By Leila Saffarian Knowing how to whip up a good stock from odds and ends in your fridge and deep freeze will make life a whole lot easier in your kitchen. Keep stock In restaurant kitchens the best sauces all start with a good stock. Stocks are often the by-products of kitchens where nothing goes to waste. All clean veggie peelings, stalks, stems, carcasses and, of course, bones can be turned into flavourful stocks. A great meaty stock is a perfect base for a fabulous soup; it can also be added to stews, casseroles and risottos or simply turned into…
There’s so much more to Durban than just sun, sea and sand.By Tracy Gielink[wp_gmaps lat=”-32.722382″ lng=”17.956295″]The sun-drenched Golden Mile stretches from the ice creamhued, art deco-inspired Suncoast Casino…
Jenny Handley touched down in Prague for three days, and found the Czech cuisine hearty and wholesome enough to provide sustenance for the rest of her whistle-stop tour of Eastern Europe.Arriving at our spacious apartment in the heart of the Old Town, my 20-something travelling companions were delighted that it held court to a beer garden in the centre, while I, more vintage and circumspect, immediately thought of the late-night noise. I needn’t have worried as the locals in the Czech Republic capital are courteous and considerate, and outside revellers are sent inside before midnight. Looking down on the busy…
BALSAMIC Made from sweet, white Trebbiano grapes, this vinegar only became popular outside Italy around 30 years ago. To ensure you are buying the real thing, go for…
Old school’s cool – cookbook author Neil Stemmet serves nostalgia and memories in among the silver and crystal at his guest house in Gansbaai. Neil Stemmet’s debut cookbook sout + peper was regarded by many as something of a phenomenon. Reading through it, you weren’t sure at times whether you were reading the most heartfelt prose or even poetry. Each chapter of the book is punctuated by an extract from the work of JRL van Bruggen, known for his intense longing for the veld and its wide open spaces, far from the cities and the crass materialism that he detested.…
He loves the quiet life and is happily at home sourcing local produce in his idyllic Free State setting. By Dominique Brown For bookings, call 058-255-1000 or visit…
The ultimate comfort dish – a delicious and heart-warming tomato soup! Below we share the recipe for the perfect tomato soup that will make your whole family smile! TO DRINK: 2010 Sugarbush Single Vineyard Sauvignon Blanc.
Give us today our Cellars daily bread… Because there’s nothing quite like a freshly baked bread with a spread of melting butter. Yum!
Print Recipe Green beans and tomatoes Serves: 4 Ingredients 500g green beans, cleaned 200g baby tomatoes 2 spring onions, finely chopped 45ml (3 tbsp) olive oil 15ml (1 tbsp) balsamic vinegar 1 log of goat’s cheese a squeeze of fresh lemon juice 45ml (3 tbsp) raw peanuts, dry-fried, to serve Instructions 1 Preheat the oven
We love the look of these funky jellies. The tropical flavour combinations of the granadilla jellies with papaya salsa make it a fun and tasty treat for summer.