A journey to China confirms that there is no limit to the gastronomic experiences that await you, says reader Gaylyn Wingate-Pearse Chinese people greet each other with the phrase “Ni chi fan le ma?”, which means “Have you eaten yet?”, indicating their prime concern for how full your belly is. From the thousand different Cantonese dim sum in the south, to Shanghai’s hairy crab, the fiery feasts and Kung Pao chicken of Sichuan in the west and the Peking duck and wheat noodles of the north, food is a divine pleasure to the people of the Middle Kingdom. I’ve always…
Party store owner Julie Gallagher, the heart of the party, shares her passion for entertaining – In Good Company. As soon as you meet Julie Gallagher, wife, mother and…
Creamy mushroom and thyme vol-au-vents are amazing appetisers. Vol-au-vent is French for ‘windblown’, which describes the lightness of these oh-so-retro pastry cases. These small, hollow puff pastry cases have a round opening cut in the top and the pastry scooped out to create nifty little holders for delicious fillings – they make the perfect dinner-party canapé.
Wow your guests at your next dinner party by serving this rack of lamb with Parmesan and nut crust served with a saffron and orange jus. TO DRINK: Try…
A true classic, hollandaise sauce has been around for centuries and shows no signs of fading in popularity. It’s also one of the five ‘mother’ sauces integral to French haute cuisine. Turn any dish into a world-class culinary experience with this easy and delicious sauce.
Was there ever a simpler dessert than dark chocolate and fruit fondue? This dish will be ready in less than 20 minutes, although it’s so delicious that it…
We all know the classic lemon version, but grapefruit curd is an update with a much-needed twist! Grapefruit has an especially sharp fruity flavour which is the perfect complement to the creaminess of the curd.
Serves: 1 Method: To a cocktail shaker add 90ml vodka and 150ml cherry cola and mix well. Pour into a glass with ice, add a splash of grenadine…
“I’m a sucker for sweets… a chocolate monster!” enthuses Franc Lubbe, executive chef at the Mount Grace Country House & Spa in Magaliesberg, as he takes a scoop of just-out-of-the-oven Amarula soufflé. BY LISA VAN DER KNAAP Mount Grace Country House & Spa, Rustenburg Road, Magaliesburg. Call 014-577-5600 or visit www.mountgrace.co.za. This is a little hard to believe as Franc is in great shape. But then his secret is revealed: he wakes up at 5am at least five times a week in order to drive the 80km to and from Johannesburg to meet with his personal trainer. For someone with…
Tips and tricks for kitchen confidence.For any of these techniques, make sure that you do not take off too much of the pith as this will impart a…