Recipe and styling by Claire Ferrandi Photograph by Dylan Swart
Print Recipe Blackberry frozen yoghurt Serves: 8 Cooking Time: 30 mins plus extra for freezing Ingredients 1kg blackberries (fresh or frozen), plus extra to serve 80ml (1/3cup) water 30ml (2 tbsp) lemon juice 200g (1 cup) sugar 10ml (2 tsp) vanilla extract 1 litre Greek-style yoghurt Instructions 1 In a food processor, purée the blackberries
Big sharing platters are a wonderful way to feed your guests and tucking in together always seems to serve as an ice breaker of sorts. There’s something very satisfying about making a platter full of delicious bites from scratch, but if you’re pressed for time, you can easily buy gherkins and hummus instead of making your own. Recipe and styling by Claire Ferrandi Photograph by Dylan Swart
Serve with chicken or lamb kebabs, if you like (or as is for a meat-free weeknight meal). Add some slices of fresh ciabatta to mop up all the…
Print Recipe Yuzu tart, lime curd and coconut meringue sticks Ingredients SWEET PASTRY 325g butter 175g icing sugar 500g cake flour pinch salt 100g beaten egg (about 2 large eggs) YUZU TART 200ml fresh cream 200g sugar 100ml yuzu juice (available at Asian supermarkets) 5 eggs COCONUT MERINGUE STICKS 100g egg whites (about the quantity
Print Recipe Tandoori-smoked lamb loin, masala mash, lamb samoosa and lemongrass foam Serves: 4 Cooking Time: 2 hrs + 12 – 14 hrs, to marinate Ingredients TANDORI MARINADE 5ml (1 tsp) masala powder 5ml (1 tsp) ginger and garlic paste 10ml (2 tsp) fresh rosemary, finely chopped 5ml (1 tsp) fresh coriander roots, finely chopped
Print Recipe Courgette flower stuffed with deep-sea shrimp Serves: 8 Cooking Time: 2 hrs Ingredients ROASTED CAULIFLOWER PURÉE 600g cauliflower 180g butter salt, to taste CHILE DE AGUA PEPPER EMULSION (GUACACHILE) 200g chile de agua (very hot green chilli)/another variety of hot green chilli 200ml smoked olive oil (available at cape-treasures.com) 100ml water 2g xanthan
Festive food should not only taste good, but look good too. It’s all about the flavours, aromas and taste – and never underestimate the power of presentation. If the cliché ‘put the cherry on top’ is true, then Hellmann’s is the cherry. For decades, Hellmann’s has been in the business of making food look good, bringing out its taste and full personality. What’s on the menu? It doesn’t matter what you have planned for your festive season menu, choose Hellmann’s as a partner to your favourite meal. A far cry from regular mayonnaise, Hellmann’s oh-so-heavenly smoothness melts in your mouth,…
Delicious savoury truffles with a hint of sweetness from the dried cranberries as the ultimate canapé or as a cheese platter component. Recipe and styling by Illanique van Aswegen Photographs by Adel Ferreira
Roasted porchetta with pear and pine nut stuffing is guaranteed to melt in your mouth. Porchetta is known for its signature savoury softness. This rich Italian meat dish…