Lorna Maseko-Lukhele is a South African ballet dancer, choreographer, MC and television presenter. She is best known as a presenter on SABC3’s lifestyle magazine programme, Top Billing. She also hosts TopChef SA. We catch up with this budding chef’s post-girls’ trip to Dubai and Abu Dhabi… Lorna Maseko-Lukhele Celeb on Tour I went to Dubai and Abu Dhabi on a girls’ holiday. It was my first time in Dubai, but second time in Abu Dhabi. Thinking about it, it was also my first all-girls trip. I needed time away. 2015 was quite a hectic year with many great prospects, but I needed to take time off. Television has always been something…
SABC 3 has launched Top Chef SA, a local version of the well-known American reality TV series, Top Chef. The show is scheduled to start on SABC 3…
Maple candied bacon Paleo-style almond butter cups Bourbon and chilli dark-chocolate truffles Salt and pepper caramelised macadamia nuts Pumpkin ale and caramel blondies Salted chocolate pretzel bark
Steamed mussels in a ginger, fennel and tomato sauce have just enough spice to give them a flavourful kick. There’s nothing like the freshness of fennel and ginger,…
Become inspired this year by taking going on a journey to one of South Africa’s most prestigious wine and food festivals. We dare you not to salivate. The 19th Hermanus Wine and Food Festival will showcase one of the strongest line-ups of premium wines from the Elgin to Elim region. The Hermanus Wine & Food Festival is voted one of South Africa’s Top 10 Wine Festivals. Entrance to the festival arena is R50 per person. Children under 12 enter for free. This includes safe parking. Entrance to the Hermanus Wine Hall is R100 per person which includes your tasting glass and a wine…
Print Recipe Beef medallions with red wine jus and duchess potatoes Serves: 6 Cooking Time: 1 hour Ingredients DUCHESS POTATOES 500g potatoes 150g butter 1 egg salt and freshly ground black pepper, to taste RED WINE JUS 30ml (2 tbsp) olive oil 1 onion, finely chopped 1 garlic clove, peeled and crushed 3 bay leaves
Print Recipe Steamed sole pockets Serves: 6 Cooking Time: 1 hour + 10 minutes Ingredients SOLE POCKETS 6 large soles, left whole and filleted 3 carrots, peeled and cut into strips 6 bay leaves 50ml olive oil ½ green pepper, diced ½ red pepper, diced 3 baby marrows, cut into strips 1 onion, finely chopped
Print Recipe Quiche Lorraine Serves: 1 large quiche (serves 6) Cooking Time: 1 hour Ingredients 400g ready-made shortcrust pastry 250ml (1 cup) milk 250ml (1 cup) fresh cream 3 eggs, beaten 2 egg yolks, beaten 5ml (1 tsp) nutmeg, freshly grated salt and freshly ground black pepper, to taste 200g pancetta, sliced into thin strips
Print Recipe Ham broth Serves: 6 Cooking Time: 20 mins Ingredients 30g butter 1 onion, chopped 1 carrot, roughly chopped 1 celery stalk, bruised 2L vegetable stock 200g ham, sliced salt and freshly ground black pepper, to taste small handful fresh coriander, to serve Instructions 1 Melt the butter in a saucepan over medium heat
A melt-in-your-mouth, rich, and deliciously indulgent main course. Roast fillet topped with blue cheese and served with a cherry and port sauce is perfect for entertaining. Or just make it whenever you’re feeling fancy!
COOK’S TIP Using lemonade, instead of lemon, to stop apples from browning lends great flavour without making the apples sour.
Print Recipe Japanese omelette with salmon sashimi Serves: 6 Cooking Time: 30 mins Ingredients 4 eggs 100ml sake 1 avocado 5ml (1 tsp) fresh coriander, chopped 6 large raw asparagus, shaved into ribbons 125ml (½ cup) light soya sauce 125ml (½ cup) mirin 50ml plum sauce 300g fresh salmon, cut into slices chilli flakes, to