• Add peas to bean, pasta or rice salads. • Mix peas with cottage cheese for a tasty spread. • Sprinkle blanched peas, crispy bacon and fresh ricotta over a baked potato. Drizzle with olive oil and season. • Make a guacamole dip using mashed peas instead of avocado and mix through a little plain yoghurt. • Add peas to a cauliflower and red onion bake with white sauce. • Purée peas into a “mash” or add them to mashed potatoes. COOK’S TIP Peas should be cooked in rapidly boiling water or sautéed with a little butter.
With the exotic scents of jasmine, gardenias and orchids filling the air, and food that has to be tasted to be believed, Bangkok is a vibrant, colourful sensory…
With 25 percent of the world’s cranes operating in Dubai, the city is the fastest growing on the planet, home to surreal skyscrapers and sheer excess. But the playground of the United Arab Emirates is also a fascinating foodie mecca where tradition and trend meet in a melting pot of international flavours LEIGH HERRINGER Dubai is a mind-boggling city of contrasts. It is the most cosmopolitan emirate dominated by massive construction sites and yet it’s surrounded by the haunting silence of the desert and the pristine waters of the Arabian Gulf. It is a dream holiday destination where you can…
KIM HOEPFL visits Marataba Safari Company in Limpopo and finds that it fits securely into a new generation of hotels – in trend with the vanguard of modern…
VERUSKA DE VITA La Grande Epicerie and Fauchon in Paris, The Organic Café in Dubai, Harrods Food Hall and Fortnum & Mason in London, Dean & DeLuca in New York. Besides having the commonality of world-class cities, these food emporiums have another common element – they’re all geared for the executive eater who is conscious of organic produce, variety and daily freshness. In these stores vegetables sparkle, uniformed staff are friendly and knowledgeable, hot meals are made from delectable recipes and shopping becomes a bucolic experience of one-stop gourmet browsing, even for those who hate trudging up and down food…
A personal chef. Gwyneth Paltrow has two – one for sweet and one for savoury; Toni Collette has one to cook macrobiotically; and hip-hop star Jay-Z has added…
Soy sauce, thought to be one of the world’s oldest condiments, has been integral to Eastern cooking for 3 000 years. Fx went to a soy tasting at Lynton Hall, the renowned boutique hotel in KwaZulu-Natal TRACY GIELINK Soya beans can be traced back a remarkable 4 000 years, and Chinese Emperor Shen Nong declared them one of the five sacred crops. It’s no surprise, therefore, that its derivative, soy sauce, also shares a long history. The beginnings of the sauce can be traced back to early Asia when people preserved meat and fish in salt, and the liquid from…
Pioneering German architect Mies van der Rohe once said “God is in the detail”, a philosophy renowned events co-ordinator, Otto de Jager, swears by. Having just returned from…
The Foodbarn’s Franck Dangereux chats happily while sidestepping a predominantly female team in a cramped restaurant kitchen, stopping to taste a fragrant mix of coconut milk, lemongrass and ginger. It’s late morning and menu orders are trickling in. “The food here isn’t too adventurous,” says Franck. “We’re in Noordhoek, after all. But we have offal on the menu – no restaurant within a radius of 30km is touching kidneys. We also have old customer favourites such as Karoo lamb with black olive and goat’s cheese quiche, and seared tuna with chermoula.” The Foodbarn joins a tree-lined group of pubs, cafes…
By Anna Trapido Sunday morning finds South African-flavour extraordinaire and chef Arnold Tanzer barefoot, in his open-plan kitchen and surrounded by his children. His Braamfontein-based, Johannesburg catering company…