Duqqa or dukkah is an Egyptian mixture of herbs, spices and nuts. This aromatic black dukkah is full of earthy flavours and perfect as a seasoning or in a marinade sauce. Serve as a dip for bread, or on vegetables or meat.
This recipe for pork belly with honey, mustard and rosemary ash serves 6. Cover 1,2kg of skinless pork belly with 500ml of white wine and 5cm of chopped…
These creamy and delicately flavoured fruits don’t get enough credit. Apart from the occasional ice cream split, when do you ever see bananas used really well in a dessert? This warm upside-down banana cake is a game changer. Fruity, sticky and golden. If you loved this warm upside-down banana cake, then you will definitely enjoy these recipes (take our word for it): Peppermint Crisp fridge tart (one of your all-time favourites) Mini chocolate sponges with coffee meringue icing (because you can never go wrong with chocolate and coffee) Chocolate malva pudding (a traditional South African dessert with a delicious, chocolatey…
Serves 1 Chill a beer glass until frosty. Dip the rim of the glass in beaten egg white and dip into coarse salt. Sprinkle some salt in the…
(Bloomsbury, R395)This cookbook has two aims; firstly the High Priest of the Church of Loaf, Paul Hollywood wants to teach us how to bake a wide variety of breads (from naans to malt loafs). Then he wants to show us how versatile bread really is. So much more than just a baking book, each of the breads has a ‘spin off’ dish – starter, salad, main course or dessert – that the loaf is very much part of. Highlight: The chapter on how to conjure (and nourish) your very own sourdough starter.
(Penguin, R380)A collection of the late Elizabeth David’s favourite veggie recipes, from cobalt blue cabbages to beetroots of deep rose. Highlight: ‘Meaty’ recipes like ‘eggs with mushrooms and…
(Hardie Grant, R287) After immigrating to Australia, Andrzej Kaczmarski set about creating an institution that would please even the most traditional of Polish grannies. Enter the ambient world of Borsch, Vodka and Tears, a vodka bar and restaurant, that celebrates the delights and comforts of Polish food and vodka. Flick through the pages to reveal the vodkas, cocktails (look out for ‘honey on toast’) and hearty recipes (cabbage rolls and potato blintzes) served up in this much-loved Melbourne restaurant. Highlight: The sizeable chapter on notable vodka labels from the ‘Vodka Belt’.
Rosemary is truly a year-round herb. In winter it flavours succulent roasts, in spring it perfumes salad dressings and in summer rosemary syrup made from the leaves and…
Chopping like a chef doesn’t have to be difficult. In this series, we partnered with Chef Knows Best and we show you how to chop like a chef. We’re starting off with a video series on how to chop carrots like a chef. Before you start: Always use a clean chopping board for each job and wash boards thoroughly between chopping. Different ways to chop carrots: BRUNOISE This method involves cutting vegetables into small cubes. HOW TO BRUNOISE A CARROT Slice the vegetable into thin strips. Group the strips into a pile and slice across them to create small dice.…
Down-to-earth food blogger Sarah Graham’s first cookbook bitten – released last year – has blossomed into a TV show, now airing on SABC 3. Following a philosophy of…