Recipe by Illanique van Aswegen A lovely appetiser – the crunchy outside is heavenly against the sweet and tender interior of the fritter. It’s easy to make and each bite leaves you wanting more
Buckwheat – also known as ‘kasha’ – is a cousin of the rhubarb family and is often substituted for rice, for a nuttier, earthier flavour. Buckwheat contains high…
Recipe and styling by Robyn Timson
Print Recipe Coconut and vanilla wraps with chocolate, banana and nuts By Robyn Timson – Serves: 8 Cooking Time: 1 hour Ingredients Coconut and vanilla wraps 1 x basic wrap recipe here, using 125ml (½ cup) coconut milk instead of water 40g (½ cup) desiccated coconut 5ml (1 tsp) vanilla seeds 15ml (1 tbsp) flour
How do you get the entire (almost) wine industry in one room at the same time? You launch the little green book. Platter’s by Diners Club South African Wine Guide 2017 was recently unveiled at an awards ceremony at The Table Bay Hotel. This year’s guide has a more sedate look than usual, sporting a cover of an appropriate vineyard green. South Africa’s top-selling wine guide revealed 94 wines and one brandy with the coveted five-star status, 27 of these were awarded their first five stars. White wines dominated the top ratings, with chenin blanc and chardonnay wines raking in…
Roast beef with carrot, horseradish, duck fat potatoes and baby marrows is a tender and mouthwatering dinner. Bursting with flavour and guaranteed to please, this dish is perfect…
Okonomiyaki is a Japanese savoury pancake that can contain anything from cabbage to wasabi to seafood. The name itself means ‘how you like’ or ‘what you like’, emphasising the variety of fillings that can be used to please any palate. Our seafood version is easy to make and delicious. This dish is sure to add some international flair to your cooking.
You simply cannot go wrong with this duck and almond terrine with roasted figs for Christmas! It’s the perfect dish for the whole family this festive season!
Sometimes all you need is a mojito. And this frozen cherry, lemon and mint mojito is the perfect solution for all of life’s problems! It’s a real treat for summer too…
Print Recipe Fish broth with deep-fried kataifi-wrapped prawns Serves: 4 Cooking Time: 30 mins Ingredients PRAWNS salt and freshly ground black pepper, to taste 8 large prawns, shelled 1 egg white, lightly beaten 100g kataifi pasta BROTH 30ml (2 tbsp) olive oil + extra, for frying 1 large onion, halved 1 carrot, cut into matchsticks