Theatre of Dreams’ Richard Griffin shows you how culinary magic happens in the circus tent he’s just brought to Johannesburg from Cape Town. By Hilary Prendini Toffoli Chopping beetroot in the kitchen behind his highly successful dinner theatre tent, the Theatre of Dreams, Richard Griffin has the impish air of one of those cute gypsy waifs who run off with your purse at Rome’s central station. Yet he’s a fully fledged professional restaurateur with a degree from the Cordon Bleu Institute in London who, at the age of 33, has almost two decades of cooking experience in kitchens from Cairo…
Against the odds, a township cooking school in Cape Town is slowly making a difference, and forging promising careers in hotels and restaurants for its students Dressed in…
Relaxing alongside the river at Summerfields River Lodge and Rose Spa, Jan Smuts’s former hunting lodge, offers heady romance and respite from the city madnessANNA TRAPIDOAs our six-seater, private plane comes in to land alongside Summerfields River Lodge and Rose Spa, the great Sabie River snakes through the majesty of the lowveld landscape and the urban expanse of Hazyview, Mpumalanga quietly slips away. We step off the plane into a charmingly Out of Africa-style tented camp built on a working rose and macadamia farm that was once the site of Jan Smuts’s hunting lodge. We are welcomed into a world…
Renowned French chef Marc Guebert is Johannesburg”s Mr Souffle. A magician with egg whites and a whisk, he estimates that in the last 30 years he has conjured…
Serves 2A traditional French side dish originally cooked in Vichy mineral water with sugar and butter. Thinly slice 350g peeled carrots (you can also cut them into rounds or use baby carrots) and put them in a deep frying pan. Cover with 250ml cold water and add 5ml salt, 50ml sugar and 30ml butter. Simmer until the water has evaporated and the carrots have cooked. Shake the pan to glaze the carrots. Serve while still hot with 50ml finely chopped flat-leaf parsley.
• Bamboo steamers are designed to fit into a wok, a frying pan or onto a pot. • They are perfectly suited to steaming vegetables, Asian-style dishes, fish,…
This warm and spicy bread is delicious with any drink and makes a welcome change from cheese straws.
General rules when roasting meat and chicken: • Chicken 500g – 3,5kg: 30 minutes at 220°C + 10 minutes per 500g at 180°C. • Beef on the bone:…
SIDE DISHES • Steam baby marrows, string beans, celery, leaks and peas. Place on a serving dish and season well to taste. Drizzle with olive oil and balsamic vinegar. Serve while hot (pictured above). • Roast potatoes and add chargrilled tomatoes and red onion. Season well, drizzle with olive oil and serve. • Parboil broccoli, string beans, parsnips and roasted peppers. Season, drizzle with olive oil and serve. • Place roasted beetroot and wilted spinach on a serving dish, sprinkle with nuts and rocket, and serve. • Mix together couscous, a squeeze of lime, parsley, nuts and currants. • Bake…
Measure the pasta dough ingredients as you would normally and… • For black pasta, add a sachet of squid ink to 400g flour then mix with the rest…