A basic tomato sauce recipe is essential. Use it with pasta or fish, on a homemade pizza, or mixed with some mince when you make spaghetti Bolognese. Heat 40ml extra virgin olive oil in a pot and slightly sauté 2 crushed garlic cloves. Add 1 x 425g tin whole peeled tomatoes, 50ml torn fresh basil, 3ml sugar and seasoning to taste. Simmer for 15 minutes. Add a little water if the sauce looks too dry. Double the cooking time for every tin of tomatoes used. Makes about 350ml. COOK’S TIPS This basic tomato sauce is the mother to many variations.…
Caperberries are younger than regular capers so their flavour is more delicate and subtle. Ideal for all seafood dishes because of their piquancy and zesty flavour, they also…
Theatre of Dreams’ Richard Griffin shows you how culinary magic happens in the circus tent he’s just brought to Johannesburg from Cape Town. By Hilary Prendini Toffoli Chopping beetroot in the kitchen behind his highly successful dinner theatre tent, the Theatre of Dreams, Richard Griffin has the impish air of one of those cute gypsy waifs who run off with your purse at Rome’s central station. Yet he’s a fully fledged professional restaurateur with a degree from the Cordon Bleu Institute in London who, at the age of 33, has almost two decades of cooking experience in kitchens from Cairo…
Against the odds, a township cooking school in Cape Town is slowly making a difference, and forging promising careers in hotels and restaurants for its students Dressed in…
Relaxing alongside the river at Summerfields River Lodge and Rose Spa, Jan Smuts’s former hunting lodge, offers heady romance and respite from the city madnessANNA TRAPIDOAs our six-seater, private plane comes in to land alongside Summerfields River Lodge and Rose Spa, the great Sabie River snakes through the majesty of the lowveld landscape and the urban expanse of Hazyview, Mpumalanga quietly slips away. We step off the plane into a charmingly Out of Africa-style tented camp built on a working rose and macadamia farm that was once the site of Jan Smuts’s hunting lodge. We are welcomed into a world…
Renowned French chef Marc Guebert is Johannesburg”s Mr Souffle. A magician with egg whites and a whisk, he estimates that in the last 30 years he has conjured…
Serves 2A traditional French side dish originally cooked in Vichy mineral water with sugar and butter. Thinly slice 350g peeled carrots (you can also cut them into rounds or use baby carrots) and put them in a deep frying pan. Cover with 250ml cold water and add 5ml salt, 50ml sugar and 30ml butter. Simmer until the water has evaporated and the carrots have cooked. Shake the pan to glaze the carrots. Serve while still hot with 50ml finely chopped flat-leaf parsley.
• Bamboo steamers are designed to fit into a wok, a frying pan or onto a pot. • They are perfectly suited to steaming vegetables, Asian-style dishes, fish,…
This warm and spicy bread is delicious with any drink and makes a welcome change from cheese straws.