Makes 4 thin-crust pizza basesCombine 300ml warm water, 2,5ml active dry yeast and 5ml sugar in a measuring jug, and leave until frothy, about 10 minutes. Meanwhile, sift…
Add your own flavour to bland cheeses such as ricotta, robiola, bel paese and mozzarella. • Drizzle with olive oil, salt and freshly ground black pepper, to taste.…
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.…