F&HE recently attended the beautiful Le Dîner en blanc in Johannesburg It was a well-kept secret; an invite-only event shrouded in mystery that had taken over social media. All we could really deduce was that it was an elegant gourmet picnic in a secret location, with an all-white dress code. Started in Paris 25 years ago and dubbed by some as “a worldwide epicurean phenomenon” and the “world’s largest secret dinner party”, Le Dîner en Blanc had a lot to live up to. As the date rolled over (27 September 2013), the anticipation built and Joburg was filled with whispers…
Duqqa or dukkah is an Egyptian mixture of herbs, spices and nuts. This aromatic black dukkah is full of earthy flavours and perfect as a seasoning or in…
For this Vietnamese-style burnt fish recipe, skewer 6 whole medium-sized white fish, from the tail to the head, on fresh wooden sticks. Push one end of each stick into the ground to make the fish stand upright. Secure all the fish close to each other, cover with a large sheet of dry hay or pine needles and set alight. Allow it to burn and add more hay or needles to burn for 3 – 4 minutes. Combine 100ml of soya sauce with 45ml of sugar, 45ml of lime juice, 45ml of chopped fresh ginger, fresh chilli to taste and…
These creamy and delicately flavoured fruits don’t get enough credit. Apart from the occasional ice cream split, when do you ever see bananas used really well in a…
Serves 1 Chill a beer glass until frosty. Dip the rim of the glass in beaten egg white and dip into coarse salt. Sprinkle some salt in the…
(Penguin, R380)A collection of the late Elizabeth David’s favourite veggie recipes, from cobalt blue cabbages to beetroots of deep rose. Highlight: ‘Meaty’ recipes like ‘eggs with mushrooms and cheese’ ensure this tome isn’t just ‘rabbit food’.
(Clarkson Potter, R236) “This isn’t just about getting me hot till my juices run clear, and then a little rest. There’s pulling, jerking, stuffing, trussing… he promises we’ll…
Rosemary is truly a year-round herb. In winter it flavours succulent roasts, in spring it perfumes salad dressings and in summer rosemary syrup made from the leaves and flowers can be stirred into fruity desserts and cordials. Add the tiny mauve flowers to ice cubes for drinks, use as a garnish or in a jelly. Even simpler, fill jugs with flowering sprigs and enjoy the matchless fragrance as its floats through the house. There’s no end to its manifold uses. Although indigenous to the Mediterranean, it’s grown around the world because it is so simple and rewarding to cultivate, especially…
Strictly for adults, this boozy fig and honey pudding is sticky, sweet and especially delicious when served with cream. The figs undermine the sweetness with their wonderful earthy…
Chopping like a chef doesn’t have to be difficult. In this series, we partnered with Chef Knows Best and we show you how to chop like a chef.…