Serves: 6 Difficulty level: A little effort Time: 2 hours Enjoy with: A medium-cream sherry is a sweet and warming accompaniment to all kinds of desserts INGREDIENTS: Sable pastry 150g butter, cubed, at room temperature 90g icing sugar a pinch of salt 1 large egg, beaten 250g cake flour, sifted Frangipane 100g butter, at room temperature 100g (½ cup) sugar 2 large eggs 1 tot dark rum 50g ground almonds, sifted 25g cake flour, sifted 300g fresh cherries, pitted Cherry orange compote 250g fresh or tinned cherries, pitted and roughly chopped zest of 1 orange, reserving the orange for juice…
Print Recipe Garden vegetable soup with pesto Serves: 4 Cooking Time: 1 hour 15 mins Ingredients PESTO 100g fresh basil 100g pine nuts 150ml olive oil 50g Parmesan, freshly grated salt and freshly ground black pepper, to taste SOUP 50ml olive oil 50g onion, chopped 100g carrots, chopped 150g potatoes, chopped 100g celery, chopped 1,5
Print Recipe Chimichurri Serves: 1 cup Cooking Time: 15 mins Ingredients 250ml (1 cup) firmly packed fresh flat-leaf parsley, trimmed of thick stems 3 – 4 garlic cloves, chopped 10ml (2 tsp) dried oregano 15ml (1 tbsp) coarse paprika 5ml (1 tsp) sea salt 2,5ml (½ tsp) freshly ground black pepper 125ml (½ cup) olive
“One of the wonderful things about brewing is that you never stop learning or developing your skills. The job is always fresh and interesting.” We interviewed SAB Master Brewer Kate Jones about a day in the life of a trade brewer. As a Trade Brewer at SAB, what does your role/job entail? Inevitably, I spend a lot of time in the trade. I love beer, but my great passion is draught beer – the traditional and freshest way to drink beer. A lot of my time is spent surveying in pubs to ensure that our customers enjoy the best draughts possible.. Most…
Located just North-West of Stellenbosch, and cooled by salty sea breezes, the Bottelary Hills Wine Route offers award-winning wines as well as old-fashioned farm hospitality. For some reason…
Vanilla panna cotta with roast pineapple and citrus salad is as delicious as it is beautiful. Panna cotta is known for its lovely lightness, and it’s especially yummy with citrus flavours. A wonderful dessert.
Christiaan Campbell quietly hones his craft and creates fine-dining drama at Delaire Graff Actors are warned to never work with children or animals, lest they be upstaged. Writers…
By F&HE food editor Leila SaffarianOh, I am so lucky! Foundry Café invited me round for a sneak peek and to taste a few dishes that would hopefully make it onto their spring menu. They didn’t have to ask twice, I was sold. It’s no secret that @FoundryCafe is one of my favourite Jozi hangouts. They have craft beer on tap, including their own brew – Franky Four Fingers – a pale lager. Beer lovers, give this one a try. Apart from the beer, their grub is always good and tasty and they do gastro pub ‘oh so well’. Without…
By Gordon Ramsay (Harper Collins Publishers)After his fascinating and unforgettable Great Escape to India, our favourite chef with the combustible temper, Gordon Ramsay, embarks on yet another travelogue’ish…