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.…
Simple tips for smart food…It’s great to experiment with new pizza toppings. Use the traditional base of mozzarella and tomato, then try some of these exciting ideas. • Chicken strips, piquanté peppers, Brie and fresh origanum drizzled with sweet chilli sauce. • Shredded baby spinach, mushrooms, olives and peppers topped with crispy bacon bits. • Balsamic-marinated beef strips, feta and mushrooms topped with fresh rocket. • Roasted butternut and Dolcelatte topped with deep-fried sage and Parmesan shavings. • Prawns, smoked paprika, spring onions and chilli topped with deep-fried noodles. • Sprouts, black sesame seeds, spring onion and 20ml soy sauce…