Innovation meets convenience – and a low-oil fryer and multicooker merge – in one superb appliance: the new De’Longhi Multifry. The only machine you’ll ever need, it can even make this delectable fillet mignon.
Captain Morgan is a brand of rum produced by alcohol conglomerate Diageo. It is named after the 17th-century Welsh privateer of the Caribbean, Sir Henry Morgan who died on 25 August 1688. Captain Morgan Spiced Gold is the figurehead of the Captain Morgan…
Serve this when you have friends coming over! 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! Baby marrow and butter-bean…
For vegetable stock, heat 50ml oil in a large, heavy-based pot. Over medium heat, sauté 500g cubed fresh carrots, celery, onion and leeks for about 10 minutes, taking care that they do not burn. Pour in 2,5 litres of water. Place 2 fresh bay leaves, 2 cloves, 3 black peppercorns, a sprig of fresh thyme and 1 peeled garlic clove in a muslin cloth and tie with kitchen string. Add this parcel to the vegetables. Simmer partially covered for about 1 hour. Stir every 25 minutes and top up with boiling water as it reduces. Strain through a fine sieve,…
When Deborah Good couldn’t find a sweetener on the market that truly replaced sugar, she decided to create one herself.
Recipe by Claire Ferrandi and Dashania Murugas Styling by Claire Ferrandi Photograph by Dylan Swart
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! Sweet potato, spinach…
Top Lebanese chef Joe Barza visits South Africa to collaborate with David Higgs at his stellar Joburg-based eatery, Marble. He’s an award-winning chef, a television personality and a culinary consultant, but growing up in Lebanon, Joe Barza never thought he’d pursue a career in food. “My family has a long history with food. My grandparents all fished for a living and my parents were both very good cooks, but it never crossed my mind that I would be a chef,” he admits. Living in war-torn Lebanon, Joe had no option but to join the military, and the burly youngster who…