Neill Anthony is a personal chef based in Cape Town. For private dining or party enquiries call 072 584 7851 or visit www.neillanthony.com.
Judy Sendzul and Greg Stubbs are co-owners of The Salmon Bar, a chic new restaurant in Franschhoek featuring fresh trout produced on Greg’s farm and superb imported salmon.…
The star of the show is the no-stir tomato risotto, which happily simmers away on the stove, leaving you to get on with the rest of the dish.…
Grilled fish with Moroccan lentils, butternut fondant and grilled asparagus is the perfect lunch or dinner. It is refreshing and pairs well with La Motte Sauvignon Blanc.
A dramatic new presentation for your meringue.
These are crispy and full of flavour; drizzle with your favourite chocolate sauce as an alternative. Rose water is available at supermarkets and pharmacies.
Cook’s tips: • It’s very important that the shellfish is succulent. • Shellfish can be substituted with prawns or shrimps. Monkfish can also be used.
Print Recipe Minty couscous Serves: 4 Cooking Time: 40 mins Ingredients 180g couscous 250ml chicken stock 50ml mint, finely chopped 50ml fresh flat-leaf parsley, finely chopped Dressing juice of 1 lemon 40ml olive oil salt and freshly ground black pepper, to taste 2 preserved lemons, finely sliced 150g dried cranberries, to serve Instructions 1 Put