*Brunch always starts with a Bloody Mary
“The Garlic Zoom is my favourite foodie gadget at the moment, available on yuppiechef.com (R149). It’s a big-time help in the kitchen when it comes to crushing garlic.…
“Burn your toast by mistake? Don’t throw it away! Powders are all the rage right now, but this is one of the easiest trends on our current radar…
Print Recipe Sesame-seared tuna with rosé peri-peri salsa Serves: 6 Cooking Time: 30 mins Ingredients Dressing juice of 1 lemon 50ml Portuguese rosé wine (Casal Garcia/Mateus) 2 red chillies, finely chopped cut into cubes handful fresh kale, shredded small handful fresh baby salad leaves Instructions 1 For the dressing, mix together the lemon juice, rosé,
Print Recipe Spicy pan-grilled calamari tubes with quince aïoli Serves: 6 Cooking Time: 50 minutes Ingredients Calamari 2 red chillies, chopped 2 garlic cloves, peeled and crushed 60ml (¼ cup) olive oil zest of 1 lemon juice of ½ lemon sea salt and freshly ground black pepper, to taste 100g calamari tubes olive oil, to
Print Recipe Grilled oysters with chorizo butter Serves: 6 Cooking Time: 20 mins Ingredients 100g butter 1 red onion, finely chopped 2 garlic cloves, peeled and chopped 180g chorizo, finely chopped 12 fresh oysters, cleaned and on half a shell 2 lemons, cut into wedges, to serve Instructions 1 Preheat the grill. Melt half the
Print Recipe Tempura kob with onion and potato chips and garlic and herb dip Serves: 6 Cooking Time: 30 mins Ingredients Battered kob 80g cornflour 180g cake flour 350ml soda water + extra, if needed vegetable oil, to deep-fry 500g farmed dusky kob, cut into bite-size strips Chips 200g potatoes, peeled and finely grated 1