stand out.
Print Recipe Chocolate and peppermint crackle Ingredients 1 x 90g dark chocolate 1 x 90g peppermint chocolate 125ml (½ cup) fresh cream a drop of peppermint essence Instructions 1 Break the chocolate in a small saucepan and add the cream. Melt slowly over low-medium heat until the sauce is slightly thick and glossy. 2 Remove
Recipe by Puleng Moshoaliba
Print Recipe Oregano and garlic roasted lamb Serves: 4 – 6 Cooking Time: 1 hour 10 mins plus extra for refrigerating Ingredients 15ml (1 tbsp) dried oregano leaves 1 head garlic cloves, separated 30ml (2 tbsp) lemon rind, finely grated 80ml (? cup) lemon juice 150ml olive oil sea salt and cracked black pepper, to
TO DRINK: Nitida Sauvignon Blanc is a bright and lively match.
A fresh and crisp salad for a cool spring lunch. TO DRINK: Katbakkies Chenin Blanc is worth hunting down: it’s oaking and sweet-sour apple flavours are perfect for…
Wontons are little dumplings filled with meat and spices, the perfect addition to a tasty broth.
Recipe by Neels van Jaarsveld Styling by Nomvuselelo Mncube
This is my favourite recipe for Victoria sponge. The orange zest really transforms it and if you make sure you use lovely, best-quality local eggs, you’ll get the…
Print Recipe Flour-free hazelnut, chocolate and cinnamon biscuits Serves: 20 Cooking Time: 20 mins Ingredients 130g ground hazelnuts 150g icing sugar 2,5ml (½ tsp) ground cinnamon 50ml cocoa powder, plus extra to dust 4 large egg whites 60ml (¼ cup) castor sugar 100g dark chocolate chips Instructions 1 Preheat the oven to 160°C and line