Indulge your love of romance and fine food in February with Judy’s Preserves. Established in 1958 – Judy’s renowned pickled onion line has been supplemented to include scrumptious Gherkins, Cherry Peppers, Sliced Jalapeños, Banderillas, as well as Judy’s Salsa and Soya Sauce. WIN! Three (3) lucky readers will win a bumper hamper jam-packed with a mouth-watering selection Judy’s Preserves goodies, valued at R500 per hamper! It’s just the ticket to celebrate the month of love with romantic rendezvous like picnics, alfresco dining, midnight snacks, olive martinis – and so much more (we’re just getting started!). To enter, simply complete the entry…
Serve this with piping hot naan bread or rotis for a simple pre-curry or anytime snack, or as a perfect picnic pairing. Recipe and styling by Sarah Graham…
Delicious with fresh naan bread or rotis, this makes a great standalone snack or meal, or serve with a simple spiced lentil dish for a real feast. Recipe and styling by Sarah Graham Photograph by Kyle Rogers TRY THIS: South Indian mango and cardamom achar
Nothing beats a cold glass of home-made lemonade on a hot day. We pimped things up a bit by adding a splash of Pimm’s, orange and pomegranate to…
A dollop or two of home-made pickles will add a tantalising new flavour dimension to simple dishes. This blistered pineapple, cinnamon and ginger pickle is delicious served with fresh crusty bread and a sliver or two of strong cheese. TRY THIS: 4 quick and easy pickle recipes Recipe and styling by Sarah Graham Photograph by Kyle Rogers ALSO TRY: Red pepper, chorizo and chilli pickle
Popeye the Sailor Man’s food of choice, spinach is a wonderfully nutritious flowering plant that is equally delicious eaten raw, steamed or blanched. A popular addition to most…
This makes a scrumptious salad for a quick lunch. Recipe by Sue Greig Photograph by Graeme Borchers Styling by Anna Montali
Planning a Thai braai? Make this! Recipe by Sue Greig Photograph by Graeme Borchers Styling by Anna Montali
From our Thai braai feature in our January 2008 issue. Recipe by Sue Greig Photograph by Graeme Borchers Styling by Anna Montali