Everyone can eat with their hands, no need to dirty plates or cutlery. Serve with crusty bread and ice cold beer. You’ll need our basic camping dressing recipe for this.
… and do you want to sharpen your skills and become a chef? We’ve gathered all the information you need on some of South Africa’s top chef schools…
If you’re in desperate need of an updated sandwich, look no further. Sourdough bread with marinated mushrooms, ham and cos lettuce is something new that’s flavourful and very easy to make. So easy, in fact, that you should get the kids to lend a helping hand! Perfect for a light family lunch.
Print Recipe Grilled garlic and mint baby marrows with lemon butter Serves: 4 Cooking Time: 15 mins Ingredients 8 baby marrows, cut lengthways into quarters 10ml (2 tsp) olive/avocado oil 1 garlic clove, crushed 30ml (2 tbsp) fresh mint, finely chopped salt and freshly ground black pepper, to taste 30ml (2 tbsp) butter zest of
Buck rarebit is a variation of the classic and beloved Welsh rarebit, a dish full of cheesy goodness on toasted bread. Buck rarebit includes extra eggs and beans for some delicious flavour additions. Definitely a favourite for breakfast!
Zaza Motha eats her way through three African countries… The beauty of Africa can easily be missed. Its robust silence, besieged with images of deficiency, clutters options of experiencing this wonderland. But a one-on-one adventure through Botswana and Zimbabwe, connecting through Zambia, was a journey that flies against this conventional wisdom, exciting both the spirit and palate. We landed at Livingstone Airport in Zambia and crossed over into Botswana by ferry, where the tropical waters of the Zambezi meet the Chobe River. ALSO SEE: 5 Family Safari Lodges in South Africa for the ultimate adventure Botwana’s Ngoma Safari Lodge, situated…
Simple tips for superb baking… by Anna MontaliIcing frozen cakes The easiest way to ice your cake is to allow it to cool down completely after baking and…
Print Recipe Yoghurt brûlées with fresh fruit Serves: 6 Cooking Time: 15 minutes Ingredients 400ml plain low-fat yoghurt 75g light brown sugar fresh strawberries, quartered fresh pineapple, chopped Instructions 1 Divide the yoghurt among 6 pretty cups and sprinkle with brown sugar. 2 Using a blowtorch, caramelise the sugar to form a thin, golden crust.