A great alternative to the usual winter porridge. The baked oatmeal is firm to the touch but still slightly moist. Serve it warm with yoghurt or milk
Become inspired by taking your inner wine guru on a journey to South Africa’s most prestigious wine and food festival – Hermanus Wine & Food Festival. We dare…
Visit the Kruger National Park! The largest national park in South Africa needs no introduction. Stretching from Malelane in the south to Pafuri in the far north at the Zimbabwe border, it covers almost 2 million hectares. Our flagship park protects a diverse number of species which include 147 different mammals, 336 trees, 114 reptiles and a large diversity of birds. A number of historic sites of cultural significance have been found throughout the years. Apart from bushman rock paintings, large archeological sites such as Masorini and Thulamela date back to Iron Age inhabitants. Clay furnaces, used to smelt iron ore, were…
Print Recipe Salt-baked fish with harissa paste Serves: 2 - 4 Cooking Time: 1 hr Ingredients Harissa paste 4 red chillies, roughly chopped handful fresh flat-leaf parsley, roughly chopped handful fresh coriander, roughly chopped 5ml (1 tsp) ground cumin 5ml (1 tsp) ground coriander 6 garlic cloves, peeled and roughly chopped 5ml (1 tsp) Khoisan
SABC 3 has launched Top Chef SA, a local version of the well-known American reality TV series, Top Chef. The show is scheduled to start on SABC 3 on Tuesday, 12 July at 8pm. Well-established chefs or ‘cheftestants’ from around the country will compete in various culinary challenges. The launch event brought together foodies and celebs at the Top Chef Studio in Randburg. Top Chef SA, produced by Urban Brew Studios, will follow the same international format as the original show. You can expect fast-paced ‘Quickfire Challenges’, nail-biting ‘Elimination Challenges’ and the dreaded ‘Judges’ Table’. In each episode one or…
It was an ordinary Tuesday afternoon in Jozi with the winter sun shining down on what was once the Randburg waterfront – Brightwater Commons, home to the SABC3…
Maple candied bacon Paleo-style almond butter cups Bourbon and chilli dark-chocolate truffles Salt and pepper caramelised macadamia nuts Pumpkin ale and caramel blondies Salted chocolate pretzel bark …
Steamed mussels in a ginger, fennel and tomato sauce have just enough spice to give them a flavourful kick. There’s nothing like the freshness of fennel and ginger, especially when they season the tender meat of mussels. Serve this delicious seafood dish with a crusty bread.
Sarah Dall is a passionate food stylist, cook and blogger. Here’s her favourite cupcake recipe, plus tips on how to give them a professional touch at home. STYLING…
Print Recipe Beef medallions with red wine jus and duchess potatoes Serves: 6 Cooking Time: 1 hour Ingredients DUCHESS POTATOES 500g potatoes 150g butter 1 egg salt and freshly ground black pepper, to taste RED WINE JUS 30ml (2 tbsp) olive oil 1 onion, finely chopped 1 garlic clove, peeled and crushed 3 bay leaves
Print Recipe Steamed sole pockets Serves: 6 Cooking Time: 1 hour + 10 minutes Ingredients SOLE POCKETS 6 large soles, left whole and filleted 3 carrots, peeled and cut into strips 6 bay leaves 50ml olive oil ½ green pepper, diced ½ red pepper, diced 3 baby marrows, cut into strips 1 onion, finely chopped
Print Recipe Quiche Lorraine Serves: 1 large quiche (serves 6) Cooking Time: 1 hour Ingredients 400g ready-made shortcrust pastry 250ml (1 cup) milk 250ml (1 cup) fresh cream 3 eggs, beaten 2 egg yolks, beaten 5ml (1 tsp) nutmeg, freshly grated salt and freshly ground black pepper, to taste 200g pancetta, sliced into thin strips