Berries and cake, that’s life! INGREDIENTS 115 g gooseberries Zest and juice of 1 lemon 100 g ground almonds 50 g plain fl our 175 g icing sugar 3 medium egg whites 120 g butter, melted and cooled 2 tbsp chopped hazelnutsYou will need: Friand mould or muffin tin, greased DADDY’S DEALS: TREAT YOURSELF TO A A 3 COURSE MEAL FOR 2 PEOPLE AT SKYE ROOFTOP BAR FOR ONLY R459.00 METHOD 1. Heat the oven to 180°C. Cook the gooseberries in 2 tsp lemon juice over a medium heat for 3–5 min until they just begin to burst open. Set aside to cool.…
Why should we recycle? Firstly, used paper is repulped to make new products that we use every day such tissue and paper packaging. Next, a tonne of recycled…
Callan Austin from South Africa wins 1 of 4 global titles awarded at the Grand Finale of the S.Pellegrino Young Chef Academy Competition 2019-21 in Milan on 30th October. When the winners were announced at the long-awaited Grand Finale of the S.Pellegrino Young Chef Academy Competition 2019-21, two of the chefs from Africa & Middle East won in the categories of S.Pellegrino Award for Social Responsibility & Acqua Panna Award for Connection in Gastronomy, the whole team celebrated with great jubilation. “To have two winners from our region is spectacular,” says Ania Odyniecka, National Sales and Marketing Manager for S.Pellegrino…
One thing that many of us have learned over the past 20 months in the midst of lockdown and extended time in our homes, is that South Africans…
INGREDIENTS Zest and juice of 1 orange 200 g self-raising flour 100 g vegetable suet 1⁄4 cup caster sugar 11⁄2 tsp ground cardamom 75 ml milk 800 g red plums, halved and de-stoned 50 g light brown sugar To serve Double cream or ice cream METHOD 1. Preheat oven to 200°C. 2. Add orange zest, flour and suet to a bowl. Rub the suet into the flour using your fingertips or a food processor. Stir in the caster sugar and cardamom. 3. Combine milk with 75 ml water and pour over flour mixture, using a spoon to gently mix into…
These peppers stuffed with pistachio-harissa couscous are perfect health snacks or food-starters! INGREDIENTS 2 tbsp olive oil 1 garlic clove, minced 2 tsp ground cumin 1 plain yogurt…
Inspired by Laborie Rosé’s captivating character, Chef Mynhardt proceeded to develop a recipe to match. “I created an Asian smoked salmon and wasabi panna cotta with a pistachio crust and fresh green asparagus to match the Rosé’s fresh and invigorating flavours. The salmon-pink hues in the dish also play beautifully with the pretty pink colour of the wine, creating a sensory feast that is truly invigorating.” Serves: 6 – 8 Prep time: 25 min Set time: 3 hours or overnight INGREDIENTS: 4 gelatine leaves 250 ml of thick cream Handful of chopped coriander and basil leaves 250 ml crème fraîche…
Bouillabaisse has its origins in the French city of Marseille and is a traditional Provençal fish stew. INGREDIENTS 2 garlic cloves 1 litre fish stock 1 tin chopped…
Not your typical pavlova, this loaf-shaped dessert will be the talking point of your next get-together. INGREDIENTS 8 egg whites 2½ cups caster sugar 1 pinch cream of tartar 1 tsp. vanilla essence ½ tsp. cornflour ⅓ cup freeze dried strawberries, crushed To assemble 150 grams white chocolate, melted ½ cup whipped cream ⅓ cup fresh strawberries, halved 1 Tbsp. freeze dried strawberries PREHEAT oven to 150°C. Line a loaf tin with baking paper making sure it extends at least 3 cm over the sides. BEAT egg whites on high speed until foamy. While the beater is running, add the…
Melissa Delport’s mushroom and pearl barley salad Fennel is a prime example of how food can heal. Fennel tea can support digestion, and cooking with it can ease…