It takes time to savour Santiago. Our insider’s guide to this city under the Andes in South America will tell you how to make the most of 24 hours there JONATHAN FRANKLINFor many travellers Santiago serves as a trampoline to the mysteries of Easter Island, the stillness of the northern Atacama Desert or La Arauncia’s lush lake district. However, Chile’s capital has a rich cultural base, vibrant citizenry and is safe and clean. Over the last decade, Santiago has shed its grey veneer to become among the most cosmopolitan and wired cities in South America. Many multinational companies in South…
Iced Chai tea is a delicious lightly spiced beverage. This tea is homemade in India, but the South African version comes ready-mixed in a powder, and is already milky.…
This is a great way of cooking shellfish. The bowl creates a hot, smoky, steamy atmosphere for them to cook in, keeping them moist and giving them a real barbecue flavour. You can use all sorts of shellfish for this recipe; just make sure they’re chunky enough not to fall through the bars on your grill.
The days of aspic jellies and mousses are long gone as terrines make a welcome comeback. Roasted vegetable terrine is a great way to use summer vegetables and…
The artichoke is a glory of vegetables. Beautifully constructed, it’s almost too beautiful to eat. Artichoke and wild rocket risotto works as a starter or main course. Recipe by Anke Roux Photograph by Neil Corder
If you use wooden kebab skewers soak them in water for half an hour before using them – this’ll stop them from burning on the barbecue.
Not many people rate the lowly mackerel, but if you get one straight off the boat and throw it on the barbecue asap, it’ll be one of the finest pieces of fish you’ll ever eat! Alternatively, you could just buy one and make this absolutely delicious barbecued mackerel with baby marrow and chilli.
Clive Aaron is making culinary waves in Durban with his approach to modern South African cuisine. We had lunch with him at his new restaurant, EatMe Gourmet Cafe. By Tracy Gielink Clive Aaron, quietly stylish in a chef’s jacket made by local fashion designer Terrence Bray, doesn’t look his 40 years. Glasses invoke a sense of studiousness that is dispelled by an easy smile and a ready laugh when his focus shifts from cooking. A good sense of humour and literary inspiration are behind the name EatMe, Clive’s catering company and newly opened gourmet café, both of which operate in…
Meet four of the country’s most talented chefs, winners of the Unilever Foodsolutions Chef of the Year competition in the categories of By Invitation Only, Senior, Junior and…