Embracing the ‘farm to fork’ and ‘nose to tail’ philosophies, Coobs is an exciting addition to Parkhurst’s foodie-filled Fourth Avenue For years now, Fourth Avenue in Joburg’s Parkhurst has been somewhat segregated. If your restaurant was on the ‘Jolly Roger side’, people knew exactly where you were; if you were further down the road however, you were almost forgotten The first thing you notice at Coobs is how young the staff is. Chef Patron James Diack, Head Chef Rausharn Griffin are both under the age of 35 – form the team that brings the Coobs team together. The bonus with…
Red sumac salad takes the gorgeous ground red berries of the sumac bush, which are ground into a coarse powder, as a key contributor of spice in this…
Asado is all about the meat – allow for about 450g per person. Marinade steaks for as long as possible before grilling them, preferably for 24 hours. For larger cuts of meat use heavier woods for the fire – they take longer to burn and have a low, steady flame. Lighter woods burn quicker with a high flame; best for smaller cuts. Traditionally, meat is simply seasoned with salt as you put it on the grill (coarse salt is best), but try mixing it up with olive oil infused with one or two of the following: garlic, parsley, chilli, mint…
F&HE art director Jani Venter enjoys a country getawayWe headed off to the rolling countryside of Magaliesburg for a weekend getaway and a night’s stay at the four-star…
We love this recipe. It’s very easy, and a good twist on Indian cuisine. The spicy sourness of the atchar works beautifully with the sweetness of the duck breast.
Coconut and persimmon baked custards with caramel sauce are a spin on traditional crème caramels. We’re taking custard deliciousness to the next level with the unusual but amazing combination…
Lemon pickle is a zesty, flavourful preserve that’s sure to spice up your cooking. It’s very easy to make and is a go-to ingredient in most South Asian and North African cuisine. Perfect for an unexpected flavour dimension.
Quick tomato and chilli chutney is a great way to add some slightly spicy flair to your cooking. Done in no time and absolutely delicious, it’s great to…
Print Recipe Flat beans, baby marrow and mixed spice stew Ingredients 30ml (2 tbsp) coconut oil 30ml (2 tbsp) ground cumin 10ml (2 tsp) ground coriander 10ml (2 tsp) ground cinnamon 3 garlic cloves, finely chopped 350g flat beans 300g baby marrow, sliced 2 x 410g tins Italian peeled tomatoes, chopped 250ml (1 cup) chicken
Print Recipe Chermoula-coated grilled silvers Ingredients 2kg silvers, cleaned Chermoula 200g salted butter 2 garlic cloves, crushed 45ml (3 tbsp) fresh coriander rind of 2 limes and juice of 1 lime 15ml (1 tbsp) ground cumin 5ml (1 tsp) smoked paprika salt, to taste carrots, julienned, to serve baby marrow, to serve 1 lemon, cut
Pour 30ml Aperol, 30ml fruit brandy (we used apricot) and 30ml cherry liqueur into a shaker. Fill with ice and shake. Strain into a tall glass filled with…