To drink: Cederberg Bukettraube 2008, a light, off-dry wine which pairs well with the prawn, tarragon and peas, with balanced acidity to cut through the green curry…
Simple tips for smart food by Anna Montali How to make shaped meringues Preheat the oven to 130°C. In a deep bowl, whisk 4 large egg whites until…
Capetonians mourned when the popular Dutch closed its doors in De Waterkant, but Stephan van de Ven now serves his familiar comfort food at the new Dutch in…
There’s more than seafood on the menu at Die Vishuis, Gill Anziska’s historic West Coast restaurant on the banks of the Berg River. By HILARY PRENDINI TOFFOLI Photographs…
Print Recipe Roast chicken with whole heads of garlic Serves: 6 Ingredients 2 large free-range chickens large knob of butter, softened 6 large roasting potatoes 6 heads of garlic drizzle of olive oil 2 sprigs rosemary sea salt Instructions 1 Preheat the oven to 190°C. 2 Rub the chicken with the butter and place it
Print Recipe Orange and honey roasted carrots Serves: 4 Cooking Time: 40 mins Ingredients 5ml (1 tsp) coriander seeds 5ml (1 tsp) cumin seeds 2,5ml (½ tsp) fennel seeds 600g carrots 30ml (2 tbsp) olive/avocado oil juice of 1 orange 30ml (2 tbsp) clear honey, plus extra to serve salt and freshly ground black pepper,
Chef Mark Radnay heads a contemporary restaurant in Franschhoek designed to showcase local cuisine. Going back to South African roots, it’s all about comfort food with a twist.…