Quiet determination and the need to constantly improve on her skills make Megin Meikle one to watch Oh, to be 21 again – moreover, to be 21 and know what makes you tick. It’s a rare advantage but Megin Meikle’s got it and is showing no signs of letting it go. A graduate of the two-year diploma programme at the HTA School of Culinary Art – owned and run by Stephen Billingham, president of the South African Chefs Association – Megin was a co-winner of the 2011 Sunday Times Chef Schools Challenge and earned a respectable third place in last…
Sesame, mint and feta pasta salad is a light and delicious addition to the lunch table. The fresh flavours make it a great accompaniment to any grilled fish dish.
Rosemary, garlic and lime butter mushrooms are deliciously zesty appetisers. The citrus flavours work so well with the earthiness of the mushrooms, making this a wonderful flavour experience. An…
This cardamom and cinnamon macaroon cake just bursts with celebration. Slightly spice and slathered with sweet buttercream, this creation is nothing short of fabulous. Don’t resist having a second or third piece.
Orange and lime cream cake is deliciously light and zesty. The lighter-than-air sponge and thick cream are an ideal pair, and both are full of sweet flavours. Serve…
Some prefer to serve eggnog warm, but for an already-hot South African Christmas, enjoy this festive favourite cold. A delicious combination of spice, cream and sharp spirits make this iced eggnog perfect for a holiday night.
Fresh cucumber ‘cannelloni’ with cream cheese, chive and rocket filling with tomato salsa is fresh and delicious. A healthier spin on a traditional pasta dish, this cannelloni won’t…
