“I grew up on an apple farm in Elgin where we had three quince trees in our garden. My mother used to make these for the pantry and they’ve always been my favourite. I try to preserve quinces in season so as to have an abundance available for winter entertaining” – Chrislene Retief COOK’S TIP To reach the right colour you need patience and time. It can take up to an hour, depending on the ripeness of the fruit: the riper the fruit, the longer it takes.
Print Recipe Umali Ingredients 400g ready-made puff pastry (or use leftover croissants from breakfast) 100g raisins 75g pistachio nuts, roughly chopped 100g pecan nuts, roughly chopped 1 litre milk ½ cup cream 235g white sugar 2 teaspoons vanilla essence 1½ tablespoons cinnamon powder 2 tablespoons butter for greasing Instructions 1 Unroll the puff pastry and
Stir together 180ml (¾ cup) fresh or frozen berries (we used raspberries), about 1,2L lager, 350ml lemon cordial and 125ml (½ cup) of vodka. Serve in a punch…
Print Recipe Quail wrapped in vine leaves Ingredients 4 rosemary sprigs 4 quails olive oil, for frying 10ml (2 tsp) balsamic vinegar 10ml (2 tsp) brown sugar 4 vine leaves Instructions 1 Preheat the oven to 170°C. 2 Stuff a rosemary sprig into each quail and tie its legs together. 3 Heat the olive oil
South African ceramicists are creating statement pieces that can take centre stage in homes from Limpopo to London.
The spice trade is alive and thriving in a bright pink shop in Cape Town’s Bo-Kaap By RICHARD HOLMES As the Cape Town skyline morphs and changes with every glassy high-rise stretching heavenwards, there’s a corner of the Mother City that appears untouched by the passing of years. A place where the sense of community is still strong, where shops close for afternoon prayers and housewives greet each other on the street. Children ride their bikes and life carries on much as it has for generations. The Bo-Kaap may trace its history to the first slaves that arrived at the…
South Africa’s olive queen Annalene du Toit invites friends to join her and husband Pieter for a family braai under the olive tree in Riebeek-Kasteel. It’s a sweltering…
Embracing the ‘farm to fork’ and ‘nose to tail’ philosophies, Coobs is an exciting addition to Parkhurst’s foodie-filled Fourth Avenue For years now, Fourth Avenue in Joburg’s Parkhurst has been somewhat segregated. If your restaurant was on the ‘Jolly Roger side’, people knew exactly where you were; if you were further down the road however, you were almost forgotten The first thing you notice at Coobs is how young the staff is. Chef Patron James Diack, Head Chef Rausharn Griffin are both under the age of 35 – form the team that brings the Coobs team together. The bonus with…
Red sumac salad takes the gorgeous ground red berries of the sumac bush, which are ground into a coarse powder, as a key contributor of spice in this…
Asado is all about the meat – allow for about 450g per person. Marinade steaks for as long as possible before grilling them, preferably for 24 hours. For larger cuts of meat use heavier woods for the fire – they take longer to burn and have a low, steady flame. Lighter woods burn quicker with a high flame; best for smaller cuts. Traditionally, meat is simply seasoned with salt as you put it on the grill (coarse salt is best), but try mixing it up with olive oil infused with one or two of the following: garlic, parsley, chilli, mint…
F&HE art director Jani Venter enjoys a country getawayWe headed off to the rolling countryside of Magaliesburg for a weekend getaway and a night’s stay at the four-star…