A slow-cooked roast is the easiest thing in the world to cook and the most satisfying thing to serve. Recipe by Vicky Crease Photograph by Vanessa Lewis
A slice of heaven to get lips smacking at the breakfast table Try it with this scone recipe Recipe by Marwan Al Sayed
Make a delicate tea-time cake with this easy shortcut Makes 1 cake EASY 45 mins Take 1 box ready-to-mix vanilla cake. Add 5ml (1 tsp) allspice, 2,5ml (½ tsp) ground nutmeg, 2,5ml (½ tsp) ground cloves and 5ml (1 tsp) ground cinnamon to the dry ingredients. Prepare the cake according to the box instructions and leave to cool completely when done. To make the white ganache, melt 250g milk chocolate over a double boiler, remove from the heat, add 200ml fresh cream and whisk until well combined. Pour the white ganache over the sponge cake, smoothing the surface by quickly…
The annual Shiraz & Charcuterie Festival, which takes place at Anthonij Rupert Wine in Franschhoek on Saturday 25 May (11am to 4pm), makes for the perfect late autumn outing, combining some of…
Johannesburg’s not-to-be-missed and highly anticipated Kaya FM Wine & Malt Whisky Affair will once again be hosted at the stylish and sophisticated Hyde Park Corner. When it comes to lifestyle experiences, Wade Bales’ events consistently set the bar at the next level. Currently in its 8th year, the event delivers the ultimate indulgence for wine enthusiasts and whisky lovers alike – something for everyone, whether it’s South Africa’s most sought after wines, rare malt whiskies from around the world, or both. “Hand selecting a combination of the best wines and rare malt whiskies available in SA, then showcasing them under one roof…
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! Beef and bean chilli…
A slow-cooked juicy roast is the easiest thing in the world to cook and the most satisfying thing to serve. Recipe by Vickie Crease Photograph by Vanessa Lewis
For a hearty soup, sauté 1 chopped onion in a pan with a little olive oil, together with 15ml (1 tbsp) grated ginger and 15ml (1 tbsp) ground cumin, until the onion is soft. Add 2 peeled and grated carrots, 250ml (1 cup) red lentils and 1 litre vegetable stock. Season generously and simmer for 30 minutes or until the lentils disintegrate. Serve with fresh coriander leaves. For a dip, boil 1 peeled and quartered onion and 175g whole brown lentils with enough water to cover. Add salt and pepper to taste and simmer until lentils are tender, about 30…