Who said risotto has to be difficult? This quick and easy mushroom risotto only takes 45 minutes to make! Recipe and styling by Anna Montali Photograph by Vanessa Lewis
Your one-stop, one-shop dinner inspiration for the week ahead. We love that most of these meals make enough for lunch the next day too! Herby chickpea patties with…
In the lead-up to Father’s Day, we’re looking back on the interviews we did with five of our favourite foodie dads and their little ones (who may not be so little anymore). Keep an eye on our social media channels to see who will be featured next! Zane places the blame for his kitchen addiction on his grandmother, also a professional cook. His chef dreams began at age six, but it wasn’t until much later – as late as after a career in IT – that he finally managed to pursue his passion by studying at Prue Leith. He then…
In the lead-up to Father’s Day, we’re looking back on the interviews we did with five of our favourite foodie dads and their little ones (who may not…
In the lead-up to Father’s Day, we’re looking back on the interviews we did with five of our favourite foodie dads and their little ones (who may not be so little anymore). Keep an eye on our social media channels to see who will be featured next! The appropriately named Port Elizabeth chef, John Burger, had food in his blood before anything else. A convoluted career trajectory that kept winding back to the power of the plate, saw him dabble in all kinds of cooking – running a butchery, contract catering, retail, kitchens, conferencing, and even some out-of-the-ordinary ventures in…
Warm up, get cosy, and slow cook. Here are some standout red wines to try this June, paired with delicious recipes from our magazine. Tokara Shiraz 2017, R120…
We used large pasta shells for this recipe. By Susan Greig Photograph by Graeme Borchers
Your one-stop, one-shop dinner inspiration for the week ahead. We love that most of these meals make enough for lunch the next day too! Butternut, fennel and ginger…
A ragout is generally described as either a stew or a pasta sauce. To make a quick vegetable ragout, sauté 1 finely chopped red onion and 1 crushed garlic clove in a little olive oil over medium heat until the onion softens, about 5 minutes. Add 2 stalks of chopped celery and 2 fresh bay leaves and continue cooking until the celery is soft, about 5 minutes. Add 1 x 410g tin chopped tomatoes and 100ml good-quality vegetable stock and cook on a medium heat for 10 minutes. Season to taste with salt and freshly ground black pepper. Sprinkle with…