Your Christmas feast has never looked this good! Serve this lemon-ginger cured trout with herby mayo and fennel as a starter.
“Greek lamb or baklava?” I asked 10-year old Demi Anaïs Koutsoudakis, affectionately known as Demi, and her little brother Maximo, aka eight-year-old Max. Without giving it a second thought, both enthusiastically agreed that Greek roasted leg of lamb is enjoyed most at their family gatherings, and it would undoubtedly form part of their Christmas lunch menu this year – however, syrupy baklava came fairly close in their festive foodie favourites. Kids of Maira and John Koutsoudakis of the Life Group of Companies (internationally awarded interiors and architecture practice, and owners of the eponymous Life Grand Cafés), the family is rooted…
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…
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…