1. Lemon butter grilled angelfish fillet with beetroot and carrot chips: 2. Classic fish and chips with lemon aïoli: 3. Angelfish goujons with asparagus and hollandaise sauce: 4. Herb-crusted rainbow trout, parsnip chips and salsa verde: 5. Tempura cob and polenta chips: 6. Deep-fried tuna rolls and tempura baby marrow chips:
Perfect little savoury biscuits that are great for packed lunch boxes, on cheeseboards or simply devoured as a snack. Recipe by Illanique van Aswegen
Print Recipe Coconut-ice bath bomb Serves: 20 Cooking Time: 10 mins + overnight,to dry Ingredients 180g citric acid 180g bicarbonate of soda 120g cornflour 115g castor sugar 250ml (1 cup) coconut oil, melted few drops vanilla extract few drops pink food colouring Instructions 1 Line a 20cm-square plastic container or baking tray with baking paper.
Recipe by Brent Owens
Don’t underestimate the versatility of the humble kiwi! Not only is it great in fruit salads, but it brings a delicious sweetness to savoury dishes too. Try these…
Recipe by Illanique van Aswegen Who says pizza always needs mozzarella and a tomato sauce? This non-traditional gourmet pizza delivers on crunch and unusual flavours that are sure to impress your family or fellow foodies.
Print Recipe Maple-glazed duck with spice-poached plums Serves: 6 – 8 Cooking Time: 20 mins Ingredients MAPLE-GLAZED DUCK 1,5kg – 2kg duck, fully defrosted if previously frozen 1 onion, peeled and quartered 3 cinnamon sticks handful fresh rosemary sprigs handful fresh thyme sprigs handful fresh sage leaves 4 garlic cloves, peeled and halved 1 orange,
“At Easter tide may joy abide to make life bright and sunny, and may you be from care as free and happy as the bunny.” Anonymous This Easter, we’re letting the lemon tart take centre-stage with this delicious tangy lemon tart with yoghurt and granadilla. It is perfect for when you have guests coming over. ALSO TRY: The Gourmet Greek lemon tart
Print Recipe Tipiak winter fruit salad with quinoa Serves: 6 Cooking Time: 30 mins Ingredients 240g Tipiak Organic Gourmand Quinoa 2 oranges, peeled and diced 80g dried figs, sliced 80g dates, sliced juice of 1 orange salt freshly ground black pepper, to taste 30ml (2 tbsp) honey 45ml ( 3 tbsp) lemon juice 5ml (1