Nic van Wyk loves fantasising about, talking about, and working with food. Over tapas at his recently opened Barnyard Brasserie in suburban Cape Town, he was spreading the mood. By Kim Maxwell We’re meant to be talking tapas, but pigs’ ears and tails are on the menu. We’ll get round to the tapas chat – when Nic van Wyk talks food there are always culinary diversions and detours aplenty. Chatting in the open kitchen of his new restaurant in Tyger Valley, Cape Town, Barnyard Brasserie and Tapas Bar, Nic rolls dough for fried Spanish churros for the day’s tapas gathering…
It takes time to savour Santiago. Our insider’s guide to this city under the Andes in South America will tell you how to make the most of 24…
Rhubarb and banana dessert with mascarpone is a beautifully fruity, fun dessert. The tartness of the rhubarb complements sweet fruit, so the banana can be substituted with any sweet seasonal fruit. If you’re wanting a pink colour to this dessert, choose the pinkest rhubarb you can find. A delicious lunch party pud.
This is a great way of cooking shellfish. The bowl creates a hot, smoky, steamy atmosphere for them to cook in, keeping them moist and giving them a real barbecue…
Mushrooms are delectable and delightful with a distinct subtle flavour that triggers your taste buds and lingers on. My winning dish is a mushroom tarte tatin that gives local produce a modern twist. Serve with Eikendal Sauvignon Blanc. Recipe by Gary Opperman
The artichoke is a glory of vegetables. Beautifully constructed, it’s almost too beautiful to eat. Artichoke and wild rocket risotto works as a starter or main course. Recipe by…
This minty starter is a great kick-off to a wonderful dinner. Artichoke hearts with hollandaise and mint are sweet and tender, perfect with rich and refreshing sauce. Recipe by Anke Roux Photograph by Neil Corder
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…
The tastes and smells of Tuscany take on a new meaning under the watchful eye of chef Franco Palandra at Torre del Tartufo, one of Italy’s top cooking schools. PIXIE EMSLIE kneaded the pasta, tasted the olive oil and sampled the wineThe hills of Tuscany beckon gently under the warm summer sun as the road from Arezzo in the south-east winds its charming way through valleys, forests and farmlands. This is cooking country and anticipation was high as we approached our destination, Torre del Tartufo, a few kilometres outside Arezzo, where my husband Robin and I would spend a week…
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.…