Wine is used to flavour this deliciously simple dish from a famous wine-growing area. This recipe comes from Azienda Agricola Brezza. If you can’t find Barolo wine, use a good Chardonnay instead
This recipe comes from Chef Maurizio Dellapiana at Osteria della Arco, a fine restaurant in Alba, Piemonte. COOK’S TIP Doppio zero (double zero or “00”) flour can be…
Upside-down pear cake is just heavenly. Light, sweet and fruity, this dessert has it all. The delicate flavours make it especially perfect for a teatime treat.
This Sicilian cannoli recipe is a homage to one of Italy’s favourite sweet treats. Meaning “little tubes”, cannoli are straight from your dessert dreams: deep-fried curls of pastry…
Print Recipe Aubergine and mint bruschetta Serves: 4 Cooking Time: 20 mins Ingredients 1 baguette or ciabatta, sliced 1cm thick 2 aubergines, thinly sliced 60ml (¼ cup) olive/avocado oil 45ml (3 tbsp) white wine vinegar 45ml (3 tbsp) fresh mint, finely chopped 1 garlic clove, finely chopped Maldon salt and freshly ground black pepper, to
Mini mushroom lasagne is perfect for dinnertime. This recipe makes two charming individual lasagnes. Full of cheesy goodness and earthy mushrooms, this dish is delicious on a cold…
KZN restaurateur Paul Sheppard turns comfort food into culinary nirvana with his suckling pig. Tracy Gielink Paul Sheppard, owner of Mount Edgecombe eatery Marco Paulo, has an all-consuming…