With the combinations of the basil and sugar, the flavours simply burst in your mouth. Serves
Simple tips for smart food…Pour 125ml dry white wine, 125ml water, 20ml chopped fresh dill, 40ml chopped fresh flat-leaf parsley and 2 finely chopped spring onions in a pan. Bring to a simmer over medium heat. Place 1kg salmon fillets skinside down in the pan and cover. Cook for about 20 minutes. Do not overcook the salmon. Serve sprinkled with salt and freshly ground black pepper to taste.
In a bowl mix well 500g beef mince, 500g pork mince, 2 finely chopped garlic cloves, 1 egg, 50g fresh breadcrumbs, 1 finely chopped small red onion, and…
With Ginja, his inner city Cape Town restaurant constantly full, Mike Bassett has branched out to the leafy suburbs to open his new restaurant, Myoga, at the Vineyard Hotel. By Gill Cullinan With Ginja, his inner city Cape Town restaurant constantly full, Mike Bassett has branched out to the leafy suburbs to open his new restaurant, Myoga, at the Vineyard Hotel Meeting Mike Bassett at his new restaurant Myoga is one thing, getting him to sit still and talk about this venture is another. The finishing touches are being done to the space before the restaurant launch and he can’t…
Renowned Australian food writer and stylist Michele Cranston was recently in South Africa to promote her new book Seasonal Kitchen and to appear at the Good Food &…
Traditionally a stiff mixture of gin with the merest hint of dry vermouth, a martini could be described as “astringent” at best. Something of an acquired taste, it is perhaps the most austere, misunderstood and exploited cocktail, while simultaneously one of the most well known. In its original format, its glamour is unparalleled. Its history is uncertain although written evidence points with relative certainty to the US as the birthplace of the martini, around the mid-19th century. One credible account by William Grimes, restaurant critic for the New York Times, claims that the dry martini was invented in 1912 by…
The mojito has achieved fame twice in its lifetime, originally as a drink of preference (together with the daiquiri) of man’s man, writer Ernest Hemingway, and lately in…
Serves 4 When making gnocchi rather steam your potatoes than boil them to avoid the potatoes being too watery. Use 500g potatoes and once they are cooked, mash them with a ricer, food mill or potato masher, not a blender. Put the mashed potatoes in a bowl and add 1 egg yolk and 20ml grated Parmesan. Gradually mix in about 90g cake flour. We prefer using our hands as it’s easier. Once a loose dough has formed knead it gently on a lightly floured surface. Make sure that the dough is pliable but not sticky. Divide the dough into balls…
Pour enough water to reach halfway up a pot. Add 10ml vinegar and bring to the boil. Reduce the heat and keep the water bubbling gently. Crack the…