Print Recipe Orange and coconut ceviche Serves: 4 – 6 Cooking Time: 30 mins Ingredients 800g sustainable firm white fish, diced (1cm x 1cm) 200g calamari rings, thinly sliced 1 red onion, thinly sliced 5ml (1 tsp) chillies, finely chopped juice of 3 limes juice of 3 oranges 2 oranges, peeled and segmented ½ cucumber,
Asparagus, caramelised onion and Gorgonzola puff tart is a lovely light springtime ingredients. Asparagus is absolutely perfect to add colour and flavour do your dishes. Try this tart for a relaxed afternoon in the sun with friends. Recipe by Brigitte Tomma
Cook’s tip: The wasabi mayonnaise keeps in the fridge for up to a week. Chances are it will be eaten long before that!
Recipe by Jeantelle van Staden
Cook’s tip: Keeps for up to 1 week in the fridge. Cover with a little olive oil to preserve.
Recipe by Thulisa Martins
Not that anyone could ever get bored of burgers, but mini burgers done three ways are a delicious way to step up your game. Each one is more delicious…
Taryn Das NevesA Cook’s Tour of France (Hardie Grant, R350) With 22 cookbooks under his belt, French chef Gabriel Gaté certainly knows his country’s cuisine. And this book is no exception: a culinary trip through the towns, cities and countryside of France. These rustic recipes are perfect to fill winter evenings – stews, casseroles and gratins. Highlight: With pages printed in sepia or black and white, it’s a romantic tour de France. Available at Exclusive Books.
Taryn Das NevesThe Kinfolk Table (Artisan, R473) This cookbook/artistic delight is a must for all serious creatives. Editor Nathan Williams travelled across the USA and Europe to dine…