Regular contributor Richard Holmes went big in Japan.Kappabashi Street was my last stop in Japan, after a week of eating my way across the capital of the ‘land of the rising sun’. The old eastern suburbs of Tokyo are the heart of the city’s restaurant trade. Not that you’ll find much to eat here; it’s chefs, not diners, who flock to Kappabashi to stock up. Need chopsticks? Perhaps a plastic replica of a bowl of ramen noodles? What about knives, woks and steamers? You’ll find them all on Kappabashi, along with my favourite: a shop selling only plastic mannequins for…
Print Recipe Biltong and butter bean soup Serves: 4 Cooking Time: 30 mins Ingredients Heat the butter and oil in a large pot and sauté the onion for 5 – 8 minutes. Add all the beans and the stock and bring to the boil. Reduce the heat and simmer for 10 minutes. Remove the pot
This soup recipe was the winning recipe in the Woolworths Soup Competition last year and happened to be entered by Kelly Chrystal, the creative director for my agency, Modern Museum. Not only is she a mom, super stylish and a cook, she also styled this shoot. The complete package! Enjoy this Durban-inspired warmer.
For recipe queries, email Kate at [email protected].
“I hope there’s dessert!” Us, at every single dinner party! Don’t leave your guests wondering and whip up a few of these baked chocolate ganache cups with berries and…
Mini crayfish brioche with dill crème fraîche is just bursting with elegance. The lightness of crayfish meat is divine with delicate, soft brioche, and crème fraîche is the perfect harmoniser. A gorgeous lunch dish.
Oh, how French of you? We cannot get enough of these sweet profiteroles with crème pâtissière dessert.
These vanilla cupcakes with rosewater scented butter icing will be enjoyed by both adults and kids. Whip it up for a baby shower, bridal shower or birthday party.
This Preggi-tini mocktail is the perfect drink to serve at a baby shower. It’s non-alcoholic with the perfect fruity kick for mom-to-be and her friends and family!
Take 3 large wraps and use a cutter to create mini discs. Combine 1 tub of cream cheese with 45 – 60ml (3 – 4 tbsp) pesto and season with salt and freshly ground black pepper. Spread 15ml (1 tbsp) cream cheese onto a disc and add a few roasted baby Rosa tomatoes. Place a second disc on top and repeat, ending with a final disc of cream cheese and a few tomatoes. Season, secure with a mini bamboo skewer, place on a platter and top with fresh basil leaves to serve.