It’s simple, gorgeous to look at and makes something more of the sweet watermelons that have just come into season.
The passion wagon is a refreshing non-alcoholic cocktail courtesy of SohBar liquid chefs Andries Volschenk and Anthony Wingfield. Full of fruity flavour and the secrets of SohBar’s signature liquid magic, it’s…
This baby marrow and cream cheese-stuffed deboned chicken is a lighter, fresher take on Christmas fare – perfect for those who find traditional roasts and accompaniments too rich. Ask your butcher to debone your chicken for you, but do this a few days before you plan to serve it as most butchers will need a little time.
Chicken liver parfait with port jelly and crisp almond Melba is a divinely elegant side dish or appetiser. Although liver is a little high in fat, it is an excellent source…
This sophisticated cocktail comes courtesy of beverage gurus Andries Volschenk and Anthony Wingfield, of Joburg’s SohBar. The basil dahling is just one of their glamorous creations, and is also alcohol-free! Cool off with this refreshing and delicious drink on a hot afternoon.
Brandy-snap mince pies with berry compote are a tarty twist on a traditional holiday favourite. It’s an English superstition that, when making fruit mincemeat, one must always stir…
You’ll never be short of friends if you always have your own craft beer in the fridge. Here’s how to make craft beer at home. It’s best to get a starter kit from tradeger.co.za, which comes with everything you’ll need to get brewing,including a plastic bucket with lid and tap, a bubbler air lock, extract (lager, pilsner, ale etc.), a thermometer and a bottle capper. Mix the extract with hot water and ready-made yeast, and leave it for 10 days to two weeks. Add carbonation drops and then it’s time to bottle it. PROS? Making beer can be very simple.…
Sourdough is simply bread leavened with wild yeast, which develops slowly to produce the unique flavours of sourdough bread. To make the wild yeast that is used for…
You can make wine at home using a plastic container or, if you want to get a bit fancy, a second-hand wooden barrel. The process involves getting real wine grapes (not your average table grapes) from a wine farm (or from wine.co.za for the landlocked), stripping them from their stalks and placing them in a container with some store-bought yeast to ferment. About a week later, you’ll separate the juice from the skins and transfer the juice to the barrel (or a second container) to mature. You’ll need to test-taste regularly, and keep topping it up with either distilled water…
Kolache are pastries that hold dollops of fruit rimmed by puffy pillows of dough. Originating as a semi-sweet wedding dessert in Central Europe, the kolach has become popular in parts…