• 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…

    Ariana Bundy, Karen Dudley, Jared Ingersoll and more…By Andrea Pafitis-HillOCCASIONS (Human & Rousseau, R200) François Ferreira heads up the Eden School of Culinary Arts in George and is…

    TO DRINK: The crisp grassiness of Sauvignon Blanc is great with mussels COOK’S TIP If fresh mussels aren’t available, frozen mussels in the half shell will work just…

    Based in Johannesburg, Lila Bultel manages her own French culinary business, focused on providing exclusive catering, French cooking, and pâtisserie master classes and workshops. Speciality ingredients for her recipes, such as the praliné and couverture chocolate used in these desserts, can be purchased from Lila. For more information, call 011-706-7361 or visit www.lilasfrenchcooking.co.za.

    Print Recipe Madeleines Serves: 36 Cooking Time: 30 mins Ingredients butter, for greasing 4 extra-large eggs 2 extra-large egg yolks 135g castor sugar (or 20g honey + 75g sugar) 135g cake flour 8g yeast 150g butter, melted zest of 2 organic lemons and juice of 1 Instructions 1 Preheat the oven to 210°C and grease

    Easily one of the most iconic meat dishes in all of cooking. Boeuf bourguignon is perfect every time. A delicious, filling and robust stew that’s especially amazing in winter.