A savoury and stylish twist on a traditionally sweet breakfast treats, these coconut lace pancakes with asparagus and mushroom filling are veggie-filled delights. Their beautiful cut-out pattern makes them all the more appetising. Perfect for a sophisticated brunch!
TO DRINK: Pair the bruschetta with tomato and garlic cream cheese, olives, feta and basil with Thelema Mountain Red as a lighter-styled, fresh red wine always works with…
Fillet medallion with haloumi and summer salsa pairs well witha rich wooded white like Rijk’s Private Cellar Chenin Blanc Reserve.
Spring herb and almond couscous should really be enjoyed outside to complement its earthy flavours. Why not go one step further and pack it for a camping adventure? Couscous…
Majestic scenery and hearty food make Switzerland a mustsee destination RICHARD HOLMESThe diminutive Asterix may have been from an indomitable village in Gaul, but – on a cold night in Switzerland – I find it hard not to think of the moustachioed hero as I dunk my skewer of yeasty rye bread into the fondue pot of bubbling cheese at Restaurant Laterne. When Asterix and the ever-faithful Obelix “visited” Switzerland they were quickly warned about the strict rules of fondue: “Everyone got it? If you lose your piece of bread in the fondue, you pay a forfeit! The first time…
Simple tips for superb baking… by Anna Montali How to make easy cookie dough Make sure you are never short of quick baked treats by keeping cookie dough…
Don’t go camping without foil or baking paper. It makes life so much easier, because not only can you cook food in it, you can also serve in it.
… and do you want to sharpen your skills and become a chef? We’ve gathered all the information you need on some of South Africa’s top chef schools Prue Leith Chefs Academy Established in 1997 by globally renowned chef, restaurateur and author Prue Leith, the academy in Centurion has trained world-class chefs who have worked in famous kitchens across the globe, including those of Jamie Oliver, the Roux brothers and Gordon Ramsay. The curriculum was developed by Prue in response to industry demands and standards. Courses on offer include: Grande diploma in culinary studies and wine, 18 months, R96 600.…
This gorgeous dessert come courtesy of Keith Frisley, Executive Sous Chef at The Fourseasons Westcliff Hotel. As a Granny Smith is one of his favourite ingredients and a big source…