There is nothing quite like this heart-warming fennel and potato soup with salmon and watercress to take the winter blues away.
The mighty powers of the avocado stretch further than you probably realise. This gluten-free, cholesterol-free, dairy-free and high-fibre fruit is nutritious, delicious and adds freshness to your spring and summer dishes.
A beautiful, raw salad that looks too pretty to eat! It’s fresh, colourful and absolutely perfect for the warmer weather. If you’re short on time, buy a good quality basil-, rocket- or coriander pesto. Making it fresh is a real treat, but buying it is a great way to save time.
Salmon is such an elegant dish, so this beautiful starter is perfect if you’re aiming to impress at a dinner party. The flavours of the fish are wonderfully tangy, so delicate mushy peas are a great accompaniment. This dish is sure to get you a lot of compliments!
Tangy, sweet, smoky and salty. Guava BBQ-marinated chicken salad has it all! The delicate sweetness of guava is delicious with sticky barbecue chicken, and fresh greens complete this dish.…
We are frequently so focused on what’s hot and what’s new, that we’re forgetting the foundation that made our society what it is today – our heritage. We often don’t realise that the Cape’s cultural landscape has been enriched by influences accumulated from four continents (Africa, Asia, Europe and North America). As such, to celebrate heritage month, I’m paying homage to South Africa’s rich heritage by just quoting ten wines. 1. Solms-Delta, the home of two types of settlers Before the first colonists, Hans Silverbach and his freed slave wife Ansela van de Caab, called Solms-Delta (in the Franschhoek Valley)…
Romey Aspden tells us how she’d like to feed the world happy with her inspirational principles and practices behind healthy eating.
Print Recipe Mackerel, tomato and mustard tart Ingredients 1 x 400g packet frozen puff pastry, thawed 250g smoked mackerel fillets 5ml (1 tsp) wholegrain mustard 60ml (¼ cup) crème fraîche 1 egg, beaten 4 medium ripe tomatoes, cut into wedges 45ml (3 tbsp) fresh coriander or flat-leaf parsley, chopped salt and freshly ground black pepper, to taste Instructions
Print Recipe Prawns served on poached egg and cucumber tagliatelle Ingredients 30 king prawns, peeled, cleaned and shells reserved 50g cake flour 5 eggs, beaten 700ml puffed rice cereal, finely crushed 500g butter 100g rocket 125g caviar 50ml black sesame seeds 50ml fresh chives, snipped 1 cucumber, thinly sliced Poached egg 5 litres water 150ml
Once the red sand of the Kalahari sticks to your soles, it will be hard to brush off. The ideal place to experience this is the Kgalagadi Transfrontier…