From March to June 2023, on departure from Paris, Air France offers a new series of exceptional dishes to be exclusively enjoyed on board its long-haul La Première and Business cabins. The company is teaming up with a high-flying trio of chefs – Mauro Colagreco, Angelo Musa and Régis Marcon – to showcase French haute cuisine on board its flights. To design these menus, the chefs have worked alongside Servair, a global leader in in-flight catering, to create a selection of dishes, focusing on fresh, seasonal and local produce. As part of its commitment to a more responsible catering offer, the red meat, poultry, milk products…
Wines from the Durbanville Wine Valley (DWV) have ascended to even greater international prominence following their stellar performance at this year’s historic Concours Mondial du Sauvignon wine show.…
Spinach and ricotta lasagne with pine nuts If you’re looking for a vegetarian pasta recipe, this delicious spinach and ricotta lasagne with pine nuts is a must try. SERVES 4-6 INGREDIENT For The Sauce 850 ml milk 50 g butter 50 g plain flour 1 bay leaf 60 g Parmesan, freshly grated salt and freshly milled black pepper For The Lasagne 600 g young leaf spinach knob of butter 225 g ricotta ¼ whole nutmeg, grated 200 g Gorgonzola, crumbled 50 g pine nuts 12 fresh lasagne sheets, weighing about 250g 200 g mozzarella, coarsely grated salt and freshly milled black…
Sushi has become many Capetonians’ preferred food to enjoy while dining out; maybe because it’s not easy to make at home or maybe because you’ll find a variety…
Middle Eastern lamb flatbread Our lamb flatbreads are the perfect combo of cool and spicy. We’ve mixed a deliciously moreish garlic yoghurt with the heat of green chilli and the warmth of Middle Eastern spices. Serves: 10 | Prep Time: 15 Minutes | Cooking Time: 20 Minutes INGREDIENTS For The Flatbread 175 g self raising flour 175 g yoghurt ½ tsp baking powder 1 tsp sea salt For The Topping 2 cloves garlic, crushed 1 tbsp olive oil 2 tsp cumin seeds 2 tsp ras el hanout 500 g lamb mince 150 g yoghurt Handful mint and coriander, to serve 50 g pomegranate…
Imagin Classic Gin has just been named the South African winner for the Classic Gin Category at the 2023 World Gin Awards. This handcrafted, double-distilled gin has beaten…
Cauliflower and parmesan soup This cauliflower and parmesan soup is a warming vegetarian recipe that will become your go-to on winter nights. SERVES 4 INGREDIENTS ½ tbsp oil 1 medium onion, chopped 2 garlic cloves, crushed 1 tsp ground coriander 850 g cauliflower florets, roughly chopped 1 litre chicken or vegetable stock 2 sprigs thyme 50 g Parmesan, finely grated fresh thyme and extra Parmesan, to serve, if you like METHOD Heat the oil in a large saucepan over a medium heat; cook the onion until lightly browned, stirring occasionally. Add the garlic and coriander and fry for…
Rare and exclusive bottles of whisky and tequila, worth hundreds of thousands, sit unopened as collector’s items. Meet Reinhardt Paulsen, the man behind Urban Spirits and a purveyor…
Peach, prosciutto burrata sourdough crostini with burst cherry tomatoes Bursting with flavour, this is the perfect way to kick off your summer lunch. https://youtu.be/0AmtaPLjmW0 HANDS-ON TIME: 10 min | TOTAL TIME: 20 min | SERVES: 4-6 as a snack INGREDIENTS Tomato vinaigrette ⅓ cup olive oil 250 g cherry tomatoes ½ small red onion 2 garlic cloves, thinly sliced salt and pepper, to season ¼ cup red-wine vinegar 2 tbsp chives Crostini sourdough loaf, cut into 1.5 cm slices and toasted 250-500 g burrata cheese 2 peaches cut into thin wedges 140 g prosciutto slices fresh basil leaves METHOD…
The hosts and judges have been announced for the fourth season of BBC Lifestyle’s The Great South African Bake Off. Let’s welcome the judges Culinary extraordinaire Siba Mtongana…