What makes this Thai fillet served with chilli peanut noodles special? Definitely the seasoning! These zesty, tangy, fresh flavours are popular in most Thai cuisine, and make a huge difference to the meat. A delicious and filling main. Recipe by Sue Greig Photograph by Graeme Borchers Styling by Anna Montali
With the combinations of the basil and sugar, the flavours simply burst in your mouth. Serves
Simple tips for smart food…Pour 125ml dry white wine, 125ml water, 20ml chopped fresh dill, 40ml chopped fresh flat-leaf parsley and 2 finely chopped spring onions in a pan. Bring to a simmer over medium heat. Place 1kg salmon fillets skinside down in the pan and cover. Cook for about 20 minutes. Do not overcook the salmon. Serve sprinkled with salt and freshly ground black pepper to taste.
In a bowl mix well 500g beef mince, 500g pork mince, 2 finely chopped garlic cloves, 1 egg, 50g fresh breadcrumbs, 1 finely chopped small red onion, and…
With Ginja, his inner city Cape Town restaurant constantly full, Mike Bassett has branched out to the leafy suburbs to open his new restaurant, Myoga, at the Vineyard Hotel. By Gill Cullinan With Ginja, his inner city Cape Town restaurant constantly full, Mike Bassett has branched out to the leafy suburbs to open his new restaurant, Myoga, at the Vineyard Hotel Meeting Mike Bassett at his new restaurant Myoga is one thing, getting him to sit still and talk about this venture is another. The finishing touches are being done to the space before the restaurant launch and he can’t…
Renowned Australian food writer and stylist Michele Cranston was recently in South Africa to promote her new book Seasonal Kitchen and to appear at the Good Food &…
Traditionally a stiff mixture of gin with the merest hint of dry vermouth, a martini could be described as “astringent” at best. Something of an acquired taste, it is perhaps the most austere, misunderstood and exploited cocktail, while simultaneously one of the most well known. In its original format, its glamour is unparalleled. Its history is uncertain although written evidence points with relative certainty to the US as the birthplace of the martini, around the mid-19th century. One credible account by William Grimes, restaurant critic for the New York Times, claims that the dry martini was invented in 1912 by…
The mojito has achieved fame twice in its lifetime, originally as a drink of preference (together with the daiquiri) of man’s man, writer Ernest Hemingway, and lately in…