WHOLE FISH SKIN: Select fish with taut, shiny skin (if the scales are lifting, it’s been sitting there a while). SPRINGY: The flesh should bounce back when pressed with…
With more and more people experimenting with a dairy-free diet, chances are you’ve come across some alternative ‘milks’ in your grocery aisle. The next time you see a big…
Got extra creamy goodness lurking in the fridge? Throw it into these dishes for a treat! 1. SCRAMBLED EGGS Make your eggs à la Gordon Ramsay. Break eggs into…
Joburg-based master baker Babette Kourelos of Babette’s Bread rises to the occasion and answers all our questions about making a starter (fresh home-made yeast) By Babette Kourelos of Babette’s…
This is a starter/home-made yeast for sourdough bread and while it should suffice for making any bread, not just sourdough… you can also make pancakes, muffins, waffles and pizza…
Reimagine your leftovers and left-outs for the prettiest Easter decorations ever… WORDS AND STYLING BY SARAH-JANE WILLIAMS PHOTOGRAPHS BY KATELYN ALLEGRA WHAT YOU NEED white and brown…
To sterilise glass jars and lids, place heatproof glass jars in an oven preheated to 180°C until warm to the touch, about 10 minutes. Remove from oven and place…
In our December 2019 issue, we show you how to make a gingerbread house for your dog. If you are looking to recreate this recipe, here are some gingerbread…
With the selection of chef’s knives available today, it can be daunting to know which one to choose. Blade profile and handle shape are a personal choice, but David…
Choux pastry is deceptively simple to make, and very rewarding, since the different shapes that can be created from it look spectacular! It’s also the perfect base on which…
Look like a braai- aficionado at your next braai with these braai hacks. Written by Imka Webb No firelighters? No problem! Did you know you can use…
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Have you noticed how we all flock home over the holidays? Children, aunts, uncles, Gogos and Oupas all gather to celebrate the time off. And what better way to…
Muriel Barbery once said: “Pastries can only be appreciated to the full extent of their subtlety when they are not eaten to assuage our hunger, and when the orgy…
For vegetable stock, heat 50ml oil in a large, heavy-based pot. Over medium heat, sauté 500g cubed fresh carrots, celery, onion and leeks for about 10 minutes, taking care…
For basic couscous, place equal amounts of couscous and boiling water or stock in a container with a tight-fitting lid. Leave to stand for 15 minutes. Loosen the grains…