Nothing says “you matter” more than a home-made Christmas gift from the heart. This DIY apple and pecan pie granola is perfect for spreading comfort and joy this festive season. Quick fact: This recipe is wheat-free and vegetarian. Recipe, styling and photography by Katelyn Williams
Jazz up your festive table with this show-stopping raspberry salad wreath! Did you know? Raspberries will not continue to ripen once picked. Fresh raspberries do not have a…
Print Recipe Red onion, walnut and Gorgonzola Serves: 8 – 10 Cooking Time: 20 mins Ingredients 2 red onions, thinly sliced 100g walnuts, roasted 150g Gorgonzola 2 slices fresh soya linseed Breadcrumbs 15ml (1 tbsp) fresh thyme leaves salt and freshly ground black pepper, to taste Instructions 1 Preheat the oven to 100ºC. 2 Place
Print Recipe Pork mince, apple and sage stuffing Serves: 8 – 10 Cooking Time: 20 mins Ingredients 8 pork sausages 15g butter 4 apples, cut into 8 wedges each 15ml (1 tbsp) golden brown sugar 45ml (3 tbsp) fresh sage, roughly chopped 2 slices low-GI breadcrumbs salt and freshly ground black pepper, to tast Instructions
Print Recipe Grapefruit, orange and minneola stuffing Serves: 8 – 10 Cooking Time: 15 mins Ingredients 1 grapefruit, peeled and segmented 2 oranges, peeled and segmented 2 minneolas, peeled and segmented 30g (½ cup) white breadcrumbs, toasted juice of ½ orange 30g butter, melted 30ml (2 tbsp) fresh mint, roughly chopped salt and freshly ground
Print Recipe Pistachio, cranberry and fig stuffing Serves: 8 – 10 Cooking Time: 10 mins Ingredients 100g pistachio nuts, toasted 4 figs, quartered 100g frozen cranberries, thawed 30g (½ cup) white breadcrumbs, toasted juice of 1 lime salt and freshly ground black pepper, to taste Instructions 1 Mix together all of the ingredients, keeping the
Our food ed, Claire Ferrandi, was at the annual Constance Hotels and Resorts Festival Culinaire Bernard Loiseau, held in Mauritius. During the week, she caught up with some of the stars of the show – the Michelin-starred chefs – and they shared their top kitchen tips. Read the full story in our December 2016 issue, on shelf now. 15 Kitchen tips from Michelin-starred chefs: To make a delicious vinaigrette, mix ⅓ vinegar (wine vinegar, rice vinegar, balsamic vinegar), ⅓ of oil (olive or canola) and ⅓ of water or broth. Combine all of the ingredients in a bottle, seal and…
Celebrate life’s important events with family and friends creating that special sensory ambiance. Add a fragrant perfume and warm glowing touch to your festive table this season with…
Café Patisse is a well-established, patisserie, confectionery and innovative food manufacturing company with a diverse range of fresh and frozen quality products that meet your every need. We specialize in fine French confectionary, Belgian chocolate and patisserie from all over the world. Whether simple or intricate our product is always hand finished and if they cannot make your mouth water we still have work to do! Their baking is bespoke and sumptuous and should always create a feeling of self-indulgence. Chef Martin Ferreira whose young, but vastly experienced hand guides the Café Patisse brand, is Swiss trained and has an…
View our Christmas Gift Guide and stand a chance to WIN the Ultimate Christmas Hamper! WHAT’S THAT LYING UNDER THE TREE? THERE’S ONE FOR YOU, THERE’S ONE FOR ME GLIMMER, GLEAM, GLINT AND GLISTEN HARK, HARK, TONIGHT WE LISTEN POUR ME SOME BUBBLY, PASS ME A PLATE UNWRAP IT NOW, REJOICE AND ELATE – Anzelle Hattingh CLOCKWISE: Bristle Christmas wreath, R500, thespace.co.za | Tiptree Christmas Pudding (112g), R49,99, thrupps.co.za | 36cm Baby Himmeli/geometric steel planter ornament, R200, elsje.co.za | Clarington Merlot 2014, R98, normandie1693.com | Deep fryer basket, R89,95, homeandcatering.co.za | Laguiole by André Verdier steak knives, R650 for a…
Print Recipe Flour soft-shell tacos with grilled corn, spiced black-eyed beans, cashew-nut cream and pineapple and chilli salsa Serves: 4 Cooking Time: 1 hour 30 mins Ingredients Flour soft-shell tacos 600g cake flour 5ml (1 tsp) salt 10ml (2 tsp) baking powder 45g margarine (Cardin or Olé brands) 475ml lukewarm water Spiced black-eyed beans 300g