The Retiefs – the family behind the Van Loveren wine estate – are bound by love and strong family ties. Robertson is firmly rooted in vines and heritage, brought alive by the heart and harmony of the friendly wine valley’s locals. As you leave one winery, another will be recommended to you, or you’ll hear about the coffee roastery, the cheese shop or the gift shop… all of them more than likely owned by a relative or an old school friend, demonstrating the buddy system at its best. When a Robertson winery wins a medal, the whole town takes delight.…
We cosy up with executive chef Jackie Cameron at Hartford House in the KZN Midlands to chat about the release of her first cookbook, Jackie Cameron Cooks At…
Tomato upside-down tart is a delicious combination of tangy, salty flavours. The buttery golden crust is delicious with the crispy tomatoes, which are baked until they’re succulent. Perfect for brunch or as an appetiser.
It might have a reputation as your grandmother’s favourite pudding, but tapioca is more timeless than aged. This yummy dessert has been popular for years, and its flavours…
Print Recipe Sweetcorn fritters with a twist Serves: 6 Cooking Time: 10 mins Ingredients 1 stem of lemon grass, finely chopped 1 garlic clove 3 red chillies 3 piquanté peppers, finely chopped 15ml (1 tbsp) peanut oil 15ml (1 tbsp) castor sugar 30ml (2 tbsp) dark soya sauce 100ml water 1 x 410g tin sweetcorn,
White chocolate and peanut butter biscotti are elegant Italian biscuits full of flavours that are adored worldwide. Creamy white chocolate and peanut butter are the perfect fillers for…
Roasted butternut soup is a classic. This robust soup is perfect for a chilly night, and will make the winter much more bearable. Delicious, filling and flavourful.
“I grew up on an apple farm in Elgin where we had three quince trees in our garden. My mother used to make these for the pantry…
Print Recipe Umali Ingredients 400g ready-made puff pastry (or use leftover croissants from breakfast) 100g raisins 75g pistachio nuts, roughly chopped 100g pecan nuts, roughly chopped 1 litre milk ½ cup cream 235g white sugar 2 teaspoons vanilla essence 1½ tablespoons cinnamon powder 2 tablespoons butter for greasing Instructions 1 Unroll the puff pastry and
Stir together 180ml (¾ cup) fresh or frozen berries (we used raspberries), about 1,2L lager, 350ml lemon cordial and 125ml (½ cup) of vodka. Serve in a punch bowl full of ice. Garnish with lemon, lime and berries.
Print Recipe Quail wrapped in vine leaves Ingredients 4 rosemary sprigs 4 quails olive oil, for frying 10ml (2 tsp) balsamic vinegar 10ml (2 tsp) brown sugar 4 vine leaves Instructions 1 Preheat the oven to 170°C. 2 Stuff a rosemary sprig into each quail and tie its legs together. 3 Heat the olive oil