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    Some prefer to serve eggnog warm, but for an already-hot South African Christmas, enjoy this festive favourite cold. A delicious combination of spice, cream and sharp spirits make…

    Print Recipe Artichoke, sun-dried tomato and Gruyère pinwheels Cooking Time: 45 mins + chilling time Ingredients 2 whole artichokes 1 lemon 1 roll ready-made puff pastry 20ml (4 tsp) sun-dried tomato pesto 3 sprigs fresh thyme 3 sun-dried tomatoes marinated in oil, finely chopped 45ml (3 tbsp) Gruyère, grated Cerebos Salt and freshly ground black

    At Hemelhuijs in Cape Town, simple things make a lasting impression By Richard Holmes Interior designer, chef and artist, Jacques Erasmus is a hard man to pin down.…