There’s something quietly luxurious about a pot of salsiccia sauce left to bubble away all afternoon. It’s not fussy, not complicated – just deeply comforting. This pasta is built on patience: good-quality Italian sausage, gently coaxed into a rich, slow-cooked tomato base until the flavours soften, deepen and settle into one another. As the sauce simmers, the salsiccia releases its fragrant blend of fennel, herbs and spice, creating layers of flavour that feel both rustic and refined. A splash of red wine adds warmth, while a handful of fresh herbs at the end lifts everything just enough. Tossed through al…
For the millions of South Africans who cannot face the day without a cup of coffee or tea in hand, a large new study has delivered some genuinely…
Let’s be honest: a thin, sad sauce is a kitchen heartbreak. The kind that slides off your food and leaves you wondering where it all went wrong. Enter the roux – your quiet, buttery hero that turns runny into rich and basic into brilliant. Once you’ve mastered it, everything from creamy pastas to glossy gravies suddenly feels a little more chef-y. And the best part? It’s just two ingredients and a bit of patience. So, what exactly is a roux? At its simplest, a roux is a mixture of fat and flour cooked together to thicken sauces. That’s it. No fuss, no fancy tricks. Traditionally, it’s made with butter and flour, but oils or…
Golden, bubbling and unapologetically comforting, this chicken and bacon pie is the kind of dish that turns an ordinary evening into something worth lingering over. Think tender chunks…
Bacon, bacon, bacon… It’s salty, smoky, and packed with umami. Served alongside your scrambled eggs or stack of pancakes for dinner, in a delectable quiche for your lunch, or crumbled into a baked and stuffed jacket potato for your dinner, bacon is one of the few foods that are oh-so-satisfying. I am a fan of back and streaky bacon myself, but it has to be cooked just right – which is harder than you might assume. When done wrong, that crisp, soft, melt-in-your-mouth strip becomes burnt or gummy and pushed aside on the plate. Luckily, this is easily avoidable using…
Grocery shopping just got that much quicker with the help of Sixty60’s new AI-powered personalised shopping assistant, Pixie. One of the first online retailers in South Africa to…
Mother sauces are hundreds of years old, and are still used as foundations for many of the dishes we eat today. Unlike the makeshift gravy your grandmother or mom makes, mother sauces were created and refined by the French culinary master himself, Chef Marie-Antoine Carême, back in the 19th century. Although Chef Carême refined four sauces, in the 20th century, Chef Georges Auguste Escoffier updated this list in Le Guide Culinaire, adding his very own sauce Tomat. But what do we mean by ‘sauce’? In terms of mother sauces, a sauce is a liquid thickened with a thickening agent and flavoured…
Smoky, juicy, and just a little bit showy in the best way, these steak kebabs are made for slow afternoons that roll into golden-hour dinners. Think tender, flame-licked…
There’s something wildly satisfying about scooping salsa that started as a handful of sun-warmed leaves and vines in your own garden. It’s fresher, brighter, and just a little smug (in the best way). The good news? You don’t need a farm – just a sunny corner, a few pots, and a soft spot for bold flavour. Read more: Gardening plants that make the perfect flu concoction Start with the stars of the show A salsa garden is less about perfection and more about picking the right players. Think colour, crunch and a hint of heat. Tomatoes – The juicy base.…
If you’re looking for a dish that delivers big flavour with minimal fuss, this caramelised onion, biltong and coriander frittata ticks every box. Sweet, slow-cooked onions meet the…