• Upside-down pear cake is just heavenly. Light, sweet and fruity, this dessert has it all. The delicate flavours make it especially perfect for a teatime treat.

    Print Recipe Aubergine and mint bruschetta Serves: 4 Cooking Time: 20 mins Ingredients 1 baguette or ciabatta, sliced 1cm thick 2 aubergines, thinly sliced 60ml (¼ cup) olive/avocado oil 45ml (3 tbsp) white wine vinegar 45ml (3 tbsp) fresh mint, finely chopped 1 garlic clove, finely chopped Maldon salt and freshly ground black pepper, to

    KZN restaurateur Paul Sheppard turns comfort food into culinary nirvana with his suckling pig. Tracy Gielink Paul Sheppard, owner of Mount Edgecombe eatery Marco Paulo, has an all-consuming love of food and is a firm disciple of the Slow Food movement (see page 116). The 29-year old chef makes a lovingly prepared suckling pig, and says pork has played a big part in his culinary experiences. “In my gap year after school I travelled and worked through Europe, and I remember being in Barcelona and not eating for the whole day just so I could afford the expensive hams at…