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…
Print Recipe Yuzu tart, lime curd and coconut meringue sticks Ingredients SWEET PASTRY 325g butter 175g icing sugar 500g cake flour pinch salt 100g beaten egg (about 2 large eggs) YUZU TART 200ml fresh cream 200g sugar 100ml yuzu juice (available at Asian supermarkets) 5 eggs COCONUT MERINGUE STICKS 100g egg whites (about the quantity
Print Recipe Tandoori-smoked lamb loin, masala mash, lamb samoosa and lemongrass foam Serves: 4 Cooking Time: 2 hrs + 12 – 14 hrs, to marinate Ingredients TANDORI MARINADE 5ml (1 tsp) masala powder 5ml (1 tsp) ginger and garlic paste 10ml (2 tsp) fresh rosemary, finely chopped 5ml (1 tsp) fresh coriander roots, finely chopped
Print Recipe Courgette flower stuffed with deep-sea shrimp Serves: 8 Cooking Time: 2 hrs Ingredients ROASTED CAULIFLOWER PURÉE 600g cauliflower 180g butter salt, to taste CHILE DE AGUA PEPPER EMULSION (GUACACHILE) 200g chile de agua (very hot green chilli)/another variety of hot green chilli 200ml smoked olive oil (available at cape-treasures.com) 100ml water 2g xanthan