Try this easy bean dip which can be made in minutes.
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…
This gorgeous dessert come courtesy of Keith Frisley, Executive Sous Chef at The Fourseasons Westcliff Hotel. As a Granny Smith is one of his favourite ingredients and a big source of inspiration, apple fool has become one of his signatures. The terrine and sorbet are just two elements of this elaborate dessert that is guaranteed to impress!
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…
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
A mealtime staple in most Asian cookery, congee is a thick, porridge-like dish that is most often unflavoured and served on the side. This quick mushroom congee gives some flavourful life to a well-known dish, and can be eaten as a side or on its own.
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…
The F&HE burger is our idea of a perfect hamburger. Who could ever resist a robust combination of tender meats, tangy dressing, and delicious garnish?
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…
Chef Chantel Dartnall makes magic at Restaurant Mosaic. LISA VAN DER KNAAP Chantel Dartnall, executive chef at Restaurant Mosaic at The Orient boutique hotel in Gauteng, has loved cooking since her early teens. Her extensive training and experience have culminated in what she refers to as “Botanical Cuisine”. “It’s the pairing of East and West,” she says, “where the aroma of exotic spices from the Orient intertwines with the principles of the Occident.” Chantel attended Pretoria’s Pro Arte Alphen Park school (with hospitality studies as one of her subjects), then studied at the Prue Leith’s famous academy, before being awarded…