This refreshing Mint Junction is the creation of Domenico De Lorenzo and Dino Batista, liquid chefs of Molecular Bars. Deliciously refreshing, who knew that whisky, fruit juice, and mint would work together so well? Perfect for unwinding after a long day.
A wonderful mix of zesty flavours, this Baker Street cocktail is delicious. It’s another creation by Domenico de Lorenzo & Dino Barista of Molecular Bars, so you know it’s got…
True to the standard French culinary practice, plum tarte tatin is baked upside-down so that the fruit becomes caramelised in a sinfully delicious combination of butter and sugar. For something that looks so elegant, it’s surprisingly easy to make. Serve it as impressive finale at a dinner party. Recipe by Sarah Dall
Created by Domenico de Lorenzo & Dino Barista of Molecular Bars, the Boerewors Old Fashioned cocktail is one of the most unique drinks you’ll ever taste. Nobody would ever have guessed…
Recipe by Alida Ryder
Citrusy brandy sour is a spin on the traditional brandy cocktail. Adding in some zesty flavours, this updated cocktail is wonderfully refreshing. Perfect for after a long day. Recipe by Ingrid Casson
If you think potatoes can’t get any better, you haven’t tried baby potatoes with crispy onions. This easy and delicious side is a great addition to the dinner…
Print Recipe Smoked chicken and melon cups Serves: 4 Cooking Time: 45 minutes Ingredients 20 small lettuce leaves 2 smoked chicken breasts, diced ¼ spanspek melon, peeled, seeded and diced ¼ honeydew melon, peeled, seeded and diced 4 spring onions, finely sliced 1 red chilli, seeded and diced 30ml fresh coriander, chopped juice of 1
The beauty of soda bread, and surely one of the reasons it’s been so popular for centuries, is that it’s relatively quick to make. It’s a popular bread all over Europe and is included in everything from breakfast to Christmas dinner. There’s a sweet South African streak from fynbos honey in this recipe.
Print Recipe Peppadew, roast pepper and goat’s Camembert savoury tart Serves: 6 tartlets Cooking Time: 1 hr Ingredients Pastry 250g butter 3 cups cake flour a pinch of salt 250ml (1 cup) ice water Filling 5 red peppers, sliced and roasted in olive oil and salt 100g peppadews, chopped 150g goat’s Camembert, roughly chopped 4