Rich in vitamin C and carotenoids, peppers also contain luteolin, an important antioxidant and anti-inflammatory.
What do chefs do at home that they wouldn’t do in their restaurant kitchens? By Lisa van der Knaap Louise Gillett, head chef at Bartholomeus Klip Farmhouse When…
Simple tips for smart food… by Anna Montali4 puff with pastry How to make apple custard tarts For the custard, place 200ml milk and 1 split vanilla pod in a saucepan and bring to the boil, then set aside. In a bowl, beat 1 large egg yolk with 30ml (2 tbsp) sugar until thick and creamy. Mix in 15ml (1 tbsp) cake flour. Remove the vanilla pod from the warm milk and gradually add the milk to the egg mixture, beating continuously until smooth. Pour the mixture into the pot and stir over low heat until the custard coats the…
Sue de Groot embraces global gastronomy at a British food festivalSue de GrootYou can tell a lot about a country from its food. If you got into a…
Melanie Hansche takes a bite of the new, the classic, the fun and the fancy…According to the register of The New York Health Department, there are currently 24 000 restaurants in New York City, It hurts just thinking about where a touring glutton might take their bites of this vast metropolis, which is home to many and varied ethnic groups, food traditions and influences ranging from Mexican and Jamaican to Russian and Jewish. This is the city that has given the world the Waldorf salad, Steak Diane, the ice-cream cone, the Reuben sandwich and the deep-dish pizza, among other delights.…
Simple tips for smart food… by Anna Montali How to make tempura batter Beat 1 large egg in a mixing bowl and add 250ml (1 cup) ice-cold soda…
A young chef at the old Durban Country Club is steering this venerable institution into a new culinary era. By Tracy Gielink The Durban Country Club is an architectural and social landmark steeped in colonial tradition, as well as as porting bastion with modern relevance. Both the current and historical aspects attracted chef Brent Assam into the folds of the grand Cape Dutch building. The city of Durban has grown up around the club, whose members are cocooned from the noise of two motorways by the pristine golf course (where Gary Player won his first South African Open in 1956). There…
Print Recipe Golden silk prawns Serves: 2 - 4 Ingredients 30ml (2 tbsp) corn flour 10ml (2 tsp) Chinese savoury custard powder (tin is branded Shiqiu Pai) pinch of salt 2 large egg whites oil, for deep-frying 10 prawns, peeled and cleaned, tails intact 60ml (¼ cup) Japanese mayonnaise (the type used for sushi) 500ml
These are especially popular during Chinese New Year season. This is one of the more difficult Chinese recipes. The balls need to be turned continuously in the hot oil in order to expand evenly, and this takes practice. You may not end up with the perfect balls sold in Chinese bakeries, but they will still be delicious.
Print Recipe Brussels sprout, leek and hazelnut sauté Serves: 4 Cooking Time: 10 mins Ingredients 500g Brussels sprouts, halved 15ml (1 tbsp) butter 5ml (1 tsp) fresh ginger, finely grated 250g leeks, sliced 20ml (4 tsp) olive/avocado oil 50g hazelnuts, roughly chopped 5ml (1 tsp) sesame oil salt and freshly ground black pepper, to taste