Wiener schnitzels means Viennese cutlets and date back to 1862. This is traditionally an Austrian dish and is similar to the Italian cotoletta ala Milanese. It was a popular dish in fashionable clubs and restaurants in the 1960s and 1970s. To modernise this dish: • Add 100g freshly grated Parmesan to the breadcrumbs for a savoury taste. • Chicken, beef or pork fillet can be used instead of the veal.
Cook’s tips: • Remove the grill racks from a Weber, open the vents and make a fire in the bowl. Place the potjie on the fire once it’s…
This Milanese dish literally means ”bone with a hole”, with the bone marrow being an essential part of the dish. It is a deliciously aromatic veal shank stew – perfect comfort food for a night in Osso bucco is traditionally served with zesty gremolata and risotto alla Milanese. TO DRINK: Go for something big and spicy, like Koelfontein Shiraz 2005: it’s bold with intense chocolate and toffee aromas, combined with lashings of cocoa powder and hints of star anise
This is a classic Italian dessert that can be made using any kind of jam – I’ve used cherry jam for a sweetly tart taste. TO DRINK: Corretto…
Modern rum babas are of Parisian origin, and just as popular today as they were in the 1800s. An old favourite on the dessert trolley, the secret is to…
A stylish classic on the dinner party scene in the 1970s – and it’s back on the menus of some of the world’s most fashionable restaurants. To modernise this dish, substitute the fresh cream with crème fraîche and use the cayenne pepper with smoked paprika. View more tasty avocado recipes below: Rye with smoked trout and creamed avo Chilli lime prawn and avo salad
Game is becoming increasingly easier to find and is such an appealing alternative to mass-farmed domestic animals. I used impala, but springbok or kudu also work well. Cook’s…
This layered fruit sorbet terrine with fresh berries and fruit coulis is great as it can be made days ahead and kept in the freezer. A wonderfully light and elegant dessert. Cook’s tips • You can use any flavour fruit sorbets – try to use different colours for a contrasting effect. • Freezing the sorbet and ice cream after each addition stops the sorbet colours from melting into each other.
Crostoli, or “sweet knots”, are called by different names depending on the region of Italy: frappe, chiacchere and cenci are just a few. Although they’re eaten all over…