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    Reimagine your leftovers and left-outs for the prettiest Easter decorations ever… WORDS AND STYLING BY SARAH-JANE WILLIAMS PHOTOGRAPHS BY KATELYN ALLEGRA   WHAT YOU NEED white and…

    Made to resemble the grains on a stalk of wheat, an epi-baguette is also  known as a “wheat stalk” baguette. The recipe for this charming loaf begins with…

    Warm green salad This is a cost-effective midweek family supper for days when you need fuss-free meals that will still impress – you’re welcome! SERVES 4 | EASY…

    Prue Leith Culinary Institute student Cebisa Songca hard at work When South African-born chef, restaurateur, cooking school founder, writer and TV presenter Prue Leith celebrated her 80th birthday…