Even the best cooks can admit to being a little lazy with certain dishes. This fruit salad with cinnamon syrup is the slothful chef’s go-to for a dessert that’s simple, fuss-free and delicious. Recipe by Toni Scorgie and Nadine Waner of The Tart Photographs by Graeme Borchers The Tart Boutique Catering & Individually Crafted Cakes, 48 Jan Smuts Avenue, Forest Town, Johannesburg. Call 011-646-4781 or email [email protected].
TO DRINK: A shot of Amarula, just for luck. This South African success story may or may not make you behave like the wild animals who get tipsy on the fermented fruit of the marula tree, but at least we humans get to drink our liqueur in refined, creamy form.
You can serve crispy duck in all sorts of ways. At Orient Fusion we slice it thinly and serve the meat and skin together. TO DRINK: De Grendel…
At narrow, communal wooden tables peppered with diners, plates are being shared with ‘oohs’ of delight. Most eyes are focused on arresting, diverse tapas bites, but the close proximity of diners introduces banter, fun and the clinking of glasses. Decayed brick walls support shelves of noodles, imported Valrhona chocolate and unusual spices for sale. In the background, a tiny kitchen is filled with white-jacketed movement. Liam Tomlin – Chef and Owner of Chef’s Warehouse mans the pass and finishes artful plates. A deli fridge opposite opens to home-made pasta, stocks and preserved products for sale. A connected second room sells…
1. Salmon fishcakes with minted mushy peas: 2. Crispy fried hake with orange and chilli sauce and sesame-coated sugar snap peas: 3. Sesame-crusted tuna with lemon mayonnaise and…
Patisserie Made Simple (Kyle Books, R419) is the bible of all things sweet. Brush up on your basic baking skills then master the art of tempering chocolate or making crème pâtissière. From madeleines to croquembouche, all the French classics are here. Available from Exclusive Books.
La Pâtisserie Des Rêves/The Pâtisserie of Dreams (Grub Street, R609): has enthralled taste buds worldwide with its delectable delights. With 70 simple recipes, turn your kitchen into your own French…
This formerly obscure Andean cereal-like crop, that proliferates on the Bolivian Plateau, is feted for its health properties. Quinoa (pronounced ‘keen-wa’) is actually a chenopod, related to species like beets and spinach. Its seeds have a light, nutty taste and, when cooked, become almost translucent. An unusually high protein content (about 16 per cent) for a ‘grain’ makes it a credibly nutritious meat substitute. Add to that its cache of amino acids and you have a wholesome crop that health-conscious pundits want. In the USA alone, imports more than doubled from 2006 to 2008, then doubled again to 22,3 million pounds…
South Africans have exclusive, signature mobile and tablet accessories by top designers from around the world at their fingertips with the opening of Africa’s first The Kase concept…