Aioli, a traditional Provençal sauce made from garlic, olive oil and egg yolks, is best served at room temperature. Like mayonnaise, it is often flavoured with garlic ora variety of different mustards. It’s delicious used as an indulgent dip for French fries or dolloped onto chicken and fish
French fries are right on trend and sweet potatoes make this side dish extra special. They may require additional time but the end results are worth it – a less oily, thin and crisp nibble that will make any steak, gourmet burger or roast chicken meal even more ‘wow’
One or two handy dressings and sauces to make kitchen time that little bit easier.By Leila SaffarianThe ultimate sweet potato French fry French fries are right on trend…
Ease into the alfresco season with a mix of retro-cool table decor, tableware and stylised florals. By Tess Paterson Ramblin’ rose In a cool metallic palette, rose motifs take on a fresh new twist. Add 70s accents for a hit of nostalgia. Zoffany Flowering Tree wallpaper, R2 663/roll, St Leger & Viney; Hornsea coffee pot and jugs, R1 790 for dinner set, Sunflower trio, R350, tray cloth, R45, Burleigh cake plates, R345 each, metal plate, R245, all JAB Louw Antiques; Skinny laMinx Wild Flowers fabric (on table), R505/m, The Silk & Cotton Co; chair, R1 375, Hope Garden Furniture; table,…
A young Cape Town, Amanda Lewis, chef cooks up a storm in her small deli kitchen for a leisurely lunch with foodie friends. She’s spent time cheffing in…
TO DRINK: Sterhuis Methode Cap Classique
Print Recipe Pear and Amaretto tarte Tatin with vanilla cream Ingredients 60g butter 80g castor sugar 2 vanilla pods, deseeded 125ml (½ cup) Amaretto 8 pears, cored, peeled and quartered 2 rolls ready-made puff pastry 500ml (2 cups) whipping cream Instructions 1 Melt 50g of the butter, 70g of the sugar, 1 vanilla pod and
Print Recipe Pepper crusted fillet steak skewers served with Béarnaise sauce Ingredients 45ml (3 tbsp) olive oil 500g sirloin steaks, cubed crushed black peppercorns oil, for frying knob of butter ready-made Béarnaise sauce Instructions 1 Rub olive oil over the steaks. Put the peppercorns on a plate then press the steaks into the peppercorns to
Jenny Handley writes about the launch of Babel, a fabulous new cookbook launched in time for Christmas The launch of the book Babel, by Maranda Engelbrecht, was as…