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
Chef Mark Radnay heads a contemporary restaurant in Franschhoek designed to showcase local cuisine. Going back to South African roots, it’s all about comfort food with a twist.…
Shaun Schoeman’s bold use of indigenous herbs and fynbos attracts carloads of curious customers to new Fyndraai restaurant in Franschhoek. By Kim Maxwell Shaun Schoeman, 29, is head chef at recently opened Fyndraai restaurant on the Solms-Delta wine farm in Franschhoek. Born in the valley, Shaun’s career began in 1998 with an apprenticeship under chef Matthew Gordon. Three years at Haute Cabrière restaurant followed, plus a stint at Granger Bay Hotel School and a chef de partie position with Harald Bresselschmidt at Aubergine restaurant, where Shaun learned classical European techniques. Back in Franschhoek, Monneaux restaurant provided an opportunity to develop…
Only the most distinguished of Johannesburg’s hotel chefs are invited to be part of the five-star Chef’s Circle. F&HE spent a privileged morning in this exalted company By…
Tanzania doesn’t only contain Africa’s highest mountain, largest lakes and biggest game reserve – it also has some of the best food on the continentGWYNNE CONLYN Tanzania is a country hugged on oneside by three of Africa’s famous lakes – Victoria, Tanganyika and Malawi. On the other side it is bordered by stretches of powder-white beach that divide an intensely green interior from an ocean the colour that only poets can describe. Situated in East Africa just south of the equator, Tanzania was once the heart of the spice route. Its three large islands – Pemba, Unguja (the home of…
Knysna’s Oyster Festival in July is the ideal time to get down to the Garden Route, visit old favourites and find out what’s new. Here are 15 dynamic…
WHY? For an indulgent TV dinner or an instant fondue for two HOW? Buy a round of Camembert (preferably in a wooden box). Remove the paper packaging and return the cheese to the box or cradle in foil. Drizzle 30ml (2 tbsp) white wine on the cheese and bake at 200°C until melting, about 6 minutes. Remove from the foil and serve with bread and crudités for dipping.
For basic couscous, place equal amounts of couscous and boiling water or stock in a container with a tight-fitting lid. Leave to stand for 15 minutes. Loosen the…
Beef-stuffed tomatoes are hearty mains that are full of robust flavour, but won’t leave you feeling uncomfortably stuffed. These flavours are perfect together. Rich, tender and delicious!