Recipes and styling by Nomvuselelo Mncube Photographs by Dylan Swart
Written by Sally-Ann Creed (Functional Integrative Nutritional Therapist and co-author of The Real Meal Revolution), and Jason Whitehead (chef, presenter and consultant in the restaurant industry), Tasty WasteNOTS…
This fish with baby leeks and borlotti beans pairs well with a Sauvignon/Semillon blend. It is a classic match with seafood. For a spoil try Vergelegen White Blend, even more food-friendly with at least six years ageing.
Salmon steaks with a sesame and ginger dressing pairs well with Haute Cabriere Pinot Noir.
The acidity of Sauvignon Blanc stands up to the zingy tomato flavours of the Chicken Parmigiana. One that has been aged for a few years will have a…
Hack your kitchen with these 7 kitchen hacks to improve your game in the kitchen. Make perfectly crunchy and golden chips by bringing a pot of salted water to a boil. Add the chips (don’t add too many at a time) and boil for 8 minutes. Remove with a slotted spoon and drain on paper towel. Allow the chips to cool, 10 minutes. Deep-frying in hot oil, about 5 minutes. Remove from oil and allow to cool, 10 minutes. Return to the hot oil to deep-fry until golden, crispy and utterly delicious, about 7 minutes. Make your own hummus! Mix…
Print Recipe Creamy celery, chilli and prawn spaghetti Serves: 6 Cooking Time: 20 mins Ingredients 300g spaghetti 15ml (1 tbsp) olive oil 1 onion, peeled and chopped 2 garlic cloves, peeled and crushed 500ml (2 cups) fresh cream 1 bunch celery, washed and chopped (leaves reserved, to garnish) salt and freshly ground black pepper, to
We love this Thai prawn, pawpaw and palm heart salad with a citrus dressing. The aromas are intoxicating and it tastes absolutely divine! Pair it with a glass of your favourite wine.
Print Recipe Marinated red onion, granadilla and Parmesan salad Serves: 6 Cooking Time: 45 minutes Ingredients MARINATED RED ONIONS 1 large red onion, peeled and thinly sliced 30ml (2 tbsp) red wine vinegar 30ml (2 tbsp) balsamic vinegar 30ml (2 tbsp) olive oil 45ml (3 tbsp) brown sugar pinch salt and freshly ground black pepper,
Print Recipe Pumpkin ale and caramel blondies Serves: 24 Cooking Time: 1 hour Ingredients 340g unsalted butter, at room temperature 200g castor sugar 260g light brown sugar 2,5ml (½ tsp) salt 4 eggs 200g self-raising flour, sifted 200g cake flour, sifted 150ml Van Hunks Pumpkin Ale (available at select liquor retailers) 200g Wilson’s Cream Caramels,