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…
An ode to summer, these nectarine roses are easy to make and look impressive. Nectarine roses recipe: INGREDIENTS 1 sheet of puff pastry, thawed 7-8 ripe nectarines, thinly sliced 1⁄2 cup sugar-free apricot jam Powdered erythritol, to serve MEHOD PREHEAT oven to 200°C and spray a muffin tin, set aside. ROLL the puff pastry sheet out to a 30cm rectangle and slice into 6 long strips. Spread 2 tbsp of jam onto each strip. Place slices of nectarine in a half-moon shape, making sure the slices stick out at the top. Fold the bottom half over the slices and start rolling…
The fourth and highly anticipated edition of the celebrated annual Spier Light Art will be presented from 18 March to 18 April 2022. Experience an evocative world of…
Time to try something new! With Woolies’ passion for innovation, there’s always something new and exciting on the shelves. From dairy to mocktails, this round of newness has…