Anna Trapido catches up with South Africa’s Father of Fine Food, Dr Billy Gallagher. Dr Billy Gallagher is South Africa’s father of fine food. Born into post-war poverty in the industrial north-east of England, he left school at fourteen and began his culinary career washing pots in the scullery of a small seaside hotel. In kitchens he found a passion and purpose that has lasted a life time. His recently published autobiography, Lettuce and a Lady’s Breast, explores the talent, tenacity, trials and tribulations that took him from the sink to a sojourn at London’s über-glamorous Dorchester Hotel and onto…
Print Recipe Coconut green curry-poached chicken breast and noodle salad Serves: 4 Cooking Time: 40 mins Ingredients 1 x 80g sachet Thai green curry paste 1 x 400ml tin coconut milk 200ml water 4 chicken breasts 4 baby cucumbers, halved lengthways handful pea shoots handful crimson microherbs 2 handfuls fresh peas, blanched 200g fine rice
Marinating meat in yoghurt is a great way to tenderise it.
A list of 5 foods that will help fight colds and flu this winter. A tingle in the back of your throat, a sniff and a cough. Suddenly,…
You’ve used what you need from your herbs and veggies – don’t throw out the remnants! We show you the easiest herbs and vegetables to regrow right on…
Print Recipe Rocket, pear and caramelised walnut salad Serves: 4 Cooking Time: 20 mins Instructions 1 To make the dressing, mix together the juice of 1 lemon, 40ml runny honey, 30ml olive oil, and salt and freshly ground black pepper to taste. Set aside. Melt 50ml sugar in a frying pan and once it is
It’s got tenderness, crunch, and a whole lot of delicious flavour. Vietnamese fillet of beef served with toasted sesame seeds is a winning dish. Known as bit tet xao me in Vietnam, this is delicious with stir-fried rice. To drink: Pair this with the opulent red and black berry notes and soft, well-integrated tannins of Thelema Mountain Vineyard’s Merlot 2005 – a strong match for the beef.
TO DRINK: Ken Forrester Chenin Blanc 2009, with sufficient body as well as bright acidity to match the cream.
TO DRINK: A tricky wine match, but try Boschendalâs Sauvignon Blanc