This caramelised fennel, blue cheese and olive pizza stole a pizza our hearts!
Buttermilk, Parmesan and braised fennel bread with sweet tomato sauce is surprisingly light despite its powerful flavour punch. This delicate bread is a wonderful savoury bake that’s especially…
This Sicilian cannoli recipe is a homage to one of Italy’s favourite sweet treats. Meaning “little tubes”, cannoli are straight from your dessert dreams: deep-fried curls of pastry filled with delectable cream made from ricotta, chocolate, and citrus zest. Impossible to resist!
The world does not have enough melty, salty, golden-crisped cheese. Fried ricotta with tomato and basil is all you will ever need for a delicious side dish that’s full…
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
Mini mushroom lasagne is perfect for dinnertime. This recipe makes two charming individual lasagnes. Full of cheesy goodness and earthy mushrooms, this dish is delicious on a cold night.
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…
Known as one of Italy’s favourite street foods, suppli are Roman snacks made from rice, tomato sauce and egg. These suppli with artichokes and sun-dried tomato pesto are the creation…
TO DRINK: Saronsberg Viognier 2009