Looking to binge-watch a new series? Why not make a meal of local cuisine! South Africa, 17 March 2022: Move over Chef’s Table and Parts Unknown. There’s a locally made cooking show that’s causing quite the stir, both at home and abroad. I’ll Bring The Wine is a brand new five-part series presented by Nederburg and hosted by acclaimed South African food writer and restaurateur, Karen Dudley. Having recently released the final episode, it’s the kind of binge watch that’ll leave you salivating for more. From the dry plains of the Karoo to the lush, rural foothills of Kwa-Zulu Natal,…
Brown butter, where do we even begin? It’s a one-ingredient wonder with the power to elevate your bakes and savoury dishes from ‘meh’ to ‘hell yeah!’. Brown butter…
Chocolat is one of my all-time favourite foodie movies (alongside The Hundred-Foot Journey, of course). For those of you who haven’t seen it, do yourself a favour and add it to your weekend plans. One of my best parts is when Vianne, the main character, is busy creating chocolate treats throughout the night in her quaint and rustic French chocolaterie. Amongst enticing scenes of her crushing open cocoa beans and ladling chocolate into moulds, it’s hard not to feel spell-bound when she mixes a big bowl of glistening, velvety ganache. Made up of rich chocolate and cream, ganache is the…
Pampelle, the seductive French aperitif that lets you surprise yourself whether it’s the way you live your life or what you choose to put in your glass. Pampelle…
A fruity surprise with an Italian flair. INGREDIENTS 2 egg whites 1 1⁄2 tbsp brown sugar 75 grams amaretti, crushed 1 tsp almond extract 4 ripe nectarines, halved METHOD Whipped cream, to serve Icing sugar, to serve PREHEAT the oven to 180°C and line a deep baking dish with baking paper. PREPARE the crumble by whipping the egg whites till stiff peaks, whisk in the brown sugar and fold in the amaretti and almond extract. Fill each cavity of the halved nectarines with the amaretti filling. BAKE for 30 minutes or until the meringue is set and the nectarines are…
The nostalgic milk tart is given an epic upgrade with a dash of almond extract, a crisp golden phyllo pastry case and sweet slices of pear. Perfect for…
Ever since its doors opened in October last year, ditto has been the talk of the town. Not only because they create ultra-creamy and delicious ice cream, but because they’re also Cape Town’s first 100% vegan ice cream parlour. ditto is an extension of Oh Oat, a plant-based m*lk brand founded by eco-warriors Trent Pike and Renato Marchesini. The core values of Oh Oat revolve around sustainability, animal welfare and our impact on the environment – read more about what they stand for on their website here. With an 18-month development timeline from concept to product, Oh Oat focused on creating…
The sub header ‘Cookies, cakes and everything in between’ seen under the title is probably the most suitable phrase to describe the contents of the spectacular book Modern…
Often an unsung hero, the humble potato is an incredibly versatile vegetable and the simplicity of this dish helps it shine. INGREDIENTS 500 grams baby potatoes 1⁄4 cup olive oil 1 tbsp salt 2 tsp black pepper 6 thyme sprigs METHOD PREHEAT the oven to 200°C and line a baking tray with baking paper. PARBOIL potatoes until tender, drain and place on your prepared baking tray. Smash with the back of a glass and drizzle with olive oil. Season with salt, pepper and thyme. BAKE for 30 minutes or until golden and crispy, serve immediately TIP: For crispy edges, preheat your…
An ode to summer, these nectarine roses are easy to make and look impressive. Nectarine roses recipe: INGREDIENTS 1 sheet of puff pastry, thawed 7-8 ripe nectarines, thinly…
The fourth and highly anticipated edition of the celebrated annual Spier Light Art will be presented from 18 March to 18 April 2022. Experience an evocative world of…