Bernard Laurance, a French foodblogging sensation, will captivate you in a trip around the world with his 110 dessert recipes with every dish inspired by a different corner of the globe in his latest cook book, Baklava to Tarte Tatin. From Japanese mochi to Brazilian guava jelly roll, these sweet somethings are all-embracing. Each dessert is introduced in context with its origins and Bernard’s continuous attempts to find the perfect recipe! Available at Exclusive Books.
Created by chefs Rose Gray and Ruth Rogers, from their acclaimed London restaurant, The River Cafe Classic Italian Cookbook will open your eyes to the flavourful world of…
This fish’s light and crunchy batter is perfectly complemented by the earthy and nutty parsnips.
Stuck with leftover pear tart that you don’t want to throw out? Give it new life by doing over your leftovers and transforming it into a delightful ice-cream…
Print Recipe Beef stew in turmeric flavoured maize baskets Serves: 4 Cooking Time: 1 hour Ingredients MAIZE BASKETS 500ml (2 cups) water salt, to taste 10ml (2 tsp) ground turmeric 250g maize meal 10g (1 tbsp) butter + extra, for greasing 30g (3 tbsp) butter 30ml (2 tbsp) olive oil 1kg beef cubes 1 onion,
Based in the beautiful surroundings of the town of Stellenbosch, South Africa’s premier wine tourism destination, and the country’s culinary capital, The Private Hotel School is where hospitality dreams come true. Based in the beautiful surroundings of the town of Stellenbosch, South Africa’s premier wine tourism destination, and the country’s culinary capital, The Private Hotel School is where hospitality dreams come true. The Private Hotel School with its skilled team of professionals, teaching nationally and internationally accredited courses, is one of the more sought after hotel schools in South Africa and has helped thousands of students realise aspirations of a…
A wonderful way of serving individual salads. The chicken and creamy coconut dressing are a perfect match.
A spicy veggie delight, these cauliflower pakoras are perfect as a side dish or even added to salads for some crunch.
It looks like South African fine wines in 2016 are reaching new heights internationally. Some talk about, ‘the most exciting phase in history for South African wine’; others…
Recipe by Sarah Dall