TO DRINK: Mooiplaas Sauvignon Blanc 2007: flavours of tropical fruit, asparagus and figs work with this delicate dish.
TO DRINK: Hamilton Russell Pinot Noir 2003, a soft grape that goes well with any dish.
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 The cooking time is very important in order to achieve the liquid centre.
Every December we fall in love with tradition, but there’s more than one way to truss a turkey. Traditional turkey with two stuffings is a great mix of 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 Wynberg. By KIM MAXWELL Photographs by WARREN HEATH People who love eating usually have favourite haunts. One spot was the favourite of many Capetonians who frequented De Waterkant. Dutch, in a blue double-storey building with a bright orange awning and deck, was the place to go for lazy breakfasts, midweek coffees and lunches. Patrons were assured of friendly service and a chat with owner Stephan van de Ven. It was a place…
These edible containers can be filled with goodies to make festive canapés.• FOR BREAD CUPS preheat the oven to 180°C. Cut the crusts off several slices of bread.…
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…
Oysters are always special, but the mix of zesty fresh oregano and the bite of Pernod gives these oysters a particularly special kick. It’s important that you find oysters large…
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,