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 tea-light candle underneath to keep the cheese warm. Use forks for an alternative to skewers (I find forks hold the bread better – no fishing around the bottom of the pot for lost pieces of bread).
This fresh and innovative take on a much-loved summer watermelon is sure to wow your guests as a dish on a harvest table. Not only does this watermelon…
Garlicky wild mushrooms on rye toast Delicious, quick and easy (and vegan, as a bonus!) INGREDIENTS 2 tbsp olive oil 1 clove garlic small handful thyme small handful rosemary 320 g exotic mushrooms, sliced wholegrain mustard 2 slices rye bread thyme, for garnish rosemary, for garnish METHOD HEAT a glug of olive oil in a frying pan over low heat. Add garlic, thyme and rosemary and sauté, 3 minutes. TURN the heat to high, add mushrooms and fry until the mushrooms are cooked through and golden, about 10 minutes. Season the mushrooms with salt to taste. SPREAD 2 large…
These quick and easy Korean BBQ chicken wraps filled with coriander rice and cucumber ribbons is the perfect back-to-work lunch for al desko dining.
Fat slices of caramelised aubergine that are creamy in the middle, dripping with melted mozzarella and offer a flavour punch of sun-dried tomato. Add the show-stopping ingredient, rosemary salt, and you’ve got a vegetable dish from heaven! You don’t have to be a vegetarian to find this aubergine, buffalo mozzarella and sun-dried tomato stack absolutely mouth-watering. Recipe by Caro de Waal Photograph by Justin Fox and Hein van Tonder
This is a tangy, sweet and salty dish that has some wonderfully versatile flavours. Mussels steamed in Asian miso broth are filling but won’t leave you uncomfortably stuffed. Most…
Work hard and play harder’, is a motto by which many South Africans live. As a result, there’s little time in between to page through recipe books and scroll through blogs in search of great recipes, schlep to the shops for ingredients and still make dinner from scratch. Imagine a recipe book that delivered all the ingredients you needed to cook every recipe in it, straight to your door. Dinner kit delivery service UCook is making this fantasy a reality and is designed to help you learn how to cook healthy, gourmet meals easily. With UCook, you simply visit www.ucook.co.za…
It’s really worth the little bit of extra effort to make your own tortilla wraps, using traditional Mexican masa harina flour. Or simply buy ready-made corn or wheat…
Entries are now open for the third Sanlam Portrait Award which celebrates and showcases the best original portrait artwork in South Africa. Sponsored by Sanlam Private Wealth, in partnership with Durbanville’s Rust-en-Vrede Art Gallery, the award offers a significant monetary prize of R100 000 as well as a viewers’ choice prize. The closing date for entries is 13 July 2017. The competition is open to artists 18 years and older who are residents of South Africa. Work entered should be based on a sitting, or study from life, and the human figure must predominate. No sculptures, photographs and works created using…
A private chef, an entertainer, a consultant and an educator, Cape-based Chef Tjaart Walraven is also more recently known as a judge on The Great South African Bake…