Print Recipe Chocolate sauce Ingredients 280g Belgian milk chocolate, chopped into small pieces 310ml milk 165ml (cup) fresh cream Instructions 1 Bring the milk and cream to the boil then pour over the chocolate. Wait for 30 seconds then mix, starting fromthe centre. 2 To assemble, place an ice-cream scoop of parfait in the middle
TO DRINK: A well-pronounced chardonnay such as 2005 Rustenburg Five Soldiers will complement the spicy, honey character in this dish
Print Recipe The Boat House fish with warm Niçoise, creamed potato, quail egg and tomato and olive chutney Serves: 6 Cooking Time: 50 mins Ingredients 550g potatoes, peeled, boiled and mashed with butter and olive oil 1 quail egg per person (optional) 120g – 160g gurnard fillets per person, pin-boned and skinned butter and olive
These are an absolute treat served with freshly braaied fish or a juicy steak.
Call them blinis, flapjacks or crumpets, these happy morsels will have people calling whenever you heat a pan In a frying pan, heat 30ml (2 tbsp) butter and…
This pudding is the ultimate winter comfort dessert!
With a hands-on approach to responsible sourcing, Bartho’s Fish Co. is a favourite among locals… In a society that prioritises instant gratification and sees fastest as best, when you…
It’s no coincidence that the beautiful dessert in the three-course lunch prepared by Silwood School of Cookery students was inspired by the Noma cookbook. Noma is the Copenhagen restaurant that has been No 1 on San Pellegrino’s The World’s Best 50 Restaurants list for three years running, and it’s where a Silwood graduate starts working this year. “Noma’s food is an inspiration to all of us at Silwood,” says the school’s vice-principal Carianne Wilson. “It was a wonderful challenge for us to reinterpret Chef Rene Redzepi’s Symphony of Flowers.” When Silwood’s version of the intricately plated dessert won Showcook’s annual…
Executive chef at The Wanderers Club, Leanne Middlewick’s journey in the food industry is one of passion and success By Zaza Motha From cooking Sunday lunches for her…