This chicken with sherry and shallot sauce pairs well with a full-bodied, oaked Chenin Blanc – packed with sweet pear and apple flavours.
Resting the leg of lamb after cooking, and then carving, is the real art. The correct preparation by the butcher makes carving a breeze. Do not cut the…
Grilled venison with cabbage, lemon grass and coconut samp is a real taste explosion. It might seem unusual to pair gamey meat with such tropical flavours, but the two actually go together beautifully. Succulent rich meat and fresh samp will be your new favourite dish!
Plum and ginger sticky ribs might sound a little unusual, but these are just as delicious as your standard BBQ ribs. The unique flavours give a special kick…
Persian chicken with aromatic basmati rice is a deliciously fragrant dish that’s full of robust flavours. Golden crisped rice is a speciality in Persian cooking, known as ‘tahdig’. It adds a fantastic nutty flavour and texture to any rice dish. ‘Tahdig’ can also be made with pieces of bread or thin slices of potato that are added before the first layer of rice. If fresh pomegranates are hard to find, substitute with dried pomegranate seeds soaked in pomegranate juice. Dried chopped apricots or dates also work well in the pistachio and mint rice. For saffron yoghurt, add a pinch of saffron to 30ml…
Keep it natural by using fresh produce and accents of warm colour to decorate your winter table. Below we share our ideas for beautiful textured tables this winter season. Artichoke table “The artichokes were the inspiration for the whole table; it’s such a wonderful winter food and the combination of the murky green and aubergine just works so perfectly. I’ve brought together a very natural table, mixing raw elements with formal textures.” The cabbages mirror the two colours and the table is testament to the trend of using vegetables and herbs as centrepieces and decoration. This can create an interesting talking…
Vietnamese herb tipsJenny Handley An infusion of cinnamon, ginger and lemon grass tea helps with flu. Aniseed basil is best used for beef and noodle dishes, lemon basil…
South Africa’s own spice girl, Ina Paarman, invites some of the members of her team to a candlelit dinner in her Constantia home. Ina Paarman’s seasonings and sauces are as well loved in South Africa as biltong and boerewors. The Paarman empire extends as far as Australia and in countries like Dubai, Bahrain, Qatar and Oman she’s almost the household name she is back home. Tonight around her dining table, her Middle Eastern fan base is one of the topics under discussion. It seems one of the reasons for her popularity there – she’s even been in the Dubai media…
Richard Carstens is combining French and Asian influences with great success at Tokara. By Richard Holmes Call 021 885-2550 or visit www.tokara.co.za. In many ways, Tokara is a…