Hugo Uys’ bio pic by Karl Simone By Naveen Duwadi Each month, Chef Hugo dives into the best of the ever-changing NYC food scene, offering up his top 5 restaurant…
Succulent bag-roasted chicken flavoured with lemon and Italian herbs, stuffed with bread crumbs, onions, almonds and mushrooms, and served with a cheesy vegetable bake. All that’s needed to…
A great way to use the hot coals of your braai while cooking your meat. You can also roast the cabbage in an oven set to 200˚C for…
These soufflés are twice baked, unlike the traditional light and fluffy soufflé. Baking them twice means you can make them 2 days ahead of time and simply warm…