Sesame crusted haloumi with chilli and ginger jam is a guaranteed hit. Who can resist the firm saltiness of haloumi, especially when it’s been fried to perfection? Make an extra portion of these crispy, golden delights.
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…
Nutmeg, orange and chocolate tart with crème pâtissière is divinely elegant. A lightly spiced chocolate pastry shell is quite unusual, but works beautifully with the rich, dreamy crème pâtissière. Top with earthy fruit and enjoy!
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…
An elegant blend of Asian-inspired flavours, sesame crusted salmon with wasabi mayo is a delicious dinner. It’s also healthy! Salmon is a great source of the essential fatty acid omega 3, so there’s no reason why you shouldn’t have this lovely dish.
Artichokes are high in folate and and cancer-protecting antioxidants vitamin C, and a rich source of heart-healthy phytochemicals.
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
Marthinus Ferreira, chef and owner of dw eleven-13, has added The Grazing Room, a modern tapas bar, to his Joburg menu. Call 011-341-0663 or visit dw11-13.co.za Marthinus has just returned from co-judging Ultimate Braai Master, a show that involved 58 days on the road with Justin Bonello and Bertus Basson. He tells me it was fun but heavy going. “I wasn’t worried about leaving the restaurant though; I’ve got a fantastic team and that’s key. Jessica Faye Cook runs the tapas bar and she knows how I like things.” When the space became available, Marthinus took the opportunity to expand…