The spice trade is alive and thriving in a bright pink shop in Cape Town’s Bo-Kaap By RICHARD HOLMES As the Cape Town skyline morphs and changes with every glassy high-rise stretching heavenwards, there’s a corner of the Mother City that appears untouched by the passing of years. A place where the sense of community is still strong, where shops close for afternoon prayers and housewives greet each other on the street. Children ride their bikes and life carries on much as it has for generations. The Bo-Kaap may trace its history to the first slaves that arrived at the…
South Africa’s olive queen Annalene du Toit invites friends to join her and husband Pieter for a family braai under the olive tree in Riebeek-Kasteel. It’s a sweltering…
Embracing the ‘farm to fork’ and ‘nose to tail’ philosophies, Coobs is an exciting addition to Parkhurst’s foodie-filled Fourth Avenue For years now, Fourth Avenue in Joburg’s Parkhurst has been somewhat segregated. If your restaurant was on the ‘Jolly Roger side’, people knew exactly where you were; if you were further down the road however, you were almost forgotten The first thing you notice at Coobs is how young the staff is. Chef Patron James Diack, Head Chef Rausharn Griffin are both under the age of 35 – form the team that brings the Coobs team together. The bonus with…
Red sumac salad takes the gorgeous ground red berries of the sumac bush, which are ground into a coarse powder, as a key contributor of spice in this…
Asado is all about the meat – allow for about 450g per person. Marinade steaks for as long as possible before grilling them, preferably for 24 hours. For larger cuts of meat use heavier woods for the fire – they take longer to burn and have a low, steady flame. Lighter woods burn quicker with a high flame; best for smaller cuts. Traditionally, meat is simply seasoned with salt as you put it on the grill (coarse salt is best), but try mixing it up with olive oil infused with one or two of the following: garlic, parsley, chilli, mint…
F&HE art director Jani Venter enjoys a country getawayWe headed off to the rolling countryside of Magaliesburg for a weekend getaway and a night’s stay at the four-star…
We love this recipe. It’s very easy, and a good twist on Indian cuisine. The spicy sourness of the atchar works beautifully with the sweetness of the duck breast.
Coconut and persimmon baked custards with caramel sauce are a spin on traditional crème caramels. We’re taking custard deliciousness to the next level with the unusual but amazing combination…
Lemon pickle is a zesty, flavourful preserve that’s sure to spice up your cooking. It’s very easy to make and is a go-to ingredient in most South Asian and North African cuisine. Perfect for an unexpected flavour dimension.
Quick tomato and chilli chutney is a great way to add some slightly spicy flair to your cooking. Done in no time and absolutely delicious, it’s great to…