TO DRINK: Go for the slightly off-dry Nederburg Rhine Riesling to temper the Stilton’s saltiness.
Print Recipe The Boat House fish with warm Niçoise, creamed potato, quail egg and tomato and olive chutney Serves: 6 Cooking Time: 50 mins Ingredients 550g potatoes, peeled, boiled and mashed with butter and olive oil 1 quail egg per person (optional) 120g – 160g gurnard fillets per person, pin-boned and skinned butter and olive
Call them blinis, flapjacks or crumpets, these happy morsels will have people calling whenever you heat a pan In a frying pan, heat 30ml (2 tbsp) butter and 30ml (2 tbsp) olive oil. When the butter foams, drop in spoonfuls – about 10ml (2 tsp) per blini – of ready-made crumpet batter (buy the dry mixture and simply mix in the liquid ingredients according to instructions). Fry gently until bubbles appear on the surface of the blinis, then turn over. Fry until golden on the other side, then remove from the pan and drain on paper towel. Once cool, top…
TO DRINK: The earthy flavours of garam masala and liver both like sweet flavours. For a local flavour, try a late harvest Chenin Blanc
With a hands-on approach to responsible sourcing, Bartho’s Fish Co. is a favourite among locals… In a society that prioritises instant gratification and sees fastest as best, when you walk through the doors of this unassuming suburban fish shop you physically slow down, take a breath and subconsciously give yourself permission to enjoy the process. Chef Talya Botha (featured in our January issue) operates her kitchen within the Durban North-based Bartho’s Fish Co., and aromas of her Catch Gourmet sauces, perfect to pair with fish, soothe the senses. Owned by equally passionate and pedantic brothers Daryl and Brett Bartho, if they’re…
France lives up to its international reputation as the cradle of fine foodRICHARD HOLMESThis is not just any radish. To my – admittedly untrained – eye it’s about…
Executive chef at The Wanderers Club, Leanne Middlewick’s journey in the food industry is one of passion and success By Zaza Motha From cooking Sunday lunches for her grandparents at the age of 12 and dreaming of owning a restaurant with her dad to studying at one of South Africa’s prestigious cooking schools and leading a team at The Wanderers Club, Leanne Middlewick’s food adventure has reached culinary heights. “Cooking brings out the best in me,” she says. “After graduating from Wits with a hospitality diploma and obtaining a Professional Baking and Cooking Diploma from the Institute of Culinary Arts…
We travel to Prana, a secluded lodge and wellness spa named after the Sanskrit word for ‘life force’ or ‘vital energy’ ANDREA PAFITIS-HILL WHERE IS IT? Chintsa East…
Honey and thyme caramelised figs are a wonderful fruity pudding. Figs have a natural softness that’s divine when coated in a layer of hard sugar. Thyme adds a refreshing lightness and you can’t go wrong with a yummy scoop of creamy vanilla ice cream.