Not many people rate the lowly mackerel, but if you get one straight off the boat and throw it on the barbecue asap, it’ll be one of the finest pieces of fish you’ll ever eat! Alternatively, you could just buy one and make this absolutely delicious barbecued mackerel with baby marrow and chilli.
Clive Aaron is making culinary waves in Durban with his approach to modern South African cuisine. We had lunch with him at his new restaurant, EatMe Gourmet Cafe. By Tracy Gielink Clive Aaron, quietly stylish in a chef’s jacket made by local fashion designer Terrence Bray, doesn’t look his 40 years. Glasses invoke a sense of studiousness that is dispelled by an easy smile and a ready laugh when his focus shifts from cooking. A good sense of humour and literary inspiration are behind the name EatMe, Clive’s catering company and newly opened gourmet café, both of which operate in…
Meet four of the country’s most talented chefs, winners of the Unilever Foodsolutions Chef of the Year competition in the categories of By Invitation Only, Senior, Junior and…
Simple tips for smart food…Pre-cooked and ready-to-use vine leaves are available in jars. Once the leaves have been removed from the jar, unfold them and neatly lay each leaf on a smooth working surface. Place a little filling in the centre of the leaf and, starting from the stem, roll tightly, turning in the ends so that the filling is secure. Shape the filled vine leaves into an oblong roll. FILLING IDEAS • Rice, herbs and lemon zest • Spinach, mince and herbs COOK’S TIP The rice needs to be raw when mixing it with other ingredients.
EXTRA ADDITIONS TO STIR INTO THE CHEESE SAUCE • Crispy bacon and peas • Snipped French chives • Mushrooms and broccoli
The mojito is a classic, so why not give it an updated kick? The spiced mojito has some delicious new flavours to offer without abandoning the traditional combination. Zesty and refreshing!
