To drink: Cederberg Bukettraube 2008, a light, off-dry wine which pairs well with the prawn, tarragon and peas, with balanced acidity to cut through the green curry paste.
These simple little darlings look as though they wouldn’t melt in your mouth, but cut them open and you’ll find a molten core of oozing chocolate COOK’S TIP…
Simple tips for smart food by Anna Montali How to make shaped meringues Preheat the oven to 130°C. In a deep bowl, whisk 4 large egg whites until light and foamy. Add 2ml (½ tsp) cream of tartar and continue to beat until soft peaks form. Slowly add 200g sugar, beating continuously until the meringue is stiff and glossy. Place cookie shapes of your choice on a lightly greased baking tray and spoon the meringue mixture to come halfway up the sides of the shapes. Smooth the top with a spatula and bake for about 1 hour. Turn off the…
Capetonians mourned when the popular Dutch closed its doors in De Waterkant, but Stephan van de Ven now serves his familiar comfort food at the new Dutch in…
There’s more than seafood on the menu at Die Vishuis, Gill Anziska’s historic West Coast restaurant on the banks of the Berg River. By HILARY PRENDINI TOFFOLI Photographs by SEAN CALITZ Bokkom Laan is the name of the dirt road that runs along the banks of the Berg River, where it flows into the sea at Velddrif. Bokkoms are a kind of fish biltong unique to the West Coast. What you might call an acquired taste, but they make an unusual crunchy snack with beer. Locals have been eating them since the days of the Dutch East India company, when…
A match made in heaven… Recipe by Donna Hay
Print Recipe Roast chicken with whole heads of garlic Serves: 6 Ingredients 2 large free-range chickens large knob of butter, softened 6 large roasting potatoes 6 heads of garlic drizzle of olive oil 2 sprigs rosemary sea salt Instructions 1 Preheat the oven to 190°C. 2 Rub the chicken with the butter and place it
Print Recipe Orange and honey roasted carrots Serves: 4 Cooking Time: 40 mins Ingredients 5ml (1 tsp) coriander seeds 5ml (1 tsp) cumin seeds 2,5ml (½ tsp) fennel seeds 600g carrots 30ml (2 tbsp) olive/avocado oil juice of 1 orange 30ml (2 tbsp) clear honey, plus extra to serve salt and freshly ground black pepper,
Print Recipe Herb stuffing Ingredients 3 handfuls fresh herbs (we used sage, parsley and thyme, but you can use anything strong that you fancy) 30g cups breadcrumbs 4 pork or chicken bangers, skin removed salt and freshly ground black pepper, to taste 3 eggs to bind (you may not need all of them, just see