Recipe by Liam Tomlin (read more about this Irish chef living in Cape Town here)
1. Tempura kob with onion and potato chips and garlic and herb dip 2. Spicy pan-grilled calamari tubes with quince aïoli 3. Piquanté pepper-stuffed sardines 4. Drunken prawns…
Perfect for Sunday lunch.
Recipe by Jules Mercer Served with Zonnebloem Pinotage
What to do with that half-can of coconut milk in your fridge? We’ve got three fab ways… Frosted Coconut Lemnodae Panko-crumbed chicken and chickpea salad cups with…
Print Recipe Coconut-ice bath bomb Serves: 20 Cooking Time: 10 mins + overnight,to dry Ingredients 180g citric acid 180g bicarbonate of soda 120g cornflour 115g castor sugar 250ml (1 cup) coconut oil, melted few drops vanilla extract few drops pink food colouring Instructions 1 Line a 20cm-square plastic container or baking tray with baking paper.