Perfectly beautiful to look at, a Cointreaupolitan is a variation on the classic Cosmopolitan, taking things up a notch by replacing the usual vodka and Triple Sec with Cointreau. It’s a superb start to a party. It’s believed that punch originated from an ancient East Indian recipe traditionally consisting of five ingredients, the word punch deriving from the Hindi word “panch”, which means five. The original ingredients used were tea, spices, sugar, water and lemon. The name was adopted by early sailors who loved the concoctions and they spread the punch idea throughout the world’s seaport taverns. The result was…
A divine dish for entertaining or whenever you’re feeling for something hearty. Beef fillet served with gorgonzola brandy sauce and vegetable ribbons is deliciously seasoned and filling.
These funky fruit wands are fun, fresh and full of flavours. A wonderful healthy dessert or summer treat, they’re always sweet and satisfying.
An elegant and delicious appetiser that you can eat with your fingers, these prawn and coriander mayonnaise finger sandwiches are perfect for an afternoon tea. Light, fresh and…
Judi Dyason is renowned in South African culinary circles for her valuable contribution to the local food industry. Leigh Herringer visited her bush kitchen at Motswiri Private Safari Lodge and returned with good memories and great recipes. I’m having a senior moment,” sighs Judi Dyason. “I can’t seem to recall the last ingredient for my rusk recipe and it’s on the tip of my tongue.” This slight lapse in memory is perfectly understandable. You see, she’s also scoring calamari tubes, whisking egg whites for the meringue roulade and plating the food for our shoot. But as I quickly discover, multitasking…
You don’t have to meander through the cobbled streets of Madrid to sample authentic tapas and experience what has become the spirit of sharing good food. Here are…
Sexy machines to pull off the perfect espresso at home, convenient pods, single-estate coffees and latte art are some of the thrilling new trends in the world of coffee LESLEY SPIROIt’s best to confess at the outset that I’m one of those people whose heartbeat revs into overdrive on the consumption of a cappuccino. An after-dinner espresso will have me tossing between the sheets like a dinghy ducking about on the Hartbeespoort Dam on a windy day and even a little icy coffee concoction will render me just a little more edgy, a little more wired. So my order at…
Grilled, fresh and poached, GRILLED NECTARINES WITH BROWN SUGAR AND BRANDY Using 1 ripe nectarine per person, halve the nectarines and remove the pip as carefully as possible.…
With the combinations of the basil and sugar, the flavours simply burst in your mouth. Serves