American celebrity food stylist, Denise Vivaldo, will be the international guest lecturer at the much-anticipated Food Styling Course that is taking place from 14 – 18 April 2015 at the South African Chefs Association’s Centre for Culinary Excellence (CCE) in Auckland Park, Johannesburg. The first of its kind in South Africa, this Food Styling Course is endorsed by the South African Chefs Association (SA Chefs), the authority on all things culinary in the country, and is brought to you by Zahra Media Group, publishers of Easy Food Magazine, an international recipe magazine that has been the best-selling food publication in…
These light and fruity upside-down cup cakes are delicious served as dessert or as a tea-time treat with whipped cream or custard
Cookies&Crazy and Marshmallow Pop! might sound like kiddies’ treats, but be assured that these funky-sounding names refer to exquisite cream liqueurs more suited to livening up age-restricted festivities. Together with the new Cuppnchino Cream, this trio of delectable liqueurs is set to take any social to the next level of party pleasure. Indulge with Cookies&Crazy’s rich biscuit and chocolate flavour; revel in the dark aromas of freshly ground coffee and vanilla in Cuppnchino Cream; or, have your taste buds whipped into creamy, floating bliss with Marshmallow Pop! Enjoy each liqueur as is or let your imagination run wild. Serve it…
ONEIRIC WINES, a family-owned boutique winery in the Elgin Valley, has won double gold for two of its wines at the 2015 China Wine & Spirits Awards (CWSA),…
Something as simple as a light and tasty dressing can make or break a fresh salad. This dressing is great with salads, spooned over warm roasted vegetables or…
What could possibly go wrong when you add alcohol and coffee to dessert? Well espresso jelly with white chocolate and grappa coulis is what can go very, very right.
Print Recipe Chocolate ganache filling Ingredients 1,5L cream 2,7kg quality chocolate Amaretto liqueur 300g flaked almonds, toasted Instructions 1 Heat the cream until it bubbles – do not boil. 2 Add chocolate and stir over extremely low heat until the chocolate has melted. Remove from heat and leave to cool. 3 To layer the sponges,
Always remove the eyes of the fish with a teaspoon and discard before commencing with the stock. Place 2kg of fish bones and trimmings in a pot and cover with salted water. Set aside for 5 minutes and discard the water. Place the fish bones and trimmings in a large pot and add 1 chopped onion, 1 chopped leek, 1 chopped celery stick, a few peppercorns, 1 bay leaf and the juice of 2 lemons. Pour in 2L of water and bring to a boil, skimming any scum from the surface. Reduce heat and simmer, about 30 minutes. Strain through…