Perfect little savoury biscuits that are great for packed lunch boxes, on cheeseboards or simply devoured as a snack. Recipe by Illanique van Aswegen
Print Recipe Coconut-ice bath bomb Serves: 20 Cooking Time: 10 mins + overnight,to dry Ingredients 180g citric acid 180g bicarbonate of soda 120g cornflour 115g castor sugar 250ml (1 cup) coconut oil, melted few drops vanilla extract few drops pink food colouring Instructions 1 Line a 20cm-square plastic container or baking tray with baking paper.
Recipe by Brent Owens
Don’t underestimate the versatility of the humble kiwi! Not only is it great in fruit salads, but it brings a delicious sweetness to savoury dishes too. Try these…
Recipe by Illanique van Aswegen Who says pizza always needs mozzarella and a tomato sauce? This non-traditional gourmet pizza delivers on crunch and unusual flavours that are sure to impress your family or fellow foodies.
Print Recipe Maple-glazed duck with spice-poached plums Serves: 6 – 8 Cooking Time: 20 mins Ingredients MAPLE-GLAZED DUCK 1,5kg – 2kg duck, fully defrosted if previously frozen 1 onion, peeled and quartered 3 cinnamon sticks handful fresh rosemary sprigs handful fresh thyme sprigs handful fresh sage leaves 4 garlic cloves, peeled and halved 1 orange,
Print Recipe Tipiak winter fruit salad with quinoa Serves: 6 Cooking Time: 30 mins Ingredients 240g Tipiak Organic Gourmand Quinoa 2 oranges, peeled and diced 80g dried figs, sliced 80g dates, sliced juice of 1 orange salt freshly ground black pepper, to taste 30ml (2 tbsp) honey 45ml ( 3 tbsp) lemon juice 5ml (1
Sosaties are a traditional South African dish of meat cooked on skewers. The word ‘sosatie’ is of Cape Malay origin, used in Afrikaans, and has gained greater circulation in South Africa.
Print Recipe Chocolate terrine with hazelnut praline and salted caramel popcorn Serves: 12 Cooking Time: 2 hours plus setting time Ingredients Chocolate terrine 250ml (1 cup) fresh cream 200g Lindt 70% Dark Chocolate 225g castor sugar 60ml (¼ cup) boiling water 100g hazelnuts, roughly chopped Hazelnut-praline topping 225g castor sugar 60ml (¼ cup) boiling water