A private chef, an entertainer, a consultant and an educator, Cape-based Chef Tjaart Walraven is also more recently known as a judge on The Great South African Bake Off . An intrepid traveller, he tells us about his recent Swiss adventure… I made a trip to Switzerland last year in April (spring) for pure pleasure – it is definitely one of the countries closest to my heart. The extreme seasons within a year are incredible: lush summers in pristine green; white winters with a dash of skiing – utter happiness! Culture shock – Being a traveler in places like…
Recipe: Baby marrow, seed and herb no-grain bread Sources and more heart-healthy nutritional information: Nordqvist, J. Faxseed: Health Benefits, Facts, Research. Medical News Today. (Accessed on November 2016:…
Print Recipe Turmeric and ginger calamari salads Serves: 6 Cooking Time: 30 mins Ingredients 900g calamari tubes, cleaned, halved and scored 2cm fresh ginger, minced 2 garlic cloves, minced 1cm fresh turmeric, grated, or 2,5ml (½ tsp) ground turmeric 2,5ml (½ tsp) Sichuan pepper, crushed zest of 1 lime 12 iceberg lettuce leaf shells 1
Earthy and simple, a fig salad is the perfect addition to your table. This light and lovely dish is perfect for brunch, lunch or dinner, and is always…
The spanakopita recipe, also known as spinach pie, is a family favourite recipe from The Gourmet Greek. If you loved this spanakopita recipe, then you will definitely enjoy these recipes (take our word for it): Peppermint Crisp ice-cream cake (you can never go wrong with Peppermint Crisp) Ricotta and lemon cakes (some of Sicily’s most beloved flavours) The Gourmet Greek lemon tart (made with love) Peri-peri chicken livers with ciabatta toast (can’t. stop. eating. this.)
It’s chenin’s moment in the sun. While pinotage gets the most press for being SA’s patriotic grape, we have more plantings of the chenin blanc grape than any…
Recipe and styling by Claire Ferrandi Photograph by Dylan Swart
Print Recipe Blackberry frozen yoghurt Serves: 8 Cooking Time: 30 mins plus extra for freezing Ingredients 1kg blackberries (fresh or frozen), plus extra to serve 80ml (1/3cup) water 30ml (2 tbsp) lemon juice 200g (1 cup) sugar 10ml (2 tsp) vanilla extract 1 litre Greek-style yoghurt Instructions 1 In a food processor, purée the blackberries
Big sharing platters are a wonderful way to feed your guests and tucking in together always seems to serve as an ice breaker of sorts. There’s something very satisfying about making a platter full of delicious bites from scratch, but if you’re pressed for time, you can easily buy gherkins and hummus instead of making your own. Recipe and styling by Claire Ferrandi Photograph by Dylan Swart
Serve with chicken or lamb kebabs, if you like (or as is for a meat-free weeknight meal). Add some slices of fresh ciabatta to mop up all the…