Recipe by Jamie Oliver I always have some basic veg in my fridge – onions, carrots, celery and garlic – as they can form the base for so many different dishes. Here, with a few extra store cupboard items, you can make a fantastic soup in no time. Sometimes I add a few dried porcini mushrooms to make it extra special.
Miso is one of those incredible ingredients that can be salty, sweet, spicy and fruity all at once. Safe to say this miso yaki dish is an explosion of…
Vicki Clarke and Nikki Gaskell are partners in Fresh, one of the country’s most dynamic catering companies. They also own and run the Johannesburg restaurant, Bella. Call Vicki on 082 414 9245 or Nikki on 083 741 7436.
To make our cover recipe, omit the beetroot chips and hummus. Serve the beetroot salsa with 100g goat’s cheese, toasted ciabatta and mixed olives. Garnish with beetroot baby…
To drink: Zondernaam NLH 2007 is strongly flavoured but not too dominant and wonderfully balanced. It will still let the more delicate dessert flavours come through. Sue Greig gives cooking lessons at Miele in Bryanston, Johannesburg. For more information contact her on 083 616 0136.
This is my version of a classic Scottish dessert. It’s kind of a cross between a sundae and an Eton mess – perfect as a treat. TO DRINK (F&HE): Radford Dale Natural Sweet Viognier 2007 has characters of honey, orange and oats – a marriage made in heaven.