Let loose in London town, former F&HE food editor Leila Saffarian and contributing writer Jenny Handley got down to some seriously grand dining, chef mingling and Borough Market meandering London’s reputation as a global foodie capital is there for a reason and although Leila firmly believes that “street food is the best food – it’s super-tasty, has loads of personality and will remain one of my reasons for loving food as much as I do” – it was the great chef Raymond Blanc who reminded her that there is more to simply picking a strawberry and eating it. “You can…
This blueberry blast breakfast smoothie will keep you going until lunchtime. It’s refreshing and packed full with all of the nutrients and vitamins you need for a busy day…
Don’t be intimidated! Making your own crème brûlée from scratch isn’t difficult, and making Irish coffee crème brûlée is both easy and delicious. The rich coffee flavour works perfectly with creamy custard, and there’s nothing more satisfying than that first crack as you dive through the hard sugar.
Muddle 2 slices of ginger, 6 fresh mint leaves and 15ml (1 tbsp) simple syrup in a cocktail shaker. Add 60ml (¼ cup) tequila, 15ml (1 tbsp) lemon…
Use a selection of vegetables (the more colourful the variety, the better) like thickly sliced red cabbage, whole peppers, whole spring onions and avocados. Brush the vegetables with oil – olive, avocado or garlic-infused – and place on a hot grill. At this stage, whole onions that have been dipped into water can be placed directly into the coals. Chargrill the vegetables, turning every so often until they are charred. While warm, drizzle with more oil and dust with a ground chilli and burnt herb (such as rosemary) salt.
Finely slice a medium-sized cabbage. Mix 50ml extra virgin olive oil and 25ml white balsamic vinegar (regular balsamic discolours the cabbage and doesn’t have the same clean flavour)…
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.…
This recipe for pork belly with honey, mustard and rosemary ash serves 6. Cover 1,2kg of skinless pork belly with 500ml of white wine and 5cm of chopped fresh ginger. Cover and roast for 1 hour and 30 minutes at 190°C until tender. Remove the cover, brush with honey and bake until golden. Place 125ml of rosemary leaves in a roasted tray under the grill of the oven until blackened, 8 – 10 minutes. Serve the pork belly with grainy mustard, crystallised ginger and a slice of honeycomb, dipped in the rosemary ash. Season to taste with salt.
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…