Tomato gazpacho is a well-known, simple classic. Tomato gazpacho, frozen olive oil and yellow-pepper sorbet with olives and herbs is a sophisticated update that’s just bursting with flavours. Perfect…
Print Recipe Baby marrow soft-shell tacos with grilled haloumi, mango salsa and smoked paprika guacamole Serves: 4 Cooking Time: 1 hour Ingredients Baby marrow soft-shell tacos 8 large (about 450g) baby marrows, grated and liquid squeezed out 1 egg, beaten 270g cake flour + extra, to dust 100g Parmesan, finely grated 60ml (¼ cup) fresh
If you don’t already add whiskey to most of your food, these slow-roasted Irish whiskey and thyme sticky beef short ribs will convince you to start doing so.…
Print Recipe Vegan almond butter and toasted millet truffles Serves: Makes about 25 Cooking Time: 15 minutes + 1 hour, to harden Ingredients 2,5ml (½ tsp) canola oil 70g dehulled millet, uncooked 180g almond butter 30ml (2 tbsp) desiccated coconut Pinch salt 5ml (1 tsp) vanilla extract 100g dried figs, finely chopped 170g sugar-free dark
Light, bright and delicious, this herb, litchi and prawn salad is the perfect way to celebrate summer. The soft, buttery prawns are perfect with juicy, sweet litchis. Recipe…
We give you 5 of the top romantic restaurants to dine at in Johannesburg, Cape Town and Durban this Valentine’s Day. Johannesburg: That’s Amore: That’s Amore Ristobar, one of the restaurants in Johannesburg, was born from the nostalgia of the owner having had restaurants in Italy, Rome, and Napoli, who wanted to offer truly Italian dishes to the people of Johannesburg. The menu is constantly changing to incorporate fresh foods with that Italian flare. The perfect sharing food at this Johannesburg restaurant. Thomas Maxwell Bistro: One of the most established and popular bistros in Johannesburg, hosting delicious contemporary Mediterranean gastro fare…
1. Blueberry and cherry lattice tart: 2. Peanut butter chocolate fondants: 3. Chocolate cherry cake: 4. Blackberry and almong torte: 5. Plum tart Tatin: 6. Chocolate tart: …
Recipe by Thulisa Martins VARIATIONS Beetroot noodles Add 30ml (2 tbsp) beetroot purée to the water and baking powder mixture prior to adding it to the flour. To make your own beetroot purée, boil 1 beetroot until very soft, drain, peel and blitz in a blender until a purée forms. Black noodles Add 4g squid ink (available at speciality delis or your local fishmonger) to the water and baking powder mixture prior to adding to the flour. Spinach noodles Add 45ml (3 tbsp) spinach purée to the water and baking powder mixture prior to adding it to the flour. To…
Ramen noodles are not just for starving university students! These recipes feature these versatile noodles in a variety of sophisticated ways. When you season and customise homemade ramen…
Biryani vs Pilaf BIRYANI is a rice-based dish in which the rice is cooked with the meat and spices. PILAF OR PULAO is a similar rice dish…