Buffalo mozzarella is not always readily available, but with a little twist you can make your own. Place the mozzarella ball into a deep mixing bowl and pour fullcream milk over to cover. Leave to rest for about 2 days and drain. Use as you would buffalo mozzarella.
• Add peas to bean, pasta or rice salads. • Mix peas with cottage cheese for a tasty spread. • Sprinkle blanched peas, crispy bacon and fresh ricotta…
Paris – it’s the city of romance, fashion and style. It’s also a dream destination for foodies, as F&HE rediscovered. Share our must-keep guide to the best gourmet spots VANESSA GROBLEROne of the best things about exploring an enormous city like Paris is that there is so much to do, see and taste that anyone who has visited it probably has their own list of favourite spots, especially when it comes to the city’s culinary culture. Arriving in the French capital can also be quite daunting if you have no idea where to start, especially as some of the best…
With 25 percent of the world’s cranes operating in Dubai, the city is the fastest growing on the planet, home to surreal skyscrapers and sheer excess. But the…
In this age of extreme choice among luxurious safari lodges, how do you differentiate one from another? Ecca Lodge, in the Eastern Cape’s Kwandwe Private Game Reserve, not only fits the bill, but breaks the mould with its funky, modern design and superb dining KIM HOEPFLYou’ll find Ecca Lodge (named for the dark shale seen lying in abundance in the area) an hour’s drive inland from Grahamstown in Kwandwe Private Game Reserve. The surrounding bush is scrubby and treeless. Water is scarce. Giant cacti, taller than a man, give it an air of the prehistoric. A curiosity is the thick…
VERUSKA DE VITA La Grande Epicerie and Fauchon in Paris, The Organic Café in Dubai, Harrods Food Hall and Fortnum & Mason in London, Dean & DeLuca in…
Ever wondered where foodies find all their secret ingredients? We asked three people in the know to open their address books and share their favourite spots for everything from bread and cheese to fish and wineNicole AllenTHE FOOD EDITOR ANNA MONTALI, FOOD & HOME ENTERTAINING, JOHANNESBURG www.foodandhome.co.za • FRESH AND LOCAL PRODUCE You will always find me browsing through the Michael Mount Organic Market in Bryanston (011-706-3671), open on Thursday and Saturday mornings, for delicious homemade jams, different types of bread and pies. I also pick up my cheeses – ordered a day or so before – from the Cremalat…
Soy sauce, thought to be one of the world’s oldest condiments, has been integral to Eastern cooking for 3 000 years. Fx went to a soy tasting at…
After years of being the avant-garde enfant terrible of the Gauteng food scene, Dario d’Angeli has returned from a grand tour of the world’s finest restaurants with a new outlook on food and life. Or so he thinks. By Anna Trapido Dario d’Angeli is famed for his fusion food and daring deconstructed dining. As he shells prawns and chops onions, the selftaught restaurant impresario and former chef-patron of popular restaurant Yum in Greenside, Johannesburg, describes his recent voyage of gastronomic discovery. The trip, which encompassed eating everywhere from The French Laundry and Charlie Trotter’s in the USA to The Fat…
The Foodbarn’s Franck Dangereux chats happily while sidestepping a predominantly female team in a cramped restaurant kitchen, stopping to taste a fragrant mix of coconut milk, lemongrass and…