TO DRINK: Perdeberg Shiraz, with spice, pepper and sweet red fruit, will complement the sharp flavours.
Who can say no to a chocolate mud cake? We love how easy this cake is to make, and the decorative opportunities are endless. Whether you sprinkle it with…
You simply cannot celebrate Easter without a hot-cross-bun. This year, the hot-cross-bun went gourmet and we turned it into a hot-cross-bun cake. Which is exactly like a hot-cross-bun, only bigger. And bigger is always better, of course.
We love this lemon and poppy-seed cake recipe! And Buddy Valastro sums up why we love it so much perfectly: “Cakes are special. Every birthday, every celebration ends with…
A gorgeous tropical creation, mango meringue cream cake is just bursting with flavours. Celebrate the return of the warm season with this fruity delight. Why not host an Easter garden party with this dessert as the star guest?
A petit four is a small, bite-size confectionery sweet, but it can be savoury too. Originally from France, petit four in French means “small oven”. Below, we share our…
A slightly different way of honouring our national animal. Springbok duo with morels is absolutely mouthwatering. This tender meat has its own unique robustness, and is delicious with tangy relish.
Print Recipe Grilled polenta with spinach and roasted garlic Serves: 6 Cooking Time: 45 mins Ingredients 12 garlic cloves, skin on olive/avocado oil, for drizzling 200g baby leaf spinach 200g polenta 800ml vegetable stock 60g butter 200g Parmesan, freshly grated salt, to taste Instructions 1 Preheat the oven to 180°C. 2 Place the garlic cloves
Print Recipe Salmon fishcakes with warm cucumber sauce Serves: 2 Cooking Time: 40 mins Ingredients Fishcakes 200g salmon, finely diced 5 ml (1 tsp) fresh chives, snipped 45ml (3 tbsp) spring onions, chopped 100g potatoes, boiled and finely diced 60ml (¼ cup) peas, cooked 15ml (1 tbsp) lemon zest 30ml (2 tbsp) breadcrumbs 30ml (2