Print Recipe Sweetcorn fritters with a twist Serves: 6 Cooking Time: 10 mins Ingredients 1 stem of lemon grass, finely chopped 1 garlic clove 3 red chillies 3 piquanté peppers, finely chopped 15ml (1 tbsp) peanut oil 15ml (1 tbsp) castor sugar 30ml (2 tbsp) dark soya sauce 100ml water 1 x 410g tin sweetcorn,
White chocolate and peanut butter biscotti are elegant Italian biscuits full of flavours that are adored worldwide. Creamy white chocolate and peanut butter are the perfect fillers for…
Roasted butternut soup is a classic. This robust soup is perfect for a chilly night, and will make the winter much more bearable. Delicious, filling and flavourful.
“I grew up on an apple farm in Elgin where we had three quince trees in our garden. My mother used to make these for the pantry…
Print Recipe Umali Ingredients 400g ready-made puff pastry (or use leftover croissants from breakfast) 100g raisins 75g pistachio nuts, roughly chopped 100g pecan nuts, roughly chopped 1 litre milk ½ cup cream 235g white sugar 2 teaspoons vanilla essence 1½ tablespoons cinnamon powder 2 tablespoons butter for greasing Instructions 1 Unroll the puff pastry and
Stir together 180ml (¾ cup) fresh or frozen berries (we used raspberries), about 1,2L lager, 350ml lemon cordial and 125ml (½ cup) of vodka. Serve in a punch bowl full of ice. Garnish with lemon, lime and berries.
Print Recipe Quail wrapped in vine leaves Ingredients 4 rosemary sprigs 4 quails olive oil, for frying 10ml (2 tsp) balsamic vinegar 10ml (2 tsp) brown sugar 4 vine leaves Instructions 1 Preheat the oven to 170°C. 2 Stuff a rosemary sprig into each quail and tie its legs together. 3 Heat the olive oil
RICHARD HOLMES discovers it’s not only the fruit of the vines that makes Napa a popular foodie destination It’s hard to think of a more impressive way to leave the city streets behind and head off into wine country than by driving over the iconic Golden Gate Bridge. And on a sparkling autumn morning, San Francisco’s Bay Area was showing her best face, as ferries plied the waters rushing through the famous rocky promontory that gives the bridge its name. Tourists and locals cycled and wandered across the 80-year-old span as our Trafalgar coach cruised across the gap. Behind us…
The spice trade is alive and thriving in a bright pink shop in Cape Town’s Bo-Kaap By RICHARD HOLMES As the Cape Town skyline morphs and changes with…
For the Greek community, Easter is a time for family, food and tradition. It’s a feast. A Feast of the Gods, if you will. There is a moment of silence. The deeply comforting aroma of garlic lingers in the air, almost tangible, and Nick Papadopoulos stands in the kitchen surveying counters full of food. His wife, Katia, stands to one side and his business partner, Eric Edwards, flanks the other. It too is like a marriage as they’ve worked and cooked together for 22 years. As if on cue, Nick’s parents arrive and conversation erupts in Greek. They stop to cast…
Embracing the ‘farm to fork’ and ‘nose to tail’ philosophies, Coobs is an exciting addition to Parkhurst’s foodie-filled Fourth Avenue For years now, Fourth Avenue in Joburg’s Parkhurst…