Print Recipe Pistachio, cranberry and fig stuffing Serves: 8 – 10 Cooking Time: 10 mins Ingredients 100g pistachio nuts, toasted 4 figs, quartered 100g frozen cranberries, thawed 30g (½ cup) white breadcrumbs, toasted juice of 1 lime salt and freshly ground black pepper, to taste Instructions 1 Mix together all of the ingredients, keeping the
Our food ed, Claire Ferrandi, was at the annual Constance Hotels and Resorts Festival Culinaire Bernard Loiseau, held in Mauritius. During the week, she caught up with some…
Since 2004, the Wavescape Festival presented by Pick n Pay has grown into one of Cape Town’s premier attractions, with thousands flocking to the flagship screening of surf films beneath the stars on Clifton 4th Beach, at the foot of Table Mountain and the Twelve Apostles. This summer, between 21 November and 11 December, this beach culture and surfing celebration will carry the torch for ocean conservation and sustainable seafood awareness. With many attractions, there is something for everyone to enjoy! We are extremely excited about the Fish Fry event. The Wavescape Festival Fish Fry The Wavescape opening party presents…
Café Patisse is a well-established, patisserie, confectionery and innovative food manufacturing company with a diverse range of fresh and frozen quality products that meet your every need. We…
This cheesecake is a soothing blend of creamy indulgence and gentle floral notes – a dessert that feels like a quiet exhale. Silky white chocolate folds into the smooth cheesecake base, while a whisper of lavender adds elegance without overpowering. Swirls of juicy blueberries bring natural sweetness and a gorgeous purple hue that makes every slice a little work of art. Balanced, beautiful, and wonderfully comforting, it’s the kind of treat that invites slow moments, shared plates, and a sense of togetherness. Recipes, styling and photographs by Katelyn Williams
View our Christmas Gift Guide and stand a chance to WIN the Ultimate Christmas Hamper! WHAT’S THAT LYING UNDER THE TREE? THERE’S ONE FOR YOU, THERE’S ONE FOR…
Print Recipe Flour soft-shell tacos with grilled corn, spiced black-eyed beans, cashew-nut cream and pineapple and chilli salsa Serves: 4 Cooking Time: 1 hour 30 mins Ingredients Flour soft-shell tacos 600g cake flour 5ml (1 tsp) salt 10ml (2 tsp) baking powder 45g margarine (Cardin or Olé brands) 475ml lukewarm water Spiced black-eyed beans 300g
By Claire Winstanley from Good Looking and Cooking I’ve based my ideas on foodie trends for 2017 on my research while travelling over this past year, my experiences and public commentary. Foodie trends for 2017 The Power Bowl – Instagram Bait Popular perhaps because of its Instagram-friendly nature as you can see everything in the bowl and it’s great for top shots. In particular, the Hawaiian Poke (pronounced OK with a P) a raw fish dish served with seaweed, local nuts and salt. Then there’s the Korean Bibimbap which is a warm bowl of rice served with a multitude of…
COOK’S TIPS: Instead of flour, you could also coat the fritters in breadcrumbs. The result will be much crispier. Slightly moist hands work best to mould the fritters.
These frozen watermelon Christmas tree lollies with lime sugar are the perfect icy treats for kids over the hot South African holidays! Also guaranteed to please the adults. The best known varieties of melon are casaba, honeydew, watermelon, Persian melon and cantaloupe. But, did you know (and how very fitting), there is also a variety called the Christmas melon? Also known as the Santa Claus melon, it is so named because it peaks during the month of December. Widely available in the Northern Hemisphere, the Christmas melon is similar to the watermelon with its green and gold stripes, but is about 30cm in length and isn’t as sweet as the other melons. Unfortunately, this variety is…
A classic brunch dish, salmon carpaccio with lemon dressing is one of the easiest elegant dishes you can lay on your table. Full of flavour, it’s always a…