MasterChef USA winner Whitney Miller gives us a peek into her world of food before she comes to South Africa for the Cape Town Good Food & Wine Show… What can we expect from your demonstrations at the Cape Town Good Food & Wine Show? I will be focusing on recipes from my cookbook, Modern Hospitality. For the Chefs in Action Theatre, I will demonstrate a creative use of vegetables in my bacon-wrapped stuffed Brussels sprouts and carrot soufflé. For the hands-on demo, I will demonstrate recipes with a Cajun influence – barbeque shrimp and white chocolate bread pudding. Your…
Earthy inspiration, owner of Garden Bleu, Rhoda Kruger, shares her secrets for relaxed entertaining with French flair. Rhoda Kruger’s easy yet polished personal style reflects the charming and…
Despite his name, there is nothing even remotely dangerous about tall, bear-like chef and owner of The Foodbarn, Franck Dangereux. Unless, that is, you’re a sun-ripened tomato or a perfectly plump chicken and he’s in the mood for making one of his family’s favourites, poulet a la ProvenÇale. Dressed in his summer uniform of shorts, T-shirt and sandals, this awardwinning chef looks more like he recently sauntered in from the beach than just finished cooking fine French cuisine for the lunch crowd who, at 3:30pm on a Monday, are still happily sipping their wine and lingering over dessert. But just…
We cannot get enough of this porcini risotto. This vegetarian dish is perfect for a cold, winter’s evening, or for some indulgence on a summer’s night.
In case this culinary term is completely new to you, white pizza is basically a pizza that doesn’t contain sauce. Instead, it’s topped with cheese and any additions you may want to include. Our version features deliciously salty Parma ham and earthy spinach, making it a lighter version of traditional pizza that’s just as delicious. Enjoy your white pizza stack with Parma ham with a glass of dry rosé.
TO DRINK: A medium-bodied Semillon isn’t overtly fruity and its lemony notes don’t overpower subtle dishes
TO DRINK: Because of its acid, Sauvignon Blanc is one of the few wines that pairs well with zingy, tomato-based dishes
Gnocchi is so simple to make and such a popular dish. The roasted beetroot adds a sweet earthiness to it, while the crispy, salty pancetta balances the smooth…
Perfect as a filling breakfast or midweek dinner. Cook’s tip: Try to chop the ingredients so that they are roughly the same size, as they will then cook evenly. The larger the pieces, the longer they take to fry.
Claudia Roden, Gary Mehigan (MasterChef Australia, Gok Wan and more…By Andrea Pafitis-HillLEMONGRASS AND GINGER (Duncan Baird Publishers, R303) Leemei Tan, author of food blog, My Cooking Hut, gives…