Print Recipe Couscous with roasted baby beetroot and sweet potato salad Serves: 4 Cooking Time: 20 mins Ingredients 800g baby beetroot, peeled 300g sweet potatoes, washed and chopped 90ml olive/avocado oil 20ml (4 tsp) butter salt and freshly ground black pepper, to taste 200g couscous, cooked 100g feta, crumbled 45ml (3 tbsp) fresh flat leaf
The secret to this carrot, walnut and olive oil cake with white chocolate glaze is all in the olive oil, which creates a delicious moistness. This cake is…
Print Recipe Chocolate sauce Ingredients 280g Belgian milk chocolate, chopped into small pieces 310ml milk 165ml (cup) fresh cream Instructions 1 Bring the milk and cream to the boil then pour over the chocolate. Wait for 30 seconds then mix, starting fromthe centre. 2 To assemble, place an ice-cream scoop of parfait in the middle
These mini chicken, baby marrow and bacon picnic pies are utterly yum, easy to make, pack and eat. If you’re itching to go on a picnic, don’t forget…
TO DRINK: Go for the slightly off-dry Nederburg Rhine Riesling to temper the Stilton’s saltiness.
Print Recipe The Boat House fish with warm Niçoise, creamed potato, quail egg and tomato and olive chutney Serves: 6 Cooking Time: 50 mins Ingredients 550g potatoes, peeled, boiled and mashed with butter and olive oil 1 quail egg per person (optional) 120g – 160g gurnard fillets per person, pin-boned and skinned butter and olive
Call them blinis, flapjacks or crumpets, these happy morsels will have people calling whenever you heat a pan In a frying pan, heat 30ml (2 tbsp) butter and 30ml (2 tbsp) olive oil. When the butter foams, drop in spoonfuls – about 10ml (2 tsp) per blini – of ready-made crumpet batter (buy the dry mixture and simply mix in the liquid ingredients according to instructions). Fry gently until bubbles appear on the surface of the blinis, then turn over. Fry until golden on the other side, then remove from the pan and drain on paper towel. Once cool, top…
TO DRINK: The earthy flavours of garam masala and liver both like sweet flavours. For a local flavour, try a late harvest Chenin Blanc
With a hands-on approach to responsible sourcing, Bartho’s Fish Co. is a favourite among locals… In a society that prioritises instant gratification and sees fastest as best, when you walk through the doors of this unassuming suburban fish shop you physically slow down, take a breath and subconsciously give yourself permission to enjoy the process. Chef Talya Botha (featured in our January issue) operates her kitchen within the Durban North-based Bartho’s Fish Co., and aromas of her Catch Gourmet sauces, perfect to pair with fish, soothe the senses. Owned by equally passionate and pedantic brothers Daryl and Brett Bartho, if they’re…
France lives up to its international reputation as the cradle of fine foodRICHARD HOLMESThis is not just any radish. To my – admittedly untrained – eye it’s about…