We will never knock a classic carrot cake; but sometimes, you just need something modern, fresh and inspiring to take your baking from 1919 to 2019. Here are 2019’s top cake trends to keep you in the know. Mirror Glaze Cakes We all gasped when we saw mirror-glazed cakes take off on Instragram and Pinterest in 2016. And it seems these reflective beauties are only gaining more momentum this year. Mirror-glazed cakes are covered in a reflective topping that gives the cake a beautiful, shiny and smooth effect. Be careful though, this technique is like using fondant: it’s beautiful…
Have you noticed how we all flock home over the holidays? Children, aunts, uncles, Gogos and Oupas all gather to celebrate the time off. And what better way…
This pumpkin, Gruyère and sage risotto is perfect as a side dish to meat or chicken, or served on its own as a starter. Recipe by Illanique van Aswegen Assisted by Myra van Aswegen Photograph by Adel Ferreira Assisted by Jömeri Mouton Like this recipe? Try out our other risotto dishes! Easy mushroom risotto (it’s the ultimate risotto recipe!) Asparagus risotto balls (seasonal and delicious) Chocolate risotto (yes, folks, it goes both ways!)
Win 1 of 4 bottles Auchentoshan American Oak whisky worth R375 each! They say that where you’re from says a lot about who you are, and Auchentoshan whisky…
A wonderful and often forgotten French bread, fougasse is a beautifully shaped loaf that is typically associated with Provence, yet it can be found in other regions of France as well. Similar to the Italian focaccia, fougasse is usually formed into plant-related shapes like leaves, trees or stalks of wheat, or it is simply slashed so that, when baked, it’s easy to pull apart. Bursting with flavour, this striking creation is sure to add glamour and wow factor to any table. Recipe and styling by Robyn Timson Moss Photograph by Roelene Prinsloo
Tapping into the global trend of taking on a more plant-based lifestyle, we give you the green light to add more of Mother Nature to your plate. These…
Muriel Barbery once said: “Pastries can only be appreciated to the full extent of their subtlety when they are not eaten to assuage our hunger, and when the orgy of their sugary sweetness is not destined to fill some primary need, but to coat our palate with all the benevolence of the world.” In celebration of Bastille Day, we’re revisiting three of our favourite French pastries, and share new and exciting ways in which to use them. Fabulously flaky Light and airy, flaky pastry is often confused with puff pastry. Smaller clumps of butter are used rather than one big…
Print Recipe Braided pear, chocolate and nut tart Serves: 6 Cooking Time: 50 mins Ingredients 100ml water 400g castor sugar 2 firm ripe pears, peeled and quartered 4 large eggs 100g white chocolate, roughly chopped 80g macadamia nuts, roughly chopped 20g pistachio nuts, roughly chopped 75g cocoa powder, sifted 140g cake flour 140g salted butter,
Print Recipe Lamb shank and quince pies Serves: 6 Cooking Time: 2 hrs Ingredients 60ml (¼ cup) vegetable oil 6 lamb shanks 1 onion, peeled and chopped 1 cinnamon quill 2 celery stalks, chopped 1 garlic clove, peeled and minced sprig fresh rosemary 1 tsp freshly ground black pepper 1 tsp fresh ginger, chopped 250ml
A selection of winter wines to try this July, paired with delicious recipes from our magazine. Simonsig Labyrinth Cabernet Sauvignon 2017, R145 Are you a cabernet acolyte? Then you have to try Simonsig’s! This award-winning Stellenbosch estate has been producing cabernet sauvignon since 1976 (and has even won the General Smuts trophy after being judged as the Champion Wine of South Africa for their 1977 vintage). Now 40 years later, the 2017 vintage underscores this producer’s importance in the cabernet category: fragrant violets spool into inky notes of blackberries highlighted by fynbos; and blue and black fruit play against a…
Print Recipe Chocolate-covered naartjies Serves: Makes 20 – 30 slices Total Time: 40 mins + overnight drying of naartjies Ingredients 6 – 7 ripe orange naartjies, preferably organic 500g 70% dark chocolate, preferably organic Instructions 1 Slices your fresh naartjies into 5 or 6 slices about 5mm wide. Set the oven to low, as you