Warming wines (including a winter white) paired with warming dishes to see you through the last stretch of the cold snap. Journey’s End The Huntsman 2017, R95 Part of Journey’s End’s new Tales Series, this shiraz, mourvèdre, viognier blend is named after the original kennels the Gabb family found on their farm dating back to 1822, and where the winery now stands. Outstanding value. This aromatic wine opens with violets and spice. Dark brambleberries lie richly on the palate; the tannins are supple and smooth, the acidity, just refreshing enough. Pair with: Cauliflower and roasted garlic soup. Win! Journey’s End Vineyards…
Food & Homies, get ready to ring in spring and summer with KAMERS/Makers! By popular demand, SA’s favourite ‘up’-market will be hosted at THREE beautiful venues across the…
Recipe and styling by Illanique van Aswegen Photograph by Adel Ferreira
Catching up after a busy week? Here’s what we’ve been up to… Scroll for: • New recipes • Competitions • Online features New recipes Creamy blue-cheese polenta with sautéed kale, butterbeans and mushrooms Gruyère, almond and kale shortbread biscuits Seafood bisque Fillet of cod with poached egg, smashed potato and chive butter sauce Chicken-liver pâté Tarta de Santiago Indulgent dark hot chocolate with melt-in-the-mouth ginger and oat s’mores Competitions Write to us and win! Win a winter-warmer hamper worth R2 390 with FUTURELIFE® Online features Take your seat at chef Santi Louzán’s table 6 fermented foods to aid gut health…
Tarta de Santiago, a dense almond cake, is one of the most traditional dessert recipes of Galicia, a region in the north-west region of the Iberian peninsula. Its name meaning literally Saint James’s cake, some claim it to be of Medieval origin though it is first mentioned in the year 1577 and it is named not only after the patron saint of Galicia, but indeed after the beautiful town of Santiago de Compostela. Also famed for the Saint James’s cross stencil apparently initiated in Casa Mora, a traditional pastry shop in Santiago de Compostela, which started selling cakes decorated with…
When chef Santi Louzán says “mi casa es su casa”, he means it. From his gorgeous loft apartment in one of the Mother City’s gracious Art Deco buildings,…
This pâté is best enjoyed when made two days in advance – the flavour will be fully developed and absolutely amazing! Recipe by Santi Louzán Photograph by Bruce Tuck
If you are looking for a cost-effective and efficient way of preserving raw materials (that are often perishable), then fermentation is the way to go! This on-trend process…