• This is the “parent” dough that you can use to make all but one of the other recipes. Basic bread dough is something every cook should know how to…

    Recipe by Jamie Oliver I created this recipe when I got together with some Fifteen students. We all make suggestions and find ourselves making up a dish as we go along. In this case, I wanted to make a flat bread using potatoes. Someone suggested we put the potatoes into the dough then someone else decided to bash up some rosemary and garlic with oil to toss in. Then I thought of adding some anchovies and lemon zest and splitting the  dough into little rustic pieces. We got very excited and when the bread came out I wanted to call…

    Perfectly beautiful to look at, a Cointreaupolitan is a variation on the classic Cosmopolitan, taking things up a notch by replacing the usual vodka and Triple Sec with…

    Judi Dyason is renowned in South African culinary circles for her valuable contribution to the local food industry. Leigh Herringer visited her bush kitchen at Motswiri Private Safari…

    Fancy two weeks in southern France with a fleeting visit to Spain? KIM MAXWELL stayed close to the Mediterranean for a personal exploration of time-steeped places and produceThe adventure began in an original feudal village in the south of France. Puissalicon is so small I couldn’t find it on a map, but it’s near Béziers in the Herault. I was travelling with my fiancé Craig, after friends had invited us to join them in a modest holiday home below a very steep cobbled incline. At the apex, a circular street surrounding a château had only a boulangerie, provision shop and…

    Sexy machines to pull off the perfect espresso at home, convenient pods, single-estate coffees and latte art are some of the thrilling new trends in the world of…