Steak and mushrooms are great friends and work just as well in a pie as they do when fried or grilled. You can use pretty much any mushroom…
Comforting butternut soup gets a style injection to turn it into a classy starter. Cook’s tip: If you don’t have a cappuccino frother, simply skip that step. Using an ordinary whisk will not generate enough speed to create the froth.
Fish cakes are one of the many snacks sold as street food in Thailand. They are fried on request and sold with a dipping sauce and bamboo sticks…
Simple tips for smart food…Put the aubergines in a colander and sprinkle with salt. Leave to drain for about 20 minutes. Preheat the oven to 180°C. Place the aubergines on a roasting pan and poke a few holes with a fork. Drizzle with olive oil and sprinkle with coarse salt and roughly chopped garlic, and roast until soft and blackened, about 20 – 30 minutes. Remove and place in a plastic bag to sweat. Peel and use the flesh as desired. COOK’S TIP Aubergines need not be salted to reduce bitterness, but salting the aubergines reduces the amount of oil…
Salsa verde is a cold Italian sauce used as a condiment or dipping sauce. It adds zest to boiled meat and potatoes and is particularly good with fish.Soak…
Asked to take time out from fine dining David Higgs invited some mates for brunch on his day off. Although the mood was jovial, David’s exacting standards and plating style refused to settle into something more casual. By Kim Maxwell Foodies often say they can see a chef’s personality and style in how he or she plates food. In the case of David Higgs, a perfectionist tendency results in intense self-scrutiny and a fixation that what appears on the plate should be “just so”. Easy buffet-style platters scattered with ingredients are not an option for this chef, who by his…
Neill Anthony is a personal chef based in Cape Town. For private dining or party enquiries call 072 584 7851 or visit www.neillanthony.com.
We are fortunate in South Africa to have both bush and beach in our backyard. So it seems surprising that one of the first lodges to combine the two has only been open for just over a year. LISA VAN DER KNAAP spent some time at Oceana Beach and Wildlife Reserve, poised to become one of the Eastern Cape’s top luxury destinationsLISA VAN DER KNAAPIt took American property developer Rip Miller just under half an hour to buy a 1 000 hectare piece of land on the Eastern Cape coastline and nearly half a year to tell his wife about…