Creative and delicious, this Parmesan gnocchi, crispy skinned trout and Shrek sauce comes courtesy of a talented chef in the making. “I want to be a chef,” states Thomas Doherty (11). He’s wearing goggles as he slices onions. “A pilot rather,” chimes in his mom, Margot Janse (who also happens to be the award-winning executive chef of The Tasting Room at Le Quartier Français). The blonde duo is in their sunny Franschhoek kitchen; three dogs weave around them (Dexter, Gypsy and Padkos), their paws clattering on the tiles. Thomas is making us a favourite from when he was younger: Parmesan gnocchi…
Nothing says “you matter” more than a home-made Christmas gift from the heart. This DIY apple and pecan pie granola is perfect for spreading comfort and joy this festive…
Print Recipe Red onion, walnut and Gorgonzola Serves: 8 – 10 Cooking Time: 20 mins Ingredients 2 red onions, thinly sliced 100g walnuts, roasted 150g Gorgonzola 2 slices fresh soya linseed Breadcrumbs 15ml (1 tbsp) fresh thyme leaves salt and freshly ground black pepper, to taste Instructions 1 Preheat the oven to 100ºC. 2 Place
Print Recipe Pork mince, apple and sage stuffing Serves: 8 – 10 Cooking Time: 20 mins Ingredients 8 pork sausages 15g butter 4 apples, cut into 8 wedges each 15ml (1 tbsp) golden brown sugar 45ml (3 tbsp) fresh sage, roughly chopped 2 slices low-GI breadcrumbs salt and freshly ground black pepper, to tast Instructions
Print Recipe Grapefruit, orange and minneola stuffing Serves: 8 – 10 Cooking Time: 15 mins Ingredients 1 grapefruit, peeled and segmented 2 oranges, peeled and segmented 2 minneolas, peeled and segmented 30g (½ cup) white breadcrumbs, toasted juice of ½ orange 30g butter, melted 30ml (2 tbsp) fresh mint, roughly chopped salt and freshly ground
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