20 ingredient substitutes to make your life easier! Have you ever suddenly gotten the urge to bake a cake or get a little more creative with your dinner, only to realise that you have an ingredient missing? We’ve been there – it’s extremely frustrating! But don’t fret; here’s a quick guide on how to substitute 20 common ingredients to help you the next time you’re fresh out. Bear in mind that when making substitutions, it can make a noticeable difference in the outcome and it may be worthwhile nipping out to the store when the missing ingredient is the main…
The Pastry Chef’s Guide is the ultimate handbook for those wanting to master the art of beautiful homemade pâtisserie. With eight years of experience as a pastry chef, Ravneet…
Brown butter, where do we even begin? It’s a one-ingredient wonder with the power to elevate your bakes and savoury dishes from ‘meh’ to ‘hell yeah!’. Brown butter is made by cooking butter over the stovetop just long enough for the milk solids to caramelise. Aptly dubbed liquid gold or beurre noisette (French for ‘hazelnut butter’), brown butter adds an addictive nutty taste, toasty aroma and golden hue to food. Although it sounds fancy, there’s really nothing to it…all you’ll need to make your own is a frying pan, a few minutes of your time and, well, butter. How…
A night to remember The Capital 15 on Orange invites Capetonians to experience the unparalleled 4D gastronomic entertainment of ‘Le Petit Chef’ who will be in The Mother…
Pampelle, the seductive French aperitif that lets you surprise yourself whether it’s the way you live your life or what you choose to put in your glass. Pampelle is the drink by its very nature that gives you permission to contradict yourself, whether that be in your glass or the way you live your life, by day or by night. Bitter sweet but not sugary, light and refreshing yet complex, it’s the contradictory nature of this aperitif made from Star Ruby Red grapefruit from the wilds of Corsica and refined in the French region of Cognac that encourages you to…
What was your inspiration behind doing the show? I love cooking, I love South Africa, we have an incredible country with the most incredible chef and the most…
The nostalgic milk tart is given an epic upgrade with a dash of almond extract, a crisp golden phyllo pastry case and sweet slices of pear. Perfect for entertaining! Pear and phyllo pastry milk tart HANDS-ON TIME 25 min | TOTAL TIME 40 min | SERVES 4 | VEGETARIAN INGREDIENTS 10 sheets of phyllo pastry 100 grams butter, melted MILK TART FILLING 2 1⁄2 cups full cream milk 1⁄2 tsp almond extract 1⁄2 tsp vanilla extract 5 egg yolks 3⁄4 cup sugar 4 tbsp cornflour Pinch nutmeg 2 tsp cinnamon 4 pears, thinly sliced 2 tsp oil 1⁄4 cup icing…
An Indian tikka/tandoori chicken in the comfort of your home. Tandoori Chicken with Roti and Raita recipe: INGREDIENTS 1.5 kg whole chicken, skin removed and halved. Score the…
The sub header ‘Cookies, cakes and everything in between’ seen under the title is probably the most suitable phrase to describe the contents of the spectacular book Modern Baking by Donna Hay. Upon first glance, Modern Baking displays tones of dark browns and auburn with a bold white title embossed into the front cover, the book gives off notes of authority and power with it’s strong presence. You feel almost comforted, that it is here to guide you into a life of sweetness. Donna is concise in her introduction, but still captures the real reason why many of us love…
In a first for Eat Out, chief judge Abigail Donnelly has announced her judging panel for the upcoming 2022 Eat Out Restaurant Awards. Joining her in 2022 are…