This cardamom and cinnamon macaroon cake just bursts with celebration. Slightly spice and slathered with sweet buttercream, this creation is nothing short of fabulous. Don’t resist having a second or third piece.
Orange and lime cream cake is deliciously light and zesty. The lighter-than-air sponge and thick cream are an ideal pair, and both are full of sweet flavours. Serve…
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 this iced eggnog perfect for a holiday night.
Fresh cucumber ‘cannelloni’ with cream cheese, chive and rocket filling with tomato salsa is fresh and delicious. A healthier spin on a traditional pasta dish, this cannelloni won’t…
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
Acclaimed Nederburg cellar master and 2012 Diners Club Winemaker of the Year finalist, Razvan Macici, honours his roots with a Christmas table that celebrates food and wine. Since…
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. On the morning we arrive at Hemelhuijs, his understated eatery on a Cape Town side street, he has just finished a recipe book, is keeping an eye on the kitchen, and is preparing to cater a function for 700. Since opening in October 2010 Hemelhuijs has rapidly built up a loyal clientele of city workers, ‘ladies-what-lunch’ and style mavens, drawn here by the eclectic design – a mounted reindeer with antlers full…