• Judi Dyason is renowned in South African culinary circles for her valuable contribution to the local food industry. Leigh Herringer visited her bush kitchen at Motswiri Private Safari Lodge and returned with good memories and great recipes. I’m having a senior moment,” sighs Judi Dyason. “I can’t seem to recall the last ingredient for my rusk recipe and it’s on the tip of my tongue.” This slight lapse in memory is perfectly understandable. You see, she’s also scoring calamari tubes, whisking egg whites for the meringue roulade and plating the food for our shoot. But as I quickly discover, multitasking…

    Fancy two weeks in southern France with a fleeting visit to Spain? KIM MAXWELL stayed close to the Mediterranean for a personal exploration of time-steeped places and produceThe…

    Sexy machines to pull off the perfect espresso at home, convenient pods, single-estate coffees and latte art are some of the thrilling new trends in the world of coffee LESLEY SPIROIt’s best to confess at the outset that I’m one of those people whose heartbeat revs into overdrive on the consumption of a cappuccino. An after-dinner espresso will have me tossing between the sheets like a dinghy ducking about on the Hartbeespoort Dam on a windy day and even a little icy coffee concoction will render me just a little more edgy, a little more wired. So my order at…

    In a bowl mix well 500g beef mince, 500g pork mince, 2 finely chopped garlic cloves, 1 egg, 50g fresh breadcrumbs, 1 finely chopped small red onion, and salt and freshly ground black pepper to taste. Form into patties and refrigerate until needed. COOK’S TIPS • It’s important to refrigerate the patties as this will help them bind while cooking. • You can omit the pork mince and replace with another 500g beef mince.

    With Ginja, his inner city Cape Town restaurant constantly full, Mike Bassett has branched out to the leafy suburbs to open his new restaurant, Myoga, at the Vineyard…