Recipe and styling by Joe Barza Photograph by Justin Dingwall
Who said risotto has to be difficult? This quick and easy mushroom risotto only takes 45 minutes to make! Recipe and styling by Anna Montali Photograph by Vanessa…
In the lead-up to Father’s Day, we’re looking back on the interviews we did with five of our favourite foodie dads and their little ones (who may not be so little anymore). Keep an eye on our social media channels to see who will be featured next! “As a chef, you have practice being sleep deprived,” laughs Henry Vigar. Father to Isabelle, nine months, and husband to Mari, Henry says the biggest challenge is working nights and not having enough hours in the day. Chef-patron of La Mouette in Sea Point, he began his culinary career when he was just…
In the lead-up to Father’s Day, we’re looking back on the interviews we did with five of our favourite foodie dads and their little ones (who may not…
In the lead-up to Father’s Day, we’re looking back on the interviews we did with five of our favourite foodie dads and their little ones (who may not be so little anymore). Keep an eye on our social media channels to see who will be featured next! Being a chef means you never really leave work at work,” says Patrice Kamden, father of three and head chef at Laughing Chefs in Pretoria. “That’s why it’s important to love what you do.” Patrice’s career is a long and colourful story that’s reflected in his diverse culinary skills. Hailing from West Africa,…
In the lead-up to Father’s Day, we’re looking back on the interviews we did with five of our favourite foodie dads and their little ones (who may not…
This hot and healthy vegetable soup will warm hearts this winter. By Taryne Jakobi 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! Butternut, fennel and ginger…
A ragout is generally described as either a stew or a pasta sauce. To make a quick vegetable ragout, sauté 1 finely chopped red onion and 1 crushed garlic clove in a little olive oil over medium heat until the onion softens, about 5 minutes. Add 2 stalks of chopped celery and 2 fresh bay leaves and continue cooking until the celery is soft, about 5 minutes. Add 1 x 410g tin chopped tomatoes and 100ml good-quality vegetable stock and cook on a medium heat for 10 minutes. Season to taste with salt and freshly ground black pepper. Sprinkle with…