• It might have them in its name, but this frangipane apple tart doesn’t actually contain any flowers. Instead, frangipane refers to a distinctively delicious almond paste that’s the…

    How to achieve simple egg-cellence…How to make meringues Meringues are made by gradually mixing castor sugar into beaten egg whites. For hard meringues (macaroons) use 1 large egg white to 50g sugar. For soft meringues (tarts and puddings) use 1 large egg white to 25g sugar. Eggs should be at room temperature and utensils should be clean and dry. Whisk large egg whites in a clean bowl until very thick. Gradually whisk in the castor sugar and beat until stiff. Bake on a low heat, about 150°C, near the top of the oven. How to poach an egg Gently heat…

    For an alternative bush experience, Marataba luxury tented camp is a special blend of romance, modern design and trendy gourmet fareWHERE IS IT? In the Mara concession in…

    Melanie Hansche travelled from Sydney to try five famous restaurants in Spain, France, Denmark and the United Kingdom. What followed was an adventure in gastronomyThis is a tale of gluttony. A tale of two lovers masticating their way across the Continent, eating the finest food available to humanity (according to the chefs, critics and food professionals who compile the annual San Pellegrino World’s 50 Best Restaurants list). It begins when we win the lottery. Culinary lottery. The holy grail of gluttons everywhere – a booking at Spain’s El Bulli, purportedly the world’s best restaurant and the most difficult at which…

    Innovative Izulu Hotel chef Guy Gorrie takes on the Big Five of gastronomy – taste, aroma, texture, succulence and presentation. By Ingrid Casson After studying at the Christina Martin…