TO DRINK (F&HE): Ken Forrester “T” NLH 2006 is a must with this dessert. Ken Forrester estate, 021-855-2374 or www.kenforresterwines.com. 96 Winery Road restaurant, 021-842-2020.
Make your own paneer (curd cheese) with our three delicious flavours. Two litres of milk makes about 250g cheese. CUMIN SEED PANEER Toast a handful of cumin seeds…
Simple tips for smart food…VANILLA SEEDS The seeds from the vanilla pod have the most concentrated vanilla flavour. They can be used in any recipe as a substitute for any other form of vanilla. VANILLA PASTE Vanilla paste is a concentrated vanilla extract containing vanilla seeds. It is useful in cooking when you require the appearance of the vanilla seeds. It can be expensive but the quality of the flavour makes it worth it. It is strong and sweet compared with the extract. VANILLA SYRUP Vanilla syrup is pure vanilla flavour that has been extracted from the pods by gently…
Richard Carstens has opened a new restaurant, Nova in Cape Town. While showing a few culinary tricks of his trade, Richard discusses style, ingredients and unadventurous diners. By…
When you’re in need of some serious chilling out, escape to the lush Lowveld surrounding the towns of Hazyview and White RiverNAOMI LARKIN Mpumalanga may be best known as the bread basket of South Africa, but it’s also the home of some of the country’s most favoured tourist spots. Millions of local and international travellers visit the province every year, drawn by its diverse attractions and favourable weather. This is where you find God’s Window, the grand Blyde River Canyon and Bourke’s Luck Potholes; where you can view ancient cave paintings, snap the Big Five at play in the Kruger…
Sambal is a fresh pepper or chilli paste from Southeast Asia, most commonly made with ground chilli, salt and vinegar. A more elaborate sambal can be spiced with…
Print Recipe Brie and beetroot served with a grape and balsamic reduction jelly Serves: 4 Cooking Time: 1 hr 10 mins Ingredients 100ml balsamic vinegar 125ml (½ cup) dry red wine 60ml (¼ cup) sugar 250ml (1 cup) red grapes, halved 5ml (1 tsp) gelatine 20ml (4 tsp) water 300g Brie, quartered Melba toast, to
Melba toast can become quite boring, and this is a delicious alternative to have with dips or salsa and cheese at lunch.
Kurt Schlechter is the co-owner and training director of The Bartenders Workshop. For information call 083 633 1888.