SABC 3 has launched Top Chef SA, a local version of the well-known American reality TV series, Top Chef. The show is scheduled to start on SABC 3 on Tuesday, 12 July at 8pm. Well-established chefs or ‘cheftestants’ from around the country will compete in various culinary challenges. The launch event brought together foodies and celebs at the Top Chef Studio in Randburg. Top Chef SA, produced by Urban Brew Studios, will follow the same international format as the original show. You can expect fast-paced ‘Quickfire Challenges’, nail-biting ‘Elimination Challenges’ and the dreaded ‘Judges’ Table’. In each episode one or…
It was an ordinary Tuesday afternoon in Jozi with the winter sun shining down on what was once the Randburg waterfront – Brightwater Commons, home to the SABC3…
Maple candied bacon Paleo-style almond butter cups Bourbon and chilli dark-chocolate truffles Salt and pepper caramelised macadamia nuts Pumpkin ale and caramel blondies Salted chocolate pretzel bark …
Steamed mussels in a ginger, fennel and tomato sauce have just enough spice to give them a flavourful kick. There’s nothing like the freshness of fennel and ginger, especially when they season the tender meat of mussels. Serve this delicious seafood dish with a crusty bread.
Sarah Dall is a passionate food stylist, cook and blogger. Here’s her favourite cupcake recipe, plus tips on how to give them a professional touch at home. STYLING…
Print Recipe Beef medallions with red wine jus and duchess potatoes Serves: 6 Cooking Time: 1 hour Ingredients DUCHESS POTATOES 500g potatoes 150g butter 1 egg salt and freshly ground black pepper, to taste RED WINE JUS 30ml (2 tbsp) olive oil 1 onion, finely chopped 1 garlic clove, peeled and crushed 3 bay leaves
Print Recipe Steamed sole pockets Serves: 6 Cooking Time: 1 hour + 10 minutes Ingredients SOLE POCKETS 6 large soles, left whole and filleted 3 carrots, peeled and cut into strips 6 bay leaves 50ml olive oil ½ green pepper, diced ½ red pepper, diced 3 baby marrows, cut into strips 1 onion, finely chopped
Print Recipe Quiche Lorraine Serves: 1 large quiche (serves 6) Cooking Time: 1 hour Ingredients 400g ready-made shortcrust pastry 250ml (1 cup) milk 250ml (1 cup) fresh cream 3 eggs, beaten 2 egg yolks, beaten 5ml (1 tsp) nutmeg, freshly grated salt and freshly ground black pepper, to taste 200g pancetta, sliced into thin strips
Print Recipe Ham broth Serves: 6 Cooking Time: 20 mins Ingredients 30g butter 1 onion, chopped 1 carrot, roughly chopped 1 celery stalk, bruised 2L vegetable stock 200g ham, sliced salt and freshly ground black pepper, to taste small handful fresh coriander, to serve Instructions 1 Melt the butter in a saucepan over medium heat
COOK’S TIP Using lemonade, instead of lemon, to stop apples from browning lends great flavour without making the apples sour.
Print Recipe Radish Vietnamese spring rolls served with a nut dipping sauce Serves: 8 Cooking Time: 30 mins Ingredients Spring rolls 8 rice-paper wrappers 5 radishes, thinly sliced 50g dried cranberries 1 small red cabbage, thinly sliced 5 spring onions, sliced 1 cucumber, chopped 1 yellow pepper, cut into strips 1 green pepper, cut into