Don’t miss the Le Creuset sale happening until 1 February. Click on the image below to link through to their full sale range.
Print Recipe Seasonal summer goat’s cheese salad with cashew-nut brittle Serves: 4 – 6 Cooking Time: 30 mins Ingredients Brittle 160g castor sugar 160g unsalted cashew nuts Dressing 45ml (3 tbsp) maple syrup 100ml mixed tropical fruit juice small handful fresh thyme leaves 10ml (2 tsp) lemon juice salt and freshly ground black pepper, to
Print Recipe Choripán (chorizo baguette with chimichurri sauce) Serves: 4 Cooking Time: 20 mins Ingredients Chimichurri sauce 2 large handfuls fresh flat-leaf parsley, finely chopped + extra, to garnish 2 garlic cloves, peeled and crushed 30ml (2 tbsp) fresh oregano 30ml (2 tbsp) red wine vinegar 80ml olive oil zest of 1 lemon squeeze of
This haloumi, cherry and baby spinach salad with a creamy pesto dressing is refreshing and perfect for a lazy summer’s day with friends and family.
Print Recipe Smoked paprika and mango chicken Serves: 4 Cooking Time: 1 hour + 6 hours, to marinate Ingredients 150g (1½ cups) mango, peeled, pitted and roughly chopped 180ml (¾ cup) fresh coriander + extra, to serve 30ml (2 tbsp) fresh lemon juice 30ml (2 tbsp) unseasoned rice wine vinegar 15ml (1 tbsp) canola oil
StreetSmart SA, an organisation dedicated to helping street children rebuild their lives through donations at restaurants in the Western Cape and Gauteng, has handed over R185 000 to beneficiaries in Johannesburg and Pretoria for 2015! The beneficiaries are Kids Haven and PEN Streetwise Project. The Kids Haven reaches out to vulnerable children in the Ekurheleni district. The funds raised by StreetSmart Johannesburg, will be used towards the salary of a child care worker, PACE workbooks and transport costs for educational outings. “We are very excited to be part of the StreetSmart initiative, and all the good work they do for…
In line with its vision to restore, share and safeguard its legacy, elegantly renovated Cape Dutch labourer cottages invite guests to enjoy all this magnificent estate has to…
Quentin’s crusted linefish is a deliciously light and crispy fish dish. The crust helps to protect the flesh of the fish during the cooking process, almost like a blanket. The flesh maintains good moisture retention and the contrast between the crunchy crust and the soft, translucent flakes of fish spiked with the lemon and the fragrance of the fresh thyme is simply sublime. Recipe by Quentin Spickernell
Print Recipe Mini savoury crème fraîche flapjack cups topped with pulled pork and apple slaw Serves: 4 – 6 Cooking Time: 1 hr 30 mins Ingredients Flapjacks 250g LANCEWOOD Cultured Cream 2 eggs, beaten 500g cake flour, sifted 450ml full-cream milk salt and freshly ground black pepper, to taste Pulled pork 1kg boneless pork shoulder