DORLING KINDERSLEY PUBLISHING, R284 Looking for nutrient-enriched meals, but can’t seem to find anything suited to your gluten-free diet? The Gluten- Free Cookbook, written by Heather Whinney, Jane Lawrie and Fiona Hunter, offers over 200 recipes that will satisfy cravings and fill bellies – hassle free! Don’t miss the blinis with smoked trout and hot and sour cucumber, and the quinoa salad with mango, lime and roasted coconut.
MURDOCH BOOKS, R924 Set yourself a challenge with Martin Benn’s ode to delightful fare that offers a touch of magic! Sepia: The Cuisine of Martin Benn’s out-ofthis- world…
BOOKSTORM PTY LTD, R302 The hustle and bustle of South African markets is not only about the food, but about the experience as well. Market Food South Africa is your personal guide to the top markets in the country and the best recipes have been tracked down for your convenience. Mama Mexicana’s breakfast burrito and Umami’s prawn, watermelon and mint salad with Vietnamese dressing are just begging to be devoured.
WEIDENFELD & NICOLSON, R318 Jennifer Irvine, founder of The Pure Package diet, has released a cookbook jam-packed with awardwinning recipes guaranteed to boost your energy levels and improve…
Why have we never added whisky to mushrooms and fillet before? Fillet on the bone with whisky-cream mushrooms is deliciously tender and bursting with succulent flavours. A wonderful meat dish with an unexpected addition. Recipe by Jacques Erusmus
This bread was the hit of the photo shoot. Light, aromatic and slightly sweet, it is perfect for a picnic or a snack – a little time-consuming to…
DRINK: Klein Constantia Mme Marlbrook 2007, an aromatic and spicy wine with marmalade tones, is tailor-made for this dish.
Annica has a reputation for beautiful cakes for special occasions. She also offers catering services and runs Annica’s in The Michelangelo Towers in Sandton, Johannesburg. For more information…
Print Recipe Penne primavera Serves: 4 Cooking Time: 50 mins Ingredients SAUCE 300g Rosa tomatoes, quartered 5 spring onions, finely sliced 60ml (¼ cup) fresh flat-leaf parsley, chopped 60ml (¼ cup) fresh oregano, chopped 45ml (3 tbsp) fresh basil, chopped juice of ½ lemon salt and freshly ground black pepper, to taste 250ml (1 cup)
Print Recipe Crepe cones with crème fraîche and seasonal berries Serves: 10 Cooking Time: 30 minutes + 1 hour refrigeration Ingredients 2 large eggs 180ml (¾ cup) milk 125ml (½ cup) water 120g (1 cup) cake flour 45ml (3 tbsp) melted butter butter, for coating the pan 250g crème fraîche fresh seasonal berries, to serve