1. Olive oil “Olive oil is a good-quality oil to cook with and must be used with good quality ingredients”, says Keith Frisley. He uses olive oil for unusual dishes such as black olive and olive oil sorbet. “Look at what you are going to cook before choosing the oil,” says Keith. “Use extra-virgin, cold-extracted oil for fish, vegetables and salads.” Keith suggests developing your own discerning taste for good oil, not simply accepting a label’s claim that it is “best quality”. “You are the person who defines what quality is,” he says. Keith says our local olive oils are…
With the weather on the Highveld returning to normal for this time of year (refreshing afternoon showers) and Cape Town showing off again with highs in the upper…
Serves: Makes approximately 10 naan breads, depending on size
The Feedie frenzy hits South Africa… Selfies, cats and food win hands down when it comes to social media photography. Admit it – there isn’t a soul among us who hasn’t at some stage leaned into our darling pet’s basket and photographed her fluffy belly for the edification of our friends. But it’s the manic sharing of food images on social networks like Facebook and Instagram that got former South African model turned philanthropist, Topaz Page-Green, thinking about how she could turn this obsession into a business concept with a heart. The New Yorker is the founder of The Lunchbox…
My Granny’s Pantry: A Kitchen Memoir Enveloped in a bygone age and brimming with nostalgia, Margaret Wasserfall captures the recipes of a pre- and post-war South Africa. Traditional recipes are interspersed with black and white pictures and anecdotal stories. Highlight: More than just a cookbook, it captures the period and its culinary adventures beautifully.
Paul Hollywood’s Pies & Puds Get excited for the winter months to come! With recipes for making an array of pastry doughs and sumptuous pies, like chilli beef…
Motivated Masterchef SA finalist Shannon Smuts gets stuck into a healthy-driven passion project, and expounds on life BM (before Masterchef) and AM (after Masterchef). I am super open-minded about food and have respectfully eaten everything ever offered to me: from smelly seaweed and crocodile to rat… the list is endless and bizarre. I try to remember that something that’s taboo for me is actually a staple in other countries. But I will admit I really had to wrap my head around the half of a scorpion I ate in Bangkok – I can say unequivocally that I won’t be doing…
Such an elegant dish must take hours to make, right? Wrong! This fillet in red wine takes 10 minutes and is bursting with flavour and elegance. This is a…