Tea made with fresh herbs from the garden has a delicacy that is quite beautiful. The flavour is clean and clear, pure and ethereal. Like mint, lemon verbena grows in abundance from early spring through to autumn and I have both herbs in my garden at home. I often cut stems of verbena to place in a vase in my kitchen, encouraging its lemony scent to fill the air. Recipe by Skye Gyngell
Turn your fruit tarts and savoury pies into works of art. On a lightly floured work surface roll out enough readymade puff pastry to form a lid for…
Suzi Holtzhausen is in love with her fisherman’s cottage on the West Coast, and locals are in love with her indigenous dishes. By Hilary Prendini Toffoli You can always expect the unexpected with Suzi Holtzhausen. I imagine it’s something to do with all that restless energy. She’s a perpetual-motion machine, constantly dreaming up the next dish, her novel ideas backed by prodigious talent and training. But everything she makes, she says, is based on one grounding philosophy. “A long time ago, when I was cooking at Cybele Forest Lodge, Barbara Jeffries told me: ‘Give people what they love, but with a…
Baked apples, shortcrust pastry, mince pies and roast potatoes… By Anna MontaliHow to make Grandma’s baked apples Preheat the oven to 200°C. Cut the apples in half and…
TO DRINK: Klawer African rooibos-infused vermouth,which nicely complements the muscadel.
If you adore summer stonefruit, you’ll love what we’ve done with the juicy, fragrant plum.
TO DRINK: Champagne (or sparkling wine), of course! COOK’S TIP Be careful when working with hot sugar as sugar burns are extremely painful.
Print Recipe Shanghai red bean pancakes Ingredients 120g (1 cup) cake flour 1 large egg 60ml (¼ cup) water vegetable oil, for frying 150g tin red bean paste Instructions 1 Combine the flour, egg and water in a mixing bowl and whisk well to form a thin batter. 2 Heat a non-stick frying pan or