This is a great vegetarian and vegan dish. It’s perfect as a spread on bruschetta and as a dip with crudités, or toss it through warm pasta for a quick sauce.
Enrich your Easter celebration this year with the limited edition pastel cheesecake collections; creations from the local bakers known for transforming any ordinary occasion into a memorable cake…
Hop on board for an unforgettable culinary expedition to Cambodia and Singapore! Explore sacred temples and indulge in the finest cuisine on this once-in-a-lifetime gourmet trip with F&HE and Travel League. THE TRIP AT A GLANCE Eight days of pure gastronomic bliss | Departure date: Saturday, 2 September 2017 Tour ends: Saturday, 9 September 2017 | All accommodation and transfers included Things to look forward to… An absolute sensory experience at the Bodia Spa in Siem Reap, Cambodia A Cambodian cooking class A morning sunrise tour at the Angor Wat Temple and the Ta Prohm temple in Cambodia A set…
Masterchef finalists Siphokazi Mdlankomo and Claire Allen, also known as Short Chef Skinny Chef are performing two food demonstrations at the People’s Port Festival on March 25th and 26th.…
Test your foodie knowledge with our April quiz and you could win a triple delight cookbook hamper, worth more than R1200! All you need to do is complete the and fill in the entry form below. Terms and conditions apply. Competition ends 30 April 2017. This competition is now closed.
Oliebollen are Dutch doughnuts traditionally eaten on New Year’s Eve in the Netherlands and Belgium. One legend states that Berchta (the German goddess and guardian of the beasts)…
Print Recipe Pavlova with a rosé cherry sauce and caramel mascarpone Serves: 6 – 8 Cooking Time: 1 hr 45 mins + 30 mins, to cool Ingredients MERINGUE 4 extra-large egg whites 230g castor sugar pinch sea salt 5ml (1 tsp) white wine vinegar 5ml (1 tsp) vanilla essence CHERRY SAUCE 350g cherries, halved and
Print Recipe Avocado and yoghurt dip Serves: 8 Cooking Time: 20 mins Ingredients 3 ripe avocados, halved and stones removed 5ml (1 tsp) lemon juice (or to taste) 200g The Gourmet Greek Double-Thick Yoghurt + extra, to serve 2,5ml (½ tsp) crushed garlic (or to taste) 2,5ml (½ tsp) dried oregano salt and freshly ground
Although they’ll never admit it, even the most learned of culinary geniuses still struggle with kitchen basics. Who are any of us to judge pasta insecurity or chocolate…
In terms of costing All rates are costed as of today’s date (20 February 2017) and are therefore subject to increases prior to departure, owing to currency fluctuations and/or increases in tariffs imposed by airlines, hotels, tour operators, restaurants, coach companies, insurance companies, etc. All prices are calculated on cash discounted prices. Payment by EFT only. Bank details to be provided on request. However, should you wish to utilise a credit card, there will be a supplementary charge of approx. 3% – 5% over and above the rates stipulated, depending on the card used. All prices are based on a…