The Michelada is one of Mexico’s most popular cocktails. Although the ingredients and preparation vary from town to town, we’ve gone with the most traditional version. A mixture of light, spicy, and salty, this drink is sure to be unlike anything you’ve ever tasted before.
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.
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…
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
South African ceramicists are creating statement pieces that can take centre stage in homes from Limpopo to London.
RICHARD HOLMES discovers it’s not only the fruit of the vines that makes Napa a popular foodie destination It’s hard to think of a more impressive way to…
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 Saturday in Riebeek Valley in the Swartland. Fortunately, Kloovenburg wine and olive estate has a canopy of oaks. They’ve stood here for a few hundred years and nowadays provide welcome shade for visitors who come to taste the wines and olive products – not only dipping oils, tapenades, olive jams, salts and pestos, but everything you can imagine to pamper the body too. All were created by Annalene du Toit, serene and…
For the Greek community, Easter is a time for family, food and tradition. It’s a feast. A Feast of the Gods, if you will. There is a moment of…
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 colourful salad. Tangy and earthy, this dish is a delicious side that is just as tasty as it is beautiful.
By Jane Lawson (Murdoch Books)Reviewed by Kate TurnerSelf-confessed ‘Japanophile’, Jane Lawson, captures the restorative power of Japanese food in this superb collection of Japanese recipes. Finding herself stressed…
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…