International Chefs Day is all about celebrating chefs and the culinary know-how they share with younger generations. From innovative food trends to sustainable ingredient sourcing, chefs know it all. The best way to learn more about chefs, what they do, and the importance of healthy eating is to experience it yourself. We’re sharing a few creative ways to get the kids into the kitchen and learning as they go from one of the most important types of chef: The Home Chef. Think fun, healthy recipes that offer nutrition and enjoyment. Cooking as an art Cooking healthy food at home is…
Today is international gin and tonic day, so here are 6 of our favourite gin drinks to celebrate in style. Gin and tonic cocktail Our take on the…
Celebrate international gin and tonic day with Roku Roku, translating to the word ‘six’ in Japanese, is a crafted gin created with six botanicals sourced from Japan. These high quality botanicals, harvested from the best growing areas in Japan each season, include sencha and gyokuro teas, celebrating summer, as well as the Sakura flower and leaf, which bloom in spring. Showcasing the unique flavours Japan produces in autumn, Sansho pepper adds a unique taste, as well as the peel of yuzu fruit, which finishes off the harmonious flavours of Roku Japanese Gin, and represents the winter botanical. Roku Japanese Gin…
It’s less than two weeks to go until Halloween 2022, the spookiest night of the year! Don’t feel like trick-or-treating but scratching your head as to how you…
Roasted beetroot with walnut crumble From sides and light meals to pure comfort dinners, we’ve made beetroot the star of the show with this Roasted beetroot with walnut crumble recipe. TOTAL TIME 1 hour | SERVES 6 as a side INGREDIENTS 1.5 kg Red beetroot 500 g Baby yellow beetroot 1 ½ tbsp Olive oil 2 Bay leaves WALNUT CRUMBLE ½ cup Walnuts ¼ cup Fresh flat-leaf parsley METHOD PREHEAT the oven to 220°C. TRIM leaves and stalks from beetroot; wash. Peel red beetroot and cut into six wedges. Keep the yellow ones whole. PLACE the red and yellow beetroots on large pieces…
Pecan & Date cake TOTAL TIME 1 hour 30 minutes | SERVES 12 INGREDIENTS 250g butter, softened 2 tsp vanilla essence 1 3/4 cups caster sugar…
End of the Month Egg & Pasta Pie When there is more month than money left, eggs are the perfect answer for a budget meal. Use any leftover roast veggies, stir fry, roast chicken, or cooked meat. Frozen vegetables can be substituted for the roast vegetables. HANDS-ON TIME 10 minutes | TOTAL TIME 1 hour | SERVES 4-6 INGREDIENTS 250 g (1 ½ cups) macaroni 30 ml (2 tbsp.) chopped fresh basil or parsley 400 g (2 cups) leftover roast vegetables, (roast pumpkin, onion, carrot, sweet potato), diced 50 g (1/3 cup) frozen peas Salt and pepper to taste eggs 185…
What exactly is tahini? You might know it as one of the key ingredients in hummus or baba ghanoush, but not actually know what it is or how…
There is no surprise why this proudly South African cookbook made the Best Sellers list – and has been shortlisted for the 2022 Adult Non Fiction list at the SA Book Awards! Hosting with the Lazy Makoti is a locally written cookbook by trained chef, award-winning author and all-round fun-loving and vibrant woman, Mogau Seshoene. From the moment you open this book you are greeted by kind and loving words from people that have worked with her and whom she has encountered on her journey. This definitely sets the mood for the book as a cookbook for the people. The…
Baby marrow corn loaf PREP TIME 15 minutes | COOK TIME 2 hours | MAKES 1 Low Sugar, Vegetarian INGREDIENTS 1 baby marrow (120g) 2 cups…