Nougat is delicious on its own, but why not make it out-of-this-world yummy with a nougat ice cream cake? Cream, meringue, ice cream, chocolate and nougat are meant to be together. Recipes by Lianne Scher Styling by Leila Saffarian and Taryne Jakobi Photographs by Dylan Swart
Every year, The World’s 50 Best announces the The World’s 50 Best Restaurants list. This is the first time since 2004 where a USA restaurant, Eleven Madison Park,…
Preheat the oven to 150°C. Place the olives in a bowl and drizzle with olive oil. Sprinkle with salt and herbs of your choice. Mix with your hands to coat the olives well with the oil mixture. Spread on a baking tray and bake until the olives are dried and shrivelled, about 1 hour. Use on salads and pizza – they have a lovely nutty flavour.
Melt a good (70% cocoa) slab of dark chocolate over a bain-marie. At this stage you can add chopped nuts, cherries, orange zest and a little liqueur if…
TO DRINK: Luddite Shiraz 2006 will match well with thyme and rosemary.
References: De Oliveira e Silva ER1, Seidman CE, Tian JJ, Hudgins LC, Sacks FM, Breslow JL. Effects of shrimp consumption on plasma lipoproteins. Am J Clin Nutr. 1996…
This wine, for that dish So much wine, so little time. Here are some standout wines to try this April, paired with delicious recipes from our magazine. De Krans Cape Vintage, R85 Not just any port in a storm—chilly autumn days call for a world-class silky glass of port to enjoy fireside (or with that Easter egg haul). De Krans does just the trick with its plummy red fruits, unctuous dried prunes and deep, earthy cocoa flavours, which all come together to create a complex, moreish vintage port. Pair with: Warm chocolate brownies with roasted plum sorbet WIN – secure your…
Not just any port in a storm—chilly autumn days call for a world-class silky glass of port to enjoy fireside (or with that Easter egg haul). De Krans…
What you put in is what you get out. Sarah Graham says about her latest book – “For me, this book is about putting goodness in, and getting goodness out”. Wholesome – 100 sugar, gluten and carb conscious recipes is the fourth book lining the shelves with Sarah Graham’s name on it; the predecessors – Bitten. (2012), Smitten. (2014) and Home. (2015). This well-loved blogger, cookbook author and cooking show host brings us food that feeds not body alone, but the mind too. Be aware: refined sugar and carb! Read more about Wholesome – 100 sugar, gluten and carb conscious…
Like mothers and grandmothers before us, we, too, should follow this trend. Pickling has made a comeback. Great for preserving and stretching foodstuff, gifting or simply pecking from…