If a change is as good as a holiday, Jo’burg residents are mighty fortunate to have the exotic aromas, sights, tastes and sounds of Chinese culture on their doorsteps. We follow CRAIG CANAVAN’S foodie trail down Derrick Avenue in Cyrildene, downtown Johannesburg CRAIG CANAVANWhile the area resembled a ghost town during the recent xenophobic related unrest, Chinatown’s vivacious spirit returned as soon as tempers had calmed. Its reputation as one of the most fun places to spend a day in the city of gold remains intact and untarnished. Fun and undeniably delicious to boot, Chinatown is paradise for anyone with…
Johannesburg is not just all work and no play. If you know where to look you’ll find sumptuous destinations for a break from the frenetic activity. Try these…
This is a rich, flavourful curry ideal for cold winter evenings. Wrap the curry up in buttery rotis.
This recipe can be altered to taste, so if you like it spicier add more chilli, or if you like the taste of lime, add more lime. You…
Miso soup is a traditional Japanese dish, made with a stock called dashi, is delicious, nutritious and surprisingly easy to make if you have the authentic ingredients. Miso is a fermented soy bean paste that is used to add a rich flavour to soups. Dashi is stock that is the base of most Japanese soups and can be used instead of water in dishes that require a delicately flavoured stock. This soup is highly regarded in Japan for its health properties. Cook’s tips: • Kelp is a kind of seaweed used in many types of Asian cooking. • Bonito flakes…
Tropical flavours with warm custard in crispy spring roll pastry – delicious! TO DRINK: De Trafford Straw Wine 2005 is rich, boastful and sheer decadence – a great match for these sweet treats.
Comforting butternut soup gets a style injection to turn it into a classy starter. Cook’s tip: If you don’t have a cappuccino frother, simply skip that step. Using an…
Makes 4 thin-crust pizza basesCombine 300ml warm water, 2,5ml active dry yeast and 5ml sugar in a measuring jug, and leave until frothy, about 10 minutes. Meanwhile, sift 450g white bread flour and 5ml salt in a large bowl and make a well in the centre. Gradually pour in the yeast mixture and 30ml olive oil. Using a wooden spoon, mix to form a smooth dough. Knead the dough on a lightly floured surface until smooth and elastic, about 10 minutes. Place the dough in a floured bowl, cover and leave to rise in a warm place until it’s more…
Simple tips for smart food…Put the aubergines in a colander and sprinkle with salt. Leave to drain for about 20 minutes. Preheat the oven to 180°C. Place the…