Find out who cooks what in Cyrildene’s vibrant Chinatown, where fireworks explode at New Year and every day is a fresh celebration of flavourANNA TRAPIDOThe restaurants of Derrick Avenue in Johannesburg’s Cyrildene reflect the culinary diversity of the estimated 300 000 Chinese immigrants who have arrived in South Africa since 1994. This foodie hot-spot offers a plethora of Chinese culinary styles including those of Shandong, Sichuan, Guangdong, Fujian and Manchuria. In addition to the eateries selling classic Chinese food, the area also services a growing taste for South East Asian (Vietnamese, Cambodian and Thai) dishes. So far, so delicious. The…
A young chef at the old Durban Country Club is steering this venerable institution into a new culinary era. By Tracy Gielink The Durban Country Club is an…
Print Recipe Golden silk prawns Serves: 2 - 4 Ingredients 30ml (2 tbsp) corn flour 10ml (2 tsp) Chinese savoury custard powder (tin is branded Shiqiu Pai) pinch of salt 2 large egg whites oil, for deep-frying 10 prawns, peeled and cleaned, tails intact 60ml (¼ cup) Japanese mayonnaise (the type used for sushi) 500ml
These are especially popular during Chinese New Year season. This is one of the more difficult Chinese recipes. The balls need to be turned continuously in the hot…
Print Recipe Brussels sprout, leek and hazelnut sauté Serves: 4 Cooking Time: 10 mins Ingredients 500g Brussels sprouts, halved 15ml (1 tbsp) butter 5ml (1 tsp) fresh ginger, finely grated 250g leeks, sliced 20ml (4 tsp) olive/avocado oil 50g hazelnuts, roughly chopped 5ml (1 tsp) sesame oil salt and freshly ground black pepper, to taste
F&HE reader Thandi Skye Warden sent us her favourite family recipe“Simon ‘Baba’ Ndlovu was my father’s right hand and helper for 38 years. He was also my best…
A spicy tomato soup with chakalaka is the most South African way to banish the winter blues. We love this traditional twist on an old classic soup recipe and we know you will love it too.
There are many cuts and styles of ribs that lend themselves to barbecuing or roasting. By general rule of thumb, the meat should be fall-apart tender but still…
You’ll be nibbling these lemon grass and coconut braised beef ribs right down to the bone. These sticky delights are full of fresh, tangy flavours that work beautifully with the tender meat.
Print Recipe Sweet potato chips with herb salt Serves: 4 Cooking Time: 15 Mins Ingredients HERB SALT 30ml (2 tbsp) fresh herbs (such as rosemary, thyme, oregano, mint) 30ml (2 tbsp) sea salt flakes oil, for deep-frying 2 large orange-fleshed sweet potatoes, thinly sliced Instructions 1 For the herb salt, pound the herbs in a