These mini chicken, baby marrow and bacon picnic pies are utterly yum, easy to make, pack and eat. If you’re itching to go on a picnic, don’t forget to include these in the menu! Recipe by Leila Saffarian Assisted by Nomvuselelo Mncube Photograph by Graeme Borchers Assisted by Curtis Gallon
TO DRINK: A well-pronounced chardonnay such as 2005 Rustenburg Five Soldiers will complement the spicy, honey character in this dish
Print Recipe The Boat House fish with warm Niçoise, creamed potato, quail egg and tomato and olive chutney Serves: 6 Cooking Time: 50 mins Ingredients 550g potatoes, peeled, boiled and mashed with butter and olive oil 1 quail egg per person (optional) 120g – 160g gurnard fillets per person, pin-boned and skinned butter and olive
TO DRINK: The earthy flavours of garam masala and liver both like sweet flavours. For a local flavour, try a late harvest Chenin Blanc
France lives up to its international reputation as the cradle of fine foodRICHARD HOLMESThis is not just any radish. To my – admittedly untrained – eye it’s about as perfect as a radish is likely to get. As brassicas go, this is blue-blood royalty, with a deep red tuber mellowing to a pale tip. Its bright green shoots have been clipped and trimmed with a surgeon’s precision. This is a work of art, not an earthy vegetable. But did I mention it’s dipped in butter that’s hardened into a perfect coat of salty armour? It arrives on a slab of…
It’s no coincidence that the beautiful dessert in the three-course lunch prepared by Silwood School of Cookery students was inspired by the Noma cookbook. Noma is the Copenhagen…
We travel to Prana, a secluded lodge and wellness spa named after the Sanskrit word for ‘life force’ or ‘vital energy’ ANDREA PAFITIS-HILL WHERE IS IT? Chintsa East (formerly Cintsa) on the Wild Coast, Eastern Cape HOW TO GET THERE? Fly to East London – Prana Lodge is a 40-minute drive from East London Airport. The lodge can arrange airport transfers, if required. BEST-KEPT SECRET? A magical retreat and wellness spa tucked away in an indigenous dune forest along Chintsa Bay. Lodge owners Gail and Tim Davidson are also ownercustodians of the private beach estate on which they built their lodge…
Walnut flatbreads with figs, Parma ham and rocket are light but full of flavour. The nuttiness is divine with earthy, sweet figs, and the Parma ham and rocket…