These strawberry and chocolate spring rolls are so delicious they’ll be eaten up before they’ve had a chance to cool down! Golden pastry, juicy fruits and creamy chocolate…
These quick and easy “chips” are a tasty (and rather naughty) way to get your greens. Serve them as a snack when having a few friends over for…
Cook’s tip: If you would like to reheat the dressing do it slowly until just before simmering.
A basic tomato sauce recipe is essential. Use it with pasta or fish, on a homemade pizza, or mixed with some mince when you make spaghetti Bolognese. Heat 40ml extra virgin olive oil in a pot and slightly sauté 2 crushed garlic cloves. Add 1 x 425g tin whole peeled tomatoes, 50ml torn fresh basil, 3ml sugar and seasoning to taste. Simmer for 15 minutes. Add a little water if the sauce looks too dry. Double the cooking time for every tin of tomatoes used. Makes about 350ml. COOK’S TIPS This basic tomato sauce is the mother to many variations.…
Caperberries are younger than regular capers so their flavour is more delicate and subtle. Ideal for all seafood dishes because of their piquancy and zesty flavour, they also…
Theatre of Dreams’ Richard Griffin shows you how culinary magic happens in the circus tent he’s just brought to Johannesburg from Cape Town. By Hilary Prendini Toffoli Chopping beetroot in the kitchen behind his highly successful dinner theatre tent, the Theatre of Dreams, Richard Griffin has the impish air of one of those cute gypsy waifs who run off with your purse at Rome’s central station. Yet he’s a fully fledged professional restaurateur with a degree from the Cordon Bleu Institute in London who, at the age of 33, has almost two decades of cooking experience in kitchens from Cairo…
Against the odds, a township cooking school in Cape Town is slowly making a difference, and forging promising careers in hotels and restaurants for its students Dressed in…