• It’s almost guaranteed that you’ve never tasted something like grape and fennel seed tart before. These delicious flavours are highly unusual, but work beautifully together. Recipe by Marlene van…

    Simple tips with phyllo pastry… by Anna Montali Phyllo pastry Phyllo pastry is tissue-thin sheets of dough used predominantly in Greek and Middle Eastern pastries and pies. It…

    Executive chef Malika van Reenen and her team at the Cape Grace Boutique Hotel add a personal touch to the dining experience. By Zaza Motha “I remember my…

    Choux pastry with a differenceChicken mayonnaise with choux pastry Spoon 250ml (1 cup) good-quality mayonnaise into a bowl and stir in 1 chopped smoked chicken breast, 2 finely…

    Simple tips for choux pastry… by Anna Montali 60g butter, cubed 160ml water 160ml milk 10ml (2 tsp) castor sugar – only to be added if making sweet choux 120g (1 cup) cake flour, sifted 3 large eggs Place the butter, water, milk and sugar (if using) in a small pot and heat gently until the butter has melted. Remove from the stove. Stir the flour into the butter mixture and beat until smooth. Return to the heat and stir until the mixture no longer sticks to the sides of the pot and forms a smooth ball. Remove from the…

    Discover a secluded and untamed island in the SeychellesZAZA MOTHA Shades of blue Indian Ocean cradle the Desroches Island in the Seychelles. The velvety white sands meet the…